NEW JURA? YAY 😇 (🌟THIBAUD PIERSON ALLOC🌟)
by Fionn Reidy
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Source note: This post is adapted from Parched's May 29, 2026 newsletter
Hey,
Sorry for the mass email on a Friday! I’ll keep it short and sweet but I only send these out when something very special lands. We're lucky to be working directly with producers we deeply admire, and we've just received a tiny yet mighty shipment from Thibaud Pierson over in the Jura.
Last year we tasted a myriad of wines with one of the region's rising stars, based in downtown Poligny. Tasting notes are wild but glowing. These wines are alive in the best sense, offering vibrancy from the off and developing beautifully with air.
After our initial shipment last year sold out so quickly, we're thrilled to receive some 2025s following what was a devastating 2024. Quantities are still pathetic, and at our incredibly fair pricing I can't imagine this batch lasting long.
Thibaud has been working his family's vines for several years, first releasing in 2018 after essentially rescuing the vineyards from a state of relative abandonment. He farms organically, and in the cellar the approach is hands-off with no SO2 added. He doesn't come from a winemaking lineage, having come from cattle farming prior to this, but time spent with Valentin Morel and Bornard has given him no shortage of guidance.
Everything is done by hand and production, as with most producers in these parts, is tiny. Only a few thousand bottles are made each year, the large majority sold within the Jura. I fondly remember my first encounter with this BTG at the legendary Arbois Bistro, Claquettes. We're now fortunate enough to be allocated ourselves a small fraction, and are proudly the sole source of his wines here in the UK.
The following are now available, for a delivery next week!
A blend of Savagnin, Chardonnay, and a few other unidentified varieties. Electric and full of lemon curd, vegetal spice, and a smoky, almost mezcal-like verve. This carries through onto an energetic palate that keeps growing in expression with air.
Field blend territory. Mostly Trousseau, Poulsard, and Gamay, but other grapes make it in too and you can both see and feel it in the texture. This ebbs and flows, moving from sour dark fruits through tonic-like quinine and brine. Effortlessly refreshing, as Jura reds should be.
As ever, working directly means we can price things very modestly. No reflection on the quality, trust us. We could, and probably should, charge more. But we want to offer a fair and accessible entry point into a vigneron we believe in, especially in a region that only seems to get more expensive with each passing vintage. Thank us, and Thibaud, later.
Happy Friday
Bisou,
Xoxo