Trousseau

Trousseau is an ancient variety originating in the Jura region of eastern France, where it has been cultivated for centuries. DNA profiling has revealed a parent-offspring relationship with Savagnin, placing it in the same family as Chenin Blanc and Sauvignon Blanc. When phylloxera threatened French vineyards in 1896, Trousseau was among the few varieties selected for replanting, a testament to its long-standing importance. It was included in the inaugural Arbois AOC regulations in 1936 and reached the Iberian Peninsula by the 1800s, where it settled firmly into Portuguese viticulture as Bastardo. Over time, however, it lost ground in Jura to Pinot Noir and Chardonnay, and today remains a rarity in its home region.

• Parent-offspring relationship with Savagnin confirmed through DNA profiling
• One of five grapes included in the Arbois AOC when established in 1936
• Selected for replanting during the phylloxera crisis of 1896
• Reached Portugal in the 1800s and is now called Bastardo there

Trousseau is a demanding grape to cultivate. Its thin skin and late maturity make it vulnerable to grey rot and vine leafhoppers, while its ripening depends heavily on hot, dry conditions and high levels of sunshine. This explains why, despite its ancient roots in Jura, it occupies only around 172 hectares and 5% of the region's vineyards. It thrives on Jurassic limestone, marl, gravelly soils, and schist over granite and slate. In Portugal, where conditions better suit the variety, plantings reach 1,218 hectares. California recorded only 115.6 tons crushed in 2023, confirming its confidential status in the New World.

• Thin-skinned and late-ripening, requiring hot, dry conditions for full maturity
• Susceptible to grey rot and vine leafhoppers
• Grows on Jurassic limestone, marl, gravelly soils, schist, sand, granite, and slate
• Portugal holds the world's largest plantations under the name Bastardo

Trousseau produces light to medium-bodied red wines with a distinctive pale ruby color, high acidity, and aromas centered on red berries, cherries, strawberries, pepper, clove, and floral notes. With age, earthy, mossy, and leather characteristics emerge. Despite its delicate structure, alcohol levels run high when the grapes fully ripen. In Jura, it is often blended with Poulsard to create light, fruity reds, though single-varietal bottlings have gained traction since the 1970s. The grape is also used to produce rosé, sparkling wine as Crémant du Jura, and the fortified vin de liqueur Macvin du Jura.

• Pale ruby color with red berry, cherry, strawberry, pepper, and floral aromas
• High acidity and high alcohol when fully ripe
• Often blended with Poulsard in Jura for light, fruity red wines
• Produced as still red, rosé, Crémant du Jura sparkling, and Macvin du Jura

Beyond Jura and Portugal, Trousseau has attracted growing interest in the United States, Australia, and Argentina. Producers in California, including Pax Wines and Combe, have embraced the variety, as have pioneers like The Eyrie Vineyards in Oregon. Its acid-driven, low-pigment profile aligns naturally with the natural wine movement, bringing a new generation of winemakers to the grape. In Portugal, rare Bastardo Madeira wines are prized as collector's items, as the variety is nearly extinct on Madeira island. The grape was officially recognized in Rioja DOCa in 2007 under the name Maturana Tinta, further cementing its international standing.

• Gaining traction in California, Oregon, Australia, and Argentina
• Natural wine producers have championed the variety for its acid-driven, low-intervention style
• Bastardo Madeira wines are extremely rare and highly prized
• Recognized in Rioja DOCa as Maturana Tinta in 2007