Domaine Benedicte et Stephane Tissot ‘Singulier’ Arbois Trousseau Noir 2023

Winemaking

Bénédicte and Stéphane Tissot represent a new generation of Jura winemakers committed to expressing the precise character of their terroir through minimal intervention and organic farming practices. Their approach emphasizes clarity and elegance over extraction, allowing the mineral spine and natural acidity of Arbois to shine through without manipulation.

Tasting Notes

This Trousseau Noir opens with bright red fruit aromatics—think red cherry and pomegranate—layered with subtle white pepper and the distinctive mineral salinity that defines Jura reds. On the palate, the wine displays remarkable refinement and linear structure, with silky tannins that feel almost weightless despite the wine's serious backbone. Flavors of tart cherry and pomegranate weave through a savory, almost graphite-like complexity that keeps unfolding. The finish is clean and persistent, with vibrant acidity that suggests this wine will develop beautifully over the next decade.

Producer

Domaine Benedicte et Stephane Tissot is a respected small estate in Arbois, farming organically on the slopes of the Jura mountains. The domaine has built a reputation for producing wines of precision and purity, moving away from heavy oak aging toward a more transparent expression of fruit and place.

Terroir

Arbois, in France's Jura region, sits on steep limestone and marl slopes where cold nights and continental weather create wines of distinctive freshness and mineral intensity. The region's cool climate and complex geology—layered with fossiliferous limestone and clay—impart the savory, saline character Jura wines are known for. Trousseau Noir thrives here, developing the kind of elegant red fruit and spicy profile that reflects the alpine character of its home.

Food Pairings

This wine's refined structure and mineral edge make it ideal with roasted chicken thighs, perhaps finished with a light cherry gastrique and fresh thyme. It's equally at home alongside a casual charcuterie board of cured meats and aged Comté cheese, or with pan-seared duck breast finished with a light red wine reduction. The wine's acidity also pairs beautifully with grilled salmon or lighter game birds.