Absolutely banging. This is what Trousseau is all about… drive, nerve and an underlying core of delicious fruit.
Producer: Peggy and Jean-Pascal Buronfosse
Region/Country: Jura, France
Production Method: Biodynamic farming. Wild yeast fermentation in neutral oak prior to ageing in neutral oak. No added SO2
Style: Pure fruited and fragrant with lovely minerality and gentle tannins.
Pairing Suggestion: Game + charcuterie, poultry, white meats, Alpine cuisine
Peggy and Jean-Pascal Buronfosse
Peggy & Jean-Pascal Buronfosse moved to J.F. Ganevat’s village La Combe de Rotalier in 1999 after growing tired of life in the city. They produce wines of great verve and immediate drinking pleasure, offering extreme value.