Since 2014, David Trousselle and his wife have farmed 6 hectares of vines in the bucolic village of Baubigny located just west of Saint Romain in the Hautes Côtes de Beaune. He is already known as a fine and meticulous viticulturist and is currently transitioning his vineyards to organic farming. Although historically this area has been know predominantly for Chardonnay, global warming has meant that Pinot Noir now regularly ripens in this protected valley, as well. These cooler areas in the hills above the more well known villages of the Côte de Beaune are now sought after by wine lovers who prefer the classic lines of traditional Burgundy, meaning higher acid, good mineral cut and a fine graceful texture.

Trousselle uses traditional Burgundian techniques in the cellars. Chardonnay is pressed directly after harvest and fermented and raised in mostly neutral barrels. Pinot Noir is de-stemmed and given a short maceration prior to fermentation to increase color extraction. Following fermentation, the wine is pressed into mostly neutral barrels for aging. New oak levels range between 10-20%, depending on the harvest and concentration levels. The goal here is for the fruit and terroir to shine, not the barrels.

The Hautes Côtes represent one of the last frontiers of Burgundy for value-seeking wine lovers and David Trousselle is one of the young stars who is already a name to watch. The quality/price value ratio here is off the charts.