If you like the idea of a dessert wine but find some of them too syrupy or sweet, this is definitely the one for you. The Côtes de Bergerac 2010 Le Moelleux d'Octobre is made from overripe grapes, with no extra added sugars. A bright golden colour, with aromas of citrus, apricot, honey and white flowers. It is flavoursome without being overpowering, sweet, but not too sweet and is remarkably fresh and rounded on the palate with apricot, passionfruit and sweet honey flavours. Absolutely perfect match with brioche and fois gras, or with any dessert, especially a good tarte tartin
50% Semillon, 40% sauvignon, 10% muscadelle
The aromatic purity marked by the sauvignon blanc is what characterises this wine. On the nose there are floral and mineral notes, followed by citrus fruits. On the palate it is dry and fresh with subtle fruit and citrus flavours. This sauvignon blanc blend is great drank alone or pairs well with all appetisers, grilled fish and seafood. A very pleasurable easy drinking white wine.
70% sauvignon blanc, 20% semillon, 10% muscadelle
AOC Blaye Cotes de Bordeaux
Pale yellow robe with tints of gold bursts into fine bubbles. Elegant and lovely floral and fruity flavours. Fresh, harmonious, complex with a long finish.
Cremant de Bordeaux is made the same way as Champagne. Manual harvesting and carried in perforated grape boxes. The grapes are pressed immediately, bypassing the crushing equipment, to avoid both oxidation and color in the wine. The 1st alcoholic fermentation takes place in stainless steel tanks. At this point the wine is still. At bottling, a small amount of liqueur de tirage (sugar, yeast) is added to start 2nd fermentation. This creates the bubbles. The bottles are stocked during 9 months, where the winemaker turns the bottle a small angle everyday. Next is a process known as Dégorgement (removing the sediment from the bottles which has built up due to pressure).
AOC Cremant de Bordeaux