Chateau Cauhape Jurancon Sec Geyser 375ml 2016 chateau-mazerolles-benoit with menthol and celery
Description
with menthol and celery
Second fermentation: Italian method in stainless steel autoclaves
Blackcurrant
Needs two or three years to soften
Although made from brought-in grapes and bottled under their 'J-L Chave Sélection' label
Chateau Cauhape Jurancon Sec Geyser 375ml 2016 chateau-mazerolles-benoit with menthol and celery30% Gros Manseng, 30% Petit Manseng, 30% Camaralet, 5% Lauzet and 5% Courbu Blanc, crushed and destemmed then macerated on skins for 12 hours before pressing. Cool fermented in stainless steel and matured on lees for 5 months.
Exchange/Return Notes
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