Domaine de Ménard, Pays de Gascogne 'Cuvée Marine'


One of the beauties of this gem is the flavour it delivers at just 11.5% a.b.v., making it a light refreshing fruity white, perfect as a terrace white, for lighter lunchtime meals or for larger family gatherings too. It's even been a house pour at a Michelin star restaurant too.

Cuvée Marine is a blend of 60% Colombard with 20% each of Sauvignon Blanc and Gros Manseng, is the direct result of all this care and efforts, the wine shows great purity of fruit with a racy mineral, sea-infused edge. Very aromatic, with scents of white flowers, pear drop and honey suckle; the palate is crisp and gives an instant impression of freshness. Very clean, with exuberant flavours of aniseed, exotic fruit, pear and menthol hints, it ends with fresh, gripping notes of minerals.

DOMAINE DE MÉNARD, Bretagne d’Armagnac
The story begins in 1920, when Jean-Francois Morel a Swiss winegrower settled in Gascony and purchased 10-ha of vineyard. His daughter Denise and her husband Jean Jegerlhener took over the estate in 1960, they have recently been joined by their son and daughter, Philippe Jergerlhener and Elizabeth Prataviera, who is a qualified oenologue.
The vineyard has now reached 120-ha, 90% of which is planted with white grape varieties. The terroir, based on an ancient geologic marine site, is of the highest quality and the vine rows are covered with shells and fossils. Two types of soils are present, the Sauvignon, Colombard and Ugni are planted on shallow lime, clay and stony soils, while the Petit and Gros Manseng are grown on deeper, sandy soils.

The work in the vineyard is carried out with the greatest respect for the environment; harvest takes place at night in order to keep maximum freshness, the de-stemmed grapes are then let soaking at cold temperature for few hours to facilitate the exchange between skins and juices (macération pélliculaire). The grapes are then gently pressed, avoiding any contact with oxygen;
The resulting juice is left to settle for a night, and once the clear juice has been cleared of its must deposits (debourbage), it is sent in temperature-controlled tanks for a slow fermentation.