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2008 Bergerac Red
An intimate knowledge of the terroir and the vineyard and
perfect control of traditional red wine-making methods with a
long maceration period and temperature control, enable the
Bourdil family to make complex, characterful wines which are
regularly rewarded with medals.
-Gold Medal – Bergerac Wine Show - 2008 Vintage
** 2010 Hachette Wine Guide Selection – 2008 Vintage
See the article (in french) :
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2009 Bergerac Red “Old Vines Vintage”
This wine is produced on the oldest parcels of the
property, carefully selected for the nobility of their
varietals, the quality of their soil and controlled yield.
Aged in barrels for 10 months, the Merlot and Cabernet
Sauvignon blend, and fully express the richness of the soil.
"Elegance of Merlot, character of Cabernet Sauvignon"
* 2012 Hachette Wine Guide Selection
2010 Bergerac Rosé
The rosé is extracted by “bleeding” vats of Merlot, Cabernet
Franc and Cabernet Sauvignon. The juice and grape skins remain
in contact for a brief, 20-hour maceration period and as soon
as the desirable colour is obtained the wine is drained off
and vinified separately, preserving its fruity aroma and
delicate pink colour.
-Gold Medal - Bergerac Wine Show
2010 Côtes de Bergerac Sweet White
The grapes are harvested at full maturity but before becoming
Botrytis-affected and then undergo a 12-hour period of cold
skin contact before the juice is fermented at a low
temperature - giving the wine its elegance and fruit. When the
desirable sugar/alcohol balance is reached the temperature is
rapidly dropped to 5°C in order to stop the fermentation
process. The wine then undergoes vat elevage on the lees until
bottling which results in a full, round, fruity wine.
-Gold Medal –Great Wines of France Show, Mâcon
-Gold Medal –Blaye International Wine Challenge
* star 2012 Hachette Wine Guide Selection
2010 Bergerac Dry White
Our dry whites are made from a blend of Sémillon and Sauvignon
(40%).
The grapes are harvested at full maturity and at low
temperatures in order to prevent any premature fermentation
occurring.
A period of skin contact lasting 15 to 20 hours results in
fruity wines with an aromatic complexity, great vivacity and
freshness and a nicely balanced acidity.
Following a brief period of lees contact the wine reclaims all
its ripe-fruit sparkle and liveliness.
-Gold Medal – Aquitaine Wine Show
2010 Bergerac Dry “Sauvignon Vintage”
The oldest parcel of Sauvignon was selected to give this
pleasant vintage the crispness of fruit. Harvested at maturity,
after long steeping, the Sauvignon is fermented directly in
oak barrels, then aged on fine lees for eight months.
"Wood, fruit and freshness complement each other harmoniously."
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