In the Vineyard
The 9 hectares of Domaine Gourdon can be found at the top of a wooded hill to the north-east of the small commune of Esclottes. Its location gives it a favourable aspect and a mixture of sandy/calcareous-clay soils.
Sustainable viticultural and agricultural methods within the vineyard are directly in line with the values practised at the domaine. This involves feeding the soil to allow us to produce wines as environmentally sound as possible
A spraying regime is administered as a response to the weather and risks for disease depending on the growth stage of the vines. This results in a reduction chemical usage.
Fertilisers used are approved for ‘Organic' farming methods with a 60% content of organic matter. This is applied along with the cultivation of alternative rows to improve the overall soil structure and reintroduce the microbial activity.
Putting the life back into the soil ensures that the flavours in the grapes express the 'terroir', and close monitoring of the vines with much attention results in a healthy, clean harvest.
“A great wine can be made from good grapes,
A bad wine can also be made from good grapes,
But you can not make a good wine from bad grapes!”
In the Winery
Traditional methods with minimum interference are used in the winery to produce a wine of character and expression of the terroir. Yeasts are selected to compliment nature of the year and harvest.
The white wine is produced from the old Sauvignon Blanc vines that give a low yield and high intensity. These are hand harvested early enough in order to maintain a style of crisp acidity balanced with fresh fruit flavours. Fermentation is maintained at low temperatures and taken through to drynessl.
For the red wines the Merlot is vinified separately to the Cabernet Sauvignon and Cabernet Franc such that the blend can be adjusted to give a well balanced wine with the best expression of the vintage. Yields are maintained much lower than permitted under the AOC regulations to produce a fuller red wine of quality.
The 'pressed wine' extracted from the skins at the end of the red wine fermentation is blended separately to give a more intense wine that is aged in oak barrels, adding structure for a 'vin de garde' that will improve with years of aging.