Description / Reviews
// Organic Syrah, Grenache, Trousseau
About Trousseau
"Trousseau is the more common French name, with it notably planted in the Jura to the east of Burgundy, where conditions can be bracingly cold at times.
However, the grape is known as bastardo in Portugal, where it notably contributes to Port production and flourishes in the heat. Trousseau is a fabulous variety, which can produce a really wide range of wines, anywhere from a bigger riper bastardo style through to a light, bright, savoury trousseau style." - Lauren Langfield
"Domaine de Saint Pierre is the epitome of a top flight Jura Domaine. Fully Owned since 2011 by the charismatic and pragmatic Fabrice Dodane, the tiny six hectares of vineyards are ideally located in the appellation Arbois in villages such as Vadans, Mathenay, Arbois and Pupillin. The vineyards have been farmed organically since 2002 with biodynamic practices being implemented right after.
Very light fire red, on the nose a cocktail of raspberries, red currants and wild strawberries, nuances of blackberry leaves and pine cones, literally smells of acidity and minerality. On the palate an airy texture, wiry body supported by a strong acidity, harmoniously supported by tannin, red berries again, subtle flint, the extremely juicy drinking flow ensures great potential for fun. Spontaneous fermentation, zero filtration and clarification and zero added sulphur." - Clos Cachet, Importer
"Fabrice Dodane studied wine-making in Beaune as a young man. He went on to work at the cooperative in Pupillin for a few years before landing a job with Domaine de Saint Pierre as winemaker and manager in 1989. In 2011, he was able to purchase the estate due to the untimely death of the owner and has since added more vineyards to the mix, currently farming 7.5 hectares in the Arbois and Côtes du Jura appellations. Having begun the organic transition process in 2002, the domaine’s vineyards were certified by Ecocert beginning in 2008.
Beginning in 2012, he has honed his wine-making style considerably eschewing the use of sulfur except when absolutely necessary. All wines are fermented using only indigenous yeasts in either stainless steel tanks (red) or 400-600L oak puncheons (white). Whites are aged in either the traditional sous voile (oxidative) or ouillé (topped-off or Burgundian) methods. Because of the minimal use of sulfur in the wine making, the wines generally go through malo-lactic fermentation." - Beaune Imports, USA Distributor
