Trousseau is an old grape variety that is also known as Bastardo and possibly Merencao in Ribera Sacra; it is also used in the production of Port, but in the Jura, the wines produced from it tend to be lively, fresh, nervy and gorgeously complex when made by a sympathetic vigneron!
Trousseau Vigne du Louis nose is understated, but emerges in its own good time to convey notes of pomegranate, cherry, autumn leaf and complex spice –almost Burgundy-like – but a bit more angular and masculine. The palate is where the magic happens, as this is one of those wines that just snaps, crackles and pops on the palate. Red fruit galore, floral notes, liquid rock and so much more.
MICHEL GAHIER, ArboisOrganic, natural
For a generation Michel Gahier and his family have been quietly working with some of the region’s most sought-after terroirs. Like a growing number of producers in the Jura he had decided to make vin naturel rather than a homogenized, uniform style of wine as he feels it’s the best way to express his grapes and land.
Gahier is blessed to work with some great parcels of old vines from vineyard sites that inspire local legend. From the vineyard site “Grand Vergers” comes some of the Jura’s finest Trousseaus. The soils are heavier clay over limestone, not unlike those in a 1er cru of Burgundy, yet different from the blue marls of Pupillin that better suite Ploussard vines. Gahier’s wines are aged in a combination of acacia and American oak barrels with very little sulphur addition. Gahier is a disciple of Jacques Puffeney, and Michel is not only his neighbour, but was also Jacques’ pupil for a number of years.