Domaine Entras

Gers, Côtes de Gascogne, France

The story of Domaine Entras is one of evolution from polyculture to specialized viticulture, and now a deliberate return to holistic farming following the vision of the newest generation - Michel Maestrojuan. 

Located in the heart of the Gers in Gascony, the estate was bought in 1964 by Michel’s grandparents, who worked the land as a traditional mixed farm: 30 hectares of cattle, pigs, and cereals, with just 8 hectares of vines producing wine for neighbors and local cooperatives. When Michel’s father and uncle returned to the domaine amidst the 1968 uprisings, they chose to stay, eventually expanding the vineyard to 40 hectares by the late 80s. They were pioneers in the region, shifting focus from bulk production for distillation to estate bottling in 1988.

Michel’s path back to the family estate wasn't linear. After studying agronomy and oenology in Montpellier, he spent years as a research engineer and oenological consultant in Bordeaux, Burgundy, and the Languedoc. It was during his time in the Loire visiting luminaries like Jo Landron and Benoit Courault, and a six-month stint traveling the world, that he realized his true intent: making his own wine, his own way.  With this objective in mind, Michel returned to the family farm in 2011.  By 2015, he had begun the transition to organic farming and wild yeast fermentations, and as of 2023, the estate is fully certified Biodynamic.  

The work is not over - Michel continues to actively restore the landscape's diversity. He has recently planted 850 meters of hedges and maintains 60 hectares of certified organic cereals, including einkorn, chickpeas, and the ancient local ‘maïs rouge d’astarac’. His ultimate goal is to bring cattle back to the farm, closing the loop on the biodynamic cycle that was broken in 1986.  

In the cellar Michel’s technical background informs a pragmatic but low-intervention approach. While many in Gascony aim for quantity for distillation or selling fruit to one of the many large co-ops that control the overwhelming majority of wine production here, Michel focuses on expressing his own vision of what the land holds. Working with a mix of the more traditional Ugni Blanc and Colombard and the less-seen Tannat, Côt, and Petit and Gros Manseng, Michel produces wines that beautifully balance texture with freshness, approachability with edge, and drinkability with food-friendly complexity.  

The driving force behind the whole project is Michel’s deep love for his land.  We are fortunate to be part of his journey, and look forward to seeing where Michel leads it.