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Winemaker: Christian and Patricia Pêcheur
Farming: Organic principles
Varieties: Trousseau
Terroir: Red limestone-clay marls
Vinification: Following total destemming, wine ferments spontaneously as whole berries in stainless-steel tanks. Cuvaison lasts c.15 days. Wine is racked following malolactic and remains on its fine lees until assemblage prior to bottling.
Aging: 12 months in neutral oak barrels
Tasting Notes: Light bodied, and classic, this Jura Trousseau shows notes of wild red cherry, crushed stone, herbal menthol and a long-acid driven finish.
From our 2022 Bottle Club Release:
Domaine Pêcheur | Trousseau | Côtes du Jura, France | 2020
Nestled in the sub-alpine mountains of eastern France, one hour’s drive between Burgundy and the Swiss border, lies an isolated countryside making some of those most terroir-driven and unique wines in France: Jura. Named for the mountains formed during the Jurassic period, is a region that is unlike others in France. Equally pastoral, forested, and mountainous, you’ll find corn, wheat, and cows dotting the bucolic highlands while rocky ridges grow cool-climate grapes. Known for the unique yet classic wines blended from local grapes Trousseau, Ploussard, and Savagnin with Burgundian counterparts Pinot Noir and Chardonnay, a Jura wine is a peculiarity every sommelier will happily drink.
Christian and Patricia Pêcheur began producing wine in 1976 from a single hectare (~2.4 acres) of vines, and after 40 years finally have an estate encompassing 8 whole hectares of hillside slopes within the Côtes du Jura and the Château Chalon appellations. The red grapes of Pinot Noir, Ploussard, and Trousseau are planted on nutrient-poor marnes rouges, or red marlstone soils, and blended in the regional “Trois Cepage” style, or Trousseau and Ploussard will be bottled on their own.
This wine is a lovely Trousseau, a moderately tannic but lighter-bodied, brambly red grape that originated in these hills. After hand-harvesting and destemming the fruit, Christian allows a wild fermentation of whole berries in stainless steel tanks for around fifteen days before pressing the fruit gently and allowing it to rest in neutral oak barrels for 12 months. The wine shows some grip and dark, feral, gamey notes like wild raspberries growing in a mushroom forest. This is the type of wine that LOVES a charcuterie board full of Jura’s own comté cheese (or American twists like Point Reyes Toma or Pleasant Ridge Reserve), smoked sausage, and roasted small game birds. Throw it in the fridge for 20 minutes before opening, and treat her like a summertime red or a winter après-ski! —Cara Patricia