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{"id":3653,"date":"2011-03-14T19:19:42","date_gmt":"2011-03-14T18:19:42","guid":{"rendered":"http:\/\/vinosseur.com\/?p=3653"},"modified":"2011-03-14T19:19:42","modified_gmt":"2011-03-14T18:19:42","slug":"red-white-and-something-in-between-rayure","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/red-white-and-something-in-between-rayure\/","title":{"rendered":"Red, white and something in between. Rayure"},"content":{"rendered":"
Jean-Marc Brignot is not a new name to me. I have met him on\u00a0 a couple occasions and I have tasted his wines numerous times. I have also mentioned him here a few times.\u00a0 If I was asked to name one of my favorite wine makers, I wouldn’t hesitate.\u00a0 The wine that I am writing about here even landed on my top 9 list<\/strong><\/a> after only tasting it twice.\u00a0 And now, thanks to Thomas and Synn\u00f8ve, I had the chance to taste one of my all-time favorites. The Rayure… a legendary wine in the natural wine world.<\/p>\n We enjoyed this wine with Patrick Desplats (Griottes)<\/strong><\/a> and his girlfriend Ga\u00eblle Berriau<\/a> who happened to be visiting me at Jacob’s for the weekend. I don’t know much about the wine, but here is what I do know.\u00a0 It’s from the Jura, a blend of Savagnin (white) and Poulsard (red) with no treatments in the vineyards, spontaneously fermented of course, carbonic maceration (at least semi), long maceration, no temperature control, no enzymes, no treatments, no clarification, no filtration or sulfur. 2008 vintage and 12.5.5 % alcohol<\/p>\n