Introducing Chateau Barouillet!
2018 Splash Pet Nat – 100% Sémillon. This bubbly is fresh and crisp, with flavors of citrus and wet stone. Unlike Champagne there’s no added sugar, this baby just finishes fermenting in the bottle.
2017 Bergecrac Blanc – A blend of Sauvignon Blanc, Sauvignon Gris, Sémillon and Chenin blanc planted in clayey and calcareous soils. Directly pressed followed by cold settling. 4 months fermentation with indigenous yeasts to preserve their terroir. Temperatures are kept at 14-16°C during fermentation. Matured in tanks on fine lees, bottled without filtration. Consequently, this wine is “living” and will evolve in the bottle. 55mg/ L sulfites at bottling. This wine with an atypical nose is not very marked by the aromas of the Sauvignon. It reveals notes toasted or even grilled. It also has floral notes, followed by fruits such as peach and citrus. The mouthfeel has a refreshing vivacity, reminding grapefruits and floral aromas such as honeysuckle and wisteria.
2017 Bergecrac Rouge – A blend of Malbec, Cabernet Sauvignon, Merlot & Cabernet Franc planted in clayer and calcareous soils. The grapes, harvested as fresh as possible, are destemmed and slightly treaded before being in stainless steel tank. Fermentation with indigenous yeasts. After fermentation, warm maceration for 10 days to gain richness and texture. Ageing in stainless steel tank. This wine contains very little sulfites and hasn't been filtered, as a consequence it will evolve in the bottle. 10mg/ L Sulfur at bottling. The color is intense, ruby, with hints of purple. The licorice and ripped red fruits perfumes (such as blackcurrant) reveal a fruity and rich mouth with a great freshness.
2017 Bergecrac Rouge “Larcin” – A blend of Cabernet Sauvignon and Malbec planted in limestone and clay soils. Carbonic maceration of ten days and then vat. The grapes are then destemmed and crushed to be returned to the vat and finish their fermentation in conventional maceration but without extraction. The wine is aged in barrels or half-muids for 10 months. Unfiltered. 10mg/ L Sulfites at bottling. The nose is explosive with propolis licorice to aromas of crunchy red berries. After aeration the nose is marked by blackcurrant. In the mouth, the weft is identical to the nose, the fruit dominates, it is fresh and greedy. The finish reminds us that we are in the south west but with great elegance. The tannic structure caresses the palate. The aroma of the nose that reminds one of a light wine is far away. Larcin is a bit "bipolar", it happens to combine wine of thirst and character with a lot of elegance. He is a mover in stiletto heels.
2015 Pécharmant – Merlot, Cabernet Sauvignon, and Cabernet Franc planted in deep white clay soils with sand and pebbles. Maceration gently for 20 to 30 days. After fermentation, they select the most qualitative juice which will become this wine. Ageing for half in stainless steel tank and in old barrels in order to preserve the richness and the fruits that characterize our Pécharmants. Bottling is done without fining or filtration. Beautiful deep purple colour, intense nose with red fruits (blackcurrant and mulberry), melted with slight peppery and spiced aromas. The structure offers soft and silky tannins. It is a well-balanced wine that can be kept for a decade.
2017 Monbazillac – Sémillon & Muscadelle from clayey and calcareous soils. Residual Sugar = 90 g/L. Long pressing (5 hour cycles). Fermentation with indigenous yeasts. The sweet wine fermentation is a long and laborious step because of the sugar concentration. The fermentation generally lasts for 12 months, with intense activity phases and very quiet ones. Once the balance between alcohol and residual sugar is reached, they stop the fermentation with cold stabilization. The bottling is carried out immediately after filtration to limit the dose of SO2, 40mg/ L added at bottling. Its color looks like a 20 year old wine, golden and amber. Slow and long fermentation imparts it with notes of honey, wax, candied fruits and fresher aromas such as white flowers. Silky and rich, but keeps a hint of acidity bringing lightness, a good compromise between richness, sugar and subtleness. There is a great cellaring potential, Monbazillac can be drunk young with its freshness and crunchy fruits aromas, or older, after 15-20 years, with more complex and concentrated aromas.