Bosredon Chateau Belingard Monbazillac Moelleux

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)

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. (12 x 50 cl)

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

Flowers, boiled sweets and exotic fruits on the nose this wine is an optimal blend ; fresh on the palate with long tasting aftertaste. Location Hilly vineyards on chalk and flint soils south of Bergerac. Grape Variety Blend of Sauvignon , Semillon , Muscadelle . Winemaking Process The grapes are harvested at their optimal maturity, after which they go through a direct pressing or skin-contact maceration process, and sedimentation at 5ºC. The fermentation process is temperature-controlled . When all the sugars have been transformed, the wine is aged on fine lees, stirred and aerated. It is then fined and filtered before bottling. Tasting At a cool but not chilled temperature , it can be served with shellfish, seafood, and salads. It is excellent with smoked fish , grilled or in a sauce, or as an aperitif in summer. (6 x 75 cl)

This wine, known for its Cabernet Sauvignon nose, can happily accompany most dishes. With its red fruit flavour and apparent structure, it is so well appreciated in a friendly atmosphere. Location Hilly vineyards in the south of the Dordogne Valley. Land largely clay/chalk. Grape Variety Blend of Merlot , Cabernet Sauvignon , Cabernet Franc and Malbec . Winemaking Process As soon as they are picked, the grapes are removed from their stems, crushed and put into vats. The fermentation period in the vat lasts from 14 to 18 days with frequent recycling from top to bottom. After running off, the malolactic fermentation is triggered. This wine is then aged in a vat with frequent aeration and control of the dissolved oxygen. It is fined and filtered just before being bottled at the Chateau by our own bottling group. (6 x 75 cl)

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

This wine gives a wealth of intense sweet fruit, rich and impressive. Available in Half Bottles. (24 x 37.5 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)