Domaine de la Tournelle, Trousseau des Corvees, Arbois

Seller: MD 5

Domaine de la Tournelle, Trousseau des Corvees, Arbois, Magnum

This bottle is a 2014 Arbois "Trousseau des Corvées" from Domaine de la Tournelle. It is one of the most respected "natural" red wines from the Jura region of France. Because yours is a 150cl (Magnum), it is a rare find. Magnums allow the wine to age more slowly than standard bottles, meaning this 2014 vintage should be in a beautiful, complex state right now. The Wine Profile • Grape Variety: 100% Trousseau. This grape is known for producing light-colored but intensely flavored wines with a signature "wild" or peppery edge. • The Vineyard ("Les Corvées"): This is a famous south-facing plot in Arbois with gravelly soils. It is considered one of the best locations for the Trousseau grape, producing wines with more structure and depth than typical Jura reds. • Tasting Notes (2014 Vintage): • Appearance: Typically a pale ruby or translucent garnet color. • Nose: Expect "funky" and earthy aromas initially (common in natural wines), opening up to wild strawberries, tart raspberries, and savory spices like white pepper or "spice box." • Palate: Medium-bodied with a "crunchy" acidity (like biting into a red apple). You may notice savory tannins and a mineral finish. At this age (11+ years), the fruit will have softened into more forest-floor and mushroom notes. How it Was Made This wine is a purist's example of "low-intervention" winemaking: • Hand-Destemmed: Unlike most wineries that use machines, the Clairets traditionally destemmed these grapes by hand to keep the berries intact and avoid bitter flavors. • Zero Sulfur: The label "sans soufre ajouté" means no sulfites were added during winemaking or bottling, preserving the wine's "living" character. • Fermentation: Only native yeasts were used, followed by aging in old oak barrels to allow the wine to breathe without adding a "woody" flavor. Serving Advice • Temperature: Serve slightly chilled (14–16°C). If it's room temperature, put it in the fridge for 20–30 minutes before opening. • Decanting: Since it is unfiltered and made without sulfur, it may have some sediment or a "reductive" (slightly matchstick) smell upon opening. Decant it for 30–60 minutes to let the aromas breathe and settle. • Food Pairing: It pairs exceptionally well with roasted chicken, mushroom-based dishes, or local Jura cheeses like Comté or Mont d'Or.