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Tursan is an AOC for red, rose and white wines produced in a specific area divided between the Landes and Gers departements of south-west France. Tursan is an historic title which survives in the names of two local parishes: Castelnau-Tursan and Vielle Tursan. Tursan wines, which until 2011 were classified as VDQS, are quite similar in style to those of Madiran just a short distance to the east. The majority are red, with whites representing just 20% of total output.
The red Tursan wines are produced mainly from Tannat and Cabernet Franc, which must each make up at least 30% of the final blend. Cabernet Sauvignon and Fer are now being introduced to add diversity and from 2010 they must together represent a minimum of 10% of the final wine. Because of the grapes used, the resulting wines are reasonably tannic (from the Tannat) and perfumed (because of the Cabernet Franc).
Tursan rose wines are also made from a base of Tannat and Cabernet Franc. However, in this case Tannat may constitute only 10–30% of the blend, while Cabernet Franc must represent more than half. Cabernet Sauvignon and Fer are also permitted, to a maximum of 40%. Like the reds, the rose wines are highly perfumed and intensely colored.
Tursan white wines must contain 30–80% of the local white grape variety Baroque, complemented by a maximum 50% of Petit Manseng and Gros Manseng combined. Sauvignon Blanc and Chenin Blanc can form 30% and 20% of the blend respectively. The white Tursan wines are crisp and dry, with a fruity floral nose.
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