Domaine Bordenave, Organic Jurançon

Domaine Bordenave is one of the jewels of the Jurançon appellation, situated in the heart of the village of Monein. Gisèle Bordenave now runs the estate, continuing a family tradition dating back to 1676. Completely refurbished in the early 1990s, Domaine Bordenave is committed to an environmentally responsible approach. Always striving for quality and to showcase the Jurançon terroir, Domaine Bordenave is recognised by wine enthusiasts, wine clubs, sommeliers and leading wine guides. It is also featured in prestigious restaurants such as Ducasse, Savoy, Darroze, Veyrat, Bocuse, Thuriès and Guérard.

Domaine Bordenave in the vineyard

The terroir

The topography of the Monein hillsides maximises the effect of the sun’s rays and ensures the grapes ripen well. The vines are planted on the south- and west-facing slopes of the Pyrenean foothills, on loamy-clay soils rich in rounded pebbles carried down by the Pyrenean torrents and glaciers. These soils, possessing the necessary nutrient-poverty as well as excellent water regulation, encourage the vines to develop deep roots. Consequently, subjected to harsh conditions, the vines yield a limited harvest and produce highly concentrated grapes.

The Climate

The harsh mountain climate, the mild oceanic influence and a good distribution of rainfall allow the vines to develop harmoniously. The trellising system used in the vineyards protects the grape varieties from the damaging effects of spring frosts. The favourable late season, with its combination of sunny days, cold and damp nights, and frosts, protects the ripening grapes from the vagaries of autumn. Thanks to the Föhn effect—a warm air current from Spain—it allows the grapes to overripen. This is the hallmark of the appellation, known as ‘passerillage’. In November, in particular, the contrast between the cold nights and the warm days causes the grapes to shrivel further, whilst increasing their concentration.

A selection of indigenous grape varieties

The estate’s vineyards are planted with the five grape varieties of the Jurançon appellation: Petit Manseng, Gros Manseng, Camaralet, Courbu and Lauzet – all typical indigenous varieties of the Jurançon region.

• Gros Manseng is used to produce dry wines that are prized for their freshness and rich, fruity aromas, as well as very pleasant sweet wines with a fine balance of sweetness and acidity.
• Petit Manseng, on the other hand, harvested in successive rounds, is used to produce sweet to very sweet wines. Their aromas, reminiscent of candied fruit or honey, are the very embodiment of a unique subtlety.

Organic Farming & HVE3

The Bordenave estate (Jurançon) has the utmost respect for the terroir and nature. It uses organic fertilisers and carries out meticulous work in the vineyards, upholding traditional methods. Already certified HVE3 (High Environmental Value), the estate has begun the transition to organic farming. The harvest is carried out by hand, beginning in early October for our dry Jurançon wines and continuing until the last days of November for the sweet wines.

Domaine Bordenave at the winery

Produced from limited yields and a meticulous harvest, Jurançon requires very careful vinification to achieve the best balance of alcohol, sugar and acidity. The vinification process is carried out using traditional methods. Occasionally, the grapes undergo a short pre-fermentation maceration to extract their aromas and thus enhance their aromatic potential.

Winemaking by grape variety. Dry Jurançon wines made from Gros Manseng are produced using skin contact. They undergo fermentation at low temperatures, followed by ageing on fine lees and bottling in the spring.

The sweet wines made from Gros Manseng and Petit Manseng grapes are vinified and aged separately. They are aged in stainless steel vats and bottled twelve months after harvest.

The sweet wines made from Petit Manseng are vinified and aged in oak barrels, with the proportion of new oak varying depending on the vintage. The ageing and bottling process ranges from 12 months after harvest up to 24 months for the Cercle des Amis.

A few photos of the Bordenave estate in Jurançon