Trousseau is a grape sort that not many wine drinkers have on their radar which is a shame. Trousseau is an autochthone grape variety found in the Jura. Some suspect it is related to the portuguese grape variety Bastardo.
Trousseau blossoms late and misses the late frosts in spring that often cause considerable damage in the Jura. Due to the difficulty in growing this pernickity grape as it is susceptible to numerous diseases and low yields, producers have replaced it with Pinot Noir.
Wines made from 100% Trousseau are crimson coloured, the nose is subdued, dark red berries, dried rose petals and savoury notes. The wine itself on the palate has intense cherry aromas, the older the grapes, the intensiver they get. There is also a subliminal umani note, the acidity is medium. The wines when young are reminiscent of a juicy Coteaux champenoise and as they age, they could be mistaken for a Valpolicella Ripasso or a portwein. Trousseau definitely profits from opening well in advance, even two or three days in advance. Wines made from younger grapes are best served cool with salami, cured ham or even pike perch with a red wine reduction. Wines from older grapes work well with hearty foods, where a Barolo, Brunello or an Hermitage from the Rhône would work.
In our sortiment we are lucky to have added the producer Lucien Aviet, Caveau de Bacchus. Jean Macle says of Aviet that he produces the best red wines in the Jura. I would agree.
Aviet uses two terms Cuvée des Geologues and Cuvée des Docteurs. In honour of the geologists, who helped him explore the terroirs of his sites, the full bodied wines are called Cuvée des Geologues. And in honour of the medicine student, who helped with the harvest and who prefered lighter wines, these are called Cuvée des Docteurs.
A special wine in his range is the TROUSSEAU 313 JOURS 2018. 313 days refer to the extended maceration period. This is an old method used with particularly tannic grape sorts to soften the tannins. The 313 is an extraordinary wine, similiar to a Grand Cru Chambertin.