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Iruai

Iruai Poulsard 2022 (750 ml)

Iruai Poulsard 2022 (750 ml)

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100% Poulsard
California AVA
12.5% ALC / 100 cases produced

 

Although Trousseau is clearly the Jura's most celebrated export, Poulsard is a side quest worth taking. Like Morris Day to Prince, Donovan to Bob Dylan, Silvanus to Dionysus, or nutella to peanut butter: Poulsard is on its own trip. The tang and funk are paramount, carrying wild berries through the mycelial bounty of the forest floor. Bright and lively fruit breaking down any pleasure inhibitors — Kool-Aid Man-like — and starting the juicy revolution. Poulsard is the Jura's hidden track, its easter egg, its secret stash . . . welcome to the speakeasy of transcendent yum. 

Wild Berries . Orange Zest. Bouquet Garni . Red Kool-Aid

FOOD fresh sourdough and chèvre

 

Iruai Winery (“ear-oo-eye" … the artist formerly known as Methode Sauvage) was started in 2013 by Chad and Michelle Westbrook Hinds in Berkeley, CA as a gypsy natural wine project, before laying down roots in Michelle’s beautiful hometown of Etna, CA in the mythical Shasta-Cascade mountains of Siskiyou County in 2019.

Trading in the urban winery hustle for the vigneron life, we are exploring avant garde vineyard planting and rehabilitation techniques using the permaculture methods laid out by Masanobu Fukuoka, while formulating our own “chaos organics” method of re-enchanting the land. Truly unlike anywhere else in California, Scott Valley in Western Siskiyou County (not to be confused with Scotts Valley) feels like a cross between Switzerland and Montana, cut with a rain shadow from Mount Shasta that divides it starkly between high mountain prairie and dense alpine forests.

Finding ourselves in largely untested grape growing territory, with high elevations and a continental climate, we have turned Iruai into an exploration and celebration of esoteric varieties that flourish in the Alps of Europe. While we work to grow our Scott Valley estate vineyard projects, we purchase fruit and lease vineyards throughout the Shasta-Cascade, from the Trinity Alps of California to the Siskiyou Mountains of Southern Oregon.

We seek to make wine with a sense of place by employing no additives, and removing no character. Our goal in the vineyard is to let the vines thrive like they would in the wild, and in the cellar, to shepherd each ferment through its own natural development and evolution.

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