Clos des Verdots – Bergerac Rouge

Vintage

2012

Grape varieties

75% Merlot + 15% Cabernet Sauvignon + 10% 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

2014

Grape varieties

65% Cabernet Sauvignon + 20% Merlot + 15% 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

2012

Grape varieties

90% Sémillon + 10% 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.

Food pairings

Ideal as an aperitif, with foie gras, chocolate cake and fruit tarts.

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Clos des Verdots – Bergerac Sec

Vintage

2014

Grape varieties

55% Sauvignon blanc + 35% Sémillon + 10% 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.

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