2013 Arnot-Roberts Trousseau North Coast- USA, California, North Coast (11/9/2014)
Love Jura Trousseau…this is my first domestic one. Impressed!! Has that transparent cloudy dark rose’ color…wonderful fresh wild red berries…strawberry, raspberry, pomegranate, rhubarb…pretty potpourri, rose florals…as well as cinnamon, dried orange rind spice. Earth tones of tilled strawberry patch…firm mineral structure, but much softer than the huge stony mineral crunch of a Jura. Super balanced mouthfeel…absolutely ZERO martini vodka-like alc fume you usually see in Rose’. 12.1 alc…nice! Love it!!! (93 pts.)
Yup, I found the same briny salinity/minerality in the Trout Gulch Pinot as in the Trout Gulch Chardonnay. Definitely some terroir there, though I wouldn’t be surprised if its from the sea breeze onto to the grapes. Duncan mentioned the unobstructured winds off the ocean onto the vineyard.
Any other domestic producers of Trousseau? Also…someone said Trousseau grape is slowly being replaced by chard and Pinot in Jura? True? Damn shame if so!
Planning on trying this later in the week. I will be my first experience with Trousseau. I only grabbed 2 bottles because is wasnt sure if I would like it so its good to know K&L has more if needed.
Opening this bottle tomorrow night with friends. Cheese app-likely comte and truffle triple cream brie and Cajun shrimp for dinner. Any suggestions for prepping the wine? Would ppl suggest a long decant or opening tonight/tomorrow am and slow ox? Im thinking about serving it after dinner. Other wines planned are '04 Taittinger cdc (apps) and '09 DD silex (Cajun shrimp). Does this order seem like it will flow well or should I maybe serve it after dinner with bitter chocolate.
I haven’t tried the '13 yet but from my experience with the '12, these are very easy drinkers and will not need much air to show their stuff.
As to the pairing, I would put it with the Comte…we are talking Jura after all. this is a light and perfumed wine; it tilts quite a bit towards the strawberry you find in a rose or cru Beaujolais. My pairings have been salmon w/capers and pasta with pink sauce.
The wine opens very floral (at least the 11 and 12 did) and needs an hour or two of air to get the palate right while letting the nose fade just a hair.