Ploussard Côte De Feule Cellier Saint Benoit Jura, 2023

Ploussard Côte de Feule 2023 from Cellier Saint Benoît is a quintessential expression of Jura’s most delicate red grape, bottled with finesse and precision. This is a feather‑light, aromatic red that bridges the gap between serious terroir wine and effortless drinkability, ideal for those who love Pinot Noir, Gamay, or other fine-boned, elegant styles. Sourced from the famed Côte de Feule slope, it showcases the limestone-rich soils and cool climate that have made this corner of the Jura a quiet insider favorite.

Tasting Notes
In the glass, this Ploussard shows a pale ruby color with a translucent, almost rosé-like hue—classic for the variety and a visual cue to its finesse. The nose is wonderfully expressive and lifted, with bright red berries—wild strawberry, redcurrant and cranberry—interwoven with floral notes of rose petal and peony, gentle spice, and a subtle earthy, forest-floor undertone. On the palate, the wine is light-bodied yet surprisingly complex, with silky, fine-grained tannins and vivid acidity that keeps everything fresh and precise. Red fruit flavors echo the nose, joined by hints of pomegranate, delicate white pepper, and a faint savory note that adds depth. The finish is clean, sapid, and mouthwatering, inviting another sip rather than overwhelming the palate. Ploussard is typically best enjoyed on the younger side, and this 2023 is crafted for drinking now through the next 3–5 years, when its vibrant fruit and perfume are at their peak.

Production
The grapes for Côte de Feule come from hillside vineyards in the Jura, where limestone and marl soils, cool temperatures, and ventilated exposures are ideal for producing refined, aromatic Ploussard. Vines are tended with careful, quality-focused viticulture, and harvesting is usually done by hand to ensure only healthy, perfectly ripe bunches reach the cellar. In the winery, Cellier Saint Benoît favors a gentle, low-intervention approach: careful sorting, delicate extraction to respect Ploussard’s thin skins, and an élevage that may include neutral vats or older barrels to preserve purity of fruit and terroir transparency. The result is a wine that feels precise and authentic, rather than shaped by heavy winemaking.

Food & Serving
This is a versatile, food-friendly red that shines with lighter fare and dishes that echo its delicacy. Try it slightly chilled alongside charcuterie, pâté, Comté or other semi-hard mountain cheeses, roast chicken, grilled trout, or mushroom dishes such as a creamy risotto or a wild mushroom tart. It also pairs beautifully with simple bistro plates—herb-roasted pork, duck rillettes, or lentil salads. Serve at about 12–14°C (just cooler than typical red wine service) to highlight its freshness and aromatics. Decanting is not strictly necessary, but a brief 15–20 minutes in a carafe can help the wine open up if it seems shy on first pour.

Producer
Cellier Saint Benoît is a quality-driven producer rooted in the Jura, a region long cherished by sommeliers and wine lovers for its distinctive, terroir-focused wines. Working in one of France’s most characterful yet still relatively under-the-radar regions, the estate is known for attentive vineyard work and a thoughtful, minimalist touch in the cellar, allowing native grapes like Ploussard to fully reflect their origin. Their bottlings from sites such as Côte de Feule have contributed to the growing recognition of Jura reds as serious, ageworthy wines with a unique personality, and they are increasingly sought after by those exploring beyond the classic French appellations.