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Arbois AC 2015 Trousseau Les Corvées
  • 74. Arbois AC 2015 Trousseau Les Corvées

    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.

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Further details
Winemaker
André-Jean Morin
Location
Village of Arbois, lieu-dit Les Corvées, Jura.
Size of domaine
12 hectares in total (2 hectares for this cuvée).
Grape
100% Trousseau. Old massal selection from local vineyard on 3309 C rootstock. 45 year old vines. 6.000 vines per hectare on average. Vines are trained guyot double.
Terroir
Gravels on marls. South/West aspect on 20º to 30º slopes. 280 mtrs above sea-level. Soil is 1.50 m deep.
Viticulture
Debudding. No vendanges en vert; only thinning out the leaves. Works the soil (ploughs every other row, scrapping of the surface). No chemicals used in the vineyard. Copper and sulphur used against oidium and mildiou. No treatments against pests and insects. Organic fertilizers (sheep manure) are used during Winter. Harvested by hand with a very severe sorting in the vineyard. 35 to 45 hectos per hectare yield
Vinification
Prefermentation at 6ºC for 5 to 6 days. 100% destalking. The grapes are lightly crushed. Alcoholic fermentation in stainless steel vats (temperature controlled). Fermentation for 3 weeks (at 25°C) using natural, indigenous yeasts. No chaptalisation. Temperature is controlled. No cap punching. Pumping-over every two days at the start of the fermentation and then every 3 days. 10 days cuvaison after the end of the fermentation. The press wine is blended. Aged for 9 to 12 months in 6 year old 600L barrels (1/2) and stainless steel vats (1/2). No racking. No bâtonnage, no collage and light filtration by plates. Only one bottling per year in September. Natural cork. 6.500 bottles produced. In conversion to organic viticulture.
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