Domaine de Souch
Situated near Pau and the Pyrenees moutains in the South West of France, Domaine de Souch is a 6,5 hectares wine estate created by Yvonne Hegoburu, a “Grande Dame” with a particular story. In the begining of the 1970’s, Yvonne and Rene (her husband) found the ruins of an old house at the top of the hill of Laroin and decided to renovate it in order to retire there. Later, they retired together and had the ambition to plant a few acres of vineyards in the Juranson appellation. However her husband Rene died prematurely before they could realize their project.
A little while after her hubsand’s death in 1987, Yvonne took the decision to complete their dream and to honour the memory of her lamented Rene, she planted 6,5 hectares of vineyards around the house. After a couple of years, she produced her 1st vintage in 1990. It was well recognized and welcomed by the professionals which motivated Yvonne to keep going on. Friend with Pascal Delbeck, at this time vineyard manager of Chateau Belair in Saint Emilion, introduced her to the biodynamic principles in viticulture. Principles that she soon implemented in the whole vineyard in 1994.
Since 1994, the vines have known no chemical treatments of any kind and are taken care of the traditional way. Located 300 metres above sea level, the domaine has soils made of gravelly clay with calcareous components called in French “poudingues“. There are 3 different grape varieties planted: 70% of Petit Manseng, 20% of Gros Manseng and 10% of Courbu vines. The winemaking is of course respectful of the grapes with minimum intervention and low added sulphites. Yvonne also uses old oak barrels for the ageing of some cuvées, including a few that were given by the late famous Didier Dagueneau who was a good friend of her.
With her Pyrenean mountain dogs, Yvonne Hegoburu is a woman at the image of her vineyards for anyone who had the chance to meet her: full of life and blooming! No wonder why her wines have such a good reputation among the Jurançon wines and pair with the “Haute Cuisine” on the best tables of the world.