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Jurançon
This is a small family-run estate, with just 6.5 hectares under vine, and has been handed down from father to son since the 18th century. The current winemakers are brothers Sébastien and Fabrice Bordenave-Montesquieu. They employ many of the principles of biological and biodynamic viticulture.
Detailed attention is paid to the working of the ground and the influence of the moon. The result is healthy grapes with both high sugar content and maximum phenolic ripeness - i.e. perfect balance.
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Jurançon Sec “L'Estela” 2016 75 cl 50% Gros Manseng, 40% Courbu, 10% Petit Manseng 91 points Decanter Magazine (June 2015): “This blend has bags of character, is fresh yet full-bodied with a core of ripe yellow apples and runny honey on the textured finish” Christelle Guibert |
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Jurançon sec “Cuvée Préciouse” 2014 (37.5 cl) Half 50% Gros Manseng, 30% Petit Manseng, 20% Camarelet in barrel for 10 to 12 months The child of the earth - from the oldest vines: deep, round and mineral haunting. Aperitif, hard cheeses, lemon chicken, risotto, salmon |
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Jurançon “Grappe d’or” 2014 (150 cl) Magnum 100% Petit Manseng Old vines. In barrel for 12 to 18 months The work of time Born from a late harvest: small manseng passerillage intense and confit, dense and dynamic Blue cheese, foie gras, smoked salmon, tarte tatin, lemon layer or Sussex pond pudding, or simply as an aperitif |