Cuvée Jean-Paul Blanc Sec, IGP Côtes de Gascogne

  • Cuvée Jean-Paul Blanc Sec, IGP Côtes de Gascogne
  • Cuvée Jean-Paul Blanc Sec, IGP Côtes de Gascogne

Cuvée Jean-Paul Blanc Sec, IGP Côtes de Gascogne


AVAILABILITY: 27 in stock

Grape 75% Colombard, 25% Ugni Blanc, White Blend
Style Dry, White, Medium Bodied, Citrus and Tropical Fruits, Floral, Herbaceous
Country France
Region Gascony, Southern France
Volume 75cl
ABV 11%
Dietary Vegetarian, Vegan


This Cuvée Jean-Paul Blanc Sec, IGP is a fresh and vibrant white wine with a distinct aroma. Embrace notes of lime, basil, freshly-cut green grass, and guavas that continue onto the medium-bodied palate with grapefruit, subtle passionfruit, and zingy tropical lemon. Enjoy this dry white as an apéritif or with fish and chips, simple vegetarian or salad dishes.

About the Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade they had become a bigger and better company. A company that not only sought out great wines but made them too. 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Vineyard and Winery

The rolling hills between the scattered medieval towns and villages of Gascony in south-west France are predominately white wine country. For many decades growers here have provided Boutinot with an excellent source of Colombard and Ugni Blanc, which together provide a pleasant mix of tropical and herbaceous flavours. Vines are generally trained using the Guyot system and vigorous grape selection is used to capture both the fresh aromatics and provide the longevity needed to maintain the consistent flavour profile for which Cuvée Jean-Paul is known. On delivery to the cellar, the grapes are cooled then undergo maceration on skins for 10-15 hours before pneumatic pressing and cold settling to preserve the aromas. We then keep the wine on fine lees to retain maximum freshness before crafting into the final cuvée. To ensure freshness, we blend and bottle up to four times a year - an intricate process essential to maintaining stylistic continuity and quality, one which demands knowledge of how each component parcel will evolve.