Bergerac

It’s difficult to define a single type of wine in a wine-growing region as vast as Bergerac! It extends the Bordeaux vineyards into the Périgord and primarily uses the same grape varieties. Red wines are made from Cabernet Franc, Cabernet Sauvignon, and Merlot, with Fer Servadou sometimes added. Muscadelle, Sauvignon Blanc, and Sémillon form the basis of the white wines, complemented by Chenin Blanc. However, Mérille and Côt add a more local touch to the various blends of wines from this appellation: rosé, red, dry white, sweet white, or dessert white—there’s something for everyone! The climate in the Dordogne Valley provides relatively stable temperatures throughout the year and fairly high humidity. The soils are very diverse, and the wines reflect this diversity. Yields range from 60 to 77 hectoliters per hectare per year, depending on the wine’s color. The reds are bright and crisp, while the rosés display hues ranging from ash-gray to pale pink. The whites, also clear, have greenish highlights when young. The reds reveal aromas of red fruits and black berries, and in the rosé, hints of violet round out the bouquet. There are also age-worthy wines among the more complex vintages. The diversity of grape varieties among the whites results in a remarkable range of aromatic profiles: discover the freshness of citrus and flowers with a hint of spice… Red Bergerac should be enjoyed young to best appreciate its suppleness. Regardless of the color, it remains a marvel whose nectar is a delight to savor!