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	<title>vinosseur &#187; Arbois Pupillin</title>
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	<description>...spontaneously fermenting</description>
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		<title>A Tasting Note:  2005 Maison Pierre Overnoy Arbois Pupillin</title>
		<link>http://vinosseur.com/a-tasting-note-2005-maison-pierre-overnoy-arbois-pupillin/</link>
		<comments>http://vinosseur.com/a-tasting-note-2005-maison-pierre-overnoy-arbois-pupillin/#comments</comments>
		<pubDate>Sun, 28 Feb 2010 15:40:17 +0000</pubDate>
		<dc:creator>vinosseur</dc:creator>
				<category><![CDATA[1 WINE]]></category>
		<category><![CDATA[3 TASTING NOTES]]></category>
		<category><![CDATA[Arbois Pupillin]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Jura]]></category>
		<category><![CDATA[natural (100%)]]></category>
		<category><![CDATA[A tasting note]]></category>
		<category><![CDATA[Houillon]]></category>
		<category><![CDATA[Natural wine]]></category>
		<category><![CDATA[Overnoy]]></category>
		<category><![CDATA[Poulsard]]></category>
		<category><![CDATA[tasting notes]]></category>

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		<description><![CDATA[Located East of Burgundy approaching Switzerland, the Jura is perhaps more &#8220;known&#8221; for it&#8217;s white wines made with the Chardonnay and Savagnin grapes.  For example, the slightly oxidized, &#8220;flor-enhanced&#8221; Vin Jaune.  However the &#8220;reds&#8221; made with the Poulsard grape (as found in this bottle), are perhaps more interesting.. At least to me.. After Pierre Overnoy [...]]]></description>
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