This is a predominantly Light & Bright wine, but it shares structural nuances of Tone & Backbone as described in the tasting note below.
Tasting Notes
A first at taste56 - straddling light and bright and tone and backbone. There are flavors of bramble and cranberry fruit, followed by fresh wild herbs, game, and finishing with a smokey minerality.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
A wine of distinct flavor and structure by a natural wine pioneer.
GRAPE VARIETAL(S)
Poulsard
100%Pool-SAR
Poulsard is almost exclusively found in the Jura in eastern France, and is one of the main varieties in Arbois. It is often blended with Trousseau and Pinot Noir, and has the potential to produce light, pale, perfumed red wines, and often made as a Rosé.
Stephane Tissot grew up on his family’s winemaking estate before later becoming one of the pioneers responsible for the resurgence of the Jura over the last 20 years.
Stephane’s parents started the Tissot domaine in 1962—Stephane still remembers cleaning barrels as a kid. His first vintage at the helm was in 1989 at the tender age of 19. It was not long before he converted the estate to organic winemaking, which was certified in 1999 and then biodynamic in 2004.
Tissot makes a myriad of different varieties and cuvées, but his Trousseau is recognized as one of the best around, and rightfully so with its bright fruit and layers of complexity.
Cranberry
Fresh Wild Herbs
Game
Biodynamic