2016 Lestignac Brumes
Camille and Mathias Marquet are shifting perceptions about Bergerac.
In 2008 after both completing university degrees (psychology and wine marketing) they returned to Mathias family farm in the small town of Lestignac, converted it to organics, and this is the result. Les Brumes translates to the mists and refers to the mist that roll over the vineyards helping to produce a small amount of botrytis on the grapes. The 2017 Vintage was a very challenging one for Lestignac after losing almost all production due to hail and frost, luckily they were able to source small amounts of Petit Manseng from Gers in the Côtes de Gascogne. The Manseng was picked very late and macerated for 24 hours in the press, the Ugni Blanc was Carbonic Macerated for 6 days, pressed and fermented dry. Blended together and rested for three months in concrete. Approximately 55 grams residual sugar, so has quite a bit of sweetness.