Camin Larredya

Jean-Marc Grussaute


9 ha


The Jurançon appellation is spread throughout the Bearnaise hills south of the city of Pau. Some 500 growers cultivate approximately 1,000 hectares of vineyards which are scattered throughout the steep slopes of this bucolic countryside. The appellation’s mandate is for white wine only, though a very small amount of red wine is produced and falls under the Bearn appellation. Historically, the wines of Jurançon were “moelleux”. Dry wines are a recent development, receiving a separate AOC in 1975 and requiring the word “sec” to be on the label in conjunction with Jurançon. At present, Jurançon has approximately 100 producers of estate bottled wines.

The Grussautes have a small but remarkable vineyard situated in the Chapelle de Rousse area of Jurançon. The word “Camin” used instead of Domaine is the local dialect for chemin or road.

The majority of the vineyard, planted by Jean-Marc’s father 40 years ago, is terraced and lies on steep and curved slopes that form an amphitheater. The vineyard is planted to 60% Petit Manseng and 37% Gros Manseng and 3% Petit Courbu. Jean-Marc Grussaute began estate bottling in 1988. He has farmed organically since 2007 with the first certified vintage being 2010. Jean-Marc names his wines after the vineyard parcels from which they come.


"La Part Davan", Jurançon Sec

The Jurançon Sec which is called La Part Davan, blends two thirds Gros Manseng with Petit Manseng and a small quantity of Petit Courbu.. The wine undergoes a “maceration pellicullaire” before fermentation in stainless steel tanks and foudres. The wine then is kept “sur lie” for at least six months. Blending and bottling are done in the late spring.


“Costat Darrèr" Jurançon Moelleux

The Jurançon Moelleux called “Costat Darrèr is a blend of Gros Manseng and Petit Manseng with the exact proportions varying according to the vintage. The vineyard plot is at an altitude of 290 to 325 meters and the grapes are harvested between October 01 and mid-November. The wine is fermented in barrel (20% new) and rests there for eight months “sur lie”.


“Au Capceu” Jurançon Moelleux  

The Jurançon Moelleux “Au Capceu” is made from 100% Petit Manseng. The wine is fermented in barrel (50% new) and rests there for eighteen months “sur lie”. Harvesting takes place typically in November and sometimes later thanks to warm autumn winds from Spain. The harvest is done with successive pickings resulting in yields that are between 15 and 25 hectoliters per hectare.

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