Trousseau

Quick Facts

Berry Color: Blue-black
Skin Thickness: Thin
Ripening: Mid-season
Vigor: Low
Yield: Very low
Color: Pale red (thin skins)

Overview

Trousseau (also known as Bastardo in Portugal and Merenzao in Spain) is the Jura’s most distinctive indigenous red grape, producing pale, aromatic wines with remarkable perfume and delicacy. Despite its deep-colored berries, Trousseau’s thin skins yield surprisingly light wines with floral, red fruit character and a delicate, almost Pinot-like texture. The variety is notoriously difficult to grow, with very low yields and specific site requirements, but rewards careful attention with wines of genuine character and elegance. For enologists, Trousseau represents an important study in terroir-specific viticulture and the production of delicate red wines from demanding varieties.

Etymology and History

Name Origin

Trousseau: French origin; etymology debated

Bastardo: Portuguese name (unrelated to quality!)

Merenzao: Galician/Spanish name

Historical Development

Ancient Jura cultivation
Traditional Port variety (as Bastardo)
Present in Galicia historically
Near-extinction in Jura mid-20th century
Modern revival by quality producers
Growing international interest

Cross-Border Identity

DNA Confirmation: Same variety under different names

Significance: Shows historic grape movement across Europe

Viticulture

Vine Characteristics

Growth Habit: Weak; low vigor

Leaf Shape: Small to medium; three lobes

Cluster: Small; compact; cylindrical

Berry: Small; thin-skinned despite dark color

Growing Requirements

Climate: Continental; Jura-type

Soil Preference: Marl, limestone, clay

Challenge: Very low yields; difficult cultivation

Training: Traditional Jura methods; careful management

Phenological Stages

Stage	Timing
Bud break	Mid-April
Flowering	Early June
Véraison	Mid-August
Harvest	Late September-early October

Viticultural Challenges

Low Vigor: Naturally weak; needs good sites

Coulure: Susceptible to flower drop

Millerandage: Irregular berry development

Disease: Some susceptibility

Result: Extremely low yields (15-30 hl/ha)

Wine Profile

Appearance

Color: Pale ruby (distinctive)
Intensity: Light (despite dark berries)
Evolution: Develops quickly

Aromatic Profile

Primary Aromas:

Red fruits (cherry, raspberry, strawberry)
Floral (violet, rose petals)
Spice (white pepper)
Herbal (fresh herbs)

Secondary/Tertiary:

Earth, forest floor
Dried flowers
Delicate spice

Palate Characteristics

Structure:

Light to medium body
Soft, silky tannins
Good acidity
Delicate extraction

Texture: Silky; delicate; ethereal

Finish: Medium; perfumed; elegant

Regional Expressions

Jura (France)

AOC Arbois: Primary appellation

AOC Côtes du Jura: Secondary zone

Character: Pale; perfumed; delicate

Style: Light red; often chilled service

Status: Rare; sought after

Portugal (as Bastardo)

Douro: Historic Port component

Role: Blending variety

Status: Minor; declining

Character: Different expression

Spain (as Merenzao)

Galicia: Historic presence

Status: Very rare; revival interest

Winemaking Considerations

Fermentation

Temperature: Cool (20-24°C)

Duration: Short maceration (thin skins)

Vessel: Stainless steel; some neutral wood

Goal: Preserve delicacy; aromatics

Extraction

Approach: Minimal; gentle handling

Challenge: Thin skins = limited color

Technique: Light pump-overs; brief contact

Result: Pale wines; delicate tannins

Oak Usage

Traditional: Minimal or none

Modern: Neutral vessels preferred

Philosophy: Variety expression over oak

Serving Style

Temperature: Cool (14-16°C)

Context: Can substitute white wine occasions

Character: Refreshing; unique position

Food Pairing

Traditional Matches

Jura Cuisine:

Comté cheese
Morteau sausage
Fresh fish (unusual for red)
Light poultry

Versatility: Bridges red and white pairings

Modern Applications

Charcuterie: Excellent; light structure

Asian Cuisine: Works with delicate dishes

Summer Reds: Chilled service

Temperature: 14-16°C

Key Producers

Jura Leaders

Domaine de la Tournelle: Quality benchmark

Domaine Overnoy-Crinquand: Natural wine approach

Stéphane Tissot: Multiple expressions

Domaine Labet: Quality focus

Outside Jura

Limited Production: Rare internationally

Market Position

Production Statistics

Jura Plantings: ~80-100 hectares

Trend: Stable; slight increase

Challenge: Difficult cultivation; low yields

Pricing

Level	Price (€)
Entry	€15-22
Quality	€22-35
Premium	€35-55+

Market Status

Recognition: Cult following among enthusiasts

Challenge: Limited production; unfamiliarity

Opportunity: Unique style; natural wine interest

Comparison with Light Reds

Variety	Color	Body	Character
Trousseau	Pale	Light	Perfumed, delicate
Poulsard	Very pale	Light	Earthy, fragile
Pinot Noir	Pale-medium	Light-medium	Complex, terroir
Gamay	Medium	Light	Fresh, fruity

Relationship to Other Jura Varieties

Poulsard Comparison

Poulsard: Even paler; more fragile

Trousseau: More color; more structure

Blending: Sometimes combined

Pinot Noir

Also Grown: In Jura

Comparison: Trousseau more perfumed; less structure

Preservation and Future

Conservation Status

Rare: Very limited plantings

Interest: Growing among alternative variety enthusiasts

Challenge: Difficult to grow well

Future Outlook

Natural Wine: Interest driving demand

Quality Focus: Premium positioning

Expansion: Limited by viticultural challenges

Conclusion

Trousseau represents the Jura’s most characterful indigenous red variety—a grape that produces pale, perfumed wines of genuine delicacy and charm. For enologists, Trousseau demonstrates the rewards of working with demanding, terroir-specific varieties that challenge conventional approaches. The variety’s thin-skinned, low-yielding nature requires careful viticulture and gentle winemaking, but rewards attention with wines that offer a unique alternative to more common red varieties. As interest in indigenous varieties and natural wines grows, Trousseau deserves wider recognition for its distinctive character and the skilled producers who preserve this Jura treasure.

References

Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
Rosso, R. (2018). “Jura Wine.” Board & Bench Publishing. Publisher Link
VIVC Database. Variety Information.

Last updated: January 13, 2026