Wine Critic
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Formerly Domaine Benedicte & Stephane Tissot was called Domaine Andre et Mireille Tissot. Triple 'A' producer.
Bénédicté & Stéphane Tissot Côtes du Jura En Barberon Pinot Noir 2023 is a light, perfumed, biodynamic Jura red with real elegance, aromatic lift and a distinctly earthy, mineral character. It is a very Pure, site-driven Pinot, combining delicate fruit, fine tannins and bright acidity in a classic, low-intervention style.
Site and identity
En Barberon is a Pinot Noir parcel in the Côtes du Jura, farmed biodynamically and vinified with minimal intervention. The site’s clay-limestone soils and cool exposure help preserve freshness and aromatic finesse, giving the wine a clear, mapped expression of terroir.
Technical tasting note
Appearance: Pale, translucent ruby, relatively light in color but with a luminous core.
Nose: Red fruit (cherry, raspberry, strawberry), earthy minerality, herbs and warm spice, with subtle floral and wild, funky notes.
Palate: Light-bodied and elegant, with delicate fruit, vibrant acidity and fine, present tannins; a bit wilder and more untamed than the 2018, but still very precise and focused.
Finish: Long, fresh and mouthwatering, with lingering red fruit, spice and a mineral, slightly chalky echo.
Winemaking and style
Vinification is biodynamic and natural, with native yeasts, minimal sulfur and little to no intervention, in line with the house’s philosophy. The style is a distinctly Jura take on Pinot Noir: light in color but deep in flavor, with bright acidity, aromatic purity and a mineral, almost “mapped” expression of the site.
Buying outlook
En Barberon 2023 is a top buy for customers who want a serious, ageworthy Jura Pinot Noir with real identity and energy. The vintage is described as needing air to relax, but once opened it shows excellent intensity, complexity and length, making it compelling both for mid-term cellaring and for adventurous, terroir-focused wine lists.
Food pairing
It pairs beautifully with game (venison, deer), mushrooms, soft cheeses and seasoned meats. It also works very well with roast poultry, light game dishes and refined Burgundian-style cuisine where acidity and mineral cut can balance richness.
