Gensac

Château de Gensac sits at Condom, in the Gers, and works 17 hectares of vines alongside meadows, woodland, lakes and horses. The estate traces its history back to the 13th century and is run today by a young team using traditional Gascon methods. Production covers three families of drinks: still wines, two vins de liqueur, and Armagnac aged in the estate's own cellars.

The Vineyard

The 17 hectares are divided into 31 parcels planted over the past seventy years, on clay-limestone soils rich in active limestone, under a temperate oceanic climate that lets the grapes ripen slowly. Eleven grape varieties are grown, all native to South West France, among them Tannat, Malbec, Fer Servadou and Petit Courbu for the wines, and Ugni Blanc and Colombard for the Armagnac, with Baco going into the ground in 2026. The estate has been certified organic since 2023, and several older cuvées were made while it was still in conversion. Yields are held deliberately low. The cellar holds 36 temperature-controlled stainless steel tanks, concrete vats with regulated micro-oxygenation, and French oak barrels including new wood.

The Armagnacs

Gensac distils Ugni Blanc and Colombard in equal parts, in the traditional continuous alambic armagnacais, and ages the spirit on site in French oak. The range opens with a Blanche d'Armagnac, held several months in stainless steel to keep the fruit intact, then runs through bottlings aged at least 5 years (40% vol), 10 years (40% vol), 15 years (43% vol) and 20 years (43% vol). Each age is produced in around 700 bottles a year, and the 10, 15 and 20 year old are also presented in 150 cl magnums.

The younger bottlings are fruit-forward. The 5 year old shows fresh and dried fruit and works neat, over ice or in cocktails, while the 10 year old adds candied lemon, sweet spice, honey and prune. The 15 year old brings wood, vanilla and cocoa over a supple, fresh palate. The 20 year old is the most complex of the range, with spice, toasted almond and old wood, a silky texture and a long finish.

Chevalier Noir and Chevalier Blanc

The two vins de liqueur are made by blending fresh grape must with five year old Armagnac from the estate, bottled at 17% vol in runs of about 350 bottles a year each. Chevalier Noir uses Tannat must and shows black fruit, spice and a tannic frame. Chevalier Blanc uses Ugni Blanc must and is lighter, on exotic fruit, honey and white flowers. Both are served very cold, at 5 to 8 °C, neat, over ice or in a cocktail.

The Wines

The wines are IGP Gers: Piaffer in white and red, Terre à Terre in white and red, Le Rosé, Pas de Deux, Pesade and Solo. Pesade is a signature blend of Tannat, Merlot, Malbec, Syrah and Cabernet Sauvignon made with the Swiss Master of Wine Philipp Schwander. Solo is 100% Tannat from the oldest vines on the estate, aged 36 months in new French oak and produced in 3,000 bottles.

Visiting the Estate

Gensac welcomes visitors at the domaine for tailored wine tourism experiences. Visits are by appointment for most of the year, with walk-ins taken subject to availability, and in July and August the estate is open Monday to Saturday, 10am to 6pm.