Introduction : Have you heard of this appellation before? it was a nice surprise when i tasted it for the first time. The white variety which is a blend of gros maseng and petit maseng goes really well with your seafood dish. as for the red which is a blend of tannat, cabernet sauvignon and cabernet franc, will surprise you with its roundness and suppleness with notes of black fruits and chocolate.
Today jean’s son pascal, Lapeyre of the 4th generation, is in charge of making wine of the family’s two vineyards:
domaine guilhemas and domaine lapeyre. Like so many young winemaker in France, Pascal is the first generation to have actually studied oenology, doing an internship at chateaux blanc Saint Emilion. He is also the first generation to use small oak barrels to age his wine and the first to bring worldwide respect to the Bearn appellation.
Region : South West
Appellation : Bearn
Grape Variety : 75% Tannat – 25% Cabernet-Sauvignon
Colour : Red
Agricultural practices : Sustainable wine
ABV : 13.5%
Ageing : The harvest is done manually and normally takes place at the end of September. Each variety is aged separately in oak, with about 20% renewed each year. The aging process varies with each vintage. Blending takes place after every racking (moving from one barrel to another using gravity). Fining of the wine is done with egg whites and a very light filtration is done before bottling. Ten month of maturing in the bottle is mandatory before the wine is put on the market.
Tasting notes: Ripe, dark fruit soars from the glass, while in the mouth, supple vanilla-scented cassis, blackberry, raspberry, and almonds notes coat the palate. The tannins are round and well-integrated, giving the wine structure without being domineering, and the finish is pleasingly long.
Serving temperature : 16-18 °C
Food pairing : Lamb, red meat