The wine has the rich, dark, sensual taste of very mature fruit. It balances classical elegance and an all-consuming sensuality, doubtless because it is equal parts Cabernet and Merlot.
Working together with Hubert de Boüard who has been aiding the estate since 2009, we laid the foundations of extremely precise work in the vineyard.
The grapes are sorted extremely thoroughly before being carefully transported to vats. The Chateau has two vat houses (stainless steel and cement), enabling it to tailor its winemaking processes to suit each plot of vines.
In the huge barrel cellar, the very best oak barrels have been carefully selected as a place for the wines to mature for 12-18 months depending on the vintage.
Lamothe-Bergeron is a companion to classic or inventive cuisine.
In early years, the wine is at its best served as an aperitif, thanks to its silky tannins. Try it with thin slices of cured ham…
After six to seven years cellaring
The wines gain in complexity and finesse. They are great with delicately spiced fine dishes: loin of lamb, rib steak, roast woodpigeon, tournedos with bone marrow or rabbit terrine with figs.
They can also go exceptionally well with fairly mild cheeses: farmhouse Saint-Nectaire, Beaufort, old Gouda, Comté millésimé etc.