Range “Tradition” : Clos des Verdots
Traditionally vinified, and vat-aged for up to 18 months, these were the first wines made at the property. They combine aroma and freshness for whites and rosés, structure and good balance for the reds.
Products information
- Clos des Verdots :
Bergerac Rouge - Clos des Verdots :
Bergerac Rosé - Clos des Verdots :
Côtes de Bergerac Moelleux - Clos des Verdots :
Bergerac Sec
Clos des Verdots – Bergerac Rouge
Vintage
2015
Grape varieties
Merlot, Cabernet Sauvignon and Malbec.
Terroirs
Clay limestone soils which produce well-balanced and pleasant wines.
Harvesting
Hand-picked and machine harvested.
Vinification
The grapes are sorted and crushed before a cold soak at 13 to 15°C for 5 days prior to fermentation. Alcoholic fermentation takes place in truncated cone-shaped, thermoregulated stainless tanks at 25°C for about 10 days followed by further maceration lasting between 10 and 15 days, depending on the grape variety.
Ageing
16 months in tanks with several rackings. Bottled by gravity.
Tasting notes
Dark red, almost black, in colour with an expressive nose of cherries in brandy, with a touch of spice. Round and well-structured on the palate, with a lot of extraction but the tannins are already pleasant to taste. The ripe fruit notes return with a generous and full finish. Already harmonious, this rich and powerful wine will become even more attractive over the next five years.
Cellaring potential
About 5 years.
Food pairings
Roast white meats such as pork, chicken and veal. Soft cheeses like camembert and brie.
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Clos des Verdots – Bergerac Rosé
Vintage
2017
Grape varieties
Cabernet Sauvignon, Merlot and Malbec
Terroirs
Silty clay soil (boulbenes) which produce light and pleasant wines.
Harvesting
Hand-picked and machine-harvested.
Vinification
Partly pressed and partly bled from red wine tanks. Natural settling in tanks followed by fermentation between 17 and 18°C in order to preserve all the aromas.
Tasting notes
A fruity wine to be drunk young.
Cellaring potential
About 2 years.
Food pairings
A well-structured rosé which will accompany a whole meal with charcuteries, grilled meats, seared tuna fish and other firm-fleshed fish.
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Clos des Verdots – Côtes de Bergerac Moelleux
Vintage
2016
Grape varieties
Sémillon and Muscadelle
Terroirs
Clay with sand and loam, perfectly adapted to developing noble rot with “botrytis cinerea”.
Harvesting
Exclusively hand-picked to keep maximum fruit character and freshness in one single picking when two birds of the grapes have been affected by botryrtis.
Vinification
Settling begins immediately after pressing to obtain a clean and clear juice. Fermentation then lasts about 2 weeks with regular tasting. When the optimal balance between alcohol, sugar and acidity have been reached, fermentation is stopped by chilling.
Ageing
16 months in stainless steel tanks with monthly racking. The wine is fined prior to bottling to give clarity and shine to the wine.
Tasting notes
A sweet, well-balanced wine without heaviness.
Cellaring potential
About 8/10 years.
Food pairings
Ideal as an aperitif, with foie gras, chocolate cake and fruit tarts.
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Clos des Verdots – Bergerac Sec
Vintage
2016
Grape varieties
Sauvignon blanc, Sémillon and Muscadelle
Terroirs
Polyhedral-shaped sandy loam soils on sandstone from the Fronsac region.
Harvesting
Hand-picked
Vinification
Each grape variety is vinified separately, starting with a period ok skin contact. After natural settling to obtain very clear musts, the alcoholic fermerntation takes place in stainless-steel tanks at a controlled temperature of between 17 and 18°C in order to preserve a maximum amount of the aromas.
Ageing
Depending on the variety, from 3 to 7 months on fine lees to fatten the palate and increase aromatic complexity.
Tasting notes
An easy-drinking wine, fresh and fruity, to be drunk young.
Cellaring potential
2 to 3 years
Food pairings
try with seafood salads, shellfish and marinated raw fish.