The estate produces 3 tiers of wines, from early drinking to Super Premium in both Jurançon Sec and Jurançon appellations. For the dry whites, depending on the vintage and the physiological maturity of the grains, the grapes may be de-stemmed or pressed as whole bunches, pre-fermentation skin maceration for 5-6 days may be done. The wine making process is adapted to each wine, some will be fermented and aged in oak barrels and for some the malolactic fermentations will not be done to keep the natural acidity. Here is a summary of the various Premium wines produced by Jean-Bernard:
"Vitatge Vielh" (dry) meaning old vines, comes from a 1.80 hectare parcel of 50 year old vines. The blend is about 60% Gros Manseng, 30% Petit Manseng and 10% Petit Corbu. The wine is fermented in oak barrels of 225 and 600 litres (none new), aged for a year in barrels and aged in stainless steel vats for a further 6 months before bottling. Pale gold in colour, muscaty notes from slightly "passerillage" grapes, dried fruit and brioche. Beautiful freshness on the palate. An elegant wine with well integrated oak flavours, long finish. Medium term cellaring.
"La Magendia" (sweet) meaning the "Best" in Occitan, is a late harvest "Vendanges Tardives" made from 100% Petit Manseng. It is barrel fermented and then aged in oak for at least a year. A perfect example of the "passerillage" method requiring 3 to 5 pickings, the residual sugar is about 90g/l. A complex nose of sweet tropical fruits and honey, well balanced by the freshness from the terroir and the grapes which carries through the long finish.
The following 2 wines are only produced if the vintage conditions are at their optimum, these are medium to long term cellaring wines.
"Montoulan" (dry) is a parcel planted in high density local 500 metres to the west of Clos Lapeyre, the first vintage was 2006. It is produced with "selection massale" grapes, the blend is 70% Petit Manseng, 15% Camaralet and 15% Corbu. The wine is fermented in oak barrels, aged for a year in barrels with malolactic fermentations and then aged a further 6 months in stainless steel vats before bottling. Complex exotic fruits on the nose, full-bodied, very well balanced on the palate between the richness and acidity. .
"Vent Balaguèr" (sweet) named after the warm southerly winds. A late harvest "Vendanges Tardives" made from 100% Petit Manseng. Another perfect example of the "passerillage" method usually picked late in December weather permitting, the residual sugar is about 130g/l. For this exceptional cuvées, following the harvest the grapes are laid in trays to perfect the process of “passerillage”. These trays are laid outside in the sun during the sunny days and brought inside the cellar in damp and rainy days. Besides dehydrating, the grapes change in colour, turning from a golden-yellow to russet and finally brown. Such is the concentration that about 4-5 kilograms of grapes are need to produce just one litre of juice. The wine is barrel fermented and then aged in oak barrels for up to 2 years. A very complex nose of gingerbread, fruit paste, honey, spices, very ripe apricot and confit orange zest. Richness and concentration balanced by a superb lemony acidity on a lingering finish.