Domaine Jeandaugé

Biodynamic Heart in Gascony

When you drive into the rolling landscapes of Gers, through fields and woodland, you might stumble upon Domaine Jeandaugé—a property that is quietly reinventing what wine means in southwestern France. Under Sébastien Fezas, the estate is becoming a voice for biodynamics, polyculture, and natural wine in a region steeped in tradition.

Roots & Transformation

Domaine Jeandaugé is a family estate located in Courrensan, Gers, in the heart of the Armagnac / Gascony region. The land has been in the Fezas family for generations. In 2012, Sébastien Fezas officially took over from his father and began changing the direction of the domaine.

Although the vineyards were previously managed conventionally (though with cautious chemical use), Sébastien moved quickly to discontinue weedkillers and initiate soil regeneration. He introduced cover crops, began converting to organic farming, and has since further embraced biodynamic and regenerative practices.

Vineyard & Terroir

• The vineyard holdings are about 28 hectares in size.

• Many plots are planted with traditional southwestern French varieties: Syrah, Tannat, Colombard, Ugni Blanc, Gros Manseng, and others.

• Soils are largely limestone and clay subsoils, giving a structure and minerality to the wines.

• The average age of the vines is in the mid-twenties.

Sébastien also practices polyculture: integrating animals (such as sheep) to graze in the vineyards, and installing biodiversity measures (hedges, bird and bat boxes) to improve ecological balance.

Philosophy & Winemaking

Sébastien’s approach is rooted in natural wine principles: minimal intervention, letting the vineyard express itself. Some key practices:

• Indigenous yeasts — fermentations rely on wild yeasts rather than commercial inoculations.

• No or minimal sulfur — many of his wines are made without any added sulfites.

• No topping up or oxidative styles — in some wines, barrels are left unfilled to allow oxidative aging.

• Experimental styles — such as skin-contact whites, semi-carbonic maceration for reds, and Pét-Nats (natural sparkling) from estate fruit.

His first vintage under the new direction was in 2017, producing a rosé and a white wine.

For reds, one signature is Franche Lippée: a Syrah-based red, partially whole-bunch, using semi-carbonic maceration, then aged in concrete and old barrels.

Another interesting cuvée is Partie Fine, a white blend of Colombard and Ugni Blanc, fermented in concrete, made without additions (no sulfur), offering freshness and minerality.

Between the vineyards, cellar, and ecological practices, the estate is still evolving. Sébastien has mentioned that he contemplates reducing the total vineyard area to focus quality and manageability, to better match his ideals.