A burgeoning new talent in Alsace, Jintaro Yura is combining Japanese craftsmanship with traditional winemaking techniques to produce wines of purity and finesse. After working as a sommelier in his native Japan, Jintaro enrolled in oenology school and gained experience working in vineyards across New Zealand and Burgundy before settling with his family in Alsace in 2012.

Inspired by his experience working alongside some of Alsace’s leading vignerons, including Isabelle Meyer, Jean Boxler, and Jean-Paul Zusslin, Jintaro produced his first vintage in 2020 with organic fruit sourced from exemplary growers around Gueberschwihr and Rouffach. From the moment his inaugural wines landed the buzz around his project has been growing.

Gently pressed and fermented with native yeasts, his wines are aged in a variety of different vessels. The resulting cuvées combine pure fruit with complex umami notes from extended lees stirring – a technique rarely seen in Alsace and more common to Burgundy.

 Made with 70% whole clusters and aged for 11 months in barrel, his elegant Pinot Noir is perfumed with sweet red fruit and smoky minerality.