Trousseau originated in the Jura region in Eastern France. Trousseau is quite a rare variety that sees little production outside of Europe. Apart from Jura, where it is used to make single varietal wines as well as blended with Poulsard, it is also grown in Portugal as Bastardo and used in the production of Port. Very small amounts are also grown in Australia, under the synonym Gros Cabernet.
As a single varietal wine, Trousseau has lifted red fuit aromas, with sour cherry acidity and distinct earthy minerality. The wines are usually not intended for long term ageing, but will certainly cellar for a few years. A good match with hard cheeses, charcuterie or lighter game such as rabbit or duck.
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