Bergerac Dry 2006
Domaine du Castellat

Grape varieties: 40% Sauvignon, 60% Sémillon
Soil: Siliceous – clay
Heavy-weight bottles 75 cl
Wine-making process: Maceration for 18 hours, pressing, removing the must, temperature-controlled wine making at 18° C, aging on dregs and bottled in May, 2006.

Tasting
Yellow-white colour with green highlights.
The nose is quite expressive, with well-ripened exotic fruit, hints of grapefruit, pineapple, slight over maturation with small hints of brioche bread.
In the mouth the wine is rich, fat, with a generous attack balanced by a certain liveliness in its aftertaste.
Good aromatic return with notes of well-ripened fruit.

To drink as an aperitif, with fish, shellfish, truffles, goat cheese...


Bergerac Dry 2006
Victor Hugo Vintage aged in barrels

Grape varieties: 50% Sauvignon, 50% Sémillon
Soil: Siliceous – clay
Heavy-weight bottles 75 cl
Wine-making process: Maceration for 18 hours, pressing, removing the must, wine making in barrels, aging on dregs, clarifying, filtering and bottled in May, 2007.

Tasting
The wine has a strong nose where notes of very ripe fruit mix with hints of spices and brioche bread, caused by making the wine in wood.
In the mouth, the wine is rich, full, very fat, with a good aromatic length on toasted, quite supple roasted notes.

To drink as an aperitif and with fish...a fine wine


Rosé 2006
Domaine du Castellat

Grape varieties: 80% Cabernet Sauvignon, 20% Merlot
Soil: Clay-limestone
Castillon limestone is present
Heavy-weight bottles 75 cl
Wine-making process: Maceration for one night. Bleeding off, removing the must, temperature-controlled fermentation at 19°C.
Aging on fine dregs. Clarifying, filtration and bottled in March, 2007.

Tasting
Lovely bright pink colour.
Intense nose with notes of red fruit (blackcurrant, currant) and hints of English candy
The mouth is pleasant, round, very fruity with a good freshness
Good aromatic length with hints of red fruit

To drink with raw vegetables (crudités), grilled food, fish, cheese.


Bergerac Red 2005
Domaine du Castellat

Grape varieties: 80% Merlot, 20% Cabernet Sauvignon
Soil: Clay-limestone
Castillon limestone is present.
Heavy-weight bottles 75 cl
Wine-making process: Stripping, fermentation for three weeks with pumping over twice a day, devatting, malo-lactic fermentation, sulphiting, racking every three months, filtration, and bottled in March, 2006.
Aged in cement vats.

Tasting
Strong, intense, deep colour with the bluish purple highlights of young wine.
The nose is very ripe fruit, well-marked merlot with hints of strawberry, caramel, lightly spiced.
In the mouth, the wine presents a good matter, with silky, supple tannins. It has the characteristics of a young wine at the finish, with very fruity notes.
To drink with red meat, duck breast, conserves and cheese.


Bergerac Red 2005 Victor Hugo Vintage
Domaine du Castellat

Grape varieties: 80% Merlot 20% Cabernet Sauvignon
Soil: Clay-limestone
Castillon limestone is present.
Heavy-weight bottles 75 cl
Wine-making process: Stripping, fermentation for three weeks with pumping over twice a day, devatting, malo-lactic fermentation, sulphiting
Aged in French oak barrels for 10 months, filtration, and bottled in March, 2007.

Tasting
Drink preferably with game cutlets, conserves and cheese.


Côtes de Bergerac Moelleux 2005
Domaine du Castellat

Grape varieties: Sémillon 80% Muscadelle 20%
Soil: Clay-limestone
Bottles: 75 cl
Wine-making process: Pressing, removing the must, temperature-controlled fermentation at 19°C, mutage (stopping the must from fermenting), aged in barrels and bottled June, 2006.

Tasting
As an aperitif, with foie gras, white meat, Bleu des Causses, strawberries.


Saussignac 2005
Domaine du Castellat

Grape varieties: Sémillon 80%, Muscadelle 20%
Soil: Clay-limestone
Heavy-weight bottles 75 cl
Late hand-harvesting by successive sorting.
Wine-making process: Pressing, removing the must, temperature-controlled fermentation at 19°C, mutage (stopping the must from fermenting), aged in barrels, filtration and bottled June, 2006 and March, 2007.
Aged in French oak barrels.

Characteristic of this wine: wine not chaptalized (chaptalization is a method of increasing the alcohol in a wine by adding sugar to the must before or during fermentation).

Tasting:
Straw-yellow colour with gold highlights.
Very complex nose with dominant notes of candied fruit (apricots, pineapples, oranges...) and more discreet toasted dry fruit when aired.
The attack in the mouth is full and syrupy, a lot of fullness with honey and vanilla flavours, good length and good aromatic persistence at the finish.
This wine has a good future.
To drink as an aperitif, with foie gras, fish in sauce, Roquefort, strawberries, walnut cakes...



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