Vignobles de PyrenaiaCairn Jurançon Sec
White wine
This wine is a blend of 2 varietals which are the Gros Manseng and the Petit Manseng.
This wine generally goes well with
Details and technical informations about Vignobles de Pyrenaia's Cairn Jurançon Sec.
Discover the grape variety: Gros Manseng
Structured, aromatic whites with lively acidity and an ample mouth, featuring intense aromas of exotic fruits (pineapple, mango, passion fruit), ripe citrus, yellow peach, white flowers, honey and sweet spices. Made as nervy modern dry wines (Jurançon sec AOC, IGP Côtes de Gascogne) and sumptuous passerillage sweet wines (Jurançon AOC, Pacherenc du Vic-Bilh AOC). Late-ripening native grape of Béarn, the productive sibling of Petit Manseng.
Last vintages of this wine
The best vintages of Cairn Jurançon Sec from Vignobles de Pyrenaia are 2012, 2016, 2014
Informations about the Vignobles de Pyrenaia
The Vignobles de Pyrenaia is one of of the world's greatest estates. It offers 11 wines for sale in the of Jurançon to come and discover on site or to buy online.
The wine region of Jurançon
Béarn jewel of whites at the foot of the Pyrenees: signature Petit Manseng as king white for sweet wines (on-vine raisining) — opulent and fresh with notes of honey, candied pineapple, mango, apricot, white flowers, cinnamon, nutmeg and a truffle touch, signature chiseled acidity balancing sugar. Gros Manseng as dry, lively and taut (citrus, exotic fruits, flowers). Courbu and Lauzet as complement. AOC (1936), ~1,000 ha on 25 communes south of Pau, clay-gravel terraces.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
