The Wines of Bergerac – The making of wine

by Martin Walker

This is going to be a memorable year for the wines of Bergerac. Despite the wet spring and the hot, dry summer, we had just enough rain at the end of the season to refresh the grapes and dilute the sugars and thus the alcohol.

I was able to get a real sense of how good it could be on the first day of November at Château de Tiregand when François-Xavier de St-Exupéry showed me round his full vats and the first fermentation was well under way. Then came the treat. He opened a tiny tap in one big vat and let an inch or so pour out into my glass. That was the Merlot, full of fruit, light and easy but already round in the mouth.

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