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Yura

2023 Yura, Abeille et le Papillon Pinot Blanc, Alsace

France Auxerrois Pinot Blanc Alsace 750ML

CellarTracker

92
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2023 Yura, Abeille et le Papillon Pinot Blanc, Alsace
Yura

2023 Yura, Abeille et le Papillon Pinot Blanc, Alsace

France Auxerrois Pinot Blanc Alsace 750ML

CellarTracker

92
/

ASSEMBLAGE 50% Pinot Blanc 50% Auxerrois 

THE VINEYARD Gueberschwihr

SOIL Clay & Limestone soils

FERMENTATION Fermented in stainless and used barrel 

GING 33% Stainless, 33% new Demi-muid, 33% one year old demi-muid from DAMY for 8 month

BOTTLES PRODUCED 1800

3 - 750ML Limit

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"When we talk about Alsace recently, we talk about the fact that it needs to be re-defined a bit. The incredible terroir needs to shine through in a new way, and a few producers are doing just that. Yura's Riesling is a perfect example of this! Leaving behind the late picking and botrytis and not even considering leaning towards the esoteric side of things."

Yura

Jintaro started his wine career in restaurants. After his stint in restaurants, he enrolled in Oenology school; he soon spent time training in various parts of the world such as Waipara, New Zealand, Burgundy, and Yamanashi in Japan. Finally, he was drawn to Alsace in 2012 where he worked with Domaine Josmeyer and Domaine Hurst. After spending time at these estates, he knew that is where he wanted to be. His career, like many of the other small young growers, started off with buying grapes from his friends and borrowing cellar space. Now, he makes only a few wines, but he makes them count.

Viticulture and Vinification

Yura's vision is to make a wine of purity and finesse - wine that is also beautifully balanced, umami, and food friendly. There are various parcels from which the grapes are sourced, all vinified separately. The cooler sites are fermented in stainless steel to keep the freshness and purity. All of the grapes are sourced from organic vineyards, and with such healthy fruit he adds only a small amount of sulfur during winemaking. The warmer sites are fermented in used barrels to highlight the texture and savory elements of the grapes. The grape bunches are pressed whole then sit overnight at a low temperature. The juice is moved to steel and 500L barrique for natural fermentation. The wine spends 10 months sur lie before being blended, then aged an additional two months after blending. 

2020 was his first vintage, starting with a singular, beautiful example of Pinot varietals from Alsace. In 2021 he added a Riesling to the range, grown on limestone- the texture, length, and energy are reaching all new harmonies. 

See More at Thatcher's Imports

Meet the Producer

Yura

"When we talk about Alsace recently, we talk about the fact that it needs to be re-defined a bit. The incredible terroir needs to shine through in a new way, and a few producers are doing just that. Yura's Riesling is a perfect example of this! Leaving behind the late picking and botrytis and not even considering leaning towards the esoteric side of things."

Jintaro started his wine career in restaurants. After his stint in restaurants, he enrolled in Oenology school; he soon spent time training in various parts of the world such as Waipara, New Zealand, Burgundy, and Yamanashi in Japan. Finally, he was drawn to Alsace in 2012 where he worked with Domaine Josmeyer and Domaine Hurst. After spending time at these estates, he knew that is where he wanted to be. His career, like many of the other small young growers, started off with buying grapes from his friends and borrowing cellar space. Now, he makes only a few wines, but he makes them count.

Viticulture and Vinification

Yura's vision is to make a wine of purity and finesse - wine that is also beautifully balanced, umami, and food friendly. There are various parcels from which the grapes are sourced, all vinified separately. The cooler sites are fermented in stainless steel to keep the freshness and purity. All of the grapes are sourced from organic vineyards, and with such healthy fruit he adds only a small amount of sulfur during winemaking. The warmer sites are fermented in used barrels to highlight the texture and savory elements of the grapes. The grape bunches are pressed whole then sit overnight at a low temperature. The juice is moved to steel and 500L barrique for natural fermentation. The wine spends 10 months sur lie before being blended, then aged an additional two months after blending. 

2020 was his first vintage, starting with a singular, beautiful example of Pinot varietals from Alsace. In 2021 he added a Riesling to the range, grown on limestone- the texture, length, and energy are reaching all new harmonies. 

See More at Thatcher's Imports
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