Trousseau, Arbois, Jura, France

A hot air balloon of gleaming red fruits, hovering low over our heads. Cherished Jura winemakers, Bénédicte and Stéphane, clearly demonstrate the precise wines that can be created through biodynamic vineyard practices, strict harvest sorting & dedicated cellar care. Grown on five geologically unified plots sitting on limestone scree – that’s code for limestone fragments that fall & collect at the base of a cliff or other rocky mass – and hard clay for a mineral backdrop to this rascally berry deluge. One third of the Trousseau was macerated for six months in clay amphora to give us gently hushed tannins and bounding fragrance of morello cherries. A side of strawberry jam, fresh elderberry juice, spicy ginger-rhubarb salad & a damp earthiness. Pair with a pile of Jamón, Sobrassada & Manchego eaten while listening to any Miles Davis album.