Jurançon Sec
DRY
Production : Harvested in first, at the end of October, on south-west facing plots.
Wine making process: Blend of Gros Manseng (80%) with Petit Manseng (20%).
Colour : Pale yellow with glints of opal.
Nose : Blooming with freshness and fruity. Aromas of white flowers and fresh fruit (lemon, orange, mango).
Mouth : Fresh, fruity and robust at the same time, with flavoured length thanks to the addition of Petit Manseng.
Advice : Drink it between 10 and 12° with fish, seafood (oysters from the pond of Thau in South of France), or with any sweet dessert.
This wine, capped with natural cork, can be stored (up to 20 years)
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Jurançon Doux
Sweet
History : A representative wine of the Designation, well balanced between gained alcohol, acidity, and residual sugars (like an acid drop).
“When I was a young person, I met an impassioned and impetuous prince, treacherous like all the great seducers : the Jurançon.” (Colette, 1873-1954).
Production : Harvested after the beginning of November, the manual picking, with successive sorting, is done on south-west facing plots, when the grapes have reached a perfect ripeness.
Wine making process: Blend of Petit Manseng (80%) with Gros Manseng (20%).
Colour : Yellow with amber coloured glints.
Nose : Intense, with tropical fruit aromas (kiwi, pineapple, passion fruit, guava).
Mouth : Balanced, rich, strong, and persistent
Advice: Drink it between 10 and 12°, in aperitif, or with “foie gras”, fish with sauce, confits, strong cheeses, or with bitter chocolate cakes.
This wine, capped with natural cork, can also be stored (up to 40 years).
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Jurançon
Cuvée Pierre-Yves
History : First Name of the current owner; selection of grapes “passerillés” (concentration of the juices on the stock) ; exposed full south on terraces with minima-yielding (6hl/ha); the harvest is protected by nets.
Production : Harvested the latest, late December-early January, the manual picking is done only on Petit Manseng stocks, exposed to the south, with a sugar concentration that can reach 340 g/litre.
Wine making process: Petit Manseng (100%). The fermentation is followed by a stabilizing rest in stainless steel vat. This vintage is ended by a two years maturing in neutral oak barrels.
Colour: Coppered and amber
Nose : Candied fruit aromas (figs, plums), while keeping an intense aromatic feature with a hint of acidity (acid drop).
Mouth : Rich, strong, persistent, very fresh, with good length, and which doesn’t finish to express itself in currant flavours.
Advice : This Vintage is appreciated between 10° and 12°, in aperitif, with fried “foie gras”, smoked salmon, strong cheeses, or bitter chocolate cakes.
This Cuvée, capped with natural cork, can also be stored (from 40 to 50 years).
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