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 and asked her to create labels for this project. They put their heads together and came up with the name “Gaspard,” and a joyful label for lovely Loire-Valley creations.


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

Gaspard Sauvignon Blanc

Sustainable Growing Practices

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.


Gaspard Pinot Noir

Sustainable Growing Practices

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 3mg of sulfur.

Tasting Note: Fine tannins, ripe black fruit.

Gaspard Rosé 

Sustainable Growing Practices

Grapes: Pineau d’aunis

Vineyard: 4 hectares in Saint Julien de Chédon, vines aged 10 – 35 years. Clay topsoil on deep chalky soil 

Making of: Grapes are hand-harvested, pressed immediately and fermented traditionally, resulting in a light extraction of color. The wine spends 6 months on its fine lees in tanks.

Personality: highly congenial! Red berries and pleasant acidity makes this wine a perfect pal for all kinds of food and occasions…

Gaspard Cabernet Franc 


Gaspard Cabernet Franc Tech Sheet

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 and 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. 


Gaspard Chenin Blanc


Age of Vines: 30 to 50 years

Yield: 35 hl/ha

Vinification Method: Grapes are pressed and ferment with indigenous yeast. The juice is allowed to settle and then spends 6 months of elevage on the lees. The wine is lightly filtered and bottled with a small addition of sulfur.

Gaspard Bulles


Age of Vines: 80 years old

Varieties: 95% Pineau d’aunis, 5% Grolleau

Vinification Method: Methode Champenoise, aka secondary fermentation in bottles with lees, for 12 months. The wine is disgorged and topped up with more wine, zero sugar added.

Gaspard Gamay LabelGaspard Gamay


Vineyard: 10 to 60 years old vines on clay-limestone soils

Grape: Gamay

Yield: 40 hl / ha

Vinification: Harvested by hand, carbonic and traditional maceration.

Personality: Fruity and drinkable, to be enjoyed for its youthful red berry character, lightly chilled.  Perfect with rillettes and rillons, simple BBQs and softer cheeses.