We are open as a wine bottleshop (no food service) on Wednesday and Thursdays. Dinner service + bar Friday-Sunday from 5p-10p.

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Our wine prices reflect taxes and fees inflicted on us by the PLCB, which are substantially more damaging than any neighboring state's policies—it's our intention to price everything as affordably as we can within this system. PLCB sucks.

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100% Ploussard
Clay Marl

Evelyne and Pascal Clairet created their vineyard in 1991. They work 6-hectares of vines, from which they produce 12 cuvées. They make traditional wines in the traditions of Arbois, such as the Terre de Gryphons while also exploring new paths, such as the use of carbonic maceration in the Uva Arbosiana cuvée. Their methodology and passion is clearly invested in producing wines that represent the tradition and potential that this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois.

Vinification Method: Grapes are hand harvested in small baskets. Grapes are sorted by hand and destemmed before undergoing a very light press. The fruit undergoes a full carbonic maceration. Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to oak barrels where it rests for 3-4 months. The wine is bottled the following spring without filtration or sulfites.

Tasting Note: Scents of homemade strawberry jam spread on freshly baked bread dominates the delectable nose. Nearly pink in the glass with a cherry red core, this light bodied red possesses pretty red berry flavors and vibrant acidity.

-Jenny & Francois


Enjoy this profile of Evelyn and Pascale here, thanks to Wine Terroirs.

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