Domaine Camin Larredya Jurançon "Au Capceu" sweet white 2022

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Domaine Camin Larredya Jurançon "Au Capcéu" 2022

RVF Guide to the Best Wines of France 2026 (sept. 2025): 94/100. The vintages follow one another and are certainly not alike, but the Grussaute signature remains. If it must be qualified, finding a common thread, it is certainly the fullness, of taste, of embodiment. The difference in profile of the terroirs from which the dry wines originate is materialized in the wines. Au Capçeu remains a reference, a culmination of modern Jurançon; the intensity of the liqueur never surpasses the evidence of the fruit, of the flavor. Roundness and velvety texture characterize the 2022, honeyed and already hinting at truffle.

RVF Guide to the Best Wines of France 2025  (August 2024): 94/100. Cuvée emblematic of the domaine, Au Capcéu 2022 obviously manifests more depth and nuances, despite an imposing richness. Sunny and radiant, carried by a wrapped but sovereign acidity, it is built to last.

Technical sheet written by the domaine:

Soil: Clay-siliceous soils over altered puddingstone subsoils. The soil work is becoming more farmer-like, more grounded: respecting its own life remains essential and is reinforced with new observations, new knowledge. The roots of the vine go deep to draw all the subtleties that define the terroirs.
The approach finds its realization through the application of the Hérody method (a holistic approach to "soil health") and by consulting the lunar calendar.

Concretely and in no particular order, here’s what happens with the seasons:

• soil work and/or cover cropping with cereals and/or legumes between the rows.
• soil work and mechanical weeding under the row.
• possible additions of compost and/or natural rocks.

The vine: the management of the vine is becoming more garden-like with an increase in manual interventions to support growth and significantly limit sensitivity to diseases. organic farming.

Herbal infusions support Bordeaux mixture and sulfur to keep the pressure from parasitic diseases at an acceptable level. The sincerity of the fruit, of these grapes, finds its extension in the gentle and patient practices that will make the wine; attention is constant.

Area: 3 ha

Age of the vines: 30 years

Vineyard management: organic farming

Grape variety:  100% Petit Manseng. Mostly grown on terraces, the south and east orientations, the relatively high position on the hill (altitude 290 to 325 m), ensure a regular and qualitative state of raisining of the grapes (concentration through withering), late in the season.

<In the cellar: The grapes are pressed whole, gently and for a long time: the must ferments naturally, under control of essential parameters: cellar temperature, fermentation vitality.

The aging of the wine, mainly in barrels and large casks, is initially rather dynamic (stirring of the lees), then rather dormant in the coolness of the cellar when it’s summer outside.

Vinification : Direct pressing of ripe grapes. Fermentation and aging in barrels and large casks. Aging for 1 year.

Tasting: candied fruits like fig, apricot, mandarin, this bouquet will evolve with aging towards honeyed, even truffled notes for certain vintages. Its tasting on the palate will always show balance between the sensation of volume, liqueur, and freshness.

Tasting temperature: 10 °C. 

Food pairing: gastronomic wine. Foie gras, roasted poultry, sheep cheese, or blue cheese, Asian cuisine; or simply on its own as an aperitif.