2020 Technical Specifications
Alcohol 11.0%
Grape Varieties Petit Manseng listed; no percentage or other varieties stated
Classification Vin de France
Region Jurancon
2019 Technical Specifications
Alcohol 11.0%
Residual Sugar 75 g/L
Calories (estimated) 135 kcal / glass
150ml glass135 kcal
750ml bottle675 kcal
Grape Varieties Petit Manseng, Gros Manseng, Camaralet, Lauzet and Petit Courbu; percentages not stated
Drinking Window Peak through 2045; drink by 2050
Classification Vin de France
Region Jurancon
Soil Clay-silt to clay-limestone soils on fine terraces
Fermentation Vessels New-wood demi-muids and cigar-shaped barrels
Serving Temperature 14°C · 57°F
Production Details Fruit came from a 3.2-hectare terraced vineyard at Aubertin and was hand-harvested through successive selections. The wine matured for 12 months in large 320 L and 600 L new-wood vessels and was filtered before bottling; farming is described as organic but not certified.
Tasting Notes Ripe pear, juicy peach, roasted pineapple, candied mango, white flowers, fine herbs, lemon freshness and a saline finish
Food Pairing Foie gras, white-truffle risotto, blue cheeses or caramelized roasted pineapple
2018 Technical Specifications
Grape Varieties Petit Manseng and Gros Manseng; percentages not stated
Drinking Window Drink from 2023; projected peak 2028–2038; no end date stated
Classification Vin de France
Region Jurancon
Soil Clay-limestone soils with silt
Vine Age 20
Serving Temperature 10°C · 50°F
Production Details The grapes were harvested by hand. Residual sugar is reported only approximately—about 70 g/L—and is therefore retained here rather than inserted as an exact analytical value.
Food Pairing Tarte Tatin
Sources: www.lecarredesvins.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Petit Manseng and Gros Manseng; percentages not stated
Classification Vin de France (Jurançon), demi-sec
Region Jurancon
Soil Chalky limestone and clay
Estate Grown Yes
Indigenous Yeast Yes
Production Details Dry-farmed, estate-grown grapes were hand-harvested and indigenous-yeast fermented; the wine was barrel-aged in large-format barrels. The source reports residual sugar as 3%, not in g/L.
Tasting Notes Truffle, quince, exotic fruit and citrus; vibrant acidity and mineral character
Sources: www.beauneimports.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 15.5%
Residual Sugar 78 g/L
Calories (estimated) 175 kcal / glass
150ml glass175 kcal
750ml bottle875 kcal
Grape Varieties 2/3 Petit Manseng; 1/3 Gros Manseng
Classification Vin de France
Region Jurancon
Soil Clay and rolled pebbles known locally as pouding
Harvest Dates Beginning of October
Vine Age 20
Fermentation Vessels New-wood demi-muids and cigar-shaped barrels
Serving Temperature 10°C · 50°F
Production Details The technical listing describes a 1-hectare parcel planted at 3,000 vines/ha and trained to high Guyot-Poussard. Grapes were hand-harvested with successive selections. Maturation comprised one year in barrel, 11 months in tank and six months in bottle.
Tasting Notes Mango, verbena, lemongrass, dried apricot and savory notes; fresh, mineral and persistent
Food Pairing Lemon tart
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2804929 | — | — | wine-searcher.com ↗ |