Chateau Septy Monbazillac

An excellent wine with a honeyed-pineapple-and-orange scented nose. Full bodied, focused and long with good sweetness. (12 x 50 cl)

Chateau Montdoyen Monbazillac from France, South West, Monbazillac by Chateau Montdoyen (6 x 75 cl)

The luscious sweet wine of Monbazillac is second only to the best sweet wine of Bordeaux. In normal years it is always very good, but in outstanding years affected by botrytis, it can be outstanding. This is one such year. Delicious dessert wine. (6 x 75 cl)

Chateau Theulet Blanc Monbazillac from France, South West, Monbazillac by Chateau Theulet (12 x 37.5 cl)

This well made dessert wine is 45% Muscadelle and 55% Semillon with a 2-6 month fermentation in barrel and a further a further 20-30 months maturation. Available in 50 cl bottles. (12 x 50 cl)

Chateau Tirecul La Graviere Monbazillac from France, South West, Monbazillac by Chateau Tirecul La Graviere (12 x 75 cl)

The luscious sweet wine of Monbazillac is second only to the best sweet wine of Bordeaux. This outstanding blend, made from the ripest grapes, should be drunk very cold, and savoured. (12 x 50 cl)

It has a full nose with a blend of honey, wax, candied fruits and aromas that are characteristic of botrytis. The wine is powerful, while maintaining a touch of acidity for a light effect and a superb compromise between fat and finesse. Location and Soil Vineyard on hillsides south of Bergerac in one of the most prestigious towns of the Monbazillac appellation, at altitude of 170 metres, on clayey limestone and the calcareous subsoil of Castillon. Grape Variety Blend of Sémillon , Sauvignon and Muscadelle . Winemaking Process Over-matured grapes concentrated by the Noble Rot are picked, in October to the beginning of November. The grapes are pressed gradually so as to enable the extraction of the best wine drained from the vat. The must is then fermented at a controlled temperature of approximately 20ºC. When the alcohol-residual sugar balance has been reached, fermentation is stopped by cold sulphating to master the sulphur content. After six months in a vat for clarification, the wine is run off into oak 225-litre barrels. After being kept in wood for a period of 12 to 18 months, the wine takes on its fullness, with the aromas thus revealed. A gentle fining process is carried out just before bottling. (12 x 37.5 cl)

It has a full nose with a blend of honey, wax, candied fruits and aromas that are characteristic of botrytis. The wine is powerful, while maintaining a touch of acidity for a light effect and a superb compromise between fat and finesse. Location and Soil Vineyard on hillsides south of Bergerac in one of the most prestigious towns of the Monbazillac appellation, at altitude of 170 metres, on clayey limestone and the calcareous subsoil of Castillon. Grape Variety Blend of Sémillon , Sauvignon and Muscadelle . Winemaking Process Over-matured grapes concentrated by the Noble Rot are picked, in October to the beginning of November. The grapes are pressed gradually so as to enable the extraction of the best wine drained from the vat. The must is then fermented at a controlled temperature of approximately 20ºC. When the alcohol-residual sugar balance has been reached, fermentation is stopped by cold sulphating to master the sulphur content. After six months in a vat for clarification, the wine is run off into oak 225-litre barrels. After being kept in wood for a period of 12 to 18 months, the wine takes on its fullness, with the aromas thus revealed. A gentle fining process is carried out just before bottling. (6 x 75 cl)