£13.95, The Wine Society
Dry Jurançon has been one of my desert-island dry whites since I first tasted a Sec from Domaine Cauhapé, back in the day in south west France (which is where I am at the moment). Henri Ramonteu of Cauhapé was a pioneer of the dry style and is still a leading light, making fabulous wines, sweet as well as dry. This one has captivating aromas of dried flowers, wild herbs, honeysuckle and grapefruit, and on the palate it's full and textured but thrillingly juicy and tangy. It’s made with the usual Jurançon varieties, Gros Manseng and Petit Manseng (30% each) and a little Courbu, but there’s also 30% of the rare Camaralet and 5% of the ridiculously rare Lauzet. Brilliant with all sorts of shellfish, sauced fish, salad starters, cheese dishes, including fondue, and hard cheeses – and, of course, as an apéro.
Domaine Cauhapé Geyser Jurançon Sec 2016, Jurançon, France
£13.95, The Wine Society