Valerie & Jean Christophe Tissot - Trousseau Arbois 2019 750ml (14.5% ABV)
Third Gen winemakers Sister and brother team, Valérie & Jean-Christophe Tissot run this 17 hectare estate- but their retired parents Françoise and Jean-Louis lend them a willing hand! They work their vines in the hobbit-like region of Jura, France. Jura is a hotbed for natural winemaking and there are lots of Tissots scattered about.
The history of the area actually begins in 1965 at the wedding of Jean-Louis and Françoise Tissot Masson. Valerie had two grandparents closely connected with the wine business. Albert Piroutet, on her mother’s side, was one of the founders of the Arbois Fruitière in 1906 and was one of the strongest advocates for the Arbois to obtain the AOC in 1936. Françoise’s father, Albert Masson, also joined the cooperative and she inherited his vines to pool with the 1.6 hectares that Jean-Louis inherited from his father Maurice Tissot. In the early years, Jean-Louis was part of the Fruitière too, but after planting 8 hectares of vines in 1990 they decided to start producing their own wines. In the early years, Jean-Louis was part of the Fruitière too, but after planting 8 hectares of vines in 1990 they decided to start producing their own wines. These days, Francoise and Jean-Louis are theoretically retired- but they’re never far from the daily activities of the farm. Françoise still helps with tastings and Jean-Louis in the vineyard.
Here comes this delightfully light expression of Trousseau, sourced from 2 hectares of vines in the village of Montigny-les-Arsures
Fragrant with notes of red fruit accentuated by a forest floor quality and a slight dusty barnyard note. Don’t let that scare you! It is a delicious counterpoint to the red currant, sour cherry, and raspberry, slightly smoky mineral-accented finish. Lighter end of medium bodied, finely woven tannins.
region: village of Montigny-les-Arsures, Arbois, Jura, France
varietal: Trouseau
style: light red
farming & cellar:
sustainable & practicing organic farming as much as possible (rare in Jura), ambient yeast, fermented in cement tanks, aged in oak foudres for one year (80-100+ year old fourdres), minimal added so2
pairing: grilled trout or grilled quail with lentils