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2018 Michel Gahier Arbois Rouge Trousseau Le Clousot, Jura, France

2018 Michel Gahier Arbois Rouge Trousseau Le Clousot, Jura, France

$41.99

  • 2018 Michel Gahier Arbois Rouge Trousseau Le Clousot, Jura, France
    • 2018 Michel Gahier Arbois Rouge Trousseau Le Clousot, Jura, France

    2018 Michel Gahier Arbois Rouge Trousseau Le Clousot, Jura, France

    $41.99 Excl. tax

      Out of stock (0)

      The vines for “Le Clousot” are the youngest at the domaine. This is the lightest and easiest of his Trousseau from Montigny-les-Arsures.

      Product information

      The Gahier family has been resident in the Jura since 1525. The family domaine is 6.5 hectares with the vineyards concentrated in the village of Montigny-les-Arsures, the place recognized as the home of Trousseau. Michel Gahier has learned from the best. Gahier is a neighbor and friend of Jacques Puffeney, both living in Montigny-les-Arsures, a viticultural district that is acknowledged to produce some of the finest wines of the Arbois appellation. His observations and ongoing dialogue with Puffeney have instilled skills and sensibility that produce undeniably outstanding wines that clearly express the very particular terroir of this corner of the Jura. Gahier harvests and vinifies his wines parcel by parcel. Each wine ultimately is derived exclusively from a single vineyard site. His whites are produced “sous voile”, although the “Les Crets” cuvée is less dominated by that process than the “La Fauquette” or the “Les Follasses” bottlings which spend considerably more time aging in barrel. The Savagnin and the Vin Jaune are both classic versions, a testament to the old traditions of the Jura where the whites are left in barrel without “topping up”. The reds are as mineral-driven as one could expect from the Jura, with a freshness and length that are compelling. The viticulture is organic (although not “certified”). The reds are destemmed; the yields are quite low (averaging 30 hectoliters per hectare). There is a period of cold maceration followed by a cuvaison of approximately one month with some pigeage done in the initial parts of the process. The wines, both white and red, are aged in old foudres and barrel. The wines are bottled without filtration.

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