Introduction
• Gascon : Basque (Vascone)에서 유래한 말
• Nouvelle-Aquitaine & Occitanie 지역
• Culinary : duck, goose, foie gras, chestnut, truffles, wine and Armagnac
• Lack of cohesion & homogeneity
• Foie gras & dessert wine의 조합이 인기가 줄어들고 있음
• 옥수수밭이 늘어나는 중
Business & Market
• 270M bottles annually
Viticultural History
• Roman start
• Middle age : Gascony는 Aquitaine에 포함되어 300년간 영국의 지배를 받음
• 13-18세기 : 보르도 상인들의 규제로 와인산업이 줄어듦
• 1700년대 반등하였으나
• 1800년대 포도밭 질병과 이후 WW 로 경제 붕괴
• 최근 Oenotourism으로 다시 활성화 중
Location & Climate
• Continental
• Dordogne / Bergerac : Maritime influence
• Garonne, Tarn, Lot sub region : Maritime & Mediterranean influence
• Pyrenees sub region : Some maritime influence & impacted by Pyrenees
Geography, Topography & Soils
• River : Dordogne, Garonne, Tarn, Lot, Gers, Adour
• Soil : 대부분 sedimentary
Grape Varieties
• 300 different varieties, 120 are indigenous
• CF : Morenoa x Hondarrabi Beltza
• CS : CF x SB
• Cm : CF x Gros Cabernet (=Hondarrabi Beltza x Fer Servadou)
• Malbec : Prunelard x Magdeleine Noires de Charentes
• Merlot : CF x Magdeleine Noires de Charentes
• Cot -> Argentina / Tannat -> Uruguay
Viticulture
• 1950-60s : Many hybrid
• Conversion to Organic farming
Wine making
• Micro Oxygen technique developed in Madiran by Patrick Ducournau
• Most white are dry
• Sweet white are botrytized or late harvest (passerillage)
• Sparkling white : ancestrale or traditional methods
Appellation
<Dordogne / Bergerac>
• Saint Foy & Castillon 에 붙어있다
• Bordeaux의 연장선에 있음
• Inland에서는 완숙을 위해 long hang time이 필요하다
• Bergerac에서는 Merlot를 이용해 부드럽게 하는편
• Barrique를 자주 쓴다
Grape Varieties
• Sauvignon Blanc : Dry white 의 메인 품종
• Semillon : Sweet wine 품종, Monbazillac에서 사용
• Sauvignon Gris : vinified as white -> dry & sweet
• Cabernet Sauvignon, Cabernet Franc, Merlot, Cot
The Appellation
Bergerac AOC
• Dry W & R & Rs
• W : SB, Sm, Md
• Rs : Sauvignon Gris
• R : CS, M, CF, Cot
Cotes de Bergerac AOC
• R & Sweet W
• no Dry white
• higher alc than Bergerac
Pechamant AOC : Red only
Cotes de Duras AOC : All
** Sweet wine AOCs **
Monbazillac AOC
• Largest dessert AOC in France
• Min Sweetness : 45g/L (SGN 85g/L)
• Sm, SB, SG, Md 80% 이상 사용
• Abv > 12%
Saussignac AOC
• Min Sweetness : 68g/L
• Late harvest or botrytized
Rosette AOC : semi sweet
** Montravel area **
Montravel AOC : Dry W & R
Cotes de Montravel AOC : Semi sweet white
Haut Montravel AOC : Sweet white
** North east area **
Correze AOC : Red - CF / White - ChB & SB / Vin de Paille
<Garonne, Tarn and Lot>
Grape Varieties
Len de l'El (Loin de l'Oeil) : dry & sweet wine in Gaillac
Mauzac Rose : dry & sweet wine in Gaillac & Sparkling
Cot : primary or secondary in Garonne, 필록세라 전 SW에서 가장 많은 품종
Fer Servadou : Primary in Gaillac (=Braucol, Pinenc)
Negrette : Fronton,
Gamay : for primeur
The Appellation
** Flanking Garonne **
Cotes du Marmandais AOC
Buzet AOC
Brulhois AOC
Saint-Sardos AOC
** Flanking Tarn **
Fronton AOC
• Rose & Red
• Negrette 40% 이상
• Boulbenens 토양 : sandy clay soils
Gaillac AOC
• Dry W, R, Rs / Sweet, VT, Sparkling W&Rs
• Sweet white : 45g/L
• VT : 100g/L
• Dry white : Mauzac (Rose), Muscadelle, Len de l'El
• Sweet (Doux) : Mauzac, Muscadelle, Len de l'El / >45g/L / Over-ripe grape fermentation
• Sweet (VT) : Len de l'El & Ondenc / >100g/L / Passerillage or Botrytis
• Sparkling (Methode Ancestrale) : 10-80g/L, Mauzac / method gaillacoise
• Sparkling (Medthode Traditional) : <50g/L, 9mo sur lie, Len de l'El, Mauzac
• Sparkling (Blanc Sec Perle) : 1. CO2 from MLC (pearls), 2. CO2 is added after MLC
• Dry Rose : Duras, Syrah, Fer Servadou / Direct press & Saignee
• Dry Red : Duras, Syrah, Fer Servadou / 2가지 이상 블랜딩
• Gaillac red primeur : semi-carbonic maceration from 100% Gamay
Gaillac Premieres Cotes AOC
Cotes de Millau AOC
** Flanking Lot **
Cahor AOC
• Red only
• Cot (min 70%) + (Tannat & Merlot)
• Dry weather -> full phenolic ripeness
• Vineyard in Causses (group of limestone plateau in Massif Central) or gravelly slope & river terrace
Coteaux du Quercy AOC
Entraygue Le Fel AOC
Estaing AOC
Marcillac AOC : Rougier 토양 - iron rich clay limestone
<Pyrenees>
Grape Varieties
Gros Manseng : dry wine in Jurancon, Saint Mont, Pacherenc du Vic-Bilh
Petit Manseng : High sugar, H acid, sweet wine in Jurancon and Pacherenc du Vic-Bilh
Tanat : Madiran, Saint-Mont
The Appellation
Madiran AOC
• Tannat (min >50%) + CS, CF (Bouchy), Fer Servadou (Pinenc)
• Deeply tannic, well structured, need cellaring time
• left bank of Adour river
• Warm dry foehn air & rain shadow of the Pyrenees -> no disease, no Botrytis
Pacherenc du Vic-Bilh AOC
• Dry white, sweet white
• Madiran과 지역이 같음
• Gros Manseng, Petit Manseng, Courbu, Petit Courbu
• Sec : blending
• Sweet wine : Passerillage (no Botrytis), >45g/L
Saint-Mont AOC : Dry all
Tursan AOC : Dry all
** Pyrenean foothill **
Jurancon AOC
• Gros Manseng, Petit Manseng
• Dry White ~ Sweet white, VT
• Soil : Sandy clay studded with Galet (Poudingues)
• Sec : Label에 명시해야함
• Sweet : passerillage, hand harvest, multiple pass, no botrytis
• VT : Gros Manseng or Petit Manseng only, no botrytis, >55g/L
Bearn AOC : Dry all
Irouleguy AOC
• Dry W & R & Rs
• White : Gros & Petit Manseng, Courbu, Petit Courbu 중 2개
• Red (m/c) : CF, Tannat + (CS)
• 가파른 경사에 위치 -> 북서풍으로 부터 보호
• 고도가 높음 -> acidity
• Sandstone, limestone, Clay
<IGPs>
Cotes de Gascogne IGP
• Volume으로 Pay d'Oc 다음
• 75% dry white
• 75% 가 수출함
• Armagnac과 지리적으로 겹침
