Trousseau
Trousseau, also known as Trousseau Noir, originates from France's Jura region and is cultivated globally, named Bastardo in Portugal and Merenzao in Spain's Galicia. It's gaining popularity in California and Oregon.
Trousseau, vigorous and demanding sun exposure for maturity, requires climate-adaptive pruning. Susceptible to rot and pests, it yields full-bodied wines with high sugar potential despite small bunches. More resilient to climate change than Poulsard, it presents cultivation challenges but maintains consistent yields. Accounting for 5% of Jura vineyards, it's used to bolster blends due to its sun-ripening needs. Trousseau Gris, a white mutation, was once common in California as "Gray Riesling."
Taste
Trousseau, regardless of its origin or nomenclature, presents an enigmatic flavour profile. It exhibits a pale, light-bodied nature with intense, rich alcohol levels, firm tannins offering both depth and weightlessness. Characterized by a deep cherry-red colour and flavors reminiscent of dark red berries and forest fruits.
Other
Trousseau thrives in well-drained Jurassic soils abundant in limestone, schist, sand, granite, and slate.