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Fabrice Dodane - "Le Dos D'Chat" Trousseau 2016

Fabrice Dodane - "Le Dos D'Chat" Trousseau 2016

$54.00

This "Le Dos D'Chat" Trousseau is earthy, spicy and delicious.

The Jura region is one of France's smallest wine regions comprising just 2,500 hectares. However, despite its size, it has grown a steadfast reputation for the sheer quality of its idiosyncratic wines. Fabrice Dodane, owner of Domaine de Saint Pierre is part of a small group of discerning producers, which includes Jean-François Ganevat, who push the boundaries, making stunning, profound and complex wines. The wine is fermented in stainless steel with native yeasts and no sulphur added.

First of all, it’s concentrated, not reductive, the nose is full of fresh strawberries, savoury spice and forest moss, honey and fresh wood. The palate is vibrant and lively, with crunchy red fruit, sappy structure and velvety tannins. It can be served with charcuterie, roast chicken and pork and charcoal-grilled rib eye. Drink now with a 30-minute decant before serving or keep until 2026+. 100% Trousseau. 

At Domaine de Saint Pierre, the grapes are treated with the greatest care, farmed organically and using biodynamic practices. The very low yields achieved through rigorous vineyard management are testament to the high quality of the wine. The grapes are sorted and only the healthiest grapes make it to the press. From harvest to bottling, Fabrice does not add anything to the must or wine. Therefore, the wines are made without sulphur. Once the grapes are pressed, the must is pumped into an oak vat. Upon the completion of fermentation, the wine is racked and returned to the oak vat to undergo its second fermentation and maturation for 13 months. The wine is then bottled without clarification or filtration.

Technical notes

At Domaine de Saint Pierre, the grapes are treated with the greatest care, farmed organically and using biodynamic practices. The very low yields achieved through rigorous vineyard management are testament to the high quality of the wine. The grapes are sorted and only the healthiest grapes make it to the press. From harvest to bottling, Fabrice does not add anything to the must or wine. Therefore, the wines are made without sulphur. Once the grapes are pressed, the must is pumped into an oak vat. Upon the completion of fermentation, the wine is racked and returned to the oak vat to undergo its second fermentation and maturation for 13 months. The wine is then bottled without clarification or filtration.