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5 products
5 products
Monbazar sweet white 2018,
Château Barouillet
A Monbazillac with a golden, almost amber color, reminiscent of a twenty-year-old wine. It is composed of Chenin (50%), Muscadelle (30%), and Ondec (5%) grown on clay-limestone soils. Pressing is slow and patient, in five-hour cycles, and fermentation is carried out using the grapes' natural yeasts. Fermentation is also long: twelve months. It gives the wine a full and rich nose: honey, candied fruits, and white flowers. When the balance between alcohol and residual sugars is reached, filtration is used to stop fermentation, which greatly limits the amount of SO2 without the risk of refermentation. A full-bodied, silky, round wine with a hint of acidity that gives it a lightness capable of facing all taste combinations: poultry, Maghreb or Oriental cuisine, etc. Immense aging potential, but these balanced sweet wines can be drunk young, when they are overflowing with freshness and fruit, as well as aged over fifteen or twenty years, when they become very concentrated and lend themselves to meditation. Enjoy at 7-8 °C.
Goes with: Fruit desserts, Strong cheeses, White meats, Desserts, Cheeses
Pécharmant Rouge 2018,
Domaine Le Barouillet
Pécharmant is the emblematic red wine of Bergerac, already drunk in the time of Cyrano and long before. Produced from clay-siliceous soils, it typically offers a dense, fruity profile, with notes of pepper and blackcurrant. Here, we have 60% Merlot, 20% Cabernet Sauvignon, and 20% Cabernet Franc, a traditional blend for the appellation. Vinification begins with a gentle whole-bunch maceration for twenty to thirty days. Half of the wine is aged in old oak barrels, the other half in stainless steel vats. After twelve months, the final blend is made, after which the wine is left undisturbed all winter in concrete vats. Bottling is done without fining or filtration. Everything is done to keep this wine supple and round in tannins, as well as its freshness. It is a textured, versatile wine. Serve at 17-18 °C.
Pairs with: Strong cheeses, Game birds, Game animals, Red meats, Roasted meats, Desserts, Grilled meats
Bergecrac blanc 2020,
Château Barouillet
30% Sauvignon Blanc, 30% Sauvignon Gris, 20% Sémillon, 20% Chenin on clay-limestone soils, a four-quarter of white grape varieties that thrive in the region. The harvest is directly pressed before cold settling. Fermentation using indigenous yeasts preserves the typicity and originality of the terroirs; there is no malolactic fermentation. The wine is aged in vats on fine lees for a short period, protected from air. Neither fined nor filtered, it is lively and will evolve in the bottle. Its rather atypical nose is not marked by Sauvignon aromas but offers buttery, slightly grilled, and toasted notes, indicative of its aging on lees. Secondary notes include floral and fruity notes: peach and citrus. On the palate, grapefruit and a retro-olfaction of musky flowers such as honeysuckle or wisteria. Freshness, richness and aromas are shared throughout. Serve at 9-11°C.
Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish
La Gouyate Sweet White 2019,
Château Barouillet
40% Chenin, 30% Sémillon, 30% Muscadelle on clay-limestone soils, the partially botrytized harvest is done at dawn for optimal freshness. It goes directly into a pneumatic press and the must is fermented in stainless steel vats using indigenous yeasts to preserve the typicity and originality of the terroir. When the desired alcohol-residual sugar balance is achieved, the wine is filtered and bottled immediately, without aging in vats. This technique preserves the crispness of the fruit but also greatly limits the amount of SO2 without any risk of refermentation. Freshness and length on the palate are the beauty of this sweet wine with a fresh, mineral nose, offering notes of citrus zest and tropical fruits. The attack is frank, tangy, round, ample: an explosion of fruit. A hint of honeyed sweetness marks the mid-palate. The wine is as if straddling two sensations, sweetness and freshness, which makes it adaptable to many dishes. Serve chilled but not iced (9-11 °C)
Goes with: Desserts, Cheeses
SPLASH! White 2020,
Domaine Le Barouillet
This is a natural sparkling wine made entirely from Sémillon, a white grape variety typical of northern Aquitaine, grown on the clay-limestone soils of the Bergerac region. It is produced by direct pressing followed by fermentation in stainless steel vats using indigenous yeasts. When the sugar balance is reached, a light filtration on earth is performed to avoid disgorging. After this filtration, as soon as the wine begins to ferment again, it is bottled to complete fermentation, followed by a five-month aging process. This wine is drunk like a chilled white champagne, and its range of action is very broad: to be enjoyed alone or at a party, with friends, at any time of day or night, for any occasion, large or small. Excellent with oysters or raw seafood.
Goes with: Oysters and Shellfish
Château Barouillet
Where?
Pomport, southwest of Bergerac, in the heart of the Monbazillac appellation. And between Pomport and Bergerac, there's Saint-Laurent-des-Vignes. It couldn't be clearer: this is a wine region. The Bergerac region boasts thirteen AOCs, including Monbazillac, and quite a few indigenous varieties: Côt (Malbec), Fer Servadou, Mérille, Muscadelle, Ondenc, Ugni Blanc, and sometimes Chenin, in addition to Cabernet, Merlot, Sauvignon, and Sémillon Bordeaux. At the risk of oversimplifying, Bergerac is a Bordeaux that hasn't become a major wine powerhouse and has maintained its Gascon verve. Its wines were long sold by the Libourne wine merchants under the generic Bordeaux denomination; some even went on the sly to add volume to Bordeaux vintages, and it was even legal at the beginning of the 20th century. According to a local saying, "good Bergeracs make good Bordeaux, bad Bordeaux make bad Bergeracs." In any case, the appellation has maintained its Gascon verve: we are in the south of Périgord, a region that is also renowned for its sweet wines (Monbazillac, Saussignac, Haut-Montravel, Côtes-de-Montravel and Rosette). The profiles of the vintages are reminiscent of those of the Gironde neighbor with a slightly rustic, artisanal side, which has largely disappeared from Bordeaux. A tradition still intact in which Château Barouillet is part, which has a long history behind it: it has been in the same family for at least eight generations. "My ancestors knew how to love and cherish this land," confides Vincent Alexis, who lists on his website the service of his grandfather, Yves "Milou" Alexis, with sixty vintages to his credit; and of his father, Gérard, more than forty. And he already has six vintages, with a desire to continue the work of his predecessors by allowing their terroirs to express themselves as freely as possible.Terroir, plots, and grape varieties
The estate benefits from the pedological diversity of the Bergerac region. Located among the highest plateaus of the appellation (175 meters), it covers forty-five hectares spread over five islands. Nine hectares are Bergerac red, beautiful plots facing east-west on shallow clay soils with a tendency toward limestone. The vines are around thirty years old and the grape varieties are Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and the rarer Mérille (or Périgord). In the commune of Lembras, five hectares are in the Pécharmant appellation, facing due south on a gentle slope and a veritable mosaic of rolled sandstone, flint, sandy clay, all on a base of white clay and tran (ferruginous clay characteristic of the Pécharmant appellation). The average age of the vineyard, divided between Cabernet Sauvignon, Cabernet Franc and Malbec, is twenty-five years. Nine hectares in Côtes-de-Bergerac moelleux, between Pomport and Mescoules, are located on a dry and arid limestone plateau. Aged forty years on average, the vines correspond to the Monbazillac grape varieties: Sémillon as the dominant variety, Muscadelle, Sauvignon and Chenin. Botrytis allows for the production of concentrated sweet and liqueur wines with excellent aging qualities. Finally, nine hectares with a limestone tendency are dedicated to dry white wines: Sauvignon Blanc, Sauvignon Gris, Sémillon, Chenin, and Chardonnay.Growing Methods
The organic approach, initiated in 2010, resulted in a gradual conversion to organic farming, with certification in 2014. Biodynamic principles are applied to both the vineyard and the winery, such as cultivation according to the lunar calendar, herbal teas, and plant decoctions. The soil is worked, grassed, and mown according to soil conditions and climatic variations. It is a sensitive viticulture practiced, attentive to nature, defined as a "return to peasant common sense."Vinification
Vinification is carried out in a continuous process with the work in the vineyard, without any additives (sometimes SO2 is added in homeopathic doses). For this type of work in the winery, impeccable hygiene is observed and no exogenous yeasts are used. The vast majority of wines are filtered. Mechanical processing is preferred, with maximum respect for the raw material: conveyor belt, pneumatic press, peristaltic pump. As in the vineyard, decisions regarding each cuvée are made based on the terroir and the vintage. Ageing, likewise, is carefully considered and adjusted according to the type of wine. Concrete vats, stainless steel vats, barrels (very little new wood), or even terracotta all serve the same objective: to ensure gentle and natural micro-oxygenation of the wine rather than over-aromatization.The Wines
The wines of Château Barouillet have everything one could ask for in terroir wines, wines that taste of the place where they are made. Each bottle reveals a characteristic character that respects the appellation and a fullness, a "freedom of the juice" that natural vinification brings. In harmony with their region and terroir, these are wines that combine sapidity and good humor with a straightforwardness, frankness, and indulgence that has always been a distinctive mark of the Bergerac region.Recently viewed
