2018 Michel Gahier Trousseau La Vigne du Louis
Michel Gahier is based in Montigny-les-Arsures where his family have lived since 1525. It's often considered the best village in Jura for Trousseau and it also has the added bonus of housing the legendary Pope of the Jura. The now retired Jacques Puffeney lives next door to Gahier and his influence can be seen in the purity and detail of the wines, all of which are made from single parcels, all from organic fruit.
Younger vines usually produce lighter wine styles of less complexity than older vines, but wines that are pleasant drinking nevertheless. It has good structure, very good length and is really juicy making it very drinkable. The ‘young’ vines are twenty years old and lie on a south west facing slope. This vintage you can detect a fuller, supple velvety character emerging in the wine which is very appealing.FAQ
What is natural wine?
The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.
Are your wines vegan friendly?
In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.
Are your wines chemical free?
In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.
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