Gaspard


 

Gaspard is a Jenny  & François house label. The grapes are sourced from a winemaker in the Loire Valley who makes the wines to our specifications. Jenny met a Parisian artist from Sweden, Madlen Herrstrom, and asked her to create labels for this project.  They put their heads together and came up with a name “Gaspard,” and a joyful label for lovely Loire-Valley creations. Malden is a talented painter. You can see more of her work here:

madlenherrstrom.com

 


This Sauvignon from the Vallée du cher in Touraine fermented in 300 hl tanks.  100% Sauvignon Blanc.

Gaspard Sauvignon Blanc
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Gaspard Sauvignon Blanc tech sheet

Appellation: Touraine

Age of Vines: 40 year old vines on average

Yields: 45 hl/ha

Pruning Method: Guyot

Soil: Clay and limestone

Varieties: 100% Sauvignon Blanc

Vinification Method: Fermented for one month at 18-19ºC (cold fermentation) in 300 hl tanks with indigenous yeasts. Aged on fine lies for six months. Light filtration before bottling with less than 3g of sulfur at bottling.

Tasting Note: Citrus, lemon verbena


Another Jenny & Francois house blend! Pinot Noir from the Vallée de la Loire, that is handpicked.

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Gaspard Pinot Noir

Gaspard Pinot Noir tech sheet

Appellation: Saint Pourçain

Age of Vines: 30 to 40 years

Yields: 45 hl/ha

Pruning Method: Guyot

Soil: Clay and limestone

Varieties: 100% Pinot Noir

Vinification Method: Grapes are destemmed. Semi-carbonic fermentation with pumping over in 350 hl tanks with indigenous yeasts. Aged eight months before being lightly filtered and bottled with less than 3g of sulfur.

Tasting Note: Fine tannins, ripe black fruit.


Gaspard Rosé 

Gaspard Rosé tech sheet

Age of Vines: 30 to 40 years

Yields: 45 hl/ha

Pruning Method: Guyot

Soil: Clay and Limestone

Varieties: Pineau d’aunis, Cabernet Franc, and Gamay

Vinification Method: Grapes are hand harvested, pressed immediately and fermented traditionally, resulting in a light extraction of color. 


Gaspard Cabernet Franc 

Age of Vines: 25-60 years

Yields: 35 hl/ha

Pruning Method: Guyot

Soil: Clay and Limestone

Varieties: Cabernet Franc

Vinification Method: Grapes are hand harvested destemmed. The juice remains in contact with the skins for 5-6 weeks. Elevage takes place in cement tanks for a gentle introduction of oxygen to soften the wine. The wine is bottled lightly filtered with a small addition of sulfur.