|Domaine Saint Lannes, located in the north part of the Gers region, belongs to the Duffour family. The estate was founded in 1955, and was converted solely to viticulture in 1973 by Michel Duffour, who already saw the potential for outstanding, fresh, fruity and dry white wines made from the Colombard and Gros-Menseng in his vineyards. His son Nicolas, who studied oenology in Bordeaux and represents the 3rd generation, took over in 2004.|
The vineyards are all on well exposed, south facing slopes and plateaus. The exclusively clay-limestone top soil is not more than one meter deep, and the subsoil is pure limestone. There are several working limestone quarries close to the domaine. This terroir drains well, enhances ripening, and imparts minerality and verve to the wine. From harvest on, the Duffours take great care to prevent any contact of the grapes with oxygen, which would quickly degrade freshness. The grapes are picked from 4:00 AM to 10:00 AM so that they are cool from the start. The fruit is protected from exposure to oxygen during the brief transport to the winery. The juice naturally extracts from the grapes during the 12-hour -maceration period, which occurs under a blanket of inert gas. Only the “jus de goutte” is fermented; no press-juice is used because it would dull the fresh aromas and flavors. The young wine ferments at 16 degrees Centigrade for about two weeks, after which it rests on its fine lees in stainless steel tanks to develop complexity. There is no malolactic fermentation. The varietals are vinified separately and are blended in January. The new vintage is released one month later.
Farming/winemaking practices: Sustainable. Alternate rows planted with grass. No chemicals are ever used. The wines are vegan.
|Domaine Saint-Lannes Website|
|Cotes de Gascogne Blanc|
|80% Colombard and 20% Gros-Manseng from 25 year old vines located in the commune of Lagraulet-du-Gers, near Condom, in the northern part of the Gers region. The climate is continental: cold during the winter, and warm and dry during the spring and the summer. The vineyards are 165 meters above sea level. The soil is clay and limestone over pure limestone.|
The Colombard is picked 2 weeks before the Gros-Manseng. The fruit is cooled and given 12 hours of maceration on its skins. The juice is then cold stabilized and lightly cleared. It ferments at low, controlled temperature and is aged on the fine lees for 3 months. The wine is assembled the January after harvest.
The 2015 vintage started off quickly in March, after a rainy and mild winter. May and June were hot and flowering occurred without issues in mid-June. Hot and dry weather continued in July and August — it was 100 degrees in the first week of July — keeping the vines healthy and allowing early and uniform véraison. Early September brought much needed rain. Harvest began on September 17th and lasted for 2 weeks. Energetic, broad and expressive citrus and tropical fruit flavors; bright, mineral, elegant length.
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