2023 Stoney Rise Trousseau

We make two Savagnin’s each year – one is released early, in September (6 months after vintage), the other is made differently – aka Stoney Rise Tradition – and is released after 18 months.

The fruit is picked and chilled for three days. We then stomp the grapes in the bins and leave them for another three days before pressing it to old oak for fermentation. Our second attempt at this wine. We love the saline slightly oxidative white wines from the Jura. As with the previous vintage it is 90% Savagnin and 10% Chardonnay, we ferment the wine in old 500 litre puncheons. Once the primary ferment has finished we let the wine sit on ullage until we are happy with the level of oxidation. We then sulphur the wine and keep it in the barrels for 18 months before bottling it unfined and unfiltered.

There is a strong aroma of hay bales and orange blossom. The palate has some ginger, cumquat and baked apricot. The mouthfeel is textured and a little grippy, and the wine finishes with some green apple acidity and length that goes on and on. It’s great to drink now, but we feel that at little bit of time in the cellar will go a long way.

Bright ruby with vibrant redcurrant, red cherry and red apple with a beautiful struck flint complexity to its aromatic form. Spice, pressed wildflowers, turned earth, sous bois, crushed herbs and charcuterie. Lovely, spacious mouthfeel with crushed rock tannins and a lively, minerally cadence. Lovely stuff. 93 points. Dave Brooks, Wine Companion Sep 2024