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Tasting Note
A precise, mineral organic white from a Madiran maverick. Fresh apple and pear with delicate floral notes on the nose, then subtle hints of kiwi and pineapple on the palate. But it's the precision, linear minerality and lively acidity that really define it. Elegant, bright and very moreish.
Drink it with: grilled trout or other river fish, a young sheep's cheese, or as an aperitif.
The Winemaking
60% Sauvignon Blanc, 30% Colombard and 10% Chardonnay. Fermented cool in stainless steel, then aged 3–6 months on its fine lees in tank for a delicate texture. No oak.
The Vineyards
Organic vineyards in south-west Gascony on mixed clay and limestone, with vines over 20 years old, Guyot-pruned.
The Producer
Simon Capmartin has brought a fresh, modern touch to Madiran and Pacherenc du Vic-Bilh. Certified organic for almost a decade and working towards biodynamic certification, he takes a natural, low-intervention approach in the cellar.
The Details
Tasting Note
A precise, mineral organic white from a Madiran maverick. Fresh apple and pear with delicate floral notes on the nose, then subtle hints of kiwi and pineapple on the palate. But it's the precision, linear minerality and lively acidity that really define it. Elegant, bright and very moreish.
Drink it with: grilled trout or other river fish, a young sheep's cheese, or as an aperitif.
The Winemaking
60% Sauvignon Blanc, 30% Colombard and 10% Chardonnay. Fermented cool in stainless steel, then aged 3–6 months on its fine lees in tank for a delicate texture. No oak.
The Vineyards
Organic vineyards in south-west Gascony on mixed clay and limestone, with vines over 20 years old, Guyot-pruned.
The Producer
Simon Capmartin has brought a fresh, modern touch to Madiran and Pacherenc du Vic-Bilh. Certified organic for almost a decade and working towards biodynamic certification, he takes a natural, low-intervention approach in the cellar.
The Details