SOUTH WEST FRANCE

Press Pack 2014

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CONTENTS

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South-West France: Tradition and Modernity Entwined ..... 4 Unparalleled Diversity ...... 4 Unique Character ...... 5 Modern Outlook ...... 5

Health benefits ...... 6

Facts and figures ...... 7

The Terroirs of the South-West ...... 8 A Treasure Trove of Varieties and Terroirs ...... 8 The main grape varieties of the South-West ...... 10 Red : ...... 10  ...... 10  ...... 10  ...... 10  Servadou ...... 11  (aka Cot or Auxerrois) ...... 11  ...... 11  Négrette ...... 11  ...... 12 White Grapes: ...... 12  Arrufiac ...... 12  Baroque ...... 12  ...... 13  Courbu ...... 13  Loin de l’Oeil ...... 13  ...... 13  ...... 13  Mauzac ...... 14  ...... 14  Sémillon ...... 14 Protected Designation of Origin ...... 15  Brulhois ...... 15

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 Cahors ...... 15  Côtes de Millau ...... 16  Coteaux du Quercy ...... 17  Entraygues-Le Fel ...... 18  Estaing ...... 18  Fronton ...... 19  Gaillac ...... 20  Irouléguy ...... 21  Jurançon ...... 22  Madiran ...... 23  Marcillac ...... 23  Pacherenc du Vic-Bilh ...... 24  Saint Mont ...... 25  Saint-Sardos ...... 26  ...... 27 Protected Geographical Indications ...... 28  Agenais ...... 28  Ariege ...... 29  Aveyron ...... 29  Comté Tolosan ...... 30  Côteaux de Glanes ...... 31  Côtes de Gascogne ...... 32  Côtes du Lot ...... 33  Côtes du Tarn ...... 33  ...... 34  Landes ...... 35  Lavilledieu ...... 36  Thézac-Perricard ...... 36

Contacts ...... 40

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South-West France: Tradition and Modernity Entwined

The wines of South-West France are the fruit of a uniquely rich viticultural tradition, wonderful sites and state of the art science - wines of the highest quality, to suit every palate.

Interactive map on www.southwestfrancewines.com

Unparalleled Diversity

Because the South-West has so many fine indigenous grape varieties combined with such a wide range of soils and sites it offers an extraordinary diversity of styles and flavours.

The region stretches from the Atlantic to the vibrant city of Toulouse – the capital of the region – and from the sunny foothills of the Pyrenees to the majestic grandeur of the Massif Central. In between, there are vineyards everywhere – on the plains of the Béarn, along the great river valleys of the Garonne, Lot and Tarn and on the gentle rolling hills of Gaillac and Gascony.

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From the sensuously sweet wines of Pacherenc du Vic bilh and Jurançon to the monumental reds of Madiran, Irouleguy and Saint Mont and from the perfumed, easy-drinking wines of Fronton and Marcillac to the new black wine of Cahors, there is so much to choose from. Several places, like Fronton to name only one, offer deliciously delicate rosés. But there are also crisply fragrant dry whites with the likes of Gascogne and Saint Mont. You will also like the apple-like sparkling wines of Gaillac – natural partners for fine food - from aperitif to dessert and beyond.

In addition to the wealth of wines, the region is also home to , one of the world’s truly great spirits and to the delectably grapey delights of .

Unique Character

The South-West has a unique treasure trove of grape varieties that its winemakers have played a key role in identifying, preserving and replanting. The region is also home to around 20 indigenous grape varieties. It is also the birthplace of international grape varieties such as Cabernets Franc and Sauvignon, Merlot and Malbec (Cot or Auxerrois), now cultivated worldwide. The South West of France is also unique for very rare varieties such as Négrette, Fer Servadou, Duras (unique to Gaillac) and Loin de l’Œil (also called l'En de l'El) which have almost disappeared elsewhere. The result is a portfolio of wines full of character and style.

Modern Outlook

The South-West is justly proud of its traditions and diversity, and its winemakers are united in their passion to provide quality wine at reasonable prices. The current generation of vignerons have worked especially hard to raise the profile of their region through sustained hard work, state of the art viticultural practices and innovative . Yields have been reduced, grapes are harvested only when fully ripe and late styles have been perfected. In the winery, new fermentation techniques have been specially developed to emphasise the fruit of some previously rather tough red wines and to enable them to be enjoyed young. These technical developments have been matched by enthusiastic marketing, increasing international recognition and a steady growth of exports – particularly for the region’s exciting white wines like Côtes de Gascogne wines.

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Health benefits

It has long been acknowledged that moderate red wine drinkers enjoy a lowered risk of heart disease, but recent research led by Professor Roger Corder (Professor of Experimental Therapeutics at the William Harvey Institute) on the effect of red wines on blood vessels, shows that red wines from South-West France have the highest concentration of procyanidins, a chemical responsible for wine’s benefits to cardiovascular health.

Corder questioned why the French have comparatively less heart disease than the rest of Europe when they regularly consume fatty food. He discovered this was particularly true in the South-West where life expectancy is significantly higher than in the rest of France.

He realised that very tannic wines from the South-West, and in particular those based on the Tannat grape such as Madiran, Saint Mont and Irouleguy, still produced in the traditional way, have the highest procyanidin content of any wines in the world. Further research also showed that some Fronton wines benefit from high procyanidin content. Procyanidins are a type of polyphenol and block the production of a protein that constricts blood vessels, thus reducing the risk of blockages and heart attacks.

It is not just the grapes but also the wine-making process which is important to the healthy polyphenol-count, as well as factors such as altitude and winemaking. Other grapes, in particular Cabernet Sauvignon, have good procyanidin potential too but too often the winemaking process overrides this.

Corder does not want to encourage people to drink more, just better, and in a more selective way. Generally, high procyanidin wines, often made to accompany food, are less favoured by British drinkers than the fruitier, easy-drinking, usually mass-market wines produced with modern techniques and which therefore contain few procyanidins.

However, the publication of Roger Corder’s research and book The Wine Diet has already resulted in a surge of interest towards the wines from South-West France.

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Facts and figures

The region includes 16 Protected Designations of Origin (PDOs): Gaillac, Cahors, Fronton, Saint- Mont, Madiran, Jurançon, Tursan, Coteaux du Quercy, Pacherenc du Vic-Bilh, Brulhois, Irouleguy, Marcillac, Saint-Sardos, Côtes de Millau, Estaing, Entraygues et Fel.

There are a total of 12 Protected Geographical Indications (PGIs): Côtes de Gascogne (average harvest 700 000 hl), Comté Tolosan (average harvest 210 000 hl), Côtes du Tarn (average harvest 125 000hl), Agenais, Ariège, Aveyron, Coteaux de Glanes, Côtes du Lot, Gers, Landes, Lavilledieu, Thézac-Perricard.

The region is also home to a , Floc de Gascogne and a spirit, Armagnac

KEY FIGURES

There are 6,037 vineyards in the South West of France of which 4,302 are in the Midi-Pyrénées region. Of the 6,037 vineyards, 2,109 are specialized. Of these, 1,585 are in the Midi-Pyrénées region.

Wine-related Businesses Production 800 Independent wineries 40,000 hectares of vine 22 Cooperatives Divided 50/50 between independents and 3 Cooperative Groups cooperatives 20 Négociants Production Figures* 330 Million Bottles Employment 180 million bottles of 5,000 Wineries 150 million bottles of red and rosé wine (Independent wineries and cooperatives) 25% AOP (Appellation d’Origine Protégée) The specialized vineyards employ 60% with PGI (Protected Geographical Indicator) 1,050 permanent staff (840 in the Midi-Pyrénées) 15% without Protected Geographical Indicator 650 seasonal staff (541 in the Midi-Pyrénées)

Sources: RGA 2010, DRM IVSO * Av. of harvests 2007-2011

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The Terroirs of the South-West

A Treasure Trove of Grape Varieties and Terroirs

A plethora of different grape varieties has emerged over time through a complex process of mutation, natural selection and human intervention. The science of sets out to identify different grape varieties through the painstaking analysis of vine characteristics such as the colour and form of canes, buds, shoots, shoot tips, leaves, flowers, clusters, berries and pips - a process that may now be corroborated by DNA ‘fingerprinting’. Ampelographical research also suggests that within this spectrum there are a number of significant ‘family’ groups.

A major consequence of phylloxera is that far fewer varieties are now cultivated than before it arrived to devastate European vineyards. The increasingly stringent rules for AOC wines have also served to limit the palette available to the winemaker. Many varieties have been lost. A few visionary winegrowers helped by the research conducted by technical organisations (Institut National de la Recherche Agronomique et Institut Français de la Vigne et du Vin) fought hard to preserve the precious viticultural heritage of the South-West. Varieties like Gros and, especially, Petit Manseng are capable of producing superb wine and deserve to be far better known, but alongside the great international varieties to have emerged from the South-West, there are other treasures to be discovered among the lesser-known grapes of the region.

All grape varieties in the South West of France can be linked to 6 of the larger grape variety ‘families’: the Carmenets, the Cotoides, the Folloides, the Gouais, the Noiriens and the Chenin. The principal grape varieties for making red AOP/PDO wines in the South West today belong to / derive from the Carmenets and Cotoides variety families.

 Carmenets

The Carmenets family originated in the Western Pyrenees and comprises numerous red varieties including Cabernet Franc, Ardounet, Carmenère, Castets, , Saint Macaire, Fer Servadou, Cabernet-Sauvignon and Merlot, as well as two white varieties, Merlot Blanc and Sauvignon. Cabernet Franc, Cabernet-Sauvignon and Merlot are permitted varieties in almost all of South West France's regional denominations from the Pyrenees to the Massif Central.

 Cotoides

The Cotoides family originated partly in Quercy, as we can see from the varietal discovered around 1850 by Valdiguié in Puylaroque (Tarn-et-Garonne) after whom it is named. As well as Valdiguié, it includes Cot (or Auxerrois), Négrette, Mérille, Prunelard Blanc and Prunelard Noir, as well as Tannat, Lauzet and . Cot is grown in all the vineyard areas north of the

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Garonne, but mainly in Cahors. Prunelard had all but disappeared in the 1970s, but has gradually reappeared in Gaillac. Négrette became immensely popular in the 19th century; today it features mainly in the wines of Fronton. Tannat is present in all vineyard areas south of the Garonne.

 Folloides

The Folloides originally came from Gascony; this family includes the white varietals , Jurançon Blanc, Montils and , and Jurançon Noir, Canaril and Sencit for the reds.

 Gouais

The Gouais varietal family originally comes from the Centre-West; in this area it includes Gouais Blanc, Graisse, Blanc Dame, , Guillemot, and Saint-Pierre Doré.

 Noiriens

Two famous varietal groups in the South West of France, the Chardonnays and the Gamays, belong to the Noiriens, themselves originally from Burgundy. Pinot de Bourgogne and Meunier Noir de Champagne exist in the South West only as part of a collection. has recently been introduced into the vineyards of Estaing in Aveyron.

 Chenins

This last varietal family is descended from the Folloides; its only representatives in the South West are Béquignol de l'Entre-Deux-Mers and Chenin, still called Gamet d'Entraygues or Cruchinet des Landes.

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The main grape varieties of the South-West

Red Grapes:

 Cabernet Franc

A member of the Carmenet family, Cabernet Franc probably originated on the Spanish side of the Pyrenees and may even be the ancient vine ‘Biturica’ described by the Roman writer Columella. Vigorous and with notably hard wood, its medium sized bunches of small dark- coloured grapes produce fine, well-structured wines often with a raspberry scent and flavour. It buds and ripens a little earlier than Cabernet Sauvignon. It is also somewhat less tannic and deeply coloured. In Madiran and Béarn it is known as Bouchy (Bouchet in the Libournais), in the Pays Basque it is Acheria.

Used in Brulhois, Coteaux du Quercy, , Estaing, Fronton, Irouléguy , Madiran, Marcillac, Saint Mont, Saint-Sardos, Tursan, Côtes de Gascogne, Comté Tolosan, Côtes du Tarn and Lavilledieu.

 Cabernet Sauvignon

The best-known member of the Carmenet family is now believed to be a crossing of Cabernet Franc with Sauvignon Blanc, although the French ampelographer Guy Lavignac also considers (somewhat paradoxically) that, “it appears to be more primitive than its so-called parents.” Whatever its precise origins, it is of unquestionably high quality, with its small, blue, intensely coloured berries and tannic musts, quite high in acidity. It often has a distinctive blackcurrant flavour, but the growers of the South-West also describe it, along with other members of the Carmenet family, as having a ‘goût sauvage’. It is vigorous, susceptible to oidium and not particularly high-yielding.

Used in Brulhois, Côtes de Millau, Entraygues-Le Fel, Estaing, Fronton, Irouléguy, Madiran, Marcillac, Saint Mont, Tursan, Côtes de Gascogne, Comté Tolosan and Côtes du Tarn

 Duras

As is often, confusingly, the way with grape varieties, Duras has nothing to do with the town (in Lot et Garonne) which bears the same name, but has been planted since time immemorial in the Tarn and is the star performer in red Gaillac in which it is responsible for deeply coloured, fruity wines, with good acidity and real finesse. It buds early and is sometimes damaged by spring frosts; it is also susceptible to oïdium and black rot (it has large bunches of small, ovoid, tightly- packed berries), but its quality easily outweighs these disadvantages.

Used in Gaillac and Côtes du Tarn.

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 Fer Servadou

Another member of the Carmenet family, its deep-coloured, late-ripening berries smell and taste rather like Cabernet Sauvignon. Its well-structured wine adds depth and structure to a host of blends across the South-West. It sometimes performs solo in the increasingly fine wines of Marcillac (where it is known as Mansoï or Mansois) and it is a major ingredient of Entraygues and Estaing. It is also often blended with other grapes in Saint Mont and Madiran red wines. It appears under a considerable number of other aliases including Braucol (in Gaillac) and Pinenc (in Madiran, Saint Mont).

Used in Brulhois, Côtes de Millau, Marcillac, Entraygues-Le Fel, Estaing, Gaillac, Madiran, Saint Mont and Côtes du Tarn.

 Malbec (aka Cot or Auxerrois)

Cot, more widely known beyond South-West France as Malbec (where it is also, somewhat misleadingly, called ‘Auxerrois’ – it has an unusually large number of synonyms) was the most widely planted black variety in the South-West before the advent of phylloxera. A member of the Cotoïdes family, it is low-yielding, susceptible to , low in acid, thick-skinned and deep coloured. The famous ‘black wine’ of Cahors is no more, but some very fine, elegant, relatively early-maturing blackberry or damson-scented wines are now being made there, where Cot must represent at least 70% of any blend. It is also grown in the Côtes de Brulhois.

Used in Brulhois, Cahors and Coteaux du Quercy.

 Merlot

One of the best known, and much-loved members of the Carmenet family, Merlot, with its medium sized bunches of dark grapes, has good colour, but noticeably less tannin and acidity than Cabernet Sauvignon. It buds early (and can be damaged by spring frosts) and ripens early too. It is susceptible to coulure and to grey rot, but its soft, generously fruity flavour, often reminiscent of blackberries has ensured its world-wide success. It thrives on clay limestone soils (for example in Cahors and Gaillac), but is less successful on the old alluvial soils (‘boulbènes’) of Saint Mont.

Used in Brulhois, Coteaux du Quercy, Cahors, Gaillac, Marcillac, Saint-Sardos, Côtes de Gascogne, Comté Tolosan and Côtes du Tarn.

 Négrette

Négrette, an ancient variety, and one of the Cotoïdes, is a versatile, perfumed and fruity grape with a slightly Gamey flavour. It is the main ingredient in the wines of Fronton. It is deeply coloured but relatively low in tannin and lower still in acidity - ideal for wines to be enjoyed

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Used in Fronton and Lavilledieu.

 Tannat

As its name suggests, Tannat is a deeply-coloured, tannic variety widely grown and used in Madiran and Saint Mont. It is productive and late ripening with large bunches of tightly-packed grapes, high in sugar. Its wine, sometimes said to have a raspberry flavour, requires careful vinification and is often barrel-aged and requires mid to long-term cellaring. Of the innovative winemaking in Madiran, the most celebrated denomination is now producing vividly fruity wines for earlier drinking. Its best wines are superb. Its origins lie broadly within the family of Cotoïdes. It was not, however, widely known or cultivated until the early 19th century. It is now also planted in Béarn, Irouleguy, Tursan and in small quantities in Cahors and Côte de Brulhois.

Used in Madiran, Saint Mont, Tursan, Irouléguy and Brulhois.

White Grapes:

 Arrufiac

Arrufiac seems to have its roots in the Béarn and especially along the valley of the Adour. It is cultivated in Saint-Mont. It was almost lost following the ravages of phylloxera, but is now planted in Pacherenc du Vic Bilh where it forms part of the blend of Pacherenc du Vic Bilh wines. It forms large bunches of small, rather oval berries, which are sensitive to mildew and black rot. It is valued for its fine, distinctive aroma.

Used in Gers, Saint Mont and Pacherenc du Vic-Bilh.

 Baroque

The distinctive and delightfully-named white grape of Tursan is resistant to oïdium, mildew and black rot. It may have south-western French origins, though Galet suggest a Galician source. Its musts can be high in sugar, but handled carefully its wines are fresh and aromatic.

Used in Gers, Landes and Tursan.

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 Colombard

This typical Gascony grape variety provides wines with a very particular fruity note that is very powerful and unique, with citrus fruit, passion fruit, mango and pineapple aromas. Combined with the Ugni blanc variety, it is the jewel of the Côtes de Gascogne wines.

Used in Côtes de Gascogne.

 Courbu

Another Pyrenean variety, Courbu (very close to the Petit Courbu variety) thrives today around Monein in the department of Pyrénées Atlantiques, but it is also grown in other parts of the PDO Jurançon and Saint Mont, and in the Irouleguy area. It forms small bunches of small golden grapes and is created using successive harvesting to make or form part of the blend for sweet wines. For Irouleguy white wines, this grape is known for its fatness and its fine mineral aromas.

Used in Gers, Saint Mont, Irouléguy and Pacherenc du Vic-Bilh.

 Loin de l’Oeil

A member of the family of Folloïdes, Loin de l‘Oeil is mostly found in Gaillac, where it had been gradually usurped by Mauzac, though it is now recovering some ground. Its rather quaint name may relate to its unusually long peduncles or bunchstems (the bunches form ‘far from the bud’ – in local dialect ‘len de l’el’ or loin du bourgeon). It is vigorous, buds early and ripens before Mauzac. It is capable both of rather fine dry and also sweet wines, though it tends to be low in acidity. It is also rather susceptible to rot.

Used in Gaillac and Côtes du Tarn.

 Gros Manseng

Gros Manseng seems to have originated in the western Pyrenees. It forms medium-sized bunches of small grapes, which are resistant to grey rot. It is mostly used in Jurançon, Pacherenc, Saint Mont, the Côtes de Gascogne and Irouleguy to make highly fragrant, crisply fruity dry whites, the best of which are very attractive indeed.

Used in Agenais, Gers, Saint Mont, Irouléguy, Tursan and Côtes de Gascogne.

 Petit Manseng

Closely related to Gros Manseng, but with smaller, thicker-skinned berries, Petit Manseng is capable of developing high sugar levels produced without losing its crisply refreshing acidity. A

13 grape of the highest quality, the thickness of the skins inhibits botrytis, but its naturally low yields are habitually concentrated further by passerillage (the semi drying of the grape on the vine), and is regularly harvested as late as November. On its own, or blended with Gros Manseng, Arrufiac and Courbu, as well as the lesser-known but spicy Camaralet and Lauzet, it is the main reason why Jurançon and Pacherenc rank among the world’s most distinctive and fine sweet white wines. It is also used for dry white wines in Irouleguy area, where it is appreciated for its powerful aromatic expression.

Used in Irouléguy, Landes, Pacherenc du Vic-Bilh and Comté Tolosan.

 Mauzac

Although Mauzac does not seem to be part of one of the families of grapes of the South-West, it seems to have originated in the Tarn Valley. Its compact, medium sized bunches of small, round berries can develop a very high sugar content and are used to make sweet, dry and sparkling wines, chiefly in Gaillac (and Limoux). Sweet sparkling Mauzac, with its pronounced apple aroma and flavour almost seems like a vinous version of cider. At lower sugar levels its musts have crisp acidity. The top sweet wines have great concentration and a striking fragrance reminiscent often of pear, quince and honey. Mauzac is late ripening and is generally hardy.

Used in Gaillac and Côtes du Tarn.

 Sauvignon Blanc

The leaf-form and shoots suggest that Sauvignon Blanc may belong to the family of Folloïdes, but its ‘goût sauvage’ places it with the Carmenets. A vigorous variety, it produces small bunches of small berries which can smell rather disconcertingly like ivy. Its wine, vinified dry, is distinctively aromatic, often herbaceous and has crisp acidity. It is susceptible to oïdium and black rot.

Used in Comté Tolosan, Côtes du Tarn and Gaillac.

 Sémillon

Sémillon was first described in the 16th century in the Gironde, from where it almost certainly originates. Its tight bunches of golden grapes with rather thin skins are susceptible to botrytis and are capable of achieving very high sugar levels. Although it makes good flavourful dry wines (often with a lemon and lime citrus character), its chief glory is as the principle ingredient of some of the very greatest sweet wines of the South-West and of the world. It is vigorous and mostly disease resistant (although it can be affected by grey rot as well as by botrytis).

Used in Agenais, Côtes du Lot and Comté Tolosan.

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Protected Designation of Origin

 Brulhois

Darkly mysterious and full of fruit, this Brulhois “Black Wine” reflects its native South West perfectly. Denomination across 3 departments: Lot et Garonne, Gers and Tarn et Garonne

 Vineyard area: 150 ha • Production: 7,500 hl (85% red, 15% rosé) • 1 co-operative producing 80% of volume and 6 independent producers the remaining 20%.  Terroir Hugging the Garonne, the Brulhois soils comprise gravel slopes, and sand-and-pebble plateaus on a deep bed of clay – characteristics of a high quality terroir. The area lies mainly to the south of the Garonne, between Agen, Moissac and Astaffort.  Climate Situated at the heart of the South-West region, the Brulhois appellation enjoys a mild maritime climate alternating with the heat of the Mediterranean, plus the mists of the Garonne in spring and the Autan wind in late summer as the grapes ripen. • Grapes: Cabernet Franc, Tannat and Merlot as main grapes. Cabernet Sauvignon, Malbec (Cot or Auxerrois), Fer Servadou and as additional grapes.  Red Wines Tannic, powerful and intense, with black fruit flavours of blackcurrants, blackberries and blueberries. Can be aged for between 3 and 10 years Food/wine pairing: Pairs beautifully with a beef casserole or with fried mushrooms. Best served at 16°C.  Rosé Wines Rounded, smooth, vibrant and full of intense fruity flavours. A highly expressive nose with aromas of red and black fruits. At its best when drunk young (within of two years, ideally) Food/wine pairing: With charcuterie, grilled foods or spicy dishes. Serve chilled at 10°C.

 Cahors

Originally a Cahors native varietal, in this Lot Valley terroir, Malbec produces unique wines which are sometimes known as “Black Wines”. The historic vineyard of Cahors has been almost entirely reconstituted since the disastrous frosts of 1956. There are now 4,000 ha planted exclusively for red wine from Cot (at least 70% of any blend) plus Merlot and a little Tannat. Denomination located in the Lot department. • Vineyard area: 4,000 ha • Production: 151,000 hl (red wines only)

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• 470 producers including 1 co-operative (150 members)  Terroir The Valley of the Lot is divided into terraces. Nearest the river, they produce supple, fruity wines. One step up we find the more robust, full-bodied wines; but it is in the limestone scree of the third, uppermost terraces that Cahors’ richest wines are produced, those with the greatest ageing potential. Higher still, alluvial soils cover rocks that have resisted erosion; these too, produce excellent wines.  Climate Primarily maritime, but also subject to Mediterranean influences. In autumn, the Autan wind brings with it warm, dry air from the south, which helps the grapes achieve full ripeness. Within the valley itself, at 90 metres above sea level, the meanders of the river have a moderating effect on temperatures; they also provide a permanent supply of water, an important characteristic of the greatest terroirs. • Grapes: 70% minimum Malbec (Auxerrois or Cot Noir), 30% maximum Merlot and/or Tannat  Red wines These wines initially display black fruits and floral notes; as they age, they develop more earthiness, and flavours of truffles. Good structure on the palate, fresh and vibrant with velvety tannins and notes of liquorice and menthol. They are ready to drink within 3 years of bottling, or 10 years of cellar-ageing for the more robust reds. Food/wine pairing: A perfect match for game, red meat, roasted venison, cassoulet. Best served at 16°C.

 Côtes de Millau

The city of art and history, as well as wine. A pleasure for the palate and a feast for the senses. Denomination located in the Aveyron department and the Tarn Valley. • Vineyard Area: 65 ha • Production: 2,000 hl (70% reds, 25% rosés and 5% whites) • 1 co-operative represents 70% of production and 7 independent producers (30%) • Terroir Vines are planted on the slopes of the Causses, and protected by the high plateaus north of the Gorges du Tarn.  Climate Continental and Mediterranean influences, with light rainfall evenly distributed throughout the year. Temperatures are moderate (average: 10°), but the diverse topography and altitudes lead to wide variations in mesoclimates. • Grapes: Red grapes: Gamay, Syrah, Duras, Fer Servadou, Cabernet Sauvignon White grapes: Mauzac, Chenin Blanc  Red Wines

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Supple and generous, with firm, youthful tannins and primary flavours of red and black fruits (redcurrants, raspberries and prunes). A clean, intense and highly expressive palette of flavours. Floral notes develop with age. Can be aged for 5 years or more, some even longer. Food/wine pairing: These wines pair well with game and grilled meats. Best served at 16°C.  Rosé Wines Lively, refreshing wines with good texture that develop delicate flavours of crisp, ripe red fruit (redcurrants raspberries and strawberries). Food/wine pairing: Superb aperitif wines, and perfect to enjoy with a barbecue. Best served chilled, at 8°C.  White Wines Dense in texture, with a lively, thirst-quenching quality, and an excellent finish. The flavours are elegant and chiefly floral. Food/wine pairing: Delicious with seafood. Best served chilled, at 8°C.

 Coteaux du Quercy

Denomination across 3 departments: Tarn, Garonne, and Lot • Vineyard area: 200 ha • Production: 9,200 hl (75% red wines, 25% rosés) • 2 co-operatives producing 50% of volumes and 35 independent producers  Terroir Situated on chalky-clay slopes. Between Cahors and Gaillac, Coteaux du Quercy vines grow in a protected area.  Climate The climate benefits from both maritime and Mediterranean influences. • Grapes: Cabernet Franc (between 40 and 60 %) and Tannat, Gamay, Merlot and Malbec (20 % max each)  Red Wines Intensely coloured, supple and full-bodied, with flavours of ripe fruit and subtle nuances of spice. Not specifically made for long aging, they can be aged for between 3 and 10 years. Food/wine pairing: Pair well with ceps, red meats or game. Serve at 16°C.  Rosé Wines Rounded and lively, with delicious aromas. Notes of red fruit, citrus fruit and floral hints. Food/wine pairing: Excellent as an aperitif, with charcuterie or grilled meats. Serve well- chilled at 8°C.

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 Entraygues-Le Fel

Once upon a time, the Entraygues-Le Fel vineyard was renowned for its distinctive wines; products of a rocky, mountainous landscape and a highly unusual terroir. They were, without a doubt, Aveyron’s greatest wines. Denomination located in Aveyron and Cantal departments. • Vineyard area: 20 ha • Production: 640 hl (60% red wine, 20% white wine and 20% rosés) • 5 producers  Terroir The vines are planted on schist-derived soil on steep hillside sites in the valley of the Lot in Aveyron.  Climate Influenced by the Mediterranean and the Massif Central. The valley landscape protects vines from extreme colds. • Grapes: Red grapes: Cabernet Franc, Cabernet-Sauvignon, Fer Servadou (also known as Mansois) White grapes: Chenin, Rousselou, Fel and Mauzac.  Red Wines Vibrant, with distinctive notes of black fruits such as blackcurrants. At their best, these wines can be cellared for up to 5 years. Food/wine pairing: Best served at 16°C. Enjoy with pan-fried red meats.  Rosé Wines Uncomplicated, very fruity, rounded and refreshing, with flavours of red berry fruits such as raspberries and redcurrants. Food/wine pairing: Excellent as an aperitif. Best served at 10°C.  White Wines With honeyed, floral aromas, these wines are complex, supple and rounded, and have a long finish Depending on the cuvée; they can be aged for up to 3 years. Food/wine pairing: An excellent partner to freshwater fish. Serve chilled at 10°C.

 Estaing

After a lengthy period in decline, Estaing wines are staging a remarkable comeback. They are beginning to re-establish themselves as great wines from a character-rich vineyard, planted by the Noble Counts of Estaing in the 10th century. Denomination located in the Aveyron department on 3 communes: Estaing, Coubisou and Sebrazac. • Vineyard area: 20 ha • Production: 620 hl (70% reds, 20% rosés, 10% whites)

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• 1 Coop: Coopérative des Vignerons d’Olt, the smallest in France (12 producers and 11 ha), produces 70 % of Estaing wines, 4 independent producers (30 %)  Terroir Schist soils on steep hillsides.  Climate Influenced by the Mediterranean and the Massif Central. The valley landscape protects vines from extreme colds. • Grapes: Red grapes: Gamay, Cabernet Franc, Cabernet Sauvignon, Fer Servadou (also known as Mansois). White grapes: Chenin, Mauzac, Rousselou, Fel.  Red Wines Smooth, uncomplicated and rounded with molten tannins and distinctive flavours of red fruits, such as raspberries and strawberries. These wines are at their best drunk young. Food/wine pairing: Pair well with pan-fried red meats or roast poultry. Best served at: 16°C.  Rosé Wines Vibrant, light and fruity, with delightful flavours of red berry fruits. Food/wine pairing: These make excellent aperitif wines. Best served chilled at 10°C.  White Wines Delicate and with aromas of honeyed flowers, Estaing whites have a well-balanced body and a pleasing, mineral-edged finish. Best drunk young. Food/wine pairing: A perfect match for seafood or baked fish. Serve well-chilled at 8°C.

 Fronton

Négrette is the star grape variety in Fronton. The wines are elegant, with flavours of violets and blackberries. The violet is Toulouse’s regional flower, demonstrating that Fronton is quite rightly classed as a “Toulousain” wine. Lying between Toulouse (only 30 km away) and Montauban, the Fronton appellation vineyards are in the shape of a rugby ball. Highly appropriate here in rugby country. Denomination located in Haute-Garonne and Tarn et Garonne. • Vineyard Area: 1,600 ha • Production: 70,000 hl (60% reds, 40% rosés) • 2 co-operatives (50% of production), 55 producers  Terroir The Fronton vineyard includes three fluvial terraces flanking the left bank of the Tarn and dating back to the Quaternary period; the soils are made up of boulbènes (stones, sand and silt), rougets (alluvial clay) and graves (gravel on a bed of clay). In order to improve the quality of their wines, the local growers have elected to increase vine density and to further restrict yields.  Climate

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Long hours of sunshine; light, irregular rainfall. Hot summer temperatures are cooled by the prevailing maritime influence. The area’s hot, dry Autan wind is said to be beneficial to vine health. • Grapes: Négrette (the PDO’s main varietal, making up at least 50% of the blend), Cabernet Franc, Cabernet-Sauvignon, Syrah, Gamay, Fer Servadou and Malbec  Red Wines Fine, elegant and complex, with red and black fruits (blackcurrants, blackberries and raspberries) and flowery hints (violets and peonies). Tannins are robust, dense and firm, and the finish long, with notes of liquorice and cardamom. These wines are better drunk aged at least 3 months. Food/wine pairing: Prime rib of beef would be an excellent partner as would roast duck or game. Best served at 16°C.  Rosé Wines Lively, rounded, fresh and aromatic, with red fruit, citrus and floral flavours. These wines tend not to age; they are best enjoyed young. Food/wine pairing: Perfect as an aperitif or with mildly spicy foods. Serve at 8°C.

 Gaillac

Diversity is a key strength here in the heart of France’s “little Tuscany”. 7 is a highly symbolic number, very appropriate for the Gaillac PDO/AOC vineyards, which produce no fewer than 7 types of wine: Red, White, Rosé, Sweet, Slightly Sparkling, Sparkling and Primeur. AOC since 1970 for red wines and 1938 for whites, then PDO, located in the Tarn department. • Vineyard Area: 3,400 ha • Production: 155,000 hl (60% red wines, 30% white wines and 10% rosés) • 3 co-operatives represent 55% of production and 138 independent producers  Terroir The Gaillac terroir extends to both sides of the River Tarn, and to the north as far as the medieval city of Cordes. The area encompasses 3 terroirs: • Terraces on the left bank (with stones, sand and gravel) giving powerful, full-bodied red wines. • The slopes of the right bank (chalky clay soils) giving supple, elegant white wines and reds with beautifully molten tannins • Plateau Cordais (active limestone) giving well-balanced whites with a wealth of floral flavours, and well-balanced, vibrant reds  Climate A very specific microclimate, half-way between Atlantic and Mediterranean, and featuring the characteristic Autan wind said to be highly beneficial for the vines. Light rainfall between May and October.

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• Grapes: Red grapes: Braucol, Duras, Prunelard, Syrah, Cabernet Franc, Cabernet Sauvignon, Merlot and Gamay White grapes : Mauzac, Loin de L’oeil, Ondenc and Muscadelle  Red Wines Characterised by red fruit flavours such as raspberries and blackcurrants, and spices. They can be aged for between 3 and 8 years, some longer. Wines with good aging potential are more concentrated, and show flavours of black fruits, pepper and liquorice. Food/wine pairing: A good match for pan-fried or roasted meats. Best served at 16°C.  Rosé Wines Delicate, light and fruity, with aromas and flavours of pear drops, spice, flowers and red fruits. Food/wine pairing: Delicious aperitif wines. Serve well-chilled at 8°C.  “Primeur” Wines Chiefly made from Gamay grapes. These are supple wines, full of flavour, with very distinct notes of pear drops and red fruits. Light, fruity and beautifully rounded on the palate. Food/wine pairing: a superb aperitif or great with grilled meats.  Dry White Wines Sophisticated and highly distinctive, these wines combine freshness and elegance with appealing flavours of pear and green apple, and notes of citrus fruit. Food/wine pairing: Excellent aperitif wines, but also ideal with fish and seafood.  Slightly Sparkling White Wines Lively on the palate with delicate bubbles, these are soft, subtle wines with natural flavours of white fruits. Food/wine pairing: Excellent aperitif wines, but also ideal with fish and seafood.  Sweet White Wines - 2 types: Late harvest wines with flavours of quince, dried figs, honey and candied fruits. Classic Sweet Wines with ripe apples, pears and tropical fruit. Food/wine pairing: Ideal as an aperitif, or served with cheese or dessert. Serve well-chilled, at 7°C.  Sparkling White Wines (“Méthode Gaillacoise”) Produced from the Mauzac grape variety, harvested when over-ripe and vinified in accordance with age-old traditional methods. These wines have fine, lively bubbles, and display fresh and subtle flavours of green apples. Food/wine pairing: Perfect as an aperitif or with a range of desserts such tarts, creamy desserts and chocolate pastries.

 Irouléguy

Irouleguy wines are an excellent reflection of their Basque terroir: strong, vigorous and outstanding. PDO in the Pyrénées-Atlantiques department, the heart of the Basque Country.

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• Vineyard area: 230 ha • Production: 7,000 hl (60% red wines, 25% rosés and 15% whites) • 11 producers including 1 cave co-operative.  Terroir The Irouléguy vineyard is at the heart of the Basque Country, around Saint Etienne de Baïgorry and Saint Jean Pied de Port. Usually planted in terraces on steep slopes, we observe 3 different soil types: red sandstone from the Triassic, calcareous soil and clay.  Climate Protected from northerly and maritime winds by the mountains, the region enjoys a very favourable microclimate. Autumns are warm, thanks mainly to the southerly winds that arrive in September and October and help to ripen the grapes. • Grapes: Red grapes: Tannat, Cabernet Franc, Cabernet Sauvignon White grapes: Gros Manseng, Petit Manseng, Petit Courbu  Red Wines Powerful, well-balanced, with firm and fine tannins, spicy aromas of red and black fruits. Can be consumed from 5 to 15 years. Food/wine pairing: pair well with several of cuisine: grilled meats, lamb, traditional specialities of South West France, ewes’ cheese  Rosé Wines Fresh, flavourful, delicate and highly aromatic, with notes of red fruits and spices. Wines with a very distinctive personality. Food/wine pairing: Tapas dishes, for example Bayonne ham.  Dry White Wines Highly aromatic, expressive and unusual. In short – stunning! Food/wine pairing: Serve between 8 and 10°C, with fish (notably à la plancha), shellfish and poultry dishes.

 Jurançon

2 denominations Jurançon and Jurançon Sec located in the Pyrénées-Atlantiques department in the heart of the Béarn area. (Vendanges Tardives authorised since 1996). • Vineyard Area: 1,060 ha • Production: 44,000 hl • Grapes: Gros Manseng, Petit Manseng, Courbu, Camaralet and Lauzet Really two ACs – Jurançon (exclusively for moelleux) and Jurançon Sec, it extends over the rolling hills of the Béarn to the south and west of Pau on chalky clay and clay-silica marls. 60% sweet and 40% dry. Petit Manseng is the chief glory of the magnificent late-harvested sweet wines made from grapes left to raisin on the vines and always balanced by fresh

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acidity. Gros Manseng (roughly 70% of all plantings) and Courbu are the mainstays of the deliciously fragrant sec. Many of the vines are trained high to avoid damage from spring frosts – a real danger here.

 Madiran

For centuries, groups of exceptionally passionate, committed men and women have worked to produce unique wines made from Tannat, an original and precious varietal from Madiran. Red denomination over 3 departments: Hautes-Pyrénées, Gers and Pyrénées-Atlantiques. • Vineyard Area: 1,300 ha • Production: 65,000 hl (red wine only)  Terroir The Madiran denomination is located north-east of Pau, in a world of forests and vines at the heart of the Pyrenean Piedmont. The denomination encompasses a variety of terroirs: - Stony, chalky clay on the hills and escarpments, producing vins de garde with excellent ageing potential - Clay on the intermediate berms. These are relatively light and free-draining, and produce supple, smooth wines - Rounded pebbles on the higher hilltops; free-draining soils which silky- smooth wines.  Climate Madiran wines are the product of a mix of influencing factors: cool air from the Pyrenees close by, the richness of the Tannat grapes as they gently ripen in the maritime climate, and long, sunny autumns often featuring the Foehn (a warm wind from the south) which encourages grapes to reach perfect ripeness. • Grapes: Red grapes: Tannat (almost 70%), may also be blended with Cabernet Franc, Cabernet- Sauvignon and Pinenc  Red Wines Unique wines: intense, with a rich aromatic profile; flavours of black fruits such as cherries, blackberries and blackcurrants. These are full bodied wines with a distinctive fresh edge, silky tannins and spicy notes. Fully developed within 2 or 3 years, these wines will continue to age well for over 10 years. Food/wine pairing: Madirans pair well with several of cuisine: grilled meats, lamb, traditional specialities of South West France, ewes’ cheese, but also, quite unusually, with world cuisine or chocolate desserts. Best served at 17°C.

 Marcillac

Clinging to steeply sloping hillsides coloured red by iron oxide, the Fer Servadou vines showcase the skills of Marcillac’s producers.

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PDO located in the Aveyron department. The vertiginous vineyards of Marcillac gained AOC status in 1990. They are situated in the Aveyron, to the north-west of Rodez, at an altitude of up to 600m. • Vineyard Area: 200 ha • Production: 6,700 hl (90% reds, 10% rosés) • 1 co-operative vinifies 55% of production and 14 producers.  Terroir The vines are planted on terraces some 300-600 metres above sea-level. Soils are rich in limestone and coloured red by iron oxide (known locally as “les rougiers”).  Climate Continental in some places, Mediterranean in others; always with a strong maritime influence. • Grapes: minimum 90 % of Mansois (Fer Servadou) and 10 % Cabernet Franc, Cabernet Sauvignon and Merlot; in fact vineyards are nearly 100 % Mansois.  Red Wines As sophisticated as they are full of flavour, with firm, powerful tannins and flavours of red and black fruits (raspberries and blackcurrants). Food/wine pairing: Very good with local charcuterie products, or with grilled food. Best served at 16°C.  Rosé Wines Highly appealing, rounded, full of ripe, juicy fruit and tangy flavours of red berry fruits. Food/wine pairing: Serve as an aperitif with rillettes of pork on toast. Best served chilled, at 8°C.

 Pacherenc du Vic-Bilh

This is the white version of the great Madiran wines. Discover a range of stunning wines here on the sun-baked slopes of Pacherenc du Vic Bilh: savour the subtle flavours of the Pacherencs both dry and sweet, and discover that sublime balance between sweetness and freshness. White denomination across 3 departments: Hautes-Pyrénées, Gers and Pyrénées- Atlantiques. • Vineyard Area: 300 ha • Production: 9, 000 hl (white wines only)  Terroir The Pacherenc vineyard is nestled at the foot of the Pyrenees, along with its red wine- producing neighbour, Madiran.  Climate

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Conditions are the same as for Madiran. An Indian summer with plenty of sunshine allows the grapes to reach full ripeness in time for a late harvest – this can be up to the end of November, even later for sweet Pacherencs. • Grapes: White grapes: Arrufiac, Gros and Petit Manseng, Courbu, Sauvignon and Petit Courbu  Dry White Wines Vibrant, fresh and fruity, with distinct notes of citrus, tropical fruit and white-fleshed fruits such as peaches and apricots. Some of the more complex wines also show floral overtones, notably of wisteria. Food/wine pairing: Serve at 10°C as an aperitif, with salads, savoury tarts or white meats. Also good with more exotic dishes such as sushi or sashimi.  Sweet White Wines Complex and intense, with flavours of candied apricots, dried fruit, walnuts and hazelnuts, and honey. These are harmonious, well-balanced wines with a delightful edge of natural freshness. Food/wine pairing: Serve at 8°C as an aperitif, with foie gras, blue cheeses, nut-based desserts, an apricot tart – or for something different, try a tagine of lamb with preserved lemon.

Saint Mont

The historic Saint Mont terroir in the Pyrenean Piedmont prides itself on its authenticity and generosity. Meticulous attention is paid to each and every vine to bring out the full expression of its traditional grape varieties in their own distinctive microclimate. Denomination located in the Gers department. • Vineyard Area: 1,100 ha • Production: 61,000 hl (55% reds, 25% rosés and 20% whites)  Terroir The Saint Mont vineyard is a feature of the rolling landscapes on the west side of the Gers département, on the first slopes of the Pyrenean Piedmont. The terroir here has a number of distinctive characteristics making it both authentic and unique, with tawny sands, striated clay and Maucor stones.  Climate The main influence here being maritime, the appellation enjoys hot summers with cooler nights. Autumn is mild and sunny, allowing grapes to ripen slowly and giving Saint Mont wines the potential to improve with age. • Grapes: The grapes grown here are all traditional, indigenous varieties, originally from this area of the Pyrenean Piedmont. Red grapes: Tannat, Pinenc, Cabernet Franc and Cabernet Sauvignon White grapes: Arrufiac, Petit Courbu, Petit and Gros Manseng  Red Wines

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Ample, elegant and well-structured, with notes of black fruit and an attractive edge of freshness. Can be aged for 5 – 10 years. Food/wine pairing: Pairs well with red meats and cheeses.  Rosé Wines Soft, vibrant and delicious, with fresh red fruit aromas. Food/wine pairing: Ideal partner for grilled meats.  White Wines Fresh, balanced wines, with good minerality and subtle flavours of citrus and yellow-fleshed fruits. Can be aged for 2 – 3 years. Food/wine pairing: Good with fish or shellfish.

 Saint-Sardos

Between Lomagne and Garonne, we find the small appellation of Saint Sardos. This was a renowned winemaking area in the Middle Ages and now again produces fantastic wines from a variety that is somewhat atypical for this region. Located on the left bank of the Garonne and can be found in 2 departments: Tarn-et - Garonne and Haute-Garonne. • Vineyard Area: 120 ha • Production 5,800 hl (70% reds and 30% rosés) • 30 producers most of which are members of Cave des Vignerons de Saint Sardos and 1 independent producer.  Terroir The Saint-Sardos vineyards are situated on rolling hillsides on the left side of the Garonne, with excellent exposure to the sun.  Climate Bathed by a great river on one side and the Gers river basin on the other, basking in the benevolent southern sunshine, Saint Sardos vines enjoy an outstanding natural climate. • Grapes: Red grapes: Syrah (minimum 40%), Tannat, Cabernet Franc, Merlot  Red Wines These wines have a uniquely spicy, complex personality, with hints of floral, fruit and liquorice flavours. They can be aged for up to 5 years. Food/wine pairing: Pairs well with cassoulet, and best served at 18°C.  Rosé Wines Rounded, soft, vibrant and aromatic, with red fruits and appealing floral flavours. Food/wine pairing: An excellent aperitif, best served at 10/12°C

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 Tursan

The Baroque grape is the cornerstone of these classic yet fashionable white wines from Tursan. They show balance, a good level of acidity and captivating floral notes. In their time, these wines cast their spell over Empress Eugenie and King Henry IV. Denomination located in the Landes department. • Vineyard Area: 300 ha • Production: 16,500 hl (50% red wines, 40% rosés and 10% whites) • 1 co-operative (90% of production) and 2 independent producers  Terroir Located in the south of the Landes, the Tursan appellation stretches along the Adour River to the first slopes of the Pyrenees. There are 4 main types of soil: chalky clay, tawny sands, rounded stones, and silt and gravel.  Climate Maritime climate with a continental influence. Tursan’s climate is particularly favourable. The mild and sunny Landes autumn allows the grapes to reach perfect ripeness, giving them quality and finesse. • Grapes: Red grapes: Tannat (minimum 30%), Cabernet Franc (30 % minimum), Cabernet Sauvignon and Fer Servadou (minimum 20%). White grapes: Baroque (min 50%, max 80%), Gros et Petit Manseng (max 50%), Sauvignon Blanc (max 30%).  Red Wines Powerful, robust reds with firm tannins and flavours of red fruits, leather and spices. Can be aged for between 3 and 5 years. Food/wine pairing: Match with game or grilled red meat. These wines are best served at 16°C.  Rosé Wines Delicate, fine and thirst-quenching, with a lovely fresh edge and flavours of small red berry fruit. Food/wine pairing: An excellent aperitif, or served with charcuterie. At their most thirst- quenching served chilled at 10°C.  Dry White Wines Tight, straightforward, lively texture, floral notes, flavours of white-fleshed fruit and citrus. Stunning length of flavour! Best drunk within 3 years. Food/wine pairing: Serve with grilled fish or seafood. Best served chilled at 8°C.

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Protected Geographical Indications

 Agenais

The Agenais dénomination is situated along a number of major routes (roads, waterways, the route to Santiago de Compostela etc), and has always made the most of its location while still jealously guarding its independence. This is demonstrated by the number of forts and fortified towns in the area. It is also an area whose inhabitants appreciate good food, good wine and the good life. • Vineyard Area: 250 ha • Production: 16,000 hl (70% red wines, 20% rosés and 10% whites) • Terroir The vineyard encompasses a large variety of terroirs: to the west and the south of the Garonne we find the sandy soil of the Landes; north of the Garonne, the area is hillier, with calcareous soils, while the Pays de Serres between the Lot and the Garonne is a vast craggy plateau.  Climate There are two fundamental influences here: maritime and Mediterranean. Winters are mild and humid, while summers are hot. In fact, the whole département is a mosaic of microclimates, depending on topography, location, geology, vegetation and prevailing winds. • Grapes: Red grapes: Merlot and Cabernets. These can be blended with the local varietals Abouriou and Bouchalès White grapes: Sauvignon, Sémillon and Muscadelle. Blended with Ugni Blanc, Colombard and Gros Manseng; also Chardonnay  Red Wines Subtly fruity and appealing. The more structured reds are matured in barrels, and are rich, complex, powerful and full-bodied. Food/wine pairing: Very good paired with grilled meat and red meats. Serve at 16°C.  Rosé Wines Straightforward wines with distinctive red fruit flavours. Food/wine pairings: A good aperitif wine. Serve at 8°C.  White Wines Fruity flavours (mainly citrus) and a pleasing touch of freshness. Food/wine pairings: Serve in cocktails, but also with baked fish. Best served chilled at 8°C.

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 Ariege

The dry whites of Ariège are distinctive for their mineral notes. These are supple, modern wines whose flavours reflect their terroir. • Vineyard Area: 30 ha • Production: 800 hl (75 % red wines, 20% rosés and 5% whites)  Terroir The Ariège PGI area runs from the southern border of the plain of Toulouse to the peaks of the Pyrenees. The terroir is characterised by slopes of hard rock that have eroded and formed a deposit in the limestone.  Climate The climate is sub-Mediterranean, with mild winters, hot, dry summers, plenty of sunshine and a significant amount of rainfall, peaking in the spring. The continental influence increases with altitude. • Grapes: Red grapes: Syrah, Merlot, Cabernet-Sauvignon, Cabernet Franc and Tannat White grapes: Chardonnay, Chenin, Semillon and Sauvignon  Red Wines Supple, easy-drinking and fresh, packed with fruit both on the nose and palate. The vins de garde (wines with ageing potential) display more complexity, with touches of spice and powerful tannins. They will be ready to drink in five years’ time. Food/wine pairing: Serve with red meats; younger wines also pair well with poultry. The more robust “keepers” are excellent with grilled meat or game.  Rosé Wines Supremely delicious wines; dense, aromatic and lively, with light, fruity flavours. Food/wine pairing: Ideal as an aperitif. Serve well-chilled at 8°C.  White Wines Vibrant wines with intense floral and fruity flavours, often accompanied by an edge of minerality which is more clearly discernible on the palate. Food/wine pairing: Serve well-chilled at 8°C with grilled fish, or, for dry whites, fish a la plancha. Sweet whites are ideal as aperitifs, with desserts or blue cheeses.

 Aveyron

• Vineyard Area: 20 ha • Production: 600 hl (80% red wines, 10 % whites, and 10% rosés).  Terroir The Aveyron landscape is one of hills and plateaus, where age-old schist and granite terrains lie side-by-side with red sandstone. The vines cling on to hillside slopes and dry stone walls.  Climate

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Climate-wise, the Aveyron département lies at the crossroads of three major influences: maritime to the west, Mediterranean to the south and continental to the north. • Grapes: Red grapes: Syrah, Merlot, Cabernet-Sauvignon, Duras, Fer Servadou White grapes: Chardonnay, Chenin  Red Wines Highly original, rounded, light and lively. These wines should be consumed within 3 years. Food/wine pairing: Perfect with pork specialities, cold meats and cheeses.  Rosé Wines Lively, delicious and refreshing. Food/wine pairing: Easy-drinking, thirst-quenching wines. Perfect as an aperitif. Must be served well-chilled.  White Wines Fresh, light, rounded and fruity, with distinct notes of white-fleshed fruits. Food/wine pairing: A good match for grilled fish, and a great aperitif. Serve chilled.

 Comté Tolosan

This is one of the 5 regional PGI areas in France. It encompasses 12 départements and features a wide variety of terroirs and grape varieties. White wines come mainly from the left bank of the Garonne, while reds and rosés are made mostly on the right bank. The Comté Tolosan also covers the denomination PGI Pyrénées Atlantiques Regional PGI: can be produced in 12 departments. However most of the production is located in the Gers for white wines and in Tarn, Haute-Garonne, Tarn et Garonne for the reds. • Vineyard Area: 2,500 ha • Production: 220,000 hl (55% red wines, 30% rosés and 15% whites)  Terroir The denomination is situated in the South West Basin, bordered by the mountains of the Pyrenees to the south, the Massif Central to the north and east and the Atlantic Ocean to the west. It takes in the Adour watershed and the Upper Garonne basin. Most of the vineyard is planted in Tertiary sediments of the Aquitaine basin and ancient alluvial deposits on the Quaternary terraces.  Climate The temperate maritime climate is characterised in the west by mild, rainy winters and cool, relatively humid summers. The maritime influence, although still dominant, recedes as we travel east, giving way to a Mediterranean-influenced climate with hot, dry summers and, closer to the mountainous Piedmont region, harsher, colder winters. • Grapes: Red grapes: Cabernet Franc, Cabernet-Sauvignon, Cot, Duras, Gamay, Merlot, Négrette, Pinot noir, Syrah, Tannat.

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White grapes: Chardonnay, Chenin, Colombard, Len de l’El, Gros and Petit Manseng, Mauzac, Muscadelle, Sauvignon Blanc, Sémillon and Ugni-blanc.  Red Wines Light, round, smooth and balanced. Characterised by distinctively fruity scents and flavours. Food/wine pairing: Good match for meats and cheeses; best served at 16 to 18°C.  Rosé Wines Smooth and lively; fruity and with a hint of spice, combined with a refreshing edge. Made to be drunk in the year following harvest. Food/wine pairing: with grilled meats, salads or fruit-based desserts.  Dry White Wines Remarkably flavourful and complex, with floral and fruity aromas. Food/wine pairing: perfect as an aperitif or pair with fish. Best served at 8°C.

 Coteaux de Glanes

Not far from Rocamadour, a major stopping point for pilgrims on the road to Santiago de Compostela, Coteaux de Glanes has built up its reputation since 855. • Vineyard Area: 40 ha (worked by seven winegrowers) • Production: 1,500 hl (50% red wines, 50% rosés)  Terroir The Coteaux de Glanes vineyard is located in the north-eastern reaches of Haut-Quercy, where the calcareous Grands Causses dating from the Mesozoic era border the Palaeozoic foothills of the Massif Central (the Ségala region). The vines grow on high slopes where they have good exposure to the sun, in free-draining chalky clay soils.  Climate An Atlantic-type climate with continental and Mediterranean influences, brought about by the area’s proximity to the Massif Central. Temperatures are hot, and sunshine plentiful. • Grapes: Red grapes: Gamay, Merlot, Castets, Abouriou, Mérille and Valdiguié White grapes: Chenin and Chardonnay  Red Wines Well-balanced, with molten, silky tannins, and with excellent length. Young wines show red fruit flavours, developing spicier notes as the wines mature. Food/wine pairing: Serve with red meats and cheeses.  Rosé Wines Well-balanced with distinctive flavours of tropical and yellow-fleshed fruit such as peaches and apricots. Food/wine pairing: An aperitif wine.  White Wines Very good length on the palate. Highly aromatic, flavours of tropical fruit and white-fleshed fruits.

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Food/wine pairing: Matches well with fish, shellfish and desserts.

 Côtes de Gascogne

Come in and explore these delightful wines of the Côtes de Gascogne: fresh and fruity, full of joy and warmth – a true product of the Gascon vineyards. Covers 3 departments: Gers, Landes and Lot-et-Garonne. • Vineyard Area: 13,000 ha • Production: 700,000 hl (85% whites, 15% reds and rosés)  Terroir Gascony lies between the Garonne in the north, the Landes forest in the west and the Pyrenees in the south. Côtes de Gascogne PGI wines are produced in the Armagnac area – in fact almost two thirds of the Armagnac vineyard is use for making these wines. The area has 3 distinct terroirs. The first, “La Ténarèze” has mainly chalky clay soils, giving full-bodied, rounded, intensely aromatic wines; further south in the Haut-Armagnac area the vines grow in gravel and “peyrusquets” – shallow soils on a bed of limestone. The white wines produced here are fine and well-balanced. Finally, further west towards the sandy clay of the Landes, we find the Bas-Armagnac terroir, producing white wines known for their fruity flavours and notes of spring flowers.  Climate With its temperate maritime conditions and under the moderating influence of the Massif Central, the Gers climate offers a particularly favourable setting: exactly the right amount of sun, rain and cool temperatures to nurture the vines to optimum ripeness, so that their rich, complex aromatic palette shines through. Summers are hot, with long hours of sun. • Grapes: Red grapes: Tannat, Merlot, Cabernet Franc and Cabernet-Sauvignon White grapes: Colombard, Ugni-blanc, Gros et Petit Manseng, Chardonnay and Sauvignon • Red Wines Delicious flavours of red and black fruit. Food/wine pairing: A perfect match for meat, dishes in sauce and cheese.  Rosé Wines With flavours of red fruits or tropical fruit. Food/wine pairing: Makes an ideal partner for charcuterie, grilled meat, salads and world cuisine (sushi, spring rolls, maki rolls, dim sum, tacos…).  White Wines Classic flavours of citrus and tropical fruit. Food/wine pairing: Enjoy as an aperitif, or with fish and seafood.

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 Côtes du Lot

Taste the colours of the Côtes du Lot region. Reds naturally, but also rosés, and some stunning whites. • Vineyard area: 500 ha • Production: 32,000 hl (60% reds, 35% rosés and 5% whites)  Terroir Most of the vineyard is located on the vast limestone plateaus of the Causses du Quercy. Two rivers, the Dordogne in the north and the Lot slightly more to the south, flow through the area from east to west.  Climate An Atlantic type climate, with continental and Mediterranean influences. Generally, winters are cold, spring is mild and humid, and summers are hot and very sunny. Due to the proximity of the Massif Central, the continental influence is greater in the north of the département than the south. • Grapes: Red grapes: Malbec (Cot or Auxerrois), Gamay, Cabernet Franc, Cabernet-Sauvignon, Merlot and Ségalin White grapes: Chardonnay, Chenin, Sauvignon, Sémillon and  Red Wines Flavours of red fruits with yeasty notes. These wines are at their best drunk young. Food/wine pairing: Serve with roast chicken or with charcuterie. Best served lightly chilled at 14°C.  Rosé Wines Stunning wines, with fruity flavours and a refreshing tang. Food/wine pairing: A splendid summer aperitif.

 Côtes du Tarn

Gamay is king here at Côtes du Tarn, surrounded by an entourage of unique and world- renowned grape varieties. Covers 107 communes in the northwest of Tarn, on the terroirs of Gaillac, Graulhet, Lavaur, Lisle sur Tarn, Rabastens, Cunac, Cahuzac sur Vère and Cordes. • Vineyard Area: 2 700 ha • Production: 188,000 hl (55% reds, 20 % rosés and 25% whites).  Terroir The Côtes du Tarn vineyard covers 117 communes in the north-west of the Tarn Département. For over a thousand years, vines have been grown on the hillsides of Cabanes, Lavaur and Graulhet in the south of the winegrowing area (with pebbly, gravelly soils), up to the Coteaux de Campagnac (chalky clay) and Plateau Cordais (limestone) in the north.

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 Climate In winter and spring, the climatic influence is primarily maritime (frequent rainfall, mild temperatures) becoming more Mediterranean in summer and autumn. • Grapes: Red grapes: Gamay, Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc, Duras and Braucol White grapes: Sauvignon, Muscadelle, Loin de l’oeil, Mauzac and Chardonnay  Red Wines Light, well-balanced and easy-drinking wines, with fruity and spicy notes. Food/wine pairing: A good partner for cassoulet, the famous South West France speciality. Best served at 16°C.  Rosé Wines Light, easy-drinking wines, with red berry-fruit flavours (cherries and redcurrants). Food/wine pairing: Serve chilled as an aperitif.  White Wines Dry, vibrant and highly aromatic, with floral, fruity flavours of peach and apricot. Food/wine pairing: Excellent with fish dishes (preferably freshwater).

 Gers

Although Gers is better known for its ducks and chickens, the Gers PGI showcases a wide variety of classic SouthWest grape varieties, reminding us of a time when this was one of the largest vineyards in France. • Vineyard Area: 40 ha • Production: 3,500 hl (70% white wines, 25% red wines, 5% rosés)  Terroir 3 terroirs: • La “Ténarèze” (centre and north), with mainly chalky clay soils, giving full- bodied, rounded, intensely aromatic wines • Further south and to the east in the Haut-Armagnac area the vines grow in gravel and “peyrusquets” – shallow soils on a bed of limestone. The white wines produced here are fine and well-balanced. • Finally, further west, towards the sandy clay of the Landes, we find the Bas- Armagnac terroir, producing white wines known for their fruity flavours with notes of spring flowers.  Climate Hot in summers, mild and sunny in autumn – the climate is quite typical for the South West: maritime, with a moderating Mediterranean influence in the south and east. • Grapes: Red grapes: Courbu noir, Jurançon noir, Manseng noir, Tannat, Cabernet Franc, Cabernet- Sauvignon, Cot, Merlot… White grapes: Gros Manseng, Ugni-Blanc, Colombard, Arrufiac, Baroque, Petit Courbu, Mauzac…

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 Red Wines Smooth, straighforward and appealing, beautifully light, with red fruit aromas. Food/wine pairing: Drinks well with charcuterie.  Rosé Wines With flavours of red fruit and fruit drops. Fresh and thirst-quenching with a good vein of flavour. Food/wine pairing: Serve as an aperitif, or pair with salad or pizza.  Dry White Wines Lively, vibrant, very light, notes of citrus fruit and floral hints. Food/wine pairing: Pairs well with seafood. Serve at 8°C.  Sweet White Wines Well-balanced, light and vibrant, with a nose of candied fruit, quince and apple. Delicious honeyed notes. Ageing potential: up to 3 years. Food/wine pairing: Enjoy with foie gras and a compote of dried fruit. Serve at 8°C.

 Landes

As well as its famous pines, sands and waves, the Landes also boasts a glorious vineyard landscape and the renowned sands to which thousands of visitors flock each year – a secret advantage for the Landes winegrowers. • Vineyard area: 300 ha • Production: 119,000 hl (60% white wines, 25% red wines and 15% rosés)  Terroir Ocean and tawny sands are found to the east and west. To the south, we find the valleys of Chalosse, whose leached soils tend towards the acidic, but are improved with coarse gravel and galets. In the Côtes de l’Adour to the south-east, the soils are made up of tawny sands adjoining chalky clay.  Climate Predominantly maritime, bringing humidity and hot temperatures in summer. • Grapes: Red grapes: Tannat, Cabernet Franc, Cabernet -Sauvignon, Fer, Merlot White grapes: Baroque, Chenin, Colombard, Ugni Blanc, Gros and Petit Manseng, Arriloba, Chardonnay and Sauvignon  Red Wines Powerful, well-structured.  Rosé Wines Lively and full-bodied.  White Wines Well-balanced, fresh and fruity. Food/wine pairing: These are festive, easy-drinking wines. Serve as an aperitif; some of the sweeter wines pair well with foie gras or with dessert.

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 Lavilledieu

Lavilledieu was originally built by the Knights of the Order of Saint-Jean of Jerusalem (Templars). Thanks to their efforts, the vineyard developed into what we see today. The area was once named Laville Dieu du Temple. Denomination located in the departments of Tarn and Garonne. • Vineyard Area: 20 ha • Production: 570 hl (80% reds, 20% rosés) • 1 co-operative producing 90% of total wines and 3 independent producers  Terroir The Lavilledieu vineyard lies between Montauban and Castelsarrasin, growing on terraces at the confluence of the Tarn and the Garonne. The soils here have developed from the alluvial deposits carried by the Tarn and Aveyron rivers from the Massif Central. The soils are acidic, a combination of silt, fine and coarse sand, and clay.  Climate A maritime climate prevails, with wet springs and warm winters. In summer however, it becomes more Mediterranean, with a dry heat and plenty of sunshine. The hot, dry Autan wind exerts a significant influence on the growth of the vines throughout their growth cycle. • Grapes: Cabernet Franc, Gamay, Négrette, Syrah and Tannat. It is mandatory to blend at least 4 grape varieties including Négrette.  Red Wines Supple, smooth and easy-drinking, with notes of red or well-ripened fruit. Can be aged for 3 - 4 years. Food/wine pairing: Excellent served alongside a charcuterie platter. Served at 16°C.  Rosé Wines Rounded, vibrant and fruity; refreshing on the finish with a touch of sweetness. A pleasing tang of red berry fruits too. Food/wine pairing: Very good aperitif wines. Enjoy these wines chilled at around 8°C.

 Thézac-Perricard

Armand Fallières, President of the 3rd Republic and native of Lot-et-Garonne, gave Tsar Nicolas II several bottles of Thézac-Perricard as a gift. The tsar found this black wine utterly irresistible, and continued to place large orders for it right up to the time of the Russian Revolution. • Vineyard Area: 45 ha • Production: 2,500 hl (60% red wines, 40% rosés)  Terroir

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The vineyard area lies between Agen and Cahors, and enjoys plenty of sunshine. The soils are very dry, composed of loose stones, pebbles and rock.  Climate Largely maritime, but with less rainfall than the Aquitaine coast, spring sees more rain than winter, especially towards the end of the season. The Autan wind, said to be beneficial to vine health, is a frequent visitor in autumn. • Grapes: Red grapes: Cot and Merlot, to which producers are authorized to add Tannat, Gamay, Cabernet Franc and Cabernet-Sauvignon

 Red Wines Supple and rounded, with flavours of red fruit and spice. Some cuvées are matured in oak barrels; these have a full body and show subtle flavours of vanilla. Can be aged for up to 5 years. Food/wine pairing: An excellent match for game or red meat in sauce. Serve at 16°C.  Rosé Wines Some are dry and expressive, with flavours of red berry fruits and a deliciously fresh touch; others are sweeter in style, with a fine, expressive touch of fruit. Food/wine pairing: A perfect aperitif wine.

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Contacts

Interprofession des Vins du Sud-Ouest Centre INRA Chemin de Borde Rouge BP 92123 31321 CASTANET TOLOSAN +33 5 61 73 87 06 [email protected] www.france-sudouest.com www.southwestfrancewines.com

Press contact in the UK:

Chris Skyrme [email protected] 0207 312 3644

Pictures available upon request.

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