Clos des cantonsCabernet Jura Barrique
Red wine
This wine generally goes well with
The Cabernet Jura Barrique of the Clos des cantons is in the top 40 of wines of Jura.
Details and technical informations about Clos des cantons's Cabernet Jura Barrique.
Discover the grape variety: Cabernet-Jura
Coloured, structured reds with a deep ruby robe, firm tannins and fresh acidity, showing aromas of blackcurrant, blackberry, red pepper, spices, herbs and balsamic notes evoking cabernet sauvignon. Disease-resistant interspecific variety (mildew and powdery mildew), driving force of organic vineyards in northern Europe: Switzerland, Germany, Belgium, Netherlands, UK and Denmark. Hybrid created in the 1990s by Valentin Blattner in Soyhières (Swiss Jura).
Informations about the Clos des cantons
The Clos des cantons is one of of the world's greatest estates. It offers 8 wines for sale in the of Jura to come and discover on site or to buy online.
The wine region of Jura
Narrow 80 km French wine strip between Salins and Saint-Amour (~1,850 ha), marl and limestone soils, semi-continental climate. Savagnin is the signature native white: dry and intensely oxidative with green walnut, curry, yellow apple, dried flowers, dried fruits and saline finish, aged under a yeast veil (vin jaune style in the iconic 62 cl clavelin). Chardonnay (50%) as fresh white; light Poulsard and spiced Trousseau as ethereal reds. Crémant, vin de paille, Macvin.
The wine region of Neuchâtel
Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
