# Domaine Haut Montlong Monbazillac (2018)

- **Producer:** Domaine Haut Montlong
- **Colour:** white
- **Type:** dessert
- **Grapes:** Sémillon, Sauvignon Blanc, Muscadelle
- **Region:** South West France, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €13
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apricot, peach, melon, mango, orange, honey, marmalade, dried apricot, ginger

## About this wine

Domaine Haut Montlong is a historic estate located on the south-sloping hillsides of Pomport in the Monbazillac appellation of South-West France. Cultivated by the Métifet family since 1925, the estate spans 75 hectares. In 2017, Laurence and Philippe Métifet took over leadership, immediately transitioning the vineyards to organic farming. This 2018 vintage represents a key milestone during their organic conversion phase, showcasing the family's dedication to preserving their terroir's natural expression.

## Interesting facts

- The Métifet family has been cultivating vineyards on the prestigious slopes of Pomport since 1925.
- Unlike traditional Monbazillac, this cuvée is aged entirely in stainless steel with zero oak to preserve pure fruit and freshness.
- The 2018 vintage was harvested during the estate's transition to 100% certified organic farming.

## Food pairing

This sweet Monbazillac relies on its high acidity to cut through rich, fatty dishes like foie gras, while its intense sweetness and botrytis character perfectly balance the pungent, salty profile of blue cheeses. The absence of oak allows it to pair beautifully with fruit-centric desserts and even moderately spicy Asian cuisine without clashing.

## Wine making process

This Monbazillac is crafted from late-harvested Sémillon, Sauvignon Blanc, and Muscadelle grapes, which are naturally concentrated by Botrytis cinerea (noble rot) in the autumn mists of the Dordogne valley. To preserve the vibrant primary fruit and natural acidity, the wine is fermented and aged entirely in stainless steel tanks with zero oak contact. This modern approach highlights the pure, unctuous sweetness of the botrytized fruit without the heavy wood influence traditional to the region.