Domaine Des Marnes Blanches, Trousseau, 2023

£47.90

Pale but full of character: redcurrant, strawberry and earthy spice, with fresh acidity and a little grip. An expressive, food-friendly Jura Trousseau.

redcurrant
strawberry
forest floor
saline

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At a glance

Producer: Domaine des Marnes Blanches
Region: Jura
Appellation: Côtes du Jura
Grape: Trousseau
Vintage: 2023
Country: France
Wine type: Red
Alcohol: 10.5%
Size: 75.0cl
Farming: Organic — certified Biodynamic — practising

Taste profile

Body: Light
Acidity: High
Tannin: Low
Sweetness: Dry

What to eat with it

smoked sausages
peppered tuna steak
chocolate pear dessert

How to serve it

Serve: Cool room temperature (16–18°C)

Why Cave selected it

Light, low‑intervention Jura red that showcases Sud‑Revermont Trousseau at modest alcohol; vibrant, versatile and great slightly chilled.

About the wine

Very pale in the glass, this Trousseau has plenty of flavour behind its delicate appearance. Redcurrant and strawberry meet earthy, herbal notes, with bright acidity and fine tannins giving the fruit a little grip. The finish is savoury and lightly saline.

Whole-bunch fermentation and gentle extraction preserve the grape’s perfume and freshness. Ageing in older wood rounds out the texture without adding an obvious oak flavour. Serve slightly cool with smoked sausages, charcuterie or a peppered tuna steak.

About Domaine des Marnes Blanches

Natives of the Jura, both Pauline and Géraud’s families owned tiny plots (used to make wine for home consumption) and spending time in the vines in their childhood was enough to give them the wine bug. They met while studying winemaking in Dijon and created Domaine des Marnes Blanches when they returned to the Jura in 2006. They farmed organically from the word go and have added (some planted) parcels along the way to reach a total of 12ha today, spread across three towns in the Sud-Revermont (south of the Côtes-du-Jura AC). They recently built a new winery off the main road in Ste-Agnès which gives them plenty of space and allows them to vinify and age every parcel separately. Wild yeast fermentation is the norm, wines are fermented in stainless steel and then aged in minimum 5yo 228 to 600ltr barrels. Sulphur is used sparsely for the whites (around 20mg/l total) or not at all for the reds.

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