Although it is more ethereal than the versions from Les Matheny and Joseph Dorbon owing to Pupillin’s elegance-enhancing ter- roir, Mickael’s Trousseau—aged in similar fashion to the Plous- sard above—offers plenty of ripe, controlled red fruits, with a
twist of licorice and dusty spices, and anchored by mellow but present acidity. It is slightly richer and more concentrated than the Ploussard, but, as is often the case here, the two are closer in body and personality than at many domaines.
