Description

ABOUT THE PRODUCER:
The history of this 170-hectare estate dates back to 1927 when Swiss couple Paul and Marguerite Gessler fell in love with land in Gers, Gascony and moved to Domaine de Joÿ. The Domaine takes its name from the court jesters who were given plots of land called ‘Joy’ to enable them to be self-sufficient in between banqueting seasons. The Gesslers added the umlaut to Joÿ to remind them of their Swiss origins. Having inherited the land from their parents, André and Véronique Gessler, and subsequently their son Olivier, became aware of the rich soils and favourable exposure of some of the parcels. They gradually abandoned polyculture and devoted the majority of the estate to vinegrowing, focussing on their love of white grape varieties in particular. Today, the estate is in the hands of the fourth generation of owner winemakers Vanessa and Kevin Gessler. The domain is certified HVE Level 3 illustrating the family’s commitment to preserve the beauty and diversity of their surroundings, and 10 hectares are in conversion to organic status. Together, Vanessa and Kevin produce stunning wines which truly reflect this wonderful terroir.

ABOUT THE VINEYARD:
The 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 and the estate is HVE Level 3 certified. 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.

THE WINEMAKING PROCESS:
The grapes were entirely destemmed 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.

OUR TASTING NOTES:
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 VARIETY:
Colombard 50%, Gros Manseng 20%, Ugni Blanc 20%, Sauvignon Blanc 10%.