Gérard & Julie Portaz
In the 1940s, Clément and his son Gérard Portaz planted the first plots of what is now known as l’Eperviere. It was a labor of love, starting with 2.5 hectares in the Apremont and Abymes appellations. That love of vines is a family story: Julie, daughter of Gérard, follows her father and decides to become a winegrower. Julie studies enology, and at the end of her studies they acquire three more hectares of primarily Jacquére vines. Domaine L’Eperviere estate is born in 2008.
The winery is modernized to produce the finest white wines. Fermentation is now regulated in stainless steel tanks at low temperature. Marketing begins in 2012, and a new variety is planted that year. Slowly new wines are created: Les Jumelles and Habanera are born in 2013, Eugénie in 2015.
- Appellation: Apremont
- Clay and limestone soils
- Exposure: due East and due South
- Average vine age: 80 years
- Trellis system: simple Guyot
- Harvest: September
- Careful soil manipulation
- Manual leaf thinning on side of vine not exposed to sun
- Meticulous hand harvesting at full ripeness
- 48 hours cold settling
- Matured 5 months on lees in stainless steel, 900 liter tanks
- No malolactic fermentation
- Aged in bottle 6 months
This cuvée comes from a parcel selection in tribute to its former owner, a chatelaine, Mrs. Eugénie Vettier, an exceptional woman. The castle is located in the hear of the ancient village of Chapareillian and the domain at nearly 50 meters is an old dependency. Worked by Julie’s grandfather Clément and then my dad Gérard for many years, the plots are located on one of the most beautiful terriors of the A.O.P. Apremont. The wine produced was formerly vinified in the old cellar of the castle by our family. The door represented on the label is a memory of childhood, a symbol, and is the door that leads to the cellars of the castle.
The first notes reveal an empyreumatic, smoky fragrance and then the subtle elegance of a fruity and rustic expression : flints, civets, seringat, pomelo, peaches, English candy and peppermint. The mouth is precise and nervous, vertical and mineral.
Pair with cheese soufflé, foie gras.
Made from 100% Jacquère grapes; alcohol 11.5%; vine age 80 years; clay and limestone soils; grapes cold soaked for 48 hours; fermented on lees in 900 liter stainless steel tanks; no malolactic fermentation; aged 5 months in tank; aged 6 months in bottle.
- 100% Jacquère grapes
- Alcohol: 11.5%
|Proprietors||Gerard & Julie Portaz|
|Winemaker||Gerard & Julie Portaz|
|Annual Production||1500 9L cases|