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Nestled in the heart of Jurançon, between the Pyrenees and the Atlantic, the vineyard extends over 45 hectares of hillsides, generously exposed to the south-east. The climate combines mountain rigour and ocean mildness. Combined with the quality of the terroir, a precious blend of clay, silica and pebbles, it allows the quintessence of the noble Jurançon grape varieties to be expressed here: the gros Manseng and the...Lire plus Learn more
Nestled in the heart of Jurançon, between the Pyrenees and the Atlantic, the vineyard extends over 45 hectares of hillsides, generously exposed to the south-east. The climate combines mountain rigour and ocean mildness. Combined with the quality of the terroir, a precious blend of clay, silica and pebbles, it allows the quintessence of the noble Jurançon grape varieties to be expressed here: the gros Manseng and the petit Manseng.
At Domaine Cauhapé, the entire team is constantly listening to nature to better exploit its diversity. Thus, the plots of gros Manseng are mainly reserved for the production of dry white wines appreciated for their freshness and the richness of their aromas. As for the small Manseng, it is harvested by successive sorting, in order to produce great sweet wines that evoke candied fruits, roast, honey....
It was in 1976 that the first vines of the Domaine Cauhapé were planted. The first sweet wine was bottled in 1980. In 1984, the dry ones were triggered and the first skin macerations were carried out on the inspiration of Professor Dubourdieu. Self-taught, Henri Ramonteu has developed his vineyard year after year while improving his production methods. The successive purchase of perfectly exposed hillsides and the planting of local grape varieties have made it possible to increase the production of original wines with a strong character.
For the past 10 years, the estate has been planting and revaluing forgotten grape varieties such as Courbu, Camaralet and Lauzet in order to broaden the range of dry wines. Jurançon's history has been based on sweetness and the new challenge is to use these high-potential varieties to create great wines and put the dry whites of the appellation in the spotlight.
When you ask the owner of the place what his best memories are, there are two that come first:
- The 1988 Vinexpo Olympics, where out of 70 competitors from 11 countries, a Cauhapé wine just 6 months old was ranked 5th!
- When, at the time of the great chef Alain Senderens, Lucas Carton, one of the greatest gourmet restaurants in Paris, ordered 600 bottles of Jurançon de Cauhapé per year!