Le Vin selon David Fourtout

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Range “Le Vin selon David Fourtout”

gamme-le-vin

From the best terroirs of the property, this exceptional wine comes in Bergerac dry white and Côtes de Bergerac Red and is produced only on the most promising vintages.

“LE VIN Selon David Fourtout” Bergerac dry white is a blend of 4 different terroirs.
The base is a botrytis harvest mixed with a round grain harvest. The fermentation and aging spent in new oak barrels, made in Burgundy. This wine is in a tradition of very great wines of French whites.
Côtes de Bergerac Rouge, “Le Vin” comes from delimitation within the plots Verdots. Harvested by hand, the grapes are de-stemmed and crushed by hand and put directly in new oak barrels. The fermentation and maceration spent during one month and half. Aging continues for 24 months. Unfining and unfiltered, this is an exceptional wine that rivals the finest reds wines.

Products information

Le Vin selon David Fourtout – Bergerac Sec
Vintage

2013

Grape varieties

65% Muscadelle + 35% Sémillon

Terroirs

A blend of 4 different terroirs: Dandy clay with loam on sandstone from the Fronsac region which gives powerful aromatics. Clay limestone on limestone bedrock for a rich palate. Iron-rich, sandy loam on the plateau for structure. Laomy clay with gravel on slopes of limestone from the Castillon region for length and acidity.

Harvesting

Hand-picked in September and October.

Vinification

The grapes are pressed whole and not crushed, just as for a sweet wine. The must is left to settle before being put in new French oak barrels where the fermentation takes place. Mostly from Burgundy, they are made from 120 year-old oak trees with fine grain from the Tronçais.

Ageing

12 to 14 months. The lees are stirred by rolling the barrels. One of them has a glass bottom which helps us monitor the sedimentation of the lees. So we roll the barrels a half turn when atmospheric pressure and weather conditions are right, and the lees settle slowly bringing aromas and body to the wine.

Tasting notes

This wine figures among the great white wines of France. Rich, spicy, with mineral and fruit notes on the nose, a whiff of smoke and lightly toasted too. The palate is generous in aromas and flavor, with good body, minerality, well-balanced and exceptionally long. It is also elegantly packaged.

Cellaring potential

Will develop over 10 years and more.

Food pairings

Serve with fish with white sauce.

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Le Vin selon David Fourtout – Côtes de Bergerac Rouge
Vintage

2011

Grape varieties

35% Cabernet Franc + 35% Cabernet Sauvignon + 30% Merlot

Terroirs

Clay limestone with surface loam. Bedrock of hard limestone of lake origin with flint which plays a major role in water supply. This wine comes from a selected of our best vineyards.

Harvesting

Hand-picked in October.

Vinification

Manual sorting table followed by destemming and crushing. Vinified in new open oak barrels in a temperature-controlled cellar. Manual punching down during fermentation followed by 2 to 3 weeks of maceration with skins. Malolactic fermentation in new oak barrels.

Ageing

18 to 24 months in new oak barrels. Bottled using in a Burgundy-style bottle with top quality cork to match the quality of the wine.

Tasting notes

Fine, aromatic and classy, this wine demonstrates its pedigree. Bottled in a Burgundy-style bottle with top quality cork to match the quality of the wine.

Cellaring potential

15 years and more.

Food pairings

With red meats, game dishes and cheeses.

Download the product information (PDF)

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