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Arbois Rouge, Trousseau, Singulier, Domaine Tissot 2019

Red Wine from France - Jura & Savoie
4.000000000 star rating 1 Reviews
This unusual, very pale Jura red from eastern France has a long and persistent flavour with hints of ripe cherry and strawberry, plus pure, clean lines and creamy, well-balanced tannins. Perfect with poultry, pork or cheese.
Price: £30.00 Bottle
Price: £180.00 Case of 6
In Stock
Code: JU1661

Wine characteristics

  • Red Wine
  • Medium-bodied
  • Trousseau
  • 75cl
  • Now to 2027
  • 14% Alcohol
  • oak used but not v. noticeable
  • Cork, natural

Jura & Savoie

Jura

Jura is one of France’s smaller wine producing regions, in the east of the country on the border with Switzerland. Most famous for its wonderful unfortified, flor-scented and nutty vin jaune wines, the area produces several different styles of wine from a varied terrain. The one thing they have in common is steep slopes facing south and south-east, and a predominance of the limestone named after the region – Jurassic. Indeed, the appellation of L’Etoile in the southern half of the AC is so-named for the miniscule star-shaped marine fossils found in the soil there.

The vineyards spread along a strip no more than eight miles across at its widest point, and little more than 35 miles long, oriented on a north-east/south-west axis. Winters here are harsh, and the vineyards are interspersed with woodland and pasture. Côtes de Jura is the all-embracing appellation for the area but there are smaller demarcated areas around Arbois, L’Etoile and the famous vin jaune only appellation...
Jura

Jura is one of France’s smaller wine producing regions, in the east of the country on the border with Switzerland. Most famous for its wonderful unfortified, flor-scented and nutty vin jaune wines, the area produces several different styles of wine from a varied terrain. The one thing they have in common is steep slopes facing south and south-east, and a predominance of the limestone named after the region – Jurassic. Indeed, the appellation of L’Etoile in the southern half of the AC is so-named for the miniscule star-shaped marine fossils found in the soil there.

The vineyards spread along a strip no more than eight miles across at its widest point, and little more than 35 miles long, oriented on a north-east/south-west axis. Winters here are harsh, and the vineyards are interspersed with woodland and pasture. Côtes de Jura is the all-embracing appellation for the area but there are smaller demarcated areas around Arbois, L’Etoile and the famous vin jaune only appellation Château-Chalon.

Chardonnay and savagnin make the white wines in these ACs, with the exception of Château-Chalon which can only be vin jaune made from savagnin, with pinot noir, poulsard (also known as ploussard) and trousseau making the reds. Sparkling crémant wines, many of which are excellent are made, as is a pétillant from poulsard. Reds are generally light, particularly so in the case of poulsard.

The great wine of the region is the abovementioned vin jaune. Made from savagnin harvested very ripe, the wine spends six years or so in old Burgundy barrels under a veil of yeast, very much like the flor of Jerez in Spain. It develops a delicious nutty, tangy flavour that marries wonderfully with local specialities like comte cheese and woodland mushrooms, particularly the much prized morilles. The unique 62cl ‘clavelin’ bottle is permitted because of its traditional association with the wine and represents the quantity of wine remaining from the original litre it started life as. Another speciality is the sweet vin de paille made from grapes raisined on straw mats until the January following the harvest. For lovers of pineau de Charente from the cognac region, a Jura Macvin is worth a try, being a blend of grape spirit and grape juice.




Savoie

The vineyards of the Savoie flourish in the Alpine region of France clustered close to the Swiss border and the city of Geneva. The mountains here mean a disparate array of vineyard sites in narrow valleys, many of them specialising in a particularly local grape variety farmed on steep mountain slopes.

The grape varieties mondeuse, jacquere, gringet, altesse, molette, gamay, roussanne, chardonnay and pinot noir all feature. Despite the number of varieties and terroirs to be found here, all are bottled under the catch-all appellation of Vin de Savoie or Savoie, though there are 16 crus that can append their name to the nomenclature e.g. Savoie Chignin.

Whites are generally crisp and fine-boned, particularly the Chignin mentioned above made from jacquere, though Chignin-Bergeron is fuller and rounder and made from roussanne. Reds too are not heavy dark blockbusters. Mondeuse makes characterful, grippy reds, sometimes oak-aged and sometimes made like Beaujolais, but production is geared much more towards white than red.

The area around Chambery in the south of the region is famous for its vermouth.
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Stéphane Tissot

One of the best winemakers of the Jura, Stéphane Tissot is innovative and inquiring, constantly trying out new methods and ideas. He returned to his family domain in Arbois in the early nineties and set about changing the way things were done, converting the estate, all 32 hectares of it, to biodynamic viticulture, increasing the density of plantings so that the vines compete harder against each other, dramatically reducing yields, and experimenting with clay amphorae for fermenting his reds. He uses little sulphur dioxide and when fermenting all his wines uses only natural yeasts, vinifying terroir by terroir, plot by plot, and making a wide range of wine styles, from chardonnay, pinot noir, poulsard and trousseau of great purity, to sparkling and sweet vins de paille, all very expressive of where they are from. He also carries on the family tradition of making the nutty, oxidative wines of Jura from the savagnin grape. These wines, unfortified and matured in barrels that are not topped up as the wine slowly evaporates, see a film of yeast (known as flor and also found in fino sherry) develop protectively on the surface, a style well worth exploring.

JancisRobinson.com

Pale ruby. Really beautiful poise. This tastes rather like a warm slate, in fact, with lovely round tannins and a dry finish after an utterly seductive rose-scented, fresh, fruity palate that almost...
Pale ruby. Really beautiful poise. This tastes rather like a warm slate, in fact, with lovely round tannins and a dry finish after an utterly seductive rose-scented, fresh, fruity palate that almost tastes sweet, although I'm sure there is no residual sugar to speak of. This leaves the throat thoroughly soothed and intrigued. Juicy but far from simple. I'm just not sure of the likely ageing potential of wines like this – my fault – but it's so gorgeous and persistent now, I don't really see any point in keeping it. 17/20
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Jancis Robinson

wine-pages.com

From Savoie in eastern France, this is 100% trousseau fermented and aged 12 months in wooden vats and demi-muids, 10% new. Typically pale and translucent rim, and a sweet cherry and earth fragrance,...
From Savoie in eastern France, this is 100% trousseau fermented and aged 12 months in wooden vats and demi-muids, 10% new. Typically pale and translucent rim, and a sweet cherry and earth fragrance, hinting at pulpy strawberry but with a serious side too. In the mouth there's a raft of soft, sweet fruit, dark and gently spiced, an underpinning leafiness adds a layer, but it is the sweet and delicious fruit that persists into a fresh, nimble finish. 92/100
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Tom Cannavan

New Statesman

... for the turkey, the juicy cherry flavours and delicate tannins of the prettily named trousseau grape ... Superb ...

Nina Caplan

2019 vintage reviews

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