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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2016 (based on 32 user opinions) |
| Community Tasting History |
| By Lyle Fass
Rockss and Fruit (5/18/2009)
(Ganevat Trousseau "Plein Sud") This was good but suffered without food. The acid was just so high it needed a nice roast chicken to counteract that screechy acidity. Jerky acidity actually that really brought your palate to attention once imbibed. Nose was all classic Trousseau funk. Brett, horse, manure, citrus, cherry and mineral. Palate was a bit jarring, light, funky and a touch too ripe. Nice texture and richness despite the lightness. Good but not great. Really needs food. |
NOTE: Scores and reviews are the property of Rockss and Fruit. (manage subscription channels) |
| TrousseauTrousseau (also called "Bastardo") is a dark-skinned wine grape originally from Jura, northeastern France, but which has made its way over the centuries to vineyards in northwestern Spain and various parts of Portugal. As one might expect of a well-traveled variety with a long history, it goes by various names, the most notable of which are Bastardo (Portugal), Merenzao and Verdejo Negro (Spain).
Wines made from Trousseau typically have a deep cherry-red color and flavors redolent of dark red berries and other forest fruits. They also tend to be powerfully alcoholic, thanks to the prolific natural sugars of the Trousseau berry and their correspondingly high potential alcohol.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comJuraA petite and relatively obscure wine region in eastern France, between Burgundy and the Swiss border. Its geographical isolation has helped it to remain a rare bastion of traditional winemaking techniques, and today it produces some of the most distinctive wines in the world. Reds from the Jura are often light-bodied, earthy, berried, and reminiscent of the village wines of Burgundy (though here they are made of local grapes like Poulsard and Trousseau). While Chardonnay features widely, the true specialty of the region is the Vin Jaune (“yellow wine”) made from the white Savagnin grape. Cloudy, difficult Vin Jaune is made only in the best vintages, and must be aged for at least six years before being released. As it ages under a layer of yeast, known locally as “voile,” the wine slowly oxidizes, leading to complex aromas and flavors that range from walnut skin to sultana to spices and truffles. Famously long lived it is always sold in dumpy 62 cl bottle - the wine lost in production having been taken by les anges.
On weinlagen-infoCôtes du Jura On weinlagen-info |
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