‘We started making Trousseau after a long search to find the grape, after really enjoying wines from [Jacques] Puffeney and [Michel] Gahier in the Jura. It lit a fire under us. We asked: “Why isn’t more of this kind of wine made in California?”’

Fermenting whole-cluster and aging in neutral wood, Duncan Arnot Meyers and Nathan Lee Roberts make quiet wines of balance and poise