Grand Vin Les Verdots

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Range “Nobilty” : Grand Vin Les Verdots

gamme-noblesse

The pride of the Estate, these are wines for laying down, from exceptional plots.

De-stalking, green harvesting, de-leafing, with manual harvest at perfect maturity for the great red and dry white, successive passages to select botrytised grapes for the liquoreux wines. Frementation and aging in new French oak barrels (12 months for the dry white, 18 months for the red and 24 for the Monbazillac).

Products information

Grand Vin des Verdots – Monbazillac – Cuvée Emma
« Cuvée Emma » – 50 cl
Vintage

2009

Grape varieties

70% Sémillon + 30% Muscadelle

Terroirs

Siliceous clay on marl and limestone from the Monbazillac region. The combination of Botrytis Cinerea (noble rot) with these cool terroirs produces all the originality of great Monbazillac wines.

Harvesting

Hand-picked in 5 selective pickings from October to November when the potential alcohol has reached between 24 and 29°. Yields are of 12hl/ha.

Vinification and ageing

Pressed slowly to extract a sweet and oily juice from the grapes. A full press will give between 350-400 L of must at 25° potential alcohol compared to 2000 L for a sweet wine with 14° potential alcohol. The juice is left to settle and clarify naturally for 48 hours before being put in new oak barrels for a total period of 36 months. The final balance is 13% of residual sugar, or some 180g/L of sugar.

Tasting notes

Straw yellow in colour. The nose exhales complex aromas of candied and dried fruits and sweet spice. There is a generous and unctuous sweetness on the palate which continues through to a sensitivity and balance finish. The packaging confirms the elegance and class of this great dessert wine.

Cellaring potential

40 years and more.

Food pairings

As an aperitif, with foie gras or a variety of desserts.

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Grand Vin des Verdots – Monbazillac – Cuvée Lucie
« Cuvée Lucie » – 50 cl
Vintage

2009

Grape varieties

70% Sémillon + 30% Muscadelle

Terroirs

Siliceous clay on marl and limestone from the Monbazillac region. The combination of Botrytis Cinerea (noble rot) with these cool terroirs produces all the originality of great Monbazillac wines.

Harvesting

Hand-picked in 5 selective pickings from October to November when the potential alcohol has reached between 24 and 29°. Yields are of 7hl/ha.

Vinification and ageing

Pressed slowly to extract a sweet and oily juice from the grapes. A full press will give between 350-400 L of must at 25° potential alcohol compared to 2000 L for a sweet wine with 14° potential alcohol. The juice is left to settle and clarify naturally for 48 hours before being put in new oak barrels for a total period of 36 months. The final balance is 13% of residual sugar, or some 220g/L of sugar.

Tasting notes

Straw yellow in colour. The nose exhales complex aromas of candied and dried fruits and sweet spice. There is a generous and unctuous sweetness on the palate which continues through to a long and fresh finish. The packaging confirms the elegance and class of this great dessert wine.

Cellaring potential

40 years and more.

Food pairings

As an aperitif, with foie gras or a variety of desserts.

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Grand Vin des Verdots – Bergerac Sec
Vintage

2012

Grape varieties

45% Sauvignon blanc + 35% Sauvignon gris + 11% Muscadelle + 9 % Sémillon

Terroirs

Sandy clay with loam on sandstone from the Fronsac region and clay limestone which gives minerality and acidity.

Harvesting

The grapes from forty year-old vines are harvested by hand with careful selection during harvest.

Vinification

Cold soak prior to fermentation to obtain a clear juice. Free-run juice is separated from the pressed juice and left to settle for 72 hours. Fermentation takes place in new oak Burgundy barrels.

Ageing

12 months in new oak. Lees-stirring and tasting once a week of each individual barrel.

Tasting notes

Elegant, fruity, generous and long, this wine demonstrates its pedigree. Elegantly packaged in a smoked glass bottle with 54 mm vintage-stamped cork.

Cellaring potential

Will develop over 10 years and more.

Food pairings

As an aperitif, with foie gras, fish dishes or cheese.

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Grand Vin des Verdots – Côtes de Bergerac Rouge
Vintage

2012

Grape varieties

62% Merlot + 25% Cabernet Sauvignon + 13% Cabernet Franc

Terroirs

A selection of our best terroirs. Clay soils with loam on the surface, bedrocks of hard limestone of lake origin.

Vineyard and Harvesting

The vines are 45 years old and undergo careful and costly treatment which is crucial to quality: shor two-spur pruning, flat-trained canes, manual thinning of the vines heads, a first manual leaf plucking to favour light penetration to the grapes, green harvesting, a second leaf plucking to help obtain perfect ripeness. Hand-harvested. Yields of 30hl/ha.

Vinification

In truncated cone-shaped tanks with a month of maceration with the skins. Micro- oxygenation is used to maximize colour and tannin potential. Malolactic fermentation takes place in the Spring in new oak barrels in a temperature-controlled cellar.

Tasting notes

Finely aromatic and distinguished, with elegant tannins giving a velvety mouthfeel and great length. Minerality, fine fruit, spice and a touch of smoke sign the aromatics of this great wine. Elegantly packaged with 54 mm natural cork.

Cellaring potential

15 years and more.

Food pairings

With tasty red meats or feathered game dishes.

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