Gascogne Blanc

The Gascogne region south of Bordeaux is overwhelmingly agricultural with both an oceanic influence and hot dry summers that are perfect for growing wine grapes.  In the past when we've posted about Gascogne we got intrigued by the neat geology of the region and went off on that tangent.  Since wine industries everywhere cling to river valleys, that's where we'll start this one.  Gascogne is segmented by several rivers and since our highly successful Domaine Pajot white blend and the similarly hoped-for success of the soon to arrive Domaine de Ballade Blanc are what prompted this post, the river we're talking about now is the Gers.

The Gers River flows north from the Pyranees Mountains through the Armagnac region ultimately emptying into the Garonne River and then into Bordeaux.  The region around the local Armagnac capitol city of Eauze is called the commune of Gers.  It is there that both whites mentioned above have their vineyards.

The native grape of the region is Colombard with the secondary grape being Ugni Blanc.  Historically both grapes have had an acidic character with more or less neutral flavors which make them great for distilling into brandy.

Wait a minute.  Acidic wine with neutral flavors?  So why are the white wines of the region so pleasant?

Although we haven't seen it written anywhere, we suspect technological improvements in winemaking make these grapes desirable now.  Whatever else can be coaxed out of Colombard and Ugni Blanc, they bring structure and acidity to a blend.

The third historic white grape of the region is Gros-Manseng, another lesser type.  The fourth white grape of the region is an import, the fine Sauvignon Blanc of Bordeaux to the north.  Now with Sauvignon Blanc as its calling card, the white blend becomes clear.  Sauvignon Blanc offers both elegance and prestige to the blend.  Colombard gives the blend citric and tropical fruit flavors.  Ugni Blanc is floral and Gros Manseng brings a soft round body with quince and apricot flavors.  And this is key - Leaving the wine on the lees for months as these winemakers do, brings out the latent flavors of the lesser grapes.

The finished product is a light-bodied white suitable for seafood, salads and summer afternoons.