Notes:
Charles has not been shy of new investment, conscious of the need for good facilities in the production of great wine. He has built a smart new presshouse and barrel cellar between 1990 and 1996, and the domaine has been kitted out with temperature controlled fermentation equipment and a gentle pneumatic press. The barrel house sees a 20% turnover in oak each year. As well as vinifying his own fruit, he now also purchases grapes from local growers.
There are just two cuvées produced here, one dry and one sweet Jurançon. The Clos Uroulat Jurançon is 100% Petit Manseng, harvested at 30 hl/ha in November, and is thus a late-harvest style. As with the dry wine this cuvée spends up to eleven months in barrel, although the proportion of new wood may be higher, up to 25%. It is one of the top sweet Jurançons available, and as such it is clear that Clos Uroulat is, in the opinion of this writer, one of the stars of the South-West.