ARBOIS TROUSSEAU 2022
Grape Varieties
100% Trousseau
Besides the world-famous Pinot Noir, the Jura has the wealth to hold two native varieties: the Trousseau and the Poulsard.
The Trousseau is a late and demanding grape variety of local origin and requires lighter, gravelly and warm soil. Once vinified, it develops intense, peppery, spicy flavours and accents of red fruits.
Tasting notes
A very beautiful and intense cherry red colour. The nose, very fine, exhales aromas of small red fruits with typical spicy notes. The palate is typical of the grape variety. It reveals greedy notes of spices harmoniously carried by an elegant and balanced fruit.
Food and wine paring
Drink with cured meats, delicatessen, red meats, in sauce or grilled, duck breasts and cheeses.
Serving suggestions
Serve at temperature of 14 to 15°C (57-59°F).
Ageing potential
Drink in its youth, 3 years after the vintage.
Appellation
The Jura wine region is small in size but large in its remarkable diversity. It covers 80 kilometers between Burgundy and Switzerland, in the eastern France.
The Arbois AOC is the oldest and largest of the Jura's four geographic AOCs. In particular, it was France's first AOC (created in 1937). Its name originates in the Celtic words "ar" and "bois" that would mean "fertile land".
Winemaking
Reception of the manual harvest followed by a total maceration of 12 days in thermos-regulated stainless steel tanks. Then, regularly throughout the fermentation, incorporating some pumping and pigeage (punching down).
At the moment of pressing, the press and drop juices of each cuvee are assembled and withdrawn for malolactic fermentation on fine lees. Ageing for 2 to 3 months in stainless steel tanks to keep the crisp fruit and freshness of the grape.
Vintage : 2022
Having endured the nights at the beginning of April, we were spared from the effects of the frost. A budburst on 13 April and flowering on 23 May promised an early harvest. June saw more than 150 mm of rainfall, allowing the marl soils to build up some healthy reserves to cope with the hot summer weather.
The harvest was running from 16 August to 15 September. The grapes destined for the Crémant du Jura opened the show on 16 August, being the earliest date on record at the estate. This decision paid off as the balance of acidity was in line with what we were looking for. For our other Jura appellations, a generous rainfall on the weekend of 20 August allowed the vines to finish ripening in the best conditions.
The excellent health of the grapes allowed us to prolong the harvest until mid-September, with the opportunity to boost the maturity of the reds to their best polyphenolic potential, particularly for the Pinot Noir grapes, creating powerful, full-bodied wines. The white Chardonnays and Savagnins express floral aromas with a perfectly balanced mineral structure.
