COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Trousseau, Pinot Noir
PRODUCER
Domaine de la Touraize
REGION
Jura
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
The Morin family has a deep-rooted history in Arbois, tracing their grape-growing heritage back to 1704. After generations of selling grapes, André-Jean and Héléana Morin made the bold decision in 2009 to exit the local cooperative, build their own winery, and bottle under their own label. Today, they are joined by their daughter Victoria, continuing their commitment to organic and biodynamic farming. The 'Côtes à Côtes' cuvée was born out of adversity in 2017, when a devastating spring frost decimated their yields. Left with tiny quantities of Trousseau and Pinot Noir, André-Jean co-fermented them together. The resulting blend was so harmonious that it became a permanent fixture of the estate. The 2024 vintage represents a triumph over an incredibly challenging growing season marked by severe frosts and mildew, resulting in extremely low yields and highly sought-after bottles.
ALCOHOL
12.5%
AVG. PRICE
€32
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
Born by accident in 2017 when a severe frost forced the co-fermentation of the estate's remaining Trousseau and Pinot Noir.
Fact 02
Grapes are hand-destemmed using a traditional wooden screen called a crible, a technique popularized by Jura icon Pierre Overnoy.
Fact 03
The Morin family has been growing grapes in Arbois since 1704, spanning eight generations of winemakers.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for this cuvée is highly traditional and hands-off. Grapes are harvested manually in small crates to prevent bruising. De-stemming is performed entirely by hand using a traditional wooden screen called a crible. The Trousseau and Pinot Noir grapes undergo spontaneous co-fermentation with indigenous yeasts in concrete or stainless steel tanks. Maceration is gentle, utilizing an infusion-style approach where the cap is lightly moistened without aggressive punch-downs. No sulfur dioxide is added during fermentation or maceration. Following malolactic fermentation, the wine is aged in concrete amphorae to preserve its vibrant fruit profile and structural purity. It is bottled unfined and unfiltered with only a minimal protective dose of sulfur added at bottling.
