NAME OF WINE: Côtes de Gascogne “Cuvee Marine”
NAME OF ESTATE/DOMAINE: Domaine de Ménard
VINTAGE: 2017
ABV: 11.5%

NAME OF VIGNERON: Elisabeth & Henry Prataviera
LOCATION (village and region): Gondrin, South-West France
GRAPE/BLEND: 60% Colombard, 20% Ugni Blanc, 20% Gros Manseng
SUSTAINABLE/ORGANIC/BIODYNAMIC: Lutte raisoneé
SUITABLE FOR VEGETARIANS/VEGANS: Yes
ALLERGENS (EGGS AND/OR MILK): None used

TASTING NOTE: Aromatic, with scents of white flowers, pear drop and honey suckle, the palate is steely and zesty with a hint of chalkiness. Immediate tangy richness and grapey/grapefruit freshness. Subtle hints of spice and pear mingle with peachiness on the finish.

(LOCAL) FOOD RECOMMENDATION: Shellfish, tuna or mild cheese

SHORT HISTORY: The domaine has been run by three generations of the same family; originally established in 1920 by Jean François Morel, a Swiss winemaker who moved to the Gers region in the South-West of France. The estate then included 10 hectares. His daughter Denise and her husband Jean Jegerlhener took on the domaine in 1960, and their shared passion allowed the winery and vineyard to expand. Their son Philippe, combined with their daughter Elisabeth, an oenologist, and her husband Henry Prataviera quickly evolved the domain Ménard which currently has 150 hectares. The first bottles were produced in 2003. More than 1.3 million were sold in 2014.

TERROIR: (type of soil, exposition, altitude): The vineyards are located on highly qualitative ancestral lands, on clay and limestone soils which are shallow and stony. The vineyards are situated on a renowned marine geological site where a large number of fossils can be found at the foot of the vines.

VINIFICATION (delete or amend as appropriate):

•   Machine harvested at night to keep maximum freshness

•   Grapes are destemmed and soaked at a cold temperature to facilitate the exchange between skins and juices

•   Grapes are gently pressed, avoiding any contact with oxygen

•   Temperature-controlled ferment in tanks

•   Filtered

•   Use of sulphur in vinification