Tasting Notes
The Trousseau "Au Mouiller" comes from two tiny parcels around Augea. 50% is from limestone soils in Au Mouiller and 50% is from the marl terroir in Les Chazaux. Because he will have several other cuvées from Chazaux he kept the name Au Mouiller for the Trousseau. - Importer Note
Nicolas Jacob has been crafting wines under his own name since 2016, following years of experience working alongside Jean-François Ganevat. Based in the southern Jura, his production remains extremely limited, aligning with the practices of the region's most sought-after growers. Jacob’s approach is grounded in low-intervention winemaking, with no additions—including sulphur—at any stage.
His white wines undergo 12 hours of settling after manual harvest, followed by spontaneous fermentation in 228L barrels. They are then aged for 18 to 24 months in demi-muids, with topped-up (‘ouillé’) élevage to prevent oxidation and preserve purity.
For reds, grapes are hand-harvested and fully destemmed. Fermentation is spontaneous in fibreglass tanks, and the wines are matured for nine months in used barrels. The resulting wines are known for their delicacy, aromatic clarity, and refined structure—particularly the reds, which showcase an especially seductive and expressive character within the southern Jura context. - Aaron C
| Product Type | Wine Red Other Varietals & Blends |
| Volume | 750ml |
| Country | France |
| Region | Jura |
| Sub Region | Cotes du Jura |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |