Trousseau in Jura

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Fruity

All three Jura reds in one bottle, Trousseau led with Poulsard and Pinot Noir, fermented on whole berries for about a week and raised in steel so the fruit stays forward. The domaine serves it at 14 degrees with charcuterie and grilled meat.

Dry · Light-bodied · Medium tannin · High acidity · Rustic · Savoury

All three Jura red grapes co-fermented rather than blended after the fact, then two years in old casks. Bourdy records a deep ruby robe, intense aromatics and a structure with real cellar potential, all at 11.5 percent.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Savoury

Trousseau destemmed and given a year in foudre. Clavelin calls the robe bright limpid garnet, the nose intense, fruity and wild, and the palate leather and spice, balanced and round, with blackcurrant, sloe and redcurrant on the finish.

Sweet · Full-bodied · Medium acidity · Contemplative · Elegant

Four grapes dried until Christmas, when 100 kg of fruit yields only 15 to 18 litres of must. Fermentation stops around 15 or 16 degrees with sugar left. Clavelin notes a bright golden robe, intense fresh-grape aromatics and a palate of toast, candied fruit and a touch of caramel.

Dry · Medium-bodied · Medium tannin · High acidity · Bold · Rustic

Since taking the domaine over in 2015 Nathalie and Emmanuel Grand have pushed ripeness, sorting and maceration length on their reds, and they describe the result as wines of assertive character and singular personality. This is the Arbois expression of Trousseau.

Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury · Rustic

Trousseau is the grape of Montigny-les-Arsures and the estate's own village, where it takes the gravelly clay soils and the south east facing slopes. The domaine describes a keeping wine whose young burlat cherry aromas move to morello and then animal notes with age.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Fruity

Organic Trousseau from the Sur la Cour plot, which the domaine describes as racy with a frank palate and a nose of small red berries. Served at 14 to 15 degrees.

Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant · Savoury

The Beranger parcel was previously vinified by Jacques Puffeney, a fact the estate records on the cuvee's own page. The domaine describes an elegant and powerful Trousseau built for long keeping, raised only in old large format barrels so the wood stays in the background.

Dry · Light-bodied · Low tannin · High acidity · Easygoing · Fruity

Poulsard with a few vines of Trousseau and Petit Beclan on gryphaea limestone. The domaine is blunt that the colour is faint, which is how the grape behaves, and that the perfume more than makes up for it. Frost and difficult flowering mean it is not made every year.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Savoury

Four Trousseau types interplanted with 5 percent Poulsard and Enfarine on black Rhaetian sandstone and marl, cropped at around 28 hl per hectare. Pignier describes a fruity, spicy, silky and deep red whose perfume recalls autumn and the Jura forest.

Dry · Light-bodied · High acidity · Festive · Refreshing

An unusually broad blend for the appellation: half Chardonnay, a tenth Savagnin and the remaining 40 percent shared between Pinot Noir, Trousseau and Poulsard, from vines across both Arbois and Cotes du Jura. Whole bunches pressed, a year on lattes, served cold at around 8 degrees. Brut in dosage, dry on the palate.

Dry · Medium-bodied · Medium tannin · Medium acidity · Fruity · Rustic

A blend of limestone parcels running to two hectares, average vine age around forty years. The estate reports a very typical Trousseau on morello cherry and spice, with an unusual blackcurrant bud note running through it.

Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant · Fruity

Selected from five plots, Rosieres, Beranger, En Muzard, Corvees sous Curon and Chevrette, all on Bajocien limestone scree over Lias clay, with vines back to 1930. The estate reports very ripe fruit, morello and cherry in eau de vie with spice, and a broad palate of fine ripe tannins.

Dry · Light-bodied · High acidity · Festive · Refreshing

Clay limestone marls of the same kind as the blue marl that suits Savagnin, a terroir the estate says keeps acidity and structure in the wine. Fine, delicate bubble with fresh, elegantly fruity flavour. Dosed at 2 grams per litre.

Dry · Medium-bodied · High acidity · Festive · Funky

One hectare, half Trias clay and half Bajocien limestone, vines averaging 25 years. Indigenous yeasts carry the bottle fermentation over nine months, which the estate says brings more complexity, weight and richness. Very fine mousse and ripe aromas; the estate places it between a traditional cremant and a petillant naturel.

Dry · Medium-bodied · Medium tannin · High acidity · Rustic · Funky

Trousseau from the south-facing Les Corvees site, on rich gravels over shallow grey Lias marl at 30 to 35 hl per hectare. The domaine names black fruit and spice, and sends the wine out with no sulphur, no fining and no filtration.