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MONBAZILLAC Blanc (Sweet white)

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Ownership & history:

Anne and Alain Griaud bought this estate in 1992 and named it after their two children, Katell and Kilian. Kilian himself joined the team in 2007 as winemaker and general manager, and in 2008 he took the decision to convert to organic farming, with 2012 being the first vintage certified as such.

Vineyard & location:

This 9-hectare vineyard is located in the south of Bergerac on the left bank of the Dordogne, with a climate that is ideal for encouraging the noble rot required to make Monbazillac. The soil conists of green clay and colluivial limestone and the vines are on average 35 years old.

Harvest, vinification & ageing:

The grapes are picked by hand, a labour-intensive process because several laps of the vineyard are required to select the berries that have succumbed to noble rot. Depending on the vintage, pickers have to go round between 3 and 6 times. The yield also depends on the vintage, but they normally hope for 20 hl/ha. The pressing is a complex, delicate process: a bladder press is used three times with the pressure notched up a little on each occasion. Once vinification is complete, ageing is carried out in oak barrels.


This wine has aromas of dried fruit, honey and brioche. The mouth is powerful, underscored with a refreshing acidity and the inimitable roasted taste that comes from grapes with noble rot. The finish is elegant and fresh.

Vintage :



85% Sémillon
15% Muscadelle

Cellaring potential:

10 years