At a glance

Producer

Domaine Bornard

Region

Jura, France

Grape variety

Trousseau

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$30-$45

Tasting profile

Bright red berry, cherry, forest floor, and subtle spice notes with earthy undertones.

Evolution: Fruit will mature into deeper berry and dried cherry, earthiness will become more integrated, tertiary notes of leather and mushroom developing with age.

At peak: Complex, balanced with harmonious tannins, vibrant acidity, and layered savory and fruit aromas.

Structure

Acidity

High, vibrant

Tannins

Medium, silky but slightly rustic

Alcohol

13.5%

Aging potential

8-12 years from vintage

Drinking window

Peak drinking

2026 to 2045

Optimal window

2024 to 2048

Current status

Approaching early drinking window

Current condition

Youthful with developing complexity, firm tannins and lively acidity

The Jura's cool climate and the medium tannin/high acid structure of Trousseau support medium term aging. The 2020 vintage's freshness and vibrancy indicate the wine will benefit from several years of cellaring to soften tannins and integrate complex aromas.

Food pairing

Pairs excellently with charcuterie, roasted poultry, mushroom dishes, and medium-textured cheeses such as Comté or Gruyère.

Serving

Serving temperature

14-16°C / 57-61°F

Decant

Yes (30-45 minutes) — To allow airflow to soften tannins and open up aromatics.

Sustainability

Sustainability score: 8/10

Domaine Bornard implements traditional organic viticulture without synthetic chemicals, minimal intervention winemaking, and uses natural yeasts. Water conservation is practiced in vineyard management. Packaging uses lightweight bottles and recycled cork closures.

The wine demonstrates high sustainability credentials through organic certification, environmentally mindful farming and winemaking practices, and efforts to reduce packaging weight and energy use. While some export increases carbon footprint, local focus and renewable energy help maintain sustainability.