A wonderfully aromatic wine with hints of lemon surrounding a core of peach, apricot and pineapple and enhanced with white flower scents and spice, rich and textured .
This 160-hectare estate dates back to 1927 when the Gessler family settled in Gascony and is now in the hands of the fourth generation of owner-winemakers. While the name ‘Joÿ’ brings to mind the apt modern English word meaning delight, the name of the estate actually dates back to the days of the French Revolution and is likely to be linked to the period of English rule over the nearby Aquitaine region in 14th century. The domain is certified HVE3 illustrating the family’s commitment to preserve the beauty and diversity of their surroundings. They produce stunning wines which truly reflect this wonderful terroir.
The 2020 vintage was a temperate warm vintage with a wet 10-day spell at the end of June, followed by a hot and dry August. However, a violent hailstorm on 13th August impacted yields. Harvesting began on 3rd September and lasted for three weeks. The 2020 vintage style is concentrated, with slightly less acidity than 2019, but the wines deliver long lasting fresh fruit on the palate.
The 160 hectare estate is situated in the Northern Gers, where the vineyards have a south facing orientation to maximise exposure to 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, with alcohol levels that rarely reach over 12.5%. The vineyards are farmed sustainably; the vine clippings are crushed and composted back into the soil. 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 grapes were 100% de-stemmed 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. Maturation took place in stainless steel tanks to retain the purity of fruit; the wine was kept on the fine lees for up to four months, imparting texture. The wine was then stabilised at 8°C for 24 hours before being prepared for bottling.
A wonderfully aromatic wine, with hints of lemon surrounding a core of peach, apricot and pineapple. Savoury and rich, with a lovely balancing freshness and a touch of honey on the finish.
Sauvignon Blanc 80%, Gros Manseng 20%
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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