Coup de Coeur Guide Hachette 2014 "Bergerac can be the red-necked country cousin of Bordeaux, but this is marvellously un-rustic. Fresh and nicely leafy aromatics. Fine tannins with just enough gentle grip. Very lovely red-plum fruit on the palate." Producer: David Fourtout is the fourth generation of his family to run this estate. He has 23 hectares of white grapes and 22 of red. He is not completely organic (very tricky in the relatively humid conditions here) but does practise 'lutte raisonnée' - a sustainable approach to farming which minimises chemical treatments. Food Match: Treat it as a claret - roast beef or lamb would be classic choices. Alcohol: 14%
Clos des Verdots, Bergerac Red AOC, 2012
- Grape Variety: 75% Merlot, 15% Cabernet Sauvignon and 10% Malbec. Only the Cabernet is aged in oak.