'L'Eclat', Domaine de Joy, Cotes de Gascogne

A deliciously aromatic and fruity wine showing flavours of grapefruit, lemongrass and a hint of lychee, zingy and fresh on the finish. 

Producer Note

This 160-hectare estate dates back to 1927 when the Gessler family settled in Gascony and is now in the hands of the fourth generation of owner-winemakers. While the name ‘Joÿ’ brings to mind the apt modern English word meaning delight, the name of the estate actually dates back to the days of the French Revolution and is likely to be linked to the period of English rule over the nearby Aquitaine region in 14th century. The domain is certified HVE3 illustrating the family’s commitment to preserve the beauty and diversity of their surroundings. They produce stunning wines which truly reflect this wonderful terroir.

Vintage

The 2020 vintage was a temperate warm vintage with a wet 10-day spell at the end of June, followed by a hot and dry August. However, a violent hailstorm on 13th August impacted yields. Harvesting began on 3rd September and lasted for three weeks. The 2020 vintage style is concentrated, with slightly less acidity than 2019, but the wines deliver long lasting fresh fruit on the palate. 

Vineyard

The 160 hectare estate is situated in the Northern Gers, where the vineyards have a south facing orientation to maximise the sunlight. The vines have an average age of 25 years and are planted at 300 metres above sea level. The soils are clay-siliceous and silty; they are cool soils which contribute to the freshness of the resulting wines, providing balance with alcohol levels which rarely reach over 12.5%. The vineyards are farmed sustainably; the vine clippings are crushed and composted back into the soil. Copper is used in the vineyard but the use of pesticides has always been kept to a minimum. The vineyard is now in conversion to organic status and is farmed according to organic principles. Harvesting takes place in the cool of the night, between 3am and 10am to retain freshness and quality. 

Winemaking

The grapes were entirely de-stemmed and vinified in a combination of stainless steel tanks and glass fibre vats, at controlled temperatures of 17 to 20°C. Fermentation took place with natural, wild yeasts and lasted between 18 to 21 days, with weekly stirring of the lees. The wine was matured on the fine lees for up to four months, imparting texture and then stabilised at 8°C for 24 hours before being prepared for bottling. 

Tasting Note

A deliciously fresh and fruity wine showing flavours of grapefruit, lemongrass and a hint of lychee. The mellow fruit is meshed with lovely fresh acidity giving length to the palate and the vibrant, citrus finish makes it very moreish.

Grape

Colombard 50%, Gros Manseng 20%, Ugni Blanc 20%, Sauvignon Blanc 10%