A snapshot of our wine-tastings

Welcome

Didier Capdevielle

Artisan Winemaker

My wines are made with passion, the love of the vines and of the terroir, from grape varieties typical of this appellation; Gros and Petit Manseng. The exacting nature of the work of a winemaker is what gives it its notoriety, and me the satisfaction in a job well-done.

Our farm has been owned and worked by our family since 1847, with grandfather Amedee the first to introduce winemaking to the farm, making red wine first of all. His son, Casimir, took over in the 1960s, making the necessary investment to allow us to begin the important ‘mise en bouteille à la propriété’; bottling on the premises.

In 1993, Didier joined his Uncle Casimir to create Domaine Capdevielle, adding first a modern cellar, followed by an air-conditioned function room, with a glorious panoramic terrace, perfectly positioned to take advantage of the unimpeded views across the vineyards; accessible to everyone.

Situated in the heart of Monein and the Béarn, facing the Pyrénées Mountains, Domaine Capdevielle currently has 25 hectares, 12 of these are planted to vines on the perfectly situated South/ South-easterly facing slopes of the property.

The clay loam soil is full of pebbles, carried by the melt waters and glaciers of the Pyrénées, allowing the heat of the day to be tempered and to be redistributed at night, and helping to ensure a plentiful supply of water, even in dry weather; perfect conditions for ripening grapes.

The grape varieties Gros-Manseng and Petit-Manseng, particular to the Jurançon, are well adapted to the climate. We have cold winters, the vines growing tall to avoid the frost; humid springs, warm summers and autumns, with their southerly winds. This all contributes to ‘le passerillage’, the over-ripening of the grapes destined for the best sweet wines.

The grapes are all hand-picked in stages from the beginning of October for our dry wines, to the end of November for our sweet wines.

A history of Jurancon

A great wine with ancient origins…

Traces of ancient wild vines have been found locally in the nearby Vallée d’Aspe. These plants bearing fruit, rich in juice and laden with sugar and tannins, must have been feasted on by prehistoric man.

During Gallo-Roman times, vineyards were established in the Béarn, with the first exports of wine being made by the Vikings.
The beginnings of commercialisation came in the Middle-Ages with the minting of coins in Morlaàs, then capital of the Béarn, to allow for trade in wine. The eleventh century saw the start of regulation covering the processes, the grape harvests, the wine-making and trade.

The highpoint…

Encouraged and developed by the House of Navarre in the sixteenth century, Jurançon began to gain fame.
Jeanne d’Albret dedicated himself to the planting and improvement of his vineyards around the château of Pau. His father, Henri d’Albret, is renowned for the baptism ceremony of his little son, the future King Henry IV of France, where he is said to have rubbed the child’s lips with a clove of garlic and then moistening them with Jurançon. This tradition, said to give strength, health and good character, was perpetuated in the House of France, forming part of every royal baptism from then on.
By the eighteenth century, the Jurançon vinyards were flourishing, covering an area of 5,577 hectares. Exports were at their height, through Peyrehorade on the River Adour to Bayonne, destined for England and the Netherlands.

A difficult time…

Towards the end of the nineteenth century, the vineyards were hit by successive crises: economic, with the decline of exports because of protectionism, and disease, with powdery mildew striking in 1852 and then phylloxera from 1882. These factors brought about a significant reduction in the amount of land cultivated for wine production.

World War One caused an exodus of people from the countryside, which again weakened the vineyards of the Kings of Navarre. By the end of the Second World War, there were 60% less vines being grown, and the wine was no longer sold. Production became very fragmented, which no longer allowed for the consistent production of quality wine.

Renaissance…

Despite all of this, in 1936 Jurançon won its coveted A.O.C classification, (appellation d’origine contrôlée) and in the fifties, its producers worked hard to bring prestige back to the appellation.

In 1975 Jurançon sec, in turn, won its A.O.C classification.

Today, the Jurançon vineyards cover 1,200 hectares of land and the work, striving for exceptional vintages harvest after harvest, ensures the production of wines of the highest quality. Jurançon wine is regaining its rightful place amongst the great white wines of France.

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Brise Océane

Brise Océane 2017

Pale gold in colour.

A lively nose marked by exotic and citrus notes. An expressive mouth with significant fruit, where tastes and aromas balance out in a tart and delectable finish.

70% Gros Manseng and 30% Petit Manseng. Ripe grapes, carefully selected from the thinned vines. Hand-picked at the beginning of October. Fermented and aged for six months in steel, ‘sur lie’ to allow the flavours to develop.
The perfect accompaniment to sea food, charcuteries, grilled fish and white meat.
Gold Medal ‘Concours International de Lyon’ – France 2018
1 star in the guide Hachette des Vins 2019

Drink young.
Serve between 8 and 10C.

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Vent du sud

Vent du Sud 2016

AOC Jurançon

Bright gold in colour.

A Typical Jurançon with aromatic ripe white and exotic fruit focus. Bold fresh notes are followed by a full bodied, well structured mouth, with lively, spiced finish.

70% Gros Manseng and 30% Petit Manseng Ripe grapes, carefully selected from thinned vines. Hand-picked in mid-October. Fermented and aged in steel, ‘sur lie’, for 1 year.

Perfect as an aperitif, to accompany foie gras, white meats, stronger cheeses, fruit salads and desserts…
Gold Medal ‘Concours 70 Millions de Degustateur’ – France 2017
To lay down for 5 to 10 years.

Serve between 10 and 12C.

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Noblesse d’Automne

Noblesse d’Automne 2015

AOC Jurançon

Yellow gold in colour.

Intense nose of candied and ripened fruits.
In the mouth, gentle first notes are followed by luxurious notes of quince, honey and preserved medlers.
A well-balanced wine with a strong personality.
100% Petit Manseng.

Ripe grapes, carefully selected from thinned vines. Hand-picked at the end of October.
Fermented and aged ‘sur lie’, for 2 years.
A high-quality aperitif or alternatively a wine to accompany the most refined of dishes.
Bronze Medal at the 2017 Féminalise World Wine Competition
Lay down for 10 years or more.

Serve between 10 and 12C.

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Rêve de Pyrène

Rêve de Pyrène 2014

AOC Jurançon

Golden wheat colour.

An intense and powerful nose with notes of vanilla, liquorice and toasted almonds.
An expressive palate, warm and long lasting, well blended with light wood notes.
100% Petit Manseng.

Raisened on the vine to concentrate the sugars, selected and harvested from the leafless vines, hand-picked during November. Fermented in steel and aged, ‘sur lie’, for 18 months in oak barrels.

Ideal as an aperitif and the perfect accompaniment to the finest of dishes.

Gold medal winner ‘Challenge International du Vin’ – France 2016

Lay down for 10 years or more.
Serve between 10 and 12 degrees.

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Originel

Originel 2016

AOC Jurançon Sec

Pale wheat yellow in colour.

An elegant nose, mixing the notes of ripe fruits with subtle spices against a toasted base.
A well-balanced mouth between fruity and woody, round and fresh.
70% Gros Manseng and 30% Petit Manseng. Ripe grapes, carefully selected from thinned vines. Hand-picked in mid-October. Fermented in steel, then aged for 6 months in oak barrels ‘sur lie’.
Serve as an aperitif or, equally, an ideal accompaniment to charcuterie, fish or cheese, particularly the Brebis cheese of our region.
Bronze Medal, ‘Concours Général Agricole’ – Paris 2017
Drink young or within 8 years.
Serve between 8 and 10C.

News

Here at Domaine Capdevielle, we offer a warm welcome to all our visitors, from individuals to groups of up to 50 people, thanks in part to our large reception room. Housed in a traditional Bearnaise barn, situated in the middle of the property, the room is renovated to a high standard and accessible to all. It’s crowning glory is undoubtedly the large terrace with panoramic views over the vineyards towards the mountains.

Throughout the seasons, we host different activities, notably guided visits and wine tastings, but also meals, seminars, meetings… we can cater for all such events.

2 large parking areas are available, with room for coaches as well as cars.

For further information please do not hesitate to contact us.

Contact

Domaine Capdevielle
Quartier COOS, 64360 MONEIN – FRANCE

Tél. : +33 (0)5 59 21 30 25
Mail : contact@domaine-capdevielle.com
GPS :
Longitude : 43°18’07.8”N
Lattitude :  0°35’04.4”W

Domaine Capdevielle can be found 2.5 kms from the centre of Monein.
On leaving Monein, in the direction of Oloron Ste Marie, at the roundabout take the first right and follow the signs to Domaine Capdevieille.

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