Hailing from a winemaking family in the heart of Chablis, Jérémy Arnaud oozes youth and curiosity. Instead of joining directly into the family business, Doimaine La Marquise, Arnaud elected instead to seek an education in oenology at the Lycée Viticole in Beaune.
It was here that Arnaud dove headfirst into organic and biodynamic viticulture, eventually graduating at the top of his class.
Post-graduation, he put his studies to practical use, working with numerous domaines and cooperatives across Burgundy. In 2017, he established his own domaine in Chablis, beginning with 0.5 hectares. He has since expanded to just under 3 hectares today. The ~40 year-old vines are farmed organically, vinified with native yeast, and bottled unfiltered with minimal added sulfur.
His few hectares of vineyards are steep. This makes it inaccessible to machines, but also means that erosion is lurking. That is why he permanently lets grass grow between the vines and all the work in the vineyard is done by hand. In this way, a number of practical reasons already ensure a healthier top layer/soil. The choices that Jérémy makes simply ensure that his vineyard becomes increasingly natural and healthy.
Normally Jérémy makes one wine per plot, but from 'Les Veuillots' he makes 3 different wines, only the maturing process differs.
Les Veuillots is a family plot of 1.7 hectares and has an enormous plant density. With an exposure to the south and a marl-limestone soil it is a special vineyard. Jérémy decided to make 3 different wines from it, the difference is in the maturation: stainless steel, cement egg or a wooden barrel.
This is the 'Bois' version, matured in wooden barrels.
The used barrels of 228 liters give the wine more complexity and refinement, also something creamy. 'Well integrated' say the experts. The wine is nicely open, smells toasty, nutty and lactic. The mouthfeel is soft, refined, slightly creamy and has a nice length.