Pure Juice! Juicy black raspberries, cassis, and plums meet earthy notes, a little spice, and a subtle floral character. The palate is full and supple, with smooth tannins, lively acidity, and a fresh, savory finish. Aged on its lees for an extended period without oak or added sulfur, this is an honest, satisfying red that puts the fruit front and center.
Jonc Blanc
In 1999, Isabelle Carles and Franck Pascal traded their lives in Paris for a small vineyard in the Dordogne countryside, not far from Bergerac. Neither came from a winemaking family, but both were drawn to the idea of working the land and building a different kind of life. They found their place in VĂ©lines, on a limestone plateau with a long history of agriculture and winemaking, and have spent the better part of three decades learning how to care for it.
The name Jonc Blanc comes from the distinctive white limestone that sits just beneath the surface of their vineyards, sometimes only a few inches below the soil. Their vines grow on a relatively isolated plateau surrounded by woods and steep slopes, naturally separated from much of the surrounding agriculture. It's a beautiful piece of land, and one that Isabelle and Franck have worked hard to protect. They began farming organically from the start and adopted biodynamic practices a few years later, eventually earning Demeter certification.
Their approach to farming is thoughtful and unusually attentive to the natural world around them. Mustard, grains, and other cover crops grow between the vines, while strips of flowers provide habitat for pollinators and beneficial insects. They avoid unnecessary trimming and work to encourage healthy, resilient vines rather than forcing them into a particular shape or high level of production.
Their winemaking follows much the same philosophy. Fermentations happen naturally with indigenous yeasts, without commercial additives or unnecessary manipulation. They work with the traditional grapes of southwestern France, including Merlot, Cabernet Sauvignon, Malbec, Sauvignon Blanc, and SĂ©millon, but aren't especially concerned with making wines that fit conventional expectations of the region.
That independence eventually led them away from the Bergerac appellation. After years of involvement with the local wine establishment, Franck grew frustrated with rules and tasting panels that seemed more concerned with conformity than individuality. Isabelle and Franck chose to release their wines as Vin de France instead, giving themselves the freedom to make the wines they believed in without having to satisfy someone else's idea of what Bergerac should taste like.
One of the things I appreciate about Jonc Blanc is that their commitment to natural wine isn't a recent change in direction. Isabelle and Franck were farming organically and questioning conventional winemaking long before natural wine became widely popular. They've spent more than 25 years working toward a deeper understanding of their land, making mistakes, learning, and adjusting along the way. Their wines are honest expressions of that experience, made by two people who have built their lives around the belief that good farming and good wine should go hand in hand.
