WinemakingThe rolling hills between the scattered medieval towns and villages of Gascony in south-west France are predominantly white wine country. For many decades growers here have provided Boutinot with an excellent source of Colombard and Ugni Blanc, which together provide a pleasant mix of tropical and herbaceous flavours. Vines are generally trained using the Guyot system and vigorous grape selection is used to capture both the fresh aromatics and provide the longevity needed to maintain the consistent flavour profile for which Cuvée Jean-Paul is known. On delivery to the cellar, the grapes are cooled then undergo maceration on skins for 10-15 hours before pneumatic pressing and cold settling to preserve the aromas. We then keep the wine on fine lees to retain maximum freshness before crafting into the final cuvée. To ensure freshness, we blend and bottle up to four times a year - an intricate process essential to maintaining stylistic continuity and quality, one which demands knowledge of how each component parcel will evolve.Tasting NoteA fresh nose of lime, basil, freshly cut green grass and guavas. The medium-bodied palate continues with more grapefruit, subtle passionfruit and zingy tropical lemon.Food MatchIdeal as an apéritif or with fish and chips, simple vegetable or salad dishes.
