VDF Blouge de Là (&Là Bas) Vins Ojalà ! - Eléonore Noël

A playful Jura red from Eléonore Noël, a winemaker who works her plots with real care and no shortcuts. Grapes come from vines rooted in the region's marl and limestone soils, hand-picked and vinified with minimal intervention: native yeasts, gentle extraction, little to no sulphur. The result is bright, juicy and wonderfully drinkable, with crunchy red fruit, a whisper of spice and that fresh, mineral lift the Jura does so well. Light on its feet yet full of character, it's the kind of bottle you open with friends and finish faster than planned. Serve slightly chilled.
30.48 € incl tax

-5% for 6 identical bottles

15 in stock

Wine name: VDF Blouge de Là (&Là Bas) 2024

Vintage: 2024

Producer: Vins Ojalà ! – Eléonore Noël

Grape varieties: Field blend of white and red grapes – Chardonnay, Savagnin, Trousseau, Gamay and Poulsard, co-fermented together (exact proportions not disclosed by the estate, varying with each harvest)

Region: Jura, France

Appellation: Vin de France

Vinification method: Natural winemaking, hand-harvested whole bunches, co-fermentation of white and red varieties ("blouge" style), spontaneous fermentation with indigenous yeasts, no added sulphur or minimal dose at bottling, no fining, no filtration

Maceration: Short semi-carbonic maceration of the red varieties with direct pressing of the whites, around 4 to 10 days in tank, followed by ageing in used oak barrels and fibreglass tanks

Colour: Bright light red with pink and ruby highlights, clear yet lightly hazy from the absence of filtration

Bouquet: Fresh red fruits, redcurrant, wild strawberry and cherry, with floral notes, a saline touch and a delicate spicy hint

Palate: Juicy, light-bodied and thirst-quenching, fine silky tannins, crunchy red-fruit character, lively acidity and a clean mineral finish

Alcohol content: Approximately 12% vol.

Soils: Jurassic clay and limestone, with blue and grey marls

Farming: Organic practices, manual work in the vineyard, no synthetic inputs, low yields

Ageing potential: 2 to 4 years, best enjoyed in its youth for its freshness

Food pairing: Charcuterie, Comté, cold meats, roast poultry, grilled vegetables, tomato-based dishes, Asian cuisine and summer barbecues

Serving temperature: 12 to 14 °C, ideally after a short carafing