JEAN-MARC GRUSSAUTE, France

The dry wines are precise, powerful, but fresh and perfectly balanced. The sweet wines also display the same liveliness and precision; the residual sweetness is always in harmony with the crisp, balancing acidity.

Viticulture

Jean-Marc Grussaute began bottling estate wines in 1988 and has been committed to organic farming practices since 2007, achieving organic certification with the 2010 vintage. He honours the individuality of his land by naming each wine after the specific vineyard parcel from which the grapes are harvested, emphasizing the distinct terroir and expression of each site. This approach reflects a deep respect for tradition, biodiversity, and the unique characteristics of Jurançon’s vineyards.

Winemaking

In the cellar, fermentation relies on natural, indigenous yeasts, avoiding additives to preserve the authentic character of the grapes and the distinctiveness of the Jurançon terroir. The wines are typically vinified with gentle handling, including careful whole-cluster pressing and controlled temperature fermentations, often in stainless steel or neutral vessels to maintain freshness and purity. Malolactic fermentation is used selectively to retain balance and freshness, depending on the style of the wine. Extended aging on lees and in neutral oak or vats helps build texture and complexity without overpowering the fruit. Overall, the winemaking philosophy prioritises elegance, vibrancy, and a true reflection of the vineyard’s natural qualities rather than manipulation or over-extraction.