Winery Cuvée Jean-PaulBlanc de Blancs Sec
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Blanc de Blancs Sec of Winery Cuvée Jean-Paul in the region of South West often reveals types of flavors of grapefruit, citrus or lime and sometimes also flavors of lemon, earth or tree fruit.
Details and technical informations about Winery Cuvée Jean-Paul's Blanc de Blancs Sec.
Discover the grape variety: Colombard
Lively, aromatic whites with sharp acidity and a brisk palate, with aromas of citrus (grapefruit, lime), exotic fruits (passion fruit, mango), boxwood, nectarine and herbal notes. Typically crisp finish. Pillar of Côtes de Gascogne IGP (modern aromatic dry whites) and historically the base spirit for Cognac and Armagnac distillation. Exported to South Africa and California. Charentes variety, a cross of chenin × gouais blanc.
Last vintages of this wine
The best vintages of Blanc de Blancs Sec from Winery Cuvée Jean-Paul are 2018, 2017, 2016, 2015
Informations about the Winery Cuvée Jean-Paul
The Winery Cuvée Jean-Paul is one of of the world's greatest estates. It offers 5 wines for sale in the of Gascogne to come and discover on site or to buy online.
The wine region of Gascogne
Gers South-West IGP on the Armagnac territory, 90% lively, aromatic whites. Signature Colombard (~50%): explosive notes of citrus, grapefruit, exotic fruits, box and a floral touch, taut and thirst-quenching palate — the summer aperitif at gentle prices. More neutral Ugni Blanc (also Armagnac base), herbaceous Sauvignon, more ample Gros and Petit Manseng (yellow fruits, honey). Oceanic temperate climate on "boulbènes" soils.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
