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Les Dolomies En Rollion Trousseau 2015

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Such a joy to smell and drink; and a delightful challenge to your senses. Here’s why. The colour is light brown. The so-different nose of lifted cherry, yet lightly dusty gamey, fruits. Lively fresh tastes, think sour candied cherry, game, and with a light chalky feel and acidity. A wine of texture and aromas. 13.5% alc. Yum, especially with a beef casserole or any food where you are not in a rush. - Michael L

The wine is naturally fermented and spends time in stainless steel then old barrels for just under a year. Trousseau is typically right down the pile in Jura’s strata of wine seriousness, but some transcend that status. They can be wildly drinkable, and though understated, imbued with fine detail. This is an excellent producer, organic through and through. - Mike Bennie

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Importer Note:

Céline Gormally, created her domain in 2008, lives by the saying from Saint Exupery “The earth is not ours ; but lent to us by our children.” This rings true in all facets of how she manages her land. A woman of temperamento, she manages around 5ha of vines with the help of her husband Steve. The fields, as she calls them, are looked after without herbicide or pesticide, but with Biodynamic principals and compost as fertilizer and distributes it with donkeys between the vines. As a former vice president and current member of 'Le Nez Dans Le Vert' she is comitted to the Organic lifestyle.

Les Dolomies takes its name from the magnesium limestone found in the area. The iridescent marls over limestone outcrop extensively in the vineyards, especially in their fields that are north of Lons le Saunier. They are one of the best geological soils for Jura grape varieties with their ability to disintegrate, allowing good penetration of the root network. They are also an excellent water tank.

Celine is a fighter and has a real belief in the beauty of wines from this region. She was assisted by Earth Links to debut to acquire vineyards. After several years of work in the vineyard in the purest respect for nature, she gradually began to sell their wine and is now sort after by many countries around the world including top restaurants like Noma in Copenhagen. She believes in the strength of each of their plots, bottling separately. This perseverance has allowed Céline to develop 3 new parcels. 55a Savagnin (pictured below) in the area of Château-Chalon and another two vineyards Nervy and Passenans. 

All wines are wild fermentation with very little SO2 if any. Some whole bunch pressing for the whites and fully destem for the reds. Whites sit on their fine lees in old Mersault barrels with a scattering of demi-muid, usually for the more delicate wines. Production on average is only around 10 000 bottles per year.

Additional Information

Volume (ml)750ml
Winemaking PracticesNatural Wine
Vineyard PracticesOrganic/Biodynamic
Product typeWine Red Other Varietal
Sub-RegionCotes du Jura

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