The red, aromatic and generous wine of Bergerac comes from a mixture of diverse grape juices. There are the so-called noble grapes (Cabernet Sauvignon, Merlot) and the more traditional grapes (Côt, Fer, Mérille).
The rosé wine in Bergerac is fresh and fruity, made primarily with Cabernet grapes.
The white Bergerac is the best and is dry. Decent white Bergerac can be drunk from one year and is generally past its best after three years.
Here are a few local vineyards worth visiting (all within 15km):
Château Laulerie |
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| Our favourite Bergerac wine is Château Laulerie, locally produced at St-Méard-de-Gurson. A visit to the vineyard (no appointment needed) is highly recommended. |
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Château Les Grimard, Montazeau |
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Château Pagnon Vélines |
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| Unusually, Château Pagnon also offers food and a shop. The restaurant/bistro is open Mondays to Fridays for lunch and Mondays to Wednesdays evenings. The vineyard and shop are open Monday to Friday 09:30 to 12:00 and 14:30 to 18:30 all year round. |
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Domaine de Perreau, Saint-Michel-de-Montaigne |
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| httpv://youtu.be/toj4Nqa4JAM |
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Château Le Raz Saint-Méard-de-Gurson |
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Château La Plante, Minzac |
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General information
| Name: | Appellation Bergerac Controlée |
| Location: | East of Bordeaux Along the Dordogne river |
| Soil: | Limestone |
| Type of wines: | Aromatic red wine Fresh and fruity rosé Dry white wine |
| Age: | Red: 2 to 6 years White and rosé: drink young |
| Vintages: (recommended) |
2016 (very good), 2015 (very good), 2012 (very good), 2011 (excellent), 2009 (sumptuous reds), 2006, 2005, 2003, 2000 |
| Food with Bergerac: | Red: Roasted chicken, Coq au vin White: Fish |
| Cheese with Bergerac: | Red: Rocamadour, Mozzarella White: Cabécou |






