Domaine Trouillet ‘Les Reines de la Jacarde’ Beaujolais Blanc, Beaujolais
£16.00
In stock
Domaine Trouillet ‘Les Reines de la Jacarde’ Beaujolais Blanc, Beaujolais. Domaine Trouillet sits in the hamlet of Pouilly at the foot of the Roche de Solutré, and has been family-run for four generations. Today, William and Caroline Trouillet manage the 20-hectare estate with a clear focus on quality, sustainability and site expression. Their vines average 45 years old and span six communes across southern Burgundy, from Solutré-Pouilly to Davayé, on a patchwork of clay-limestone soils and varied vineyard exposures. Organically farmed and ecologically managed, the estate uses minimal treatments and extensive soil work to promote vine health and underground biodiversity. Grapes are delicately pressed using a modern pneumatic press, then cold settled for 24 hours to ensure clarity. Fermentation takes place in low-temperature stainless steel tanks to preserve freshness and finesse, with lees ageing adding subtle weight and complexity. Expressive and mineral-driven, with bright citrus, white blossom and a gentle creamy texture. Drinking beautifully now but will age gracefully for another 2–5 years. Perfect with grilled fish, soft cheeses or light, creamy risotto..
Description
Domaine Trouillet ‘Les Reines de la Jacarde’ Beaujolais Blanc, Beaujolais. Domaine Trouillet sits in the hamlet of Pouilly at the foot of the Roche de Solutré, and has been family-run for four generations. Today, William and Caroline Trouillet manage the 20-hectare estate with a clear focus on quality, sustainability and site expression. Their vines average 45 years old and span six communes across southern Burgundy, from Solutré-Pouilly to Davayé, on a patchwork of clay-limestone soils and varied vineyard exposures. Organically farmed and ecologically managed, the estate uses minimal treatments and extensive soil work to promote vine health and underground biodiversity. Grapes are delicately pressed using a modern pneumatic press, then cold settled for 24 hours to ensure clarity. Fermentation takes place in low-temperature stainless steel tanks to preserve freshness and finesse, with lees ageing adding subtle weight and complexity. Expressive and mineral-driven, with bright citrus, white blossom and a gentle creamy texture. Drinking beautifully now but will age gracefully for another 2–5 years. Perfect with grilled fish, soft cheeses or light, creamy risotto.. . . . .
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