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1201 Raleigh Rd
Chapel Hill, NC 27517

(919) 960-0555

Jujube is a modern asian fusion restaurant and memorable dining experience in Chapel Hill, NC. Our cuisine is rooted in the flavors of China and Vietnam, distilled and whimsically refined with western sensibilities. Part of creating an inspired dining experience is getting out of the way and allowing tradition and the beauty of nature to show through, and part of it is putting your individual stamp on each dish. Jujube does both by weaving classic Asian dishes along with one-of-a-kind creations born from our hearts into one, eclectic menu.


Charlie: Surprised & Astounded

Jujube Chapel Hill

This wine will be featured at our upcoming Seafood Party with Queen of Wines on Aug. 11.  Sign up to join us!

This wine will be featured at our upcoming Seafood Party with Queen of Wines on Aug. 11. Sign up to join us!

The Les Cordeliers/ Brut Exclusive- AOC Cremant de Bordeaux

I’m excited about all the wines we’ll be showcasing at our upcoming Patio Seafood Party, but I’m particularly enamored with one, a sparkling Blanc de Noir of Cabernet Franc. 

Les Cordeliers/ Brut Exclusive- AOC Cremant de Bordeaux

So, full disclosure, I’m a huge fan of Champagne and bubbly in general, and I also think it’s a crying shame that it be saved for special occasions.  Heck, just opening a bottle makes an occasion special.  Happy Tuesday!  So, I’m always looking for a new tasty bottle of bubbles, and, since I’ve been at it for a while, I was surprised to be introduced to a style I’d never before seen.  A Cremant de Bordeaux, made from 100% Cabernet Franc. 

As I mentioned above, this is a Blanc de Noir, which literally translates to “white of black,” or in this case, a white wine made from red grapes by pressing the juice quickly before the skins can tint the wine.  See, nearly all red grapes actually only have red skins but white juice.  Only a few very uncommon ones have both red skin and red juice, and most of those are typically blending grapes.

Here’s the thing about blanc de noir, though — there’s nearly always just the slightest pink hue to it because you can’t help but get just a little color from the skins.  Not this wine, it’s a brilliant platinum color, lighter, in fact, than many white wines you’ll see.  I’m honestly astounded how they pull that off.

Now, the color (or relative lack thereof) is all well and interesting, but the most amazing thing about this wine is the nose.  This isn’t surprising as that’s sort of Cabernet Franc’s calling card.  They can be short on fruit sometimes, but they nearly always smell so pretty.  Cassis fruits and subtle floral notes with hints of dried herbs just burst out of the glass as if this wine were a distillate.  It’s really astounding, as if this is actually what Cabernet Franc should primarily be used for.

And, of course, lastly, this wine has such a lovely texture and polish that carries bright, clean apricot fruit that makes it refreshing quaff that sparkling wine should be.

At the risk of hyperbole (as if I haven’t strayed a bit that way already), this might be the single most enlightening wine I’ve tried this year.