RATAPOIL ONE SHOT 2022

To many, Ratapoil will need no introduction; Raphaël Monnier’s wines are some of the most iconic of Jura. His interest in winemaking began some 20 years ago when working on a few small negociant projects with good friend Jean Baptiste Menigoz of Domaine Bottes Rouges. It was later in 2009 that he started Domaine Ratapoil while still a full-time history teacher, a career he has since given up to put all his efforts into winemaking. 

Raphael’s family home is based just north of Arbois, up towards the neighbouring region of Doubs, in arguably the most bucolic part of the region. His cellar, built into the side of the house, is barely large enough to contain the handful of barrels, tanks and amphora needed for each year’s harvest, so frequent cellar-tetris and careful planning is essential. 

Over the years he has pieced together a total of 5 hectares of vineyards scattered across nearly 20 parcels in the Arbois region. His red grape varieties are primarily sourced from two renowned Jura plots, Les Corvées and En Paradis, where older vines grow on a unique mix of clay, limestone, and gravel soils layered over blue marl bedrock. Additionally, he cultivates a small, old vines parcel of all red indigenous varieties in Buffard while all the white grapes all come from small holdings across Vadans. 

Preferring to take an intuitive approach to vinification Raphael is constantly experimenting and has recently been trying out infusion style macerations as well as using new vessels such as clay amphora for élevage. This skilled curiosity has led to beautiful, complex wines that seem to only grow in elegance and finesse with each passing vintage. As with a lot of wines that come from the region, those with the means to age further are always rewarded for their patience. 

Ratapoil One Shot 2022

The grapes were hand-harvested together from a co-planted parcel aged over 60 years old in Buffard. An infusion-style blend where the Chardonnay was directly pressed and left to macerate for ten days with destemmed Trousseau grapes. The wine was then blended with a touch of Savagnin and Ploussard before élevage in clay amphora. The finished bottle is energetic and fresh, with remarkable tension, fruit and a subtle spice.