A.O.C./A.O.P.
the Monbazillac wine region is located south of Bergerac, along the left bank of the Dordogne. It is France’s largest producer of noble-rotted sweet wines (with an average annual production of 50,000 hl). The vines (Semillon, Sauvignon and Muscadelle) are planted on hillside sites and calcareous clay plateaux. A mantle of fog frequently covers the vines on Autumn mornings, lifting during the day to make way for radiant sunshine. This provides ideal conditions for the formation of botrytis cinerea, a prerequisite for producing great sweet wines. As with Sauternes, the grapes are harvested by painstakingly combing through the vineyards time after time as each berry ‘roasts’. Once they have been pressed, the resultant juice may have a natural content of up to 20% by volume. The wines are made in the ordinary way and then undergo ageing, usually in barrels, for at least a year.
Grape varieties: sémillon, sauvignon, muscadelle
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Monbazillac can only produce noble-rotted white wines. They display a golden hue and boast unrivalled fat and unctuousness, bolstered by a touch of nervousness on the finish. They have an excellent propensity for ageing. Principal aromas are honey, acacia, peach, candied fruit. Suitable food pairings include foie gras, fatted chicken in a cream sauce, blue cheese from Auvergne or Roquefort cheese.
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