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Arbois

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  • 73. Arbois AC 2015 Ploussard La Cabane

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    Domaine de la Touraize

    100% Poulsard (12% alc.)

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    This comes from a massale selection on 3309 rootstock, from the marl vineyards of La Touraize and Petit Curoulet (planted in 1980). Destalked 100% by hand, this is made by a semi-maceration whole grape fermentation, unfined and unflitered with just 20mg/l of sulphur, giving a subtle, red fruited, spicy wine with hint of game and good bite on the finish. For drinking now to 2019.

  • 74. Arbois AC 2015 Trousseau Les Corvées

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    Domaine de la Touraize

    100% Trousseau (14% alc.)

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    Les Corvées is one of the finest lieu-dit vineyards for Trousseau, with south-west facing hillside vineyards and loose gravelly soil overlying marls. Destalked 100% and given a 30 day cuvaison during which light remontage was carried out. Trousseau is also planted in Portugal where it is known as Bastardo, and it rarely reaches full phenolic ripeness in the Jura (chapatalisation is common) – but there were no problems in 2015. Aged in recent 600 litre foudres for 12 months, it offers ripe mulberries, raspberries, touch of mocha with hint of spice on the finish. For drinking now to 2021.

  • 75. Arbois AC 2015 Savagnin Terres Bleues

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    Domaine de la Touraize

    100% Savagnin (13% alc.)

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    15 and 30yo vines planted in blue marls (la Régole and la Rivière) here give 40hh. Vinified using natural yeasts and aged in foudres for a year, savagnin always retains its natural balance and freshness even in warmer vintages like 2015, and this topped up wine offers sappy citrus fruits, with good salinity and attractive bitters on the finish. For drinking now to 2022.

  • 76. Arbois AC 2013 Melon à Queue Rouge, Cuvée des Docteurs

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    Lucien Aviet

    100% Melon à Queue Rouge (13% alc.)

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    Melon à queue rouge is an ancient strain of chardonnay (here from 50yo vines) grown by only three top producers in Arbois. Aged in old foudres for three years and topped up, this is an unbelievably fine wine, with a pale gold colour, the mouthfeel of a fine white burgundy, restrained citrus fruits, a good cut of acidity, and very saline on the finish. For drinking now to 2020.

  • 77. Arbois AC 2014 Trousseau, Cuvée des Géologues, Les Rosiers

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    Lucien Aviet

    100% Trousseau (13% alc.)

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    Les Rosiers is the finest of Aviet's three cuvées of Trousseau. It lies alongside the famous walled clos of vines belonging to Pasteur, and comprises ½ hectare of south facing, 40yo vines, planted in a quick draining, gravelly soil. It has a similar delicate, mid-red colour to the Bruyères, clarity of fruit and mineral stamp, but at the same time a density, richness and good structure, with spicy notes on the finish. Will age very well. For drinking now to 2024.

  • 78. Arbois AC 2014 Trousseau, Cuvée Bérangères

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    Jacques Puffeney

    100% Trousseau (13% alc.)

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    35 year old vines planted in a loose, gravelly soil on a southeast facing slope.  Trousseau demands very dry conditions to give its best as with this vintage in which there was no necessity to chaptalise.  Classic pale colour similar to pinot noir, a touch more weight and depth of fruit than poulsard, with mulberries, raspberries, hint of spice and mineral cut. According to Jacques, you need to exercise a little patience -  as the wine ages it picks up weight and length on the palate and is at its very best at five to six years old. For drinking now to 2022.

  • 79. Arbois AC 2014 Savagnin

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    Jacques Puffeney

    100% Savagnin (13% alc.)

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    This oxidative wine comes from blue-grey marls, and has been aged in four to five year old barrels for two years under a veil of yeast. From 40hh yields, it has wonderful mushroomy, walnutty flavours, nicely relieved by the savagnin's characteristic acidity. For drinking now to 2025+. 

  • 80. Arbois Vin Jaune AC 2009 (out of stock)

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    Jacques Puffeney

    100% Savagnin (14% alc.)

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    Vin Jaune is the Jura region’s real speciality, from late-harvested savagnin – pressed and then aged under a yeast veil in older oak for six years, then assembled and aged in foudre for a further year. It is bottled (naturally, without filtration) in a distinctive ‘clavelin’ with a long neck and hunched shoulders – which holds 62cl – the amount of one litre of wine that is said to remain after six years of evaporation. Superb with rich, creamy dishes, it has a flavour not dissimilar to an aged amontillado sherry, with walnut and truffley tones. For drinking now to 2100.