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Rijckaert, Arbois Poulsard La Rouge, 2025

Red Wine from Jura, France
$31.99
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A red wine to drink like a white — that's the domaine's own advice for this bottle, and it's the fastest way to understand Poulsard. The Jura's thin-skinned local red gives almost no tannin, so what carries the wine is acidity rather than grip: light-bodied, pale, dry, and best with a chill on it. La Rouge is the only red Rijckaert makes in the Jura, and it's 100% Poulsard from iron-rich clay with a reddish tint — the soil is where the name comes from, and the clay is what gives this normally featherweight grape some breadth and depth. Jean Rijckaert built his reputation on whites, first as technical director at Verget and then on his own from 1998, adding five hectares in Arbois to the original Mâcon holdings; Florent Rouve, with roots in the Jura and a career in Burgundy behind him, officially took over in 2013 and the domaine is organic certified. The Jura fruit gets its own cellar at Villette-les-Arbois, which tells you how seriously these wines are taken here rather than treated as a sideline. If you've been curious about the Jura but wary of oxidative funk, this is the friendliest possible way in.

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More about Rijckaert

Jean Rijckaert spent a decade as technical director for the negociant Verget before launching his own project in 1998 with 4 hectares around Viré in the Mâcon, then acquiring 5 hectares of prime Savagnin, Chardonnay, and Poulsard in Arbois. Florent Rouve officially took over in 2013, but the winery still follows Jean's minimalist blueprint: native yeasts, minimal lees stirring, 18+ months aging before bottling. Pure, mineral, serious whites from Burgundy and the Jura.

Wine Details

  • Grape Variety

    Poulsard

  • Vintage

    2025

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Earthy

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Roast chicken, charcuterie and cornichons, Comté, mushroom tart, salmon or trout with brown butter, and cold cuts with a green salad. A rare red that works with fish.

Tasting Profile

Pale, light-bodied and dry, with red fruit aromas and a savory edge. Very little tannin, so the structure comes from bright acidity, and the finish is clean and refreshing rather than weighty. Serve it cool.

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