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Château Le Terme
Blanc is situated 10km from Bergerac in the commune of
Rouffignac de Sigoulès,
in the heart of the Monbazillac appellation.
It proposes wines :
Monbazillac
The wine is made from the Sémillon grape which is planted in
chalky-clay soil.
The grape harvest is a traditional affair; overripe grapes are
picked manually in successive, selective tries, or passages.
The wine has all the characteristics of the mature fruit : it is
very long and harmonious with notes of honey and ripe fruit.
Other than the classic marriage with foie gras or dessert,
Monbazillac is also delicious with Roquefort, melon or strawberries,
and comes into its own with poultry dishes or fish cooked in sauce.
Of course it also makes an ideal aperitif.
It is a wine which can be drunk now or continue to age happily for
years to come. Serve chilled at 8° to 10°C. |
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Bergerac Red
The wine is made from a blend of Merlot, Cabernet Sauvignon and Cabernet
Franc from vines planted in a chalky-clay soil.
It is a beautiful ruby-red colour with hints of violet. There are
red berry fruits on the nose and in the mouth it is typically
well-structured, full-bodied, fruity and unctuous.
It goes beautifully with red meat, preserved duck, duck breast,
gizzards, cold meats, stews and all types of cheese.
It can be drunk in its first year but its persistence and lengthy
finish augur well for a 5 to 10 year laying-down period. Serve at
room temperature between 15° -16°C.
Bergerac Rosé
This wine is made from a
blend of Merlot, Cabernet Sauvignon and Cabernet Franc, planted in
clay-limestone soil.
It is smooth and well-structured, with a crisp liveliness. It
develops a fruity flavour and conveys a refreshing note.
It can happily accompany the whole meal. It is particularly
enjoyable with charcuterie (assorted cold meats), fish, grilled
meats and all kinds of mixed salads.
It should be drunk young, when it expresses the maximum aromatic
richness.
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