# Petite Faiblesse Sauvignon Blanc (2024)

- **Producer:** L'Hérre
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Côtes de Gascogne, France
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €9
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** gooseberry, grapefruit, grass, lemon, pastry, biscuit

## About this wine

Petite Faiblesse Sauvignon Blanc is a 100% Sauvignon Blanc from the IGP Côtes de Gascogne in South West France, produced by L'Hérre. The wine's name, translating to 'little weakness', suggests its approachable and enjoyable character. The producer, Pascal Debon, is dedicated to showcasing Sauvignon Blanc, sourcing grapes from prime vineyard sites. The estate is located in the Gers region, at the foothills of the Pyrenees, an area known for its unique microclimate influenced by both the Atlantic Ocean and the mountains. This terroir contributes to the wine's distinctive freshness and aromatic qualities. The 2024 vintage is noted for its aromatic profile and fresh, fruity taste.

## Interesting facts

- The name 'Petite Faiblesse' translates to 'little weakness', hinting at its dangerously easy-drinking nature.
- The vineyard is situated on historical Armagnac terroir.
- The estate is a pioneer in using natural biocontrolled protection products.
- Grapes are harvested at night or early morning to preserve aromas.

## Food pairing

The wine's high acidity cuts through richer elements like butter or creamy sauces, while its vibrant fruit notes complement seafood and fresh vegetables. Its crispness also makes it an excellent palate cleanser, particularly with dishes featuring citrus or herbal components.

## Wine making process

The winemaking process for Petite Faiblesse Sauvignon Blanc begins with grapes harvested at night or early morning to preserve aromas. Pressing is done using an Inertys nitrogen press to prevent oxidation. The juices then ferment slowly in temperature-controlled vats at 16°C. Following fermentation, the wine is matured on lees with agitation. The producer utilizes organic yeasts and avoids sulphates in some stages, aligning with sustainability practices. The estate is certified High Environmental Value (HVE).