Trousseau Exception 2023 Jerome Arnoux

Trousseau Exception

A Jura red wine that dares to be different

“Exception” lives up to its name: a wine that is unusual, expressive and deeply rooted in its origin. The Trousseau grape, native to Jura and rare outside the region, is here vinified with intensity and respect. The fruit comes from the “Les Corvées” lieu-dit, on Bajocian limestone soils with a western exposure—a terroir that lends the wine both mineral structure and natural tension. Farmed with full respect for the environment, these low-yielding vines (40 hl/ha) provide concentrated, healthy grapes chosen for their aromatic depth.

Patient winemaking for a wine of character

After full destemming, the grapes undergo 30 days of skin maceration, with a few gentle pigeage and light pump-overs to extract delicately. The spontaneous fermentation takes place with native yeasts in vat, with no temperature control. The wine is then aged for 12 months in oak barrels, with regular ouillage to protect from oxidation and maintain aromatic freshness. Before bottling, only a light filtration is performed, with no fining, preserving the wine’s full texture and depth.

A bold, integrated and expressive Trousseau

This wine shows the deeper side of Trousseau, far from the light-bodied interpretations. It offers a more structured, ripe, and age-worthy version, where wood aging is subtle and well-integrated. The tannins are soft, the fruit round and expressive.

Deep, dark ruby color.
On the nose, cooked red fruit, black cherry and a hint of spice.
The palate is full-bodied, enveloping, with well-integrated tannins and a long, elegant finish.

Technical sheet

• Grapes: 100% Trousseau

• Alcohol: approx. 13% vol

• Aging: 12 months in oak barrels with ouillage

• Soil: Bajocian limestone

• Exposure: West

• Farming: in biodynamic conversion, no pesticides or insecticides

• Format: 0.75 l

• Serving temperature: 16°C

• Cellaring potential: up to 10 years

A story rooted in the land of Trousseau

In the heart of Jura’s wine country, in Montigny-les-Arsures, begins the journey of Jérôme Arnoux, a key figure among a new generation of independent vignerons. His experience grew alongside Stéphane Tissot, where he served as Chef de Cave, refining a deep sensitivity toward the Jura terroir and its native varietals. This long apprenticeship led to the birth of a personal project in 2012: Cellier des Tiercelines, now one of the most transparent and dynamic wineries in the Arbois region. Staying true to his roots, Jérôme selected historic parcels and old vines, focusing particularly on Jura’s emblematic grape: Trousseau.

A sensitive and coherent farming philosophy

The vineyard approach is based on a deep respect for natural balance. No pesticides or insecticides are used, and soil health is preserved with a single annual organic compost application. Every step in the field is measured, with careful observation and minimal intervention. The domaine is currently under biodynamic conversion, a natural extension of its values: enhancing terroir expression and cultivating a living, regenerative ecosystem. Vines are guided through their cycle, not manipulated, allowing them to yield healthy, concentrated grapes that fully reflect each microclimate’s identity.

The essential gesture of artisanal winemaking

In the cellar, intervention is kept to a minimum to let the grapes speak for themselves. Fermentation is spontaneous, relying solely on native yeasts found on the grape skins, without any temperature control or inoculation. Each wine is vinified based on its grape and vintage, always guided by a quest for authenticity. No wine is filtered, and sulfur is used sparingly, just enough to stabilize without muting expression. Cuvées are crafted in neutral vats, stainless steel or used barrels, depending on what enhances the balance of the fruit. The result is a collection of vibrant, living wines that offer a true reflection of Jura’s mineral and nervy soul.