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Domaine Bohn Le Coup de Jus 2018

£19.50
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REGION:
Reichsfeld, Alsace, France
GRAPES:
Pinot Noir, Pinot Gris & Riesling
VINEYARD:
Biodynamic
CELLAR:
Fermented with native yeasts, unfiltered & unfined, no additional sulphites

One of the less typical, more experimental cuvées spearheaded by Bernard's son Arthur who is a fan of trying out new approaches and techniques. Less of a terroir-driven wine, this is an experiment in immediate pleasure that borrows the infusion technique quite commonly associated with someone like Daniel Sage. Here we have whole bunches of Pinot Noir that ferment and slowly infuse with the direct-presses juices of Pinot Gris and Riesling. As is the way with this style the wine resembles a deeply coloured rosé, the aromas soar and the tannic structure is soft and dialled back. Jus, indeed...

Despite being only a few kilometres away from the touristic Andlau, the village of Reichsfeld is off the beaten path, idyllic and preserved, almost stuck in a time warp. Tucked away, up a valley and protected by the Ungersberg mountain (culminating at 901m). Reichsfeld and its schist soils have been considered prime location for winemaking and produced some of the most sought-after wines as early as the 12th century. The Comtes of Andlau showed interest first and during the 14th century the Cistercian monks planted the steep côteau of Schieferberg (hill of slate) before extending the plantings to the neighbouring village of Nothalten, now famous for its Muenchberg Grand Cru on pink sandstone and volcanic soil. The Bohns have been vignerons in Reichsfeld for over three centuries, passing down savoir-faire and knowledge from generation to generation. Nowadays Bernard and Arthur, father and son, look after their heritage with biodiversity and wildlife conservation as core values. Wild cover crop is not mowed but instead crushed and rolled with a rolo faca (knife-roller) to preserve humidity and increase life (e.g. humus, insects) in the vineyard. Bernard has always had an experimental mindset trialling with vintage blending, perpetual reserve, fermentation in receptacles of any shape or form, straw wines etc. With the arrival of the young (now in his mid-20s) and talented Arthur at the domaine around 2010, this pioneering spirit has reached another level with the making of sulphur free and skin contact wines. Those are the wines which stroke us the most with their vitality, strength and authenticity; unique wines we are hugely excited about.