Wine a wild passion
PASSIONATE CAVIST
Born and raised in Lorraine, graduated as a graphic designer, and later became an enthusiastic cavist, Jean-François Essler has only one dream: to make wine. His dedication and journey from a different profession to winemaking is truly inspiring. He knows that he will not get any further without diplomas and then goes to study in Beaune but also in the Jura, where JF also gains experience with Peggy Buronfosse in Rotalier and where he can buy a tiny plot with 100-year-old Poulsard vines, a rare and precious find. In September 2019, he settled permanently in Grusse within walking distance of Kenjiro Kagami.
PREMIER PAS
His dedication to winemaking is evident in the quality of his wines. In 2020, he crafted his first red wine, the Poulsard Rêve Ephémère, which sold out in a day, a testament to its exclusivity. Jean-François also produces a white Chardonnay, the 2020 Premier Pas, which he is unsatisfied with. However, all reservations are waved away when we taste the new 2022 vintage in his cellar. The Chardonnays are hard to beat, not to mention the impressive trousseau and poulsard.
SLIM FRAMEWORK
With only 11.5% alcohol, these wines have a beautiful depth and concentration, sparkling red fruit, earth and salty minerals, and a very ripe and fresh mouthfeel. The Poulsard Rêve Ephémère, for instance, is known for its delicate red fruit flavours and a hint of earthiness, a unique taste that will intrigue your palate. The 2020 Premier Pas Chardonnay is characterized by its fresh and ripe taste. It is exciting to taste how complex all the wines are, how dense and deep they are, and how exceptionally slim the framework is. The fruit is layered, clear, delicate, and very digestible. You can feel the taste, as it were. Super finely knitted, where the freshness ensures that you come back for more.
PATIENCE
Today, Jean-Francois owns approximately 3 hectares of vines. He applies certified organic farming in the vineyard, comparable to biodynamics, and treats the vines manual with herbal preparations. He ploughs the soil to let the terroir breathe without chemical products.
This meticulous approach, stemming from Jean-François' love for living beings and the ecosystem, is a testament to his commitment to quality and tradition. During the harvest, everything is done by hand so as not to damage the grapes. In the cellar, work and patience are the keywords. The wines are not refined or filtered, and the yeasts are all indigenous and natural. The red wines are ready to release after one year, and the white wines after two.
LEA AND GABRIEL
The wines of Jean-François Essler are pearls for gastronomy. What a surprise that we can add this extremely passionate winemaker to our portfolio. We can't wait for new highlights and eagerly await our next meeting in Grusse to enjoy Léa and Gabriel's sublime restaurant, Autour de l'Atre, together. Secretly between us, if only for the magnificent natural wine list.
