Drink chilled (5 to 8°) as an aperitif, with foie gras, snails, white meat, certain cheeses (Roquefort, Gruyère and Munster) and with desserts that are not too sweet, sorbets and fruit salads.
Bergerac Dry
Serve chilled (5 to 9°) with starters, oysters, seafood and fish.
Bergerac Rosé
Serve very chilled with starters, ideal served with mutton in particular, and generally throughout the meal.
Le Barradis Bergerac Rosé: the wine for entertaining.
Bergerac Red
At room temperature (15°) with game, roasts and cheeses.
>
Storage Tips
- Cubitainers
Keep in a cool place but do not keep it in the cubitainer, even full, for more than 6 months. The wine can be transferred into bottles.
- Bottles
Keep in a cool cellar at a constant temperature.
Monbazillac can be laid down for very long periods of time, between 10 and 50 years depending on the vintage.
The Bergerac Dry and Rosé are best drunk young, within 2 to 3 years at most.
The Bergerac Red can be matured for 8 to 10 years.
Vine Varieties
Red
- Cabernet Franc and Sauvignon 38%
- Merlot 52%
- Côt Rouge 10%
White
- Semillon 50%
- Muscadelle 15%
- Sauvignon 35%
Average yield/hectare:
Red 50 Hl
Monbazillac 20 Hl
Dry White 40 Hl
Age of the oldest vines: 80 years
Average age of the vines:
- Bergerac 22 years
- Monbazillac 27 years
- Bergerac Red 13 years
De-stemming/crushing: yes
Temperature control in all fermentation processes if necessary
Duration of fermentation
:
red 10 to 12 days
white: 20 days
Storage before bottling: in vats
- Wood 750 Hl
- Cement 1800 Hl
- Stainless-steel 850 Hl
Duration of storage before bottling :
Red: 12 months
Dry White: 4 months
Monbazillac: 12 months
- A brilliant, intense colour.
- Bouquet of crystallised fruit, honey and apricot.
- Long-lasting in the mouth with a hint of quince jelly.
Our Monbazillac won the Gold Medal at the National Competition for Wines made with Organically-Grown Grapes in Paris in 1995.
> Château Le Barradis - Bergerac
Red 2003
A most attractive garnet-red colour.
Enticing bouquet with elegant, racy structure and a combination of fruit, red berry and spicy hints. Very warm on the palate after a firm attack. Tannic with plenty of character. It can wait a little longer to be drunk and should not be served at too high a temperature (just 16-17°). Ideal with grilled meats of all sorts and a wide range of other tasty fare, not forgetting wild mushrooms.
> Bergerac Dry White
A fine white gold colour.
Subtle floral and tangy scents - verbena, honeysuckle - and touches of marshmallow and fresh almonds.
A very clean attack on the palate with firm, fresh flavours.
A very fresh wine, elegant and flavoursome. Just the thing with prawns, shellfish, fish terrines, seaweed... Temp. 7-8°C.
> Bergerac Sweet Rosé
Variety: Merlot
The colour is a very bright pink, rather deep for a rosé wine. An elegant, powerful
bouquet.
In the mouth, this is a very mild, fruity wine (cherry,
blackcurrant).
