# Château Barouillet "Bergecrac" Blanc Sec (2024)

- **Producer:** Château Barouillet
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc, Sauvignon Gris, Chenin Blanc, Sémillon
- **Region:** South West France, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €12
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–11 °C
- **Aromas & flavours:** blossom, pear, quince, peach, lemon, grapefruit, herbaceous, cream, bread, almond, hay

## About this wine

Château Barouillet is an eighth-generation family estate located in Pomport, Bergerac. In 2010, Vincent Alexis joined his father and fundamentally revolutionized the winery's philosophy. He stopped bulk sales to commercial blenders and supermarkets, converting all 45 hectares of vineyards to certified organic and biodynamic farming. Alongside partner Romuald Cousy, Vincent champions a 'peasant agriculture' approach that respects the soil, allows spontaneous fermentations, and produces highly expressive, characterful wines. The playful name 'Bergecrac' is a pun on Bergerac, highlighting the wine's fresh, vibrant, and 'cracking' natural style. To preserve natural acidity in a warming climate, Vincent introduced Chenin Blanc to this traditional blend, creating a unique and highly sought-after expression in the natural wine community.

## Interesting facts

- Winemaker Vincent Alexis introduced Chenin Blanc to this traditional Bergerac blend to maintain vital acidity in a warming climate.
- The playful name 'Bergecrac' is a pun on Bergerac, hinting at the wine's fresh, vibrant, and 'cracking' natural style.
- In 2010, the estate ceased all bulk sales to supermarkets, converting all 45 hectares to certified organic and biodynamic farming.

## Food pairing

The high acidity and mineral tension of this natural white wine cut through the salinity of fresh seafood and the creaminess of soft cheeses. Its light-to-medium body requires delicate dishes that won't overpower its subtle fruit and herbal nuances.

## Wine making process

The grapes are 100% hand-harvested during the cool early mornings to lock in freshness. Vinification is carried out with minimal intervention, using only wild, indigenous yeasts. The grapes are directly pressed and cold-settled before undergoing a very slow, temperature-controlled fermentation at 14–16°C for up to four months. The wine is vinified completely raw with no added sulfites, keeping total SO2 levels naturally under 10 mg/L. It is aged for four months on its fine lees in neutral concrete or underground tanks to build texture and mid-palate creaminess without any oak influence. The final wine is bottled unfined and unfiltered to preserve its natural purity and energy.