Chateau Le Clou Bergerac Rouge

This is a Bergerac red made at the Chateau Le Clou by the winemaker, Manuel Killias. It’s a totally organic wine. A blend of Merlot, Cabernet Franc and Cabernet Sauvignon. The Cabernet Franc gives a really lovely spicy finish to this wine. They are tiny, tiny grapes that really pack a punch. Totally organic and old vines. Manuel is really into creating wines that fully express the land so using old vines enables him to really express the land and all of the features, minerals, etc.

There is a really deep blackcurranty aroma on this which leads into fantastically complex flavours. You really get the feeling of the three grape varieties. There is fruitiness from the Merlot, spiciness from the Cabernet Franc and a lovely blackcurrant tannic structure coming from the Cabernet Sauvignon.

It is a complex wine and has been oak-aged in French oak for 12 months which gives you a  lovely vanilla hint but it’s not overpoweringly woody. It would be perfect with the traditional fare from this region in Bergerac like the duck confit and casoulet.