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Bergerac is a wine appellation in southwestern France. From the Bergerac terroir in the south of the Dordogne in the Périgord region, the appellation offers red, dry white and rosé wines. All are blended wines, with the reds mainly made from the following grape varieties: Merlot, Cabernet Franc, Cabernet Sauvignon and Malbec. White grapes include Sauvignon (the majority variety), Semillon and Muscadelle.
Bergerac was classified as an AOC (protected designation of origin) in 1936. Bergerac wines are emblematic of the Bergerac region, consumed young and easy to drink.
The Bergerac region, a historic wine-producing area
Bergerac’s vineyards probably first appeared in the 3rd century, well into the Gallo-Roman era. In 1255, Henri III allowed the free circulation of Bergerac wines as far as the Gironde, where competition raged between Bordeaux and Bergerac wines. The 14th century saw Bergerac gain in renown, and the wine was recognized by the griffin and tower emblem on the barrels.
In 1816, French oenologist André Julien created the first topography of French wines, in which he ranked Bergerac white wine second only to Sauternes and Barsac. Red Bergerac ranks alongside Saint Julien, Margaux and Saint-Estèphe. This was the first real recognition of the quality of Bergerac wines.
After the vineyards were almost wiped out by a parasite (phylloxera) in the 19th century, a union was formed in 1924 to defend the terroir, and in 1936 the Bergerac AOC was finally awarded. Today, the appellation is produced by 517 growers for red wine, 307 for white Bergerac and 318 for rosé. These are spread over 90 communes in the Bergerac region. They all have to meet the following conditions in order to be able to use the AOC Bergerac appellation on their bottles: a minimum density of 4,000 vines per hectare; for red wines, a maximum yield of 60 to 68 hectolitres per hectare and an alcohol content of between 11% and 13.5%; for white wines, 67 to 77 hectolitres per hectare and an alcohol content of between 10.5% and 13%; for rosé wines, 62 to 72 hectolitres per hectare and an alcohol content of between 10.5% and 13%.
Bergerac’s vineyards are rich and extensive
Planted on the south-western slopes of the Massif Central, the vineyards dedicated to Bergerac rouge now cover almost 4,000 hectares. Dry Bergerac (white) is produced from 900 hectares of vines. Bergerac rosé is grown on 950 hectares of land. They all rub shoulders along the Dordogne on terraces carved out by the river’s erosion.
The left bank is rich in clayey-limestone and gravelly soil, enabling the vines to grow well. This potting soil is perfect because it retains freshness thanks to the clay and has the filtering properties of limestone. This soil composition produces round wines that guarantee the fruit’s identity on the palate. The right bank is divided into terraces of alluvium, sand, clay and gravel. The clay-gravel soil in particular allows the Merlot and Cabernet Franc grapes to develop healthily, resulting in an elegant, powerful red wine in the bottle.
At an altitude of between 10 and 150 meters, Bergerac enjoys a perfect climate, with plenty of sunshine to help the vines thrive. In the Aquitaine basin, a hundred kilometers from the Atlantic Ocean, the oceanic climate keeps humidity high. It brings mild temperatures and perfect rainfall in winter. Cool summers and mild temperatures in spring allow early harvests. The Bergerac region as a whole is very well drained, thanks to the undulating nature of the land.
Bergerac, a very affordable wine
AOC Bergerac red is an accessible, easy-drinking wine that can be enjoyed young, yet has an ageing potential of 4 to 5 years. Serve at room temperature, between 15° and 17°. A bright garnet-red color with purplish highlights. The nose delivers notes of Morello cherry, blackcurrant, redcurrant and sometimes very mild spices, depending on the origin. On the palate, a supple wine with fine tannins. The attack is surprisingly fresh, followed by a crescendo of fruit that contributes to the wine’s good length.
AOC Bergerac blanc is a dry, fruity white wine. It can be kept for up to 3 years, and is best served chilled at 10°C. Relatively pale, limpid in color, with lime-green highlights in younger wines. The aromatic range is broad, with dry flowers, woody notes and citrus fruits standing out. It’s a wine full of vivacity and freshness, and on the palate it’s the proportion of Sauvignon that influences the place the fruit takes. Because winemaking and blending methods are so flexible, an infinite number of combinations of fruity flavors can emerge in this type of wine.
AOC Bergerac rosé is a fast-drinking, summery wine to be served chilled (8° to 9°), with an ageing potential of 2 years. It is produced in two ways: by bleeding or by direct pressing. So, depending on the method used, this wine can range from gray to pale pink, as well as a deep, frank pink. In the first case, the nose offers a scent of dried flowers; in the other, fresh red fruit. On the palate, the suppleness of a pleasant, aromatic rosé comes to the fore.
What dishes go best with a Bergerac wine?
Bergerac red is a terroir wine that goes well with the culinary specialties of the Périgord. It goes very well with foie gras, country ham or a regional cheese such as Cabécou du Périgord. Lovers of dry white Bergerac pair it with seafood or fish, as its lively, fruity character is highly appreciated for this kind of food and wine pairing. Finally, Bergerac rosé is more suited to summer aperitifs, tapas or grilled meats.
The best years of Bergerac
Like many wines from the South-West, 2005 marks the millennium vintage for Bergerac red wine. For rosé, the year 2000 holds this title. Exceptional white vintages date from 1988, 1990 and 2005. In red and rosé, only the 2000 vintage won this title. Other great Bergerac red vintages include 1989, 1990, 1995 and 1998.
Bergerac estates not to be missed
Château Les Donats
Nine hectares of white grape vines and 11 hectares of red grape vines are planted on the château’s estate. To showcase the Bergerac terroir, the winemakers produce both red and white Bergerac wines, blended or single-varietal, including the 100% Malbec “100 pur sang” cuvée. Since 2018, the château has also been producing the Pécharmant appellation on 4 hectares acquired the same year.
Domaine de Perreau
Located in Saint-Michel-de-Montaigne, the most westerly terroir in Périgord, this Bergerac vineyard produces wines from the Bergerac and Côtes de Montravel appellations. As part of our commitment to the environment, all 21 hectares of the estate have been awarded the “Terra Vitis” label, which certifies sustainable viticulture. The estate produces red wines (Merlot and Malbec) and rosé wines (Merlot and Cabernet Franc) in the Bergerac appellation.
