Isabelle Carles and Franck Pascal are behind Jonc Blanc. The name comes from "the specific geology of the area: a white limestone plateau where the mother rock outcrops." The wines of Jonc Blac are beautifully crafted, complex, biodynamic natural wines. The wines are made via ambient yeasts and rarely see any sulfur - Franck allows natural cycles, time, and patience to dictate the fermentation of his wines.
The fruit rouge is a meritage blend of Merlot and Cab Sauv. Fermented and aged in a combination of steel and old foudre for 18 months. Great depth and complex dark fruits. Slight funk, with raw expressions of red fruit and earth, and a little bit of a smokey-spice finish.
2019 Jonc Blanc, "Fruit" Rouge, Bergerac, France
"100% grape juice; that is the definition of the wine we use. Strictly speaking, it does not tolerate any intervention or additives. Indigenous yeasts, little or no sulfur, no inputs, and the minimum number of interventions: this is our credo. The possible sulfur content should be kept to a minimum just before bottling. As far as possible, no fining, no filtration, limited racking to avoid premature “wear and tear” of the wines and long maturing periods for a “natural” stability. "
- Franck Pascal
