Pascal Debon


Pascal Debon is smitten by Sauvignon Blanc. In Gascony, he discovers the Sauvignon of Domaine de l’Herré with its unique aromas and flavours, coming from the exceptional microclimate.

The richness and the potential are here on these fawn sandy soils, on the fringes of the special climatic conditions which come from the Atlantic Ocean and the Pyrenees : they give the vineyard warmth and freshness.

This is how the story starts with the acquisition of the Domaine de l’Herré, a superb domain of 170 hectare vineyards, planted with White and Grey Sauvignons , Chardonnay, Gros Manseng and Colombard.

Since the 2017 vintage, the Domain is certified High Environmental Value (HVE) and is also a leading pioneer using natural biocontrolled protection products in the place of chemical ones.


At the heart of the Bas Armagnac region, the vineyards of the Domaine de l’Herré are planted on one of the best terroir of the appellation composed mainly of fawn sandy soils (sand, ferrite and clay).

Here in Gascony, from mid-August, climate change is essential for the ripeness of white grapes. The nights become cool while the days, under the effect of the famous gascony summer that can last until the end of October, remain hot and often sunny.

This thermal amplitude has the effect of producing mists and dews at daybreak that provide natural irrigation to the vine but it also strengthens the envelopes of the grapes, thereby increasing the amount of aromatic precursors.

Domaine de l'Herré


The wines of Domaine de l’Herré express the full aromatic palette of Gascony. Sauvignon Blanc, Sauvignon Gris, Chardonnay, Colombard, Gros and Petit Mansengs thrive on this terroir.

Harvest and winemaking of the white wines

At optimum maturity, the grapes are harvested during the coolest hours of the night, inerted with nitrogen to protect them from oxidation and then brought directly into the INERTYS press, where they undergo temperature-controlled skin maceration. This pellicular maceration aims to migrate the aromatic precursors contained in the skins of the grapes to the juices. Thanks to a slow and careful pressing, it is practically only the drippings that will be kept cold until they are fermented.

Wines will then be born delivering their fully aromatic expression which are the hallmark of a great Gascogne.