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Winemaker: Jean-Marc Grussaute
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Farming: Certified Organic
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Variety: 50% Gros Manseng, 30% Petit Manseng, 20% Petit Courbu
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Terroir: South-facing terraces at 250-300 meters (820-984 feet) elevation, on limestone and clay soils, with the influence of Atlantic and Pyrenean winds.
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Vinification: Natural fermentation lasting 60 days in oak foudre (66%) and amphora (34%), followed by aging on the lees for 8 months.
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Aging: Aged in large 25-hl oak foudre and amphora, undergoing full malolactic fermentation.
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Tasting Note: This wine delivers a vibrant, aromatic bouquet of ripe apricots, peach, and honeyed citrus, with layers of wild herbs and a subtle mineral note. On the palate, it is medium-full-bodied with fresh acidity that perfectly balances its rich texture, giving way to a long, clean finish with lingering hints of fruit and spice.
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Pairing Suggestions: Ideal with roasted poultry, creamy cheeses, grilled white fish, or Asian-inspired dishes like spicy noodles. Its fresh acidity also pairs beautifully with fruit-based desserts like pear tart.
From our September 2024 Bottle of the Month:
Extending from the western foothills of the Pyrenees Mountains to a stone’s throw from the Spanish border, Jurançon (pronounced zhoo-rahn-sohn) is one of France’s oldest AOCs. The landscape here is unparallelled, with steep terraces that benefit from diurnal temperature swings and cool mountain breezes. Located in France’s Southwest, or Sud-Ouest, we are about 120 miles southeast of Bordeaux, but only about 70 miles from the Txakoli regions in Spain’s Basque Country. The wild, independent spirit of France’s Sud-Ouest is mirrored in the use of local grapes found nowhere else in France.
While other French regions lean on more familiar grapes like Chardonnay and Sauvignon Blanc, Jurançon has long championed its local varieties. These high-altitude vineyards, perched on rugged terrain, create ideal growing conditions for the region’s signature grapes, Gros Manseng and Petit Manseng. These thick-skinned, late-ripening varieties are perfectly suited to Jurançon’s unique climate. Known for both dry and sweet expressions (with a reputation for its famous dessert wines), Jurançon is primarily made from Gros and Petit Manseng, often blended with local varieties like Courbu Blanc, Petit Courbu, Camaralet de Lasseube, and Lauzet. The best vineyards are located on the higher slopes, where the altitude, cool nights, and warm days help the wines retain their vibrant acidity and aromatic complexity. With its temperate summers and moderate rainfall, Jurançon is an ideal region for producing fresh, high-quality wines.
Jean-Marc Grussaute, a former professional rugby player and La Revue du Vin de France’s 2023 "Vigneron de l’Année," has brought the historic Camin Larredya estate to international prominence. After the unexpected passing of his father, Jean-Marc returned home from his sports career at a young age and quickly converted his family’s 9.5 hectares to organic farming. His vines grow on the eastern side of the appellation at higher altitudes, planted on a series of lush, amphitheater-shaped terraces facing south, with limestone bedrock covered by a shallow, rocky clay topsoil (known as Poudingue de Jurançon). Atlantic and Pyrenean winds influence his blends of sweet and dry Gros Manseng, Petit Manseng, and Petit Courbu. In the cellar, Jean-Marc combines tradition with innovation, utilizing old barriques, large Stockinger foudres, Tava amphoras, and amphora eggs to craft his wines.
The 2022 La Part Davant comes from a 4-hectare southeast-facing plot at 820 to 984 feet in elevation. This wine is 50% Gros Manseng, 30% Petit Manseng, and 20% Petit Courbu, with vines as old as 75 years, all of which is picked by hand. The wine undergoes natural fermentation for about 60 days in oak foudre, then aged on the lees for 8 months in large foudre and amphora. With just 2g/L of residual sugar, this Sec (dry) wine is endlessly versatile for food pairings.
Though tricky to pronounce, this is a wine that’s easy to love. It’s not a sweet dessert wine by any means— Jurançon Sec is dry, seductive, and thought-provoking. Highly aromatic and heady, it surprises and delights with its dry palate. Medium-full in body, it offers lush notes of ripe apricot, peach, honey, and wild herbs, all balanced by fresh acidity and a long, lingering finish. La Part Davant is a wine to savor with everything from roasted poultry to cheese and fruit desserts, to spicy Asian noodles. — Karen Smith
