Who makes it
At Le Cassou in Montréal-du-Gers, Domaine Horgelus has 90 hectares of vineyard. Yoan Le Menn now runs the estate as a trained oenologist and Joseph Le Menn's son. The range includes Côtes de Gascogne IGP wines, while Armagnac sits alongside the wine production.
Fruit flavours and freshness form the house signature. The cellar protects those qualities from grape handling through bottling.
Where it grows
Domaine Horgelus lies between Ténarèze and Bas-Armagnac, with Le Cassou and Montréal-du-Gers naming the estate's base. Its wines use the IGP Côtes de Gascogne designation, a regional category that places the bottles within the wider Gascon wine area.
The named offering includes Horgelus Blanc and Horgelus Rosé, alongside the white Gros Manseng and Sauvignon Blanc wine. Armagnac belongs to the same operation.
How it is made
The cellar
The property includes more than 30 hectares of woods and meadows in addition to the vineyard. Harvesting takes place from 03:00 to 11:00, using the cooler morning temperatures. Yoan favours night harvesting to preserve aromatic freshness.
Cellar work minimizes oxidation of both must and wine. Carbon dioxide from alcoholic fermentation is recovered to protect freshly pressed juice. From grape handling through bottling, the process is designed to preserve fruit flavours and freshness.
What they make
Horgelus Blanc and Horgelus Rosé provide the named white and rosé bottlings. Gros Manseng & Sauvignon is the named white made from those two grape varieties. The registry wine, Domaine Horgelus Sauvignon Gros Manseng, is a 2023 white under the IGP Côtes de Gascogne designation.
A 2024 Gros Manseng & Sauvignon is described as dry and light bodied. The range therefore includes a white style with a leaner frame alongside the separate rosé and Blanc labels.