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Bare Wine

‘Friandise’ blend 2022 | Jérome Arnoux

Regular price $62.00 NZD
Regular price Sale price $62.00 NZD
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✔ 10% When purchasing 12 or more bottles

Producer Jerome Arnoux
Appellation AOC Arbois
Region Jura
Country France
Vintage 2022
Varietal(s) Trousseau, Poulsard, Pinot Noir


As the name suggests (“Friandise” mean Candy), this cuvée is a real treat with red fruit scents. Friandise is made from co-fermented Trousseau, Poulsard and Pinot Noir in carbonic maceration. Clear with a coral colour and discreet nose its finely nuanced and inviting bringing notes of spices, bark and orangette. This red is the perfect example of flavours in harmony with a beautiful length its both morish and light, perfect to share with friends.



Born and raised in Montigny – les – Arsures, the first village to grow grapes in the region and famous for the Trousseau grape, Jerome Arnoux came into contact with wine production at an early age. As a self-taught seventeen year old, he began working with various wine farmers around Arbois and so at a young age, already had invaluable knowledge of Jura’s various soils, grape varieties and expressions.


After 20 years of work in the industry, of which a decade was spent at Domaine Tissot, in 2012, Jerome became co-owner and responsible winemaker in Arbois’s oldest cellar: Le Cellier des Tiercelines, a company created in 1997 by Benedicte et Stephane Tissot.


The Land

Today, Jerome’s wines generally come from the fruit produced in 15 hectares of vineyards of Villette les Arbois, Montigny les Arsures and Pupillin. The vineyard is managed according to sustainable principles without any use of pesticides and with very strict harvest guidelines.


Winemaking Process

Jerome is true wine farmer of the Jura and makes virtually all different styles of wine that characterise the region. Regardless of the wine style, the recipe is always natural yeast and gentle sulfur with resilient and vibrant wines as the result.

Grapes from responsible farming and natural yeast. Unfined and unfiltered wine.


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