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Grande Reserve tells the story of our old vines and
our Merlot grapes grown on fine clayey soil, but old Tanat grapes also
have a say in this wine.
It is wine is the target we set ourselves every year, a wine in which
we endeavour to blend powerfulness and subtlety around a bouquet of red
fruits and spices, while always maintaining a freshness, typical of high
altitude soil: the character of Chiroulet.
With our dry white wine, Les Terres Blanches, we wanted to produce a wine
with a taste of the soil, with floral and mineral characteristics, different
from the light, lively “generic” wines of Gascony.
The fact that it is matured on the lees over 10 months, part of which
in large wooden casks, and the high proportion of Gros Manseng, a structuring
grape, give it more body in your mouth and mean it can be kept for longer.
As for our late harvest white wine, Soleil d'Automne (Autumn Sun), it
is ideal as an aperitif or as an accompaniment to foie gras. The great
particularity of the Gros-Manseng grape is that it maintains a good acidity
potential in over-maturation, giving it character and freshness without
any "sugary heaviness".
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An expression of the chalky-clay soil of the COTE D'HEUX, a vineyard
with a ridge swept by winds whistling "Chiroula" in
the local Gascony dialect.
A vineyard facing due south, high altitude and winds: the three
secrets of ripe and healthy Chiroulet grapes.
Merlot dominant at 50%. Cabernet Sauvignon and Cabernet Franc
40%. Tanat 10%.
Traditional maturing over 12 months in Seguin Moreau oak casks
of which 10% are new every year.
Fining and bottling without any filtering.
To be served with: Breast of duck, Cassoulet (stew – local
speciality), slab of beef, quails with grapes, conserve of duck...
Cost : 7,10 €
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A selection of our old vines grown
on clayey soil facing due south.
Mainly Merlot grapes with traditional cultivation of the low-yield
vine.
Tanat and Cabernet Sauvignon grapes provide freshness and structure.
Long period of maceration lasting 28 days with the wine put into
barrels after malo-lactic fermentation in November.
Matured in Seguin Moreau oak casks over 14 months. 60% new wood
of which half from fully grown French trees for the complexity and
half Caucasus timber for the fat and basis of the wine so that it
keeps.
Natural fining, bottled without being filtered.
To be served with: Hare stew, roasted pheasant, rib of beef with
cepe mushrooms, duck breast stuffed with foie gras...
2004 : 12,10 €
2003 : 13,60 €
2001 : 14,60 €
2000 : 16,60 €
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A selection of chalky and white clay soils.
A dry white wine with a taste of the soil.
MINERAL-FRUITY-FLORAL. Grapes: 50% Gros-Manseng, 20% Sauvignon
Blanc and 30% Ugni Blanc old vines.
Skin contact for the Ugni-blanc and Sauvignon blanc grapes, direct
pressing for the Gros-Manseng grapes.
Fermentation at low temperature (16°c), split out between
Seguin Moreau wooden vats and steel vats.
Matured over 10 months on fine lees and stirred weekly.
To be served: As an aperitif, with starters, grilled fish, sea
bream, turbot, shellfish, lobsters, fish in cream sauces, fattened
pullet.
Cost : 5,80 €
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An expression of over-ripe Gros-Manseng grapes.
Grapes dried by over-maturation on the vine under the last rays
of Autumn sun.
Harvested in November before the first frosts.
Pressed directly, fermentation half in vats, half in oak casks.
Cold fortification without sulphur. Maturation on fine lees not
stirred. An alliance of fresh fruit notes and dry, slightly honeyed,
fruit notes with a slight acid freshness.
To be served: As an aperitif, at teatime with dry biscuits, with
desserts, fruit tarts. Ideal with foie gras.
Cost : 7,20 €
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An expression of the Gros Manseng grape matured over
a long period of time.
A dry white wine which can be kept.
Great maturity when matured for a long time on the lees.
Grapes: Gros Manseng 13.5%.
Soil: Middle of the côte d'Heux (160 m), deep brown clay soil
on a chalky base, south slope.
Fermentation at 18°c in wooden vats.
Malo-lactic fermentation.
Matured over 14 months on fine lees stirred for the first 10 months.
To be served: With fish in a sauce or white meats in cream sauces.
Cost : 7,10 €
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