Château de Peyrel
Le Rosette is a soft, straw coloured white wine with fruity and floral aromas. Its rounded nose plays on the palate to provide a pleasantly refreshing note.
Our Rosette is a blend of traditional Bergerac white grape varieties: Sémillon (80%), Muscadelle (15%) and Sauvignon (5%). It is produced by cold skin maceration in the winery. Then the free run juice (the only one used for Le Rosette) is put into cold stabilisation. It is left to mature with the lees for twelve months.
Le Rosette - Cuvée Excellence
Cuvée Excellence – Rosette 2014 : For this special reserve, we only use Sémillon (70%) and Muscadelle (30%). The wine is vinified and matured in oak barrels with fine lees for about one year.
An elegant wine of golden colour, perfect brilliance. Its complex and intensely aromatic nose reveals a perfect harmony of Frécinette banana, pear, boiled sweets, hazelnut. Smooth bodied, with subtle hints of wood and delicate sweetness.
Food and wine pairing : Le Rosette is an ideal companion for white meat, foie gras, asparagus, salmon with sorrel sauce, blue-veined cheese, lemon or rhubarb tarts as well as sweet and sour Asian cuisine. It is also appreciated as an aperitif. To be served chilled between 10 and 12°C.
Le Bergerac sec
Our dry Bergerac is a blend of traditional Bergerac white grape varieties: Sémillon (80%), Muscadelle (15%) and Sauvignon (5%). It is produced after two days of cold skin maceration in the winery. The juice is then put into cold stabilisation for two weeks prior to fermentation. It is left to age on the lees for tweve months.
Tasting reveals : A golden robed, crystal clear wine, with notes of William pear, yellow peach, Mirabelle plum and white pepper. It has a fine nose, full of aroma. Pleasant and round in the mouth, it has a well balanced sweetness and freshness, with a final hint of wood.
Food and wine pairing : Peyrel Bergerac sec is an ideal companion for white meat, fish, hard cheese like Comté and matured cheddar. To be served chilled between 10 and 12°C.
Le Bergerac rouge
Our Bergerac Rouge is a blend of traditional Bergerac red grape varieties: Cabernet Sauvignon (50%), Cabernet Franc (25%) and Merlot (25%)
It is produced and matured in tanks for about one year to preserve its fresh and fruity aromas.
Tasting reveals : This clear wine has a bright, crimson robe. Its spicy nose reveals pepper and cinnamon, with hints of red fruits. It has a round, well balanced body, aromatic and fresh.
Food and wine pairing : This light and fruity red wine is a fine companion for duck with orange, partridge with cabbage, ceps and girolles, sand eel. It can be served at room temperature or slightly chilled (around 18°).
Le Renaissance sec
Renaissance is the name of our barrel matured wine. We chose this patronymic to celebrate the revival of this historical vineyard whose wine making activity ended in 1950.
Our Renaissance sec is a blend of white grape varieties: Sémillon (97%) and Muscadelle (3%). It is produced through cold skin maceration. The free run juice (the only one used for the dry Renaissance) is put into cold stabilisation for two weeks prior to the barrel fermentation stage, which lasts for 12 months. We chose to work with 300 litre barrels from Burgundy, made from Nevers oak wood. This special maturation provides a lavish yet subtle wood note to this exceptional wine.
Tasting reveals : A pale yellow robe with hints of gold, with notes of Mirabelle plum, yellow peach, a hint of spices and white pepper, heightened by further notes of toasted brioche. It has a well rounded sweetness, with a hint of toast and dried fruit.
Food and wine pairing : Le Renaissance sec is an ideal companion for fish, seafood, creamed pike, turbot, snails in pastry, Mont d’Or, Boursault and dry goat cheeses. To be served chilled between 10 and 12°C.