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Domaine des Murmures

2018 Domaine des Murmures, Poulsard, VdF 1.5L

France Ploussard Jura 1.5L
/
2018 Domaine des Murmures, Poulsard, VdF 1.5L
Domaine des Murmures

2018 Domaine des Murmures, Poulsard, VdF 1.5L

France Ploussard Jura 1.5L
/
1 In Stock
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Emmanuel Lançon of Domaine des Murmures has quickly cultivated a small following after only starting the estate in 2012 after moving from Provence. Much in the same vein as Overnoy and his pupils, the wines are naturally created with an eye to purity and natural concentration. Given the tiny (about 2 hectare) vineyard size, these are even harder to come across.

Domaine des Murmures

With the first release in 2012, Emmanuel Lancon didn't make much noise, but there was plenty made for him by those lucky enough to have sampled his incredible output. From only 0.8 hectares at first, now around 2 hectares planted of Chardonnay, Savagnin, Poulsard and Trousseau, Emmanuel wrings a tiny production from his old, low-yielding vines.

He follows very much in the same philosophy as Pierre Overnoy and his proteges in making wine as naturally as possible; that is, only using indigenous yeasts, allowing the fermentations to occur without alterations, and neither chaptalizing or adding sulfur. In the vineyards, biodynamic methods are followed, and nary a chemical is used.

Meet the Producer

Domaine des Murmures

Emmanuel Lançon of Domaine des Murmures has quickly cultivated a small following after only starting the estate in 2012 after moving from Provence. Much in the same vein as Overnoy and his pupils, the wines are naturally created with an eye to purity and natural concentration. Given the tiny (about 2 hectare) vineyard size, these are even harder to come across.

With the first release in 2012, Emmanuel Lancon didn't make much noise, but there was plenty made for him by those lucky enough to have sampled his incredible output. From only 0.8 hectares at first, now around 2 hectares planted of Chardonnay, Savagnin, Poulsard and Trousseau, Emmanuel wrings a tiny production from his old, low-yielding vines.

He follows very much in the same philosophy as Pierre Overnoy and his proteges in making wine as naturally as possible; that is, only using indigenous yeasts, allowing the fermentations to occur without alterations, and neither chaptalizing or adding sulfur. In the vineyards, biodynamic methods are followed, and nary a chemical is used.

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