Bergecrac Blanc, 2023, Chateau Barouillet, South West, Bergerac, France

Producer: Vincent Alexis

Grape: 35% Sauvignon Blanc, 35% Sauvignon Gris, 20% Sémillon, 10% Chenin

Soil: clay and limestone

Vincent is an eighth-generation winemaker; joining his father in 2010, when he started the organic "project" at Barouillet - bottling their own wines rather than selling the grapes for bulk-blending. Organic conversion started with 6 hectares and since 2013 the entire estate has been organic.

A blend of different terroirs, not using sulphur dioxide before fermentation helps to reduce the 'standard' Sauvignon flavours. All the grapes in the blend bring something to the party. Vincent believes that for him the future of winemaking lies in whites. We can see why. Half-manual and half machine-harvested. Directly pressed followed by cold settling. Four months fermentation at 14-16°C with indigenous yeastsIn 2016 only half of the white went through malolactic fermentation. Unfiltered. Matured in steel tanks on fine lees for six months.