Domaine Bordenave has been in the family since 1676, passed down from father to son to daughter, and ranks now as one of the oldest properties in Jurançon. It wasn’t until 1993 that the family elected to make wine on their own. Today, they farm organically, and favor long periods of lees contact in the cellar to further enrich the already rich textures found in blends of Gros- and Petit Manseng. All their wines feature musical notes on the label, a reference to the balancing act between art and science that is both making music and making wine. Encore et Encore spends 9 months on the lees in steel tanks before bottling, and when opened, it erupts with a nose of honeycomb and toasted peanut brittle, anjou pear butter and peach cobbler, all dusted with salt. The palate is brilliantly full bodied and filled with apple and peach and orange flavors mixed with mineral salt and zesty acidity, before a finish of graham cracker, roasted peach, and chicken drippings. In keeping with all great Jurançon, there’s acid to spare to keep the palate from falling flat, but the overall impression is hearty, a sturdy white wine for study recipes of pork, chicken, duck or foie gras.