# La Sixième Côte (2024)

- **Producer:** Michel Tissot & Nicolas Potel
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Jura, France
- **Style:** Classic
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red fruit, black fruit, spice, vanilla, cloves, earth, mushroom, dried fruit

## About this wine

La Sixième Côte is a red wine from the Côtes du Jura appellation in France, produced by the collaboration of Michel Tissot & Fils and Maison Nicolas Potel. The wine is made from 100% Pinot Noir. The name 'La Sixième Côte' signifies the project's philosophy of viewing the Jura vineyard as an extension of Burgundy's great wine slopes. Michel Tissot & Fils brings over a century of Jura winemaking heritage, while Maison Nicolas Potel contributes its renowned Burgundian expertise. The Jura region, with its varied terroirs, provides the unique origin for this Pinot Noir, a grape that has been cultivated there for centuries. This wine represents a harmonious blend of regional character and meticulous winemaking.

## Interesting facts

- The name 'La Sixième Côte' translates to 'The Sixth Slope,' referencing the Jura vineyard as Burgundy's sixth great wine-producing slope.
- Pinot Noir has a long history in the Jura, dating back to the 15th century.
- The collaboration bridges the historic Jura terroirs with precise Burgundian vinification techniques.
- Maison Nicolas Potel is known for sourcing from biodynamic and organic vineyards.

## Food pairing

The medium body and velvety tannins of this Pinot Noir complement the richness of proteins like duck, beef, and lamb. Its fruit notes can harmonize with fruit-based sauces or chutneys, while its earthy undertones pair well with mushrooms and aged cheeses.

## Wine making process

The winemaking for La Sixième Côte combines the distinctiveness of Jura terroirs with the meticulous techniques of Burgundy. The grapes undergo traditional vinification, relying on natural yeasts for fermentation. This is followed by an aging period of around 9 months in oak barrels, which helps to develop the wine's structure and complexity. Before bottling, the wine receives a light filtration. The overall approach is one of minimal intervention, aiming to capture the pure essence of the Pinot Noir and its origin.