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François Lurton

≪Winegrower by choice and by heritage≫

François Lurton represents the fourth generation of a great wine-growing family, who started out as distillers in Branne in the Entre-Deux-Mers region, and who have produced wines in the Bordeaux region since 1897.
He created a consulting company with his brother Jacques in 1988 and, as a result, they travelled the world discovering exceptional wines and terroirs. Over the course of their travels, they acquired various vineyards, ultimately producing their own wines in five different countries. François bought his brother’s share of four of the properties, in Argentina, Chile, Spain and Roussillon in France, and has continued to pursue his goal,
with great energy and creativity, of making wine that reflects each terroir in the most fitting way possible. A great fan of both wine and gin, Sabine has a background in the world of fashion, first as a designer and then product manager. Always seeking out a creative approach, she had no doubt that Sorgin was a good idea, and did not take long to convince François to make his Sauvignon Gin (and they are both pleased with the result!).

SORGIN, THE FIRST SPIRIT PRODUCED BY FRANÇOIS AND SABINE LURTON
Fumées Blanches and SORGIN

François Lurton owns five vineyards in Spain, Chile, Argentina, Roussillon and Gers. We can consider him as the specialist of Sauvignon in France, particularly known for his Sauvignon Blanc named Les Fumées Blanches. He had the idea with his wife Sabine to
make a gin that could complete his wide range of "Sauvignon", a gin that would be the link between the world of wine and the world of spirits.

In general, the base spirit to produce gin is a wheat base. Lourton chose a wine base, first gin on the market to have used a wine grape variety.

There are 3 categories of gin:
₋ gin (flavoured distillate)
₋ distilled gin (blending of several distillates)
₋ London dry gin (several distillates blended and redistilled together)

Sorgin is a distilled gin to preserve the freshness of the Sauvignon Aromas as we know that distilling loses some aromatic intensity. We obtain a gin with a great aromatic intensity, which we would not have if we had made a London dry gin.