Clos Guirouilh Jurançon Sec Blanc 2020
Location: France, South-West, Jurançon
Winemaker: Jean Guirouilh
Grapes: 90% Gros Manseng, 10% Petit Courbu
Soil: Clay calcareous and sandstone
Winemaking: Organic farming. Hans harvest. The grapes for the dry cuvées are harvested first, all manually. The grapes are completely destemmed and gently crushed in a pneumatic press. Fermentation with indigenous yeasts occurs in temperature-controlled stainless steel tanks, where the wine further ages for one year. This cuvée goes through partial malolactic fermentation (around 25%).
From the Importer De Maison Selections: A rare producer who provides us a window into the historic soul of a wine region. When we arrived in his remote hamlet in rural southwestern France one dark and stormy winter night, meeting Jean Guirouilh was reminiscent of meeting with the storied Barolo traditionalist, Bartolo Mascarello. One is immediately aware of the legacy of history and dedication to an unchanged, time-honed craft. Then, of course, we tasted his incredible Jurançon wines, and we were completely mesmerized.
Jean Guirouilh is part of a line of vignerons that have been making wine in Jurançon since the 16th century. This lineage has remained unbroken even during two world wars, during which the women took over running the estate while the men were involved in the resistance war effort. Today the continuity is assured as the baton is being passed to Jean’s daughter Marie-Françoise and her husband, Luis. Both have been assisting Jean Guirouilh for years.
Clos Guirouilh is among the most hardcore, traditional domaines of Jurançon, a rare producer who provides us a window into the historic soul of a wine region. Clos Guirouilh is located around 350 meters in elevation above the village of Lasseube, and it is this terroir that is the key to making the truly distinctive and complex wines that the region is known for. Their 10 hectares of gros manseng, petit manseng, and petit courbu are grown on clay calcareous soils with lots of yellow sandstone called grès, all directly around the ancient farmhouse that serves as both winery and home. The vines are all in excess of forty years old and are highly trellised to take advantage of the Foehn wind and all of the benefits that great ventilation brings to a vineyard. The soils and elevations contribute to giving the wines their fresh, acidic framework for balance and complexity. Nothing at Clos Guirouilh is rushed, and there are no concessions to the pace of the modern world; the wines are released when they are deemed ready to drink after a long period of cellar aging.
Location: France, South-West, Jurançon
Winemaker: Jean Guirouilh
Grapes: 90% Gros Manseng, 10% Petit Courbu
Soil: Clay calcareous and sandstone
Winemaking: Organic farming. Hans harvest. The grapes for the dry cuvées are harvested first, all manually. The grapes are completely destemmed and gently crushed in a pneumatic press. Fermentation with indigenous yeasts occurs in temperature-controlled stainless steel tanks, where the wine further ages for one year. This cuvée goes through partial malolactic fermentation (around 25%).
From the Importer De Maison Selections: A rare producer who provides us a window into the historic soul of a wine region. When we arrived in his remote hamlet in rural southwestern France one dark and stormy winter night, meeting Jean Guirouilh was reminiscent of meeting with the storied Barolo traditionalist, Bartolo Mascarello. One is immediately aware of the legacy of history and dedication to an unchanged, time-honed craft. Then, of course, we tasted his incredible Jurançon wines, and we were completely mesmerized.
Jean Guirouilh is part of a line of vignerons that have been making wine in Jurançon since the 16th century. This lineage has remained unbroken even during two world wars, during which the women took over running the estate while the men were involved in the resistance war effort. Today the continuity is assured as the baton is being passed to Jean’s daughter Marie-Françoise and her husband, Luis. Both have been assisting Jean Guirouilh for years.
Clos Guirouilh is among the most hardcore, traditional domaines of Jurançon, a rare producer who provides us a window into the historic soul of a wine region. Clos Guirouilh is located around 350 meters in elevation above the village of Lasseube, and it is this terroir that is the key to making the truly distinctive and complex wines that the region is known for. Their 10 hectares of gros manseng, petit manseng, and petit courbu are grown on clay calcareous soils with lots of yellow sandstone called grès, all directly around the ancient farmhouse that serves as both winery and home. The vines are all in excess of forty years old and are highly trellised to take advantage of the Foehn wind and all of the benefits that great ventilation brings to a vineyard. The soils and elevations contribute to giving the wines their fresh, acidic framework for balance and complexity. Nothing at Clos Guirouilh is rushed, and there are no concessions to the pace of the modern world; the wines are released when they are deemed ready to drink after a long period of cellar aging.
Location: France, South-West, Jurançon
Winemaker: Jean Guirouilh
Grapes: 90% Gros Manseng, 10% Petit Courbu
Soil: Clay calcareous and sandstone
Winemaking: Organic farming. Hans harvest. The grapes for the dry cuvées are harvested first, all manually. The grapes are completely destemmed and gently crushed in a pneumatic press. Fermentation with indigenous yeasts occurs in temperature-controlled stainless steel tanks, where the wine further ages for one year. This cuvée goes through partial malolactic fermentation (around 25%).
From the Importer De Maison Selections: A rare producer who provides us a window into the historic soul of a wine region. When we arrived in his remote hamlet in rural southwestern France one dark and stormy winter night, meeting Jean Guirouilh was reminiscent of meeting with the storied Barolo traditionalist, Bartolo Mascarello. One is immediately aware of the legacy of history and dedication to an unchanged, time-honed craft. Then, of course, we tasted his incredible Jurançon wines, and we were completely mesmerized.
Jean Guirouilh is part of a line of vignerons that have been making wine in Jurançon since the 16th century. This lineage has remained unbroken even during two world wars, during which the women took over running the estate while the men were involved in the resistance war effort. Today the continuity is assured as the baton is being passed to Jean’s daughter Marie-Françoise and her husband, Luis. Both have been assisting Jean Guirouilh for years.
Clos Guirouilh is among the most hardcore, traditional domaines of Jurançon, a rare producer who provides us a window into the historic soul of a wine region. Clos Guirouilh is located around 350 meters in elevation above the village of Lasseube, and it is this terroir that is the key to making the truly distinctive and complex wines that the region is known for. Their 10 hectares of gros manseng, petit manseng, and petit courbu are grown on clay calcareous soils with lots of yellow sandstone called grès, all directly around the ancient farmhouse that serves as both winery and home. The vines are all in excess of forty years old and are highly trellised to take advantage of the Foehn wind and all of the benefits that great ventilation brings to a vineyard. The soils and elevations contribute to giving the wines their fresh, acidic framework for balance and complexity. Nothing at Clos Guirouilh is rushed, and there are no concessions to the pace of the modern world; the wines are released when they are deemed ready to drink after a long period of cellar aging.