# Château Le Tap Bergerac (2018)

- **Producer:** Château Le Tap
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Sauvignon, Malbec
- **Region:** South West France, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €15
- **Contains sulphites:** No
- **When to drink:** Passed
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, raspberry, redcurrant, black cherry, black plum

## About this wine

Château Le Tap Bergerac is a red wine from the AOC Bergerac appellation in Southwest France. The estate, established in 2001 by Olivier and Mireille Roches, is a family-run winery committed to organic viticulture, holding certification since 2010. The name 'Le Tap' is derived from 'Tas de Pierre', referencing the estate's white stone architecture. The vineyard is situated in the Dordogne valley, benefiting from the region's diverse terroirs. The winemakers personally manage all aspects of production from vine to bottle, emphasizing a respect for their land and its delicate balance.

## Interesting facts

- The estate's name 'Le Tap' comes from 'Tas de Pierre', meaning 'pile of stones', referencing its white stone construction.
- Château Le Tap has been certified organic since 2010.
- Night harvesting is practiced to preserve fruit aromas.
- The winery is a family affair, run by Olivier and Mireille Roches since 2001.

## Food pairing

The wine's structure and potential for subtle tannins complement the richness of proteins like lamb and duck. Its earthy undertones can harmonize with hearty stews and mushroom-based dishes, while its dry profile makes it a good counterpoint to creamy sauces or rich cheeses.

## Wine making process

The winemaking process at Château Le Tap begins with night mechanical harvesting, a technique employed to maintain the freshness and aromatic potential of the grapes. Following harvest, the grapes undergo maceration for approximately 30 days. Alcoholic fermentation is managed with controlled temperatures ranging from 25°C to 30°C, and is followed by a marc immersion. Post-fermentation, the wine is aged in tanks for 12 to 24 months. The estate is committed to organic viticulture, avoiding pesticides and synthetic fertilizers, and has been certified organic since 2010.