In the wine world, the Jura is no longer a secret. What was once $40 a bottle in a New York restaurant is now $400, and sommeliers all across the world are scrambling for allocations prior to even tasting anything. The hype might seem surreal but when you're actually in the Jura for yourself, you quickly realise there's no where else quite like it. You're east of Burgundy, basically on the border of Switzerland, high up in the mountains surrounded by lush, green farmland and of course Highland cows. What grows well in the Jura are incredibly concentrated, mineralic white wines and very light, often pale and slightly opaque red wines. 

Trousseau is one of three common red wine varieties grown in the Jura. Here, the nose is fruity, a hint of funk (think forest floor, mushroom and pine), and the palate juicy, high-ish in acidity and packed full of red fruits like strawberry, raspberry and even a little juniper. This wine is textbook Trousseau and textbook Jura... and we are gutted to have only received 20 odd cases! 

Le Glanon wines are made by Fruitère Vinicole de Pupillin, a coop which was created by a handful of Pupillin village winegrowers in 1909. Today, with renewed interest in wines from the Jura region, it has flourished, and now covers some 60 hectares, mainly in the commune of Pupillin, but also in the neighbouring appellations of Arbois and Côtes du Jura. Around 30 growers contribute their grapes, the fruits of their labour (Fruitière), which are vinified together to produce floral white wines, rosé wines, light or structured red wines, Crémants and Macvins, and specialities such as Vin de Paille or Vin Jaune.