Trousseau on gravel. Southern exposure, hand harvest in 20kg trays with sorting table. Destemming 100%, by hand, light crushing, 10-30 days maceration, pigeage once a day, pumping over first three days in open cylindrical vessel, spraying of cap the following days, native yeasts, malo in vats for 12 months, bottle with no sulfur but CO2. Tart and dried red cherry, raspberry, lemon, def Brett and VA, high acid, dried herbs, leather and mushroom.
Trousseau on gravel. Southern exposure, hand harvest in 20kg trays with sorting table. Destemming 100%, by hand, light crushing, 10-30 days maceration, pigeage once a day, pumping over first three days in open cylindrical vessel, spraying of cap the following days, native yeasts, malo in vats for 12 months, bottle with no sulfur but CO2. Tart and dried red cherry, raspberry, lemon, def Brett and VA, high acid, dried herbs, leather and mushroom.
Feb 26th, 2020
Because Jura. And they’re playing Rihanna. Funky and fruity, with a pleasingly sharp twang.
Because Jura. And they’re playing Rihanna. Funky and fruity, with a pleasingly sharp twang.
Jan 26th, 2019
Well done. Almost jammy for a Trousseau (well not really, but you know what I mean) on the front, but herbaceous minerals come through in the end.
Well done. Almost jammy for a Trousseau (well not really, but you know what I mean) on the front, but herbaceous minerals come through in the end.
3 people found it helpfulNov 8th, 2013
Holy bret! After about 30 minutes some of that bret left and bright, tart raspberry emerged. Fun to drink but I like my Foillard for this mood.
Holy bret! After about 30 minutes some of that bret left and bright, tart raspberry emerged. Fun to drink but I like my Foillard for this mood.
1 person found it helpfulAug 12th, 2016
Arbois, Jura, France
