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

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

$51.00

This Arbois Rouge "Trousseau" is earthy, spicy and delicious.

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

First of all, it’s concentrated, not reductive, the nose if full of fresh strawberries, melting in different spices and forest moss, honey and fresh wood. The palate is vibrant, lively with crunchy red fruit and a tree sap structure and velvet tannins. It can be drunk with charcuterie, roast chicken and pork and charcoaled rib eye. Drink now or keep up until 2026+. 100% Trousseau.  Please decant for 25 minutes and serve in big Pinot Noir glasses.

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At Domaine de Saint Pierre, the grapes are treated to the highest care, farmed organically and using biodynamic practices. The very low yields achieved through rigorous vineyard management are vital to reach such a high quality of wine. The grapes are sorted and only the healthiest grapes make it to the press. From harvest to bottling, Fabrice doesn’t add any additives to the must or wine. Therefore, the wines don’t have any sulphur added. Once the grapes are pressed, the must is pumped into an oak fermenter to undergo its alcoholic fermentation. Then the wine is raked and pumped into 228 litre oak barrels at just ¾ full. The wine is left to mature for a further three years, forming a yeast film on top to protect the wine against hard oxidation. The yeast film acts as protection against off flavours that can be developed during that extensive time. The wine is then bottled.

What we say

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Technical notes

At Domaine de Saint Pierre, the grapes are treated to the highest care, farmed organically and using biodynamic practices. The very low yields achieved through rigorous vineyard management are vital to reach such a high quality of wine. The grapes are sorted and only the healthiest grapes make it to the press. From harvest to bottling, Fabrice doesn’t add any additives to the must or wine. Therefore, the wines don’t have any sulphur added. Once the grapes are pressed, the must is pumped into an oak fermenter to undergo its alcoholic fermentation. Then the wine is raked and pumped into 228 litre oak barrels at just ¾ full. The wine is left to mature for a further three years, forming a yeast film on top to protect the wine against hard oxidation. The yeast film acts as protection against off flavours that can be developed during that extensive time. The wine is then bottled.