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The Domaine Saint-Lannes vineyard, which takes its name from the neighboring Romanesque chapel of the 12th century, is located on the magnificent terroirs of the Ténarèze, on the paths of Saint-Jacques de Compostela.
Operating the Domaine Saint-Lannes since 1955, and producing wines since 1982, the Duffour family has constantly evolved its production with the main objectives of respect for the soil, highlighting local grape varieties, and the pleasure taken in the tasting of his wines.
Surrounded by quarries whose limestone outcrops in some places, the clay-limestone soils allow Domaine Saint-Lannes produces rich, concentrated wines, very marked by an undeniable “terroir” effect and an unusual typicity.
The ocean climate and the proximity of the Pyrenees, with the particularity of having hot summers accompanied by cool nights, bring all their influence to the aromatic quality of our grapes.
Today, with a surface area of 95 ha, Domaine Saint-Lannes wines travel the world to meet epicureans of all origins.
Not far from the Pyrenees, Gros-Manseng has long been home to Gascony. Perfectly implanted in these soils sometimes clay-limestone, sometimes stony boulders, Gros Manseng knows how to wait its turn, patiently. Would patience be its greatest virtue? Certainly not the only one! But a few years of maturation we will say yes. It will be extraordinary, a renaissance, an identity of its own, that of great wines.
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.
This complex wine contrasts honey, spice and white stone fruits. It has a generous mouth feel, the acidity balanced by the ripe texture and smooth aftertaste.
Moules mariniere and frites, side of sourdough and lashings of butter.
Drink now, or if you’re patient enough, wait…just a couple of years, at least!