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White sweet
An exceptional sweet white wine born in the Jurançon AOC region of southwest France, where the foothills of the Pyrenees and Atlantic winds create ideal conditions for late-harvest wines. Crafted by Charles Hours – one of Jurançon’s most renowned winemakers and a pioneer of the region’s modern sweet wine style.
This wine is a balance of classic elegance and vibrant fruit intensity, made from 100% ‘Petit Manseng’ grapes, hand-harvested late in the season when the berries naturally concentrate in sugar and flavor. It is a wine where sweetness never overwhelms freshness, each sip balancing between honeyed richness and mineral tension.
The aroma reveals notes of ripe tropical fruits – pineapple, peach, and mango – alongside orange peel, dried apricot, honey, and a touch of spice. The bouquet is rich yet refined, elegant, and never heavy.
On the palate, the wine is concentrated and perfectly balanced, with vibrant acidity giving it structure and lift. Flavors of ripe fruit sweetness, gentle honeyed creaminess, and saline minerality unfold into a long, lingering finish.
The grapes come from the hillsides around Monein, at 200–400 meters altitude, on clay and limestone soils. This terroir gives ‘Petit Manseng’ its natural acidity and structure, maintaining harmony even with a high level of residual sugar.
After careful hand selection, the wine is fermented in oak barrels with native yeasts and aged on fine lees for 10–12 months, developing depth, texture, and exceptional longevity.
Serve at 10–12 °C with foie gras, salmon with honey glaze, blue cheese, apricot cake, various tarts with fruits.
Located in the Jurançon region of south-western France, at the foothills of the Pyrenees, Clos Uroulat is a family estate dedicated to expressing the character of local white grape varieties, mainly ‘Petit Manseng’ and ‘Gros Manseng’. The estate is situated around the village of Monein, one of the most important viticultural areas of Jurançon, where the influence of the mountain climate and Atlantic winds helps preserve natural acidity and aromatic precision in the grapes.
Since the early 1980s, Charles Hours and his family have been cultivating around 17 hectares of vineyards. His work has contributed to the modern identity of Jurançon, focusing not only on sweetness and concentration, but on the balance between ripeness, acidity and terroir expression.
The vineyards are located at altitudes between 200 and 400 metres, on clay, sandstone and limestone-based soils. These conditions allow ‘Petit Manseng’ to develop high natural sugar levels and complex aromas while maintaining the vibrant acidity that defines the character of the region.
Clos Uroulat is best known for its late-harvest sweet Jurançon wines made from ‘Petit Manseng’, while also producing dry white wines.
The sweet wines are characterised by their concentrated texture, but their identity is defined not only by sweetness, rather by the balance between richness, acidity and minerality. Aromas often reveal exotic fruits, citrus peel, honey, dried fruits and spice notes. Thanks to their naturally high acidity, these wines have excellent ageing potential.
The dry Jurançon Sec wines are produced from ‘Gros Manseng’ and ‘Petit Manseng’. They display notes of citrus fruits, white flowers, herbs, and mineral nuances reminiscent of stone and salinity. These wines highlight freshness, precision and the character of the local soils.
The most important Clos Uroulat vineyard sites include:
Clos Uroulat – the estate’s main vineyard, where older ‘Petit Manseng’ vines are planted. This site produces structured, age-worthy sweet Jurançon wines with depth and complexity.
La Cana de l’Ours – a vineyard with predominantly limestone soils, used for the production of dry Jurançon Sec wines.
The estate places strong emphasis on preserving the individual character of each vineyard plot. Winemaking decisions are adapted to the conditions of each site, allowing the natural expression of the grapes and terroir to remain at the centre.
The wines are produced using traditional methods, with fermentation and ageing often taking place in French oak barrels for around 10–12 months. Oak is used to add texture and complexity rather than dominate the wine’s character. The aim is to preserve the defining qualities of Jurançon: aromatic intensity, acidity structure and minerality.
Clos Uroulat’s sweet wines have significant ageing potential, developing over time into more complex expressions with notes of nuts, caramelised fruits and tertiary aromas. The dry wines emphasise freshness and mineral character in their youth but can also evolve gracefully over several years.
