ステファン・ティソ／STEPHANE TISSOT
Trousseau Sangulier
Trousseau Sangulier
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We will send it by Yu-Pack.
*Free shipping for purchases over 19,000 yen.
Hokkaido: 980 yen Tohoku: 830 yen Kanto: 830 yen Shinetsu/Tokai/Hokuriku: 920 yen Kansai/Chugoku/Shikoku: 1,200 yen Kyushu: 1,480 yen Okinawa: 1,480 yen
All items will be sent by cool delivery from May to October.
(*During this period, the above shipping fee will be charged + 330 yen.)
Please note that due to the nature of the wine, regular shipping will not be available during this period.
SINGULIER TROUSSEAU 2021
Region: Jura, France
Grape: Trousseau
Category: Red
Only the finest selected grapes are used from seven plots.
"Sangulier" means special or unique.
The aroma of figs, plums, and white pepper is accompanied by a subtle hint of dashi stock.
The attack is surprisingly gentle, and the elegant aftertaste is captivating.
Vines aged 20-90 years. Bajocien limestone soil. Aged 12 months in 600L Deminuits.
[Producer information]
The domaine was founded in 1962 and is currently headed by the third generation, Stephan, who took over in 1990.
He has experience working in wineries overseas and has a broad perspective, having been involved in winemaking in Beaune, Burgundy for five years. He has been practicing biodynamic farming since 2004.
Currently, the estate owns approximately 40 hectares of vineyards.
When it comes to the Jura region, the "mastermind of natural wine," Pierre Auvernoy, comes to mind, and he has even praised him as "a winemaker representing Jura."
·soil
Due to uplift 1000 years ago, hundreds of millions of years old soil is exposed across the Saône River in Jura. (In Burgundy, you have to dig 500m underground to reach the limestone on flat land.) Due to the uplift of the Alps, many hills with complex soil composition were created in Jura. Wines made from this complex soil cannot be described in a single word, such as "Chardonnay from Arbois." At Tissot, Chardonnay, Trousseau, and Pinot Noir are grown in the Marne (blue marl) limestone soil of Trias, and Poulsard and Savagnin are grown in the clay-rich soil.
The grapes are harvested by hand and vinified separately for each plot.
Damaged grapes are sorted in the field, and unripe grapes are sorted further in the crate. Poursard grapes have such a thin skin that they will burst if insects such as bees touch them. The grapes are then immediately de-stemmed by hand at the top of the tank, and plump, fully ripe grapes fall into the tank along with the juice. The rejected bunches are used for sparkling wine.
Most of the cuvées are unfiltered and sulfurous acid is kept to a minimum, resulting in natural winemaking without any artificial intervention!
In 2019, I was in charge of attending to Stefan when he visited Japan. At a restaurant in Tokyo.
