CLOS LAPEYRE SWEET WINE OF JURANCON • La Magendìa of LAPEYRE
La magendìa, that comes from the word “mage” which means best in Occitan. “Préner la magendia », means to take the best bunches of grapes that have the biggest amount of sun dried grains retrieved by selective picking.
These grapes are picked in November, generally two, three or four times ; these last picking sometimes even happen in December depending on the year.
These golden and red grapes are partly withered, they’ve lost some of their water. The other constituents, especially the sugar and acidity, concentrate nicely thanks to the good weather and the action of the warm winds of the south: it’s the mystery of the “passerillage” phenomenon. The pressing will happen over a long cycle, the juice will be harder to extract.
Slow pressing of the entire harvest. Long fermentation in oak barrels.
Aged over 12 months in oak barrels and then in vats over the second winter. The bottling happens in spring.
2018 and older vintages on demand
Présence de sulfites : Yes
75cl, 150cl (Magnum on demand)
100% Petit Manseng. Rich nose with hints of spices, honey, and exotic fruit. Hints of vanilla and nefle. A very soft touch on the pallet, well-balanced with a citric acidity. A very smooth, delicate, and long finish is marked by an outstanding minerality. An elegant wine.
Ideal with foie gras, or a mountain cheese from the Pyrenees, a “andouille béarnaise”, or a Roquefort. It’s again a grand wine that will age well.
<p>RVF GUIDE 2019 A real “Coup de Coeur”<br />
La Magendia de Lapeyre 2015, Jurançon, : “Its nervous acidity melts into a concentrated substance without being too heavy. Its juicy feel is accentuated by notes of passion fruit, pineapple and intense honey.”<br />
RVF GUIDE 2018<br />
“Fine and elegant nose: a clear attack. A very well-balanced wine, creamy, with great complexity. The sparkle of the passion fruit and the banana, held by a structured acidity, sublimated by a sapid length”</p>