Jintaro Yura
France
Jintaro Yura — Born and raised in Tokyo within a family of French-style restaurateurs, Yura’s early exposure to fine dining sparked his lifelong passion for wine. After beginning his career as a sommelier, he pursued oenological studies and completed training in New Zealand, Burgundy, and Japan.
In 2012, he moved to Alsace, where he refined his craft under leading organic and biodynamic vignerons like Domaine Josmeyer, Hurst, and Gross. In 2020, backed by Vincent Gross, he launched his own label, Domaine Yura, debuting with a modest run of just 2,000 bottles.
Yura’s winemaking philosophy is deeply rooted in natural methods: native yeast fermentations, minimal manipulation, and blending a variety of aging vessels (stainless steel, demi‑muids, ceramic, even cement). He frequently uses bâtonnage to enhance texture—an uncommon practice in Alsace—and focuses on achieving a 75/25 balance of tartaric to malic acid for vibrant energy.
He crafts a small, but expressive range of wines:
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L’Abeille et le Papillon (Pinot Blanc, sometimes blended with Auxerrois): harmoniously vinified in three different vessel types for purity and mineral complexity.
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Le Silence et la Résonance (Riesling): underscores the clarity of calcareous terroir, aged in stainless, new oak, and ceramic for refined tension and minerality.
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La Partie et le Tout (Pinot Noir): featuring whole-cluster fermentation and nuanced smoky-red-fruit and floral aromas.
Although not certified organic or biodynamic, his approach aligns closely with those principles. Yura sources fruit from neighboring organic growers and continues to dream of owning vineyard plots to express individual terroirs.
In short, Jintaro brings Japanese precision and intuitive elegance to Alsatian terroir, producing natural wines of balance, clarity, and soulful authenticity.
