Wines Monbazillac Domaine Grange Neuve - Vendanges Manuelles Élevé en Fût de Chêne - 2011

Viniou Reviews

Domaine Grange Neuve’s Monbazillac 2011 is a splendid example of a sweet white wine from the renowned Monbazillac AOC, celebrated for its luscious, botrytised dessert wines. This cuvée—crafted from manually harvested grapes—raises the stakes by maturing in oak barrels, imparting complexity and subtle structure. Although the precise blend is not specified, Monbazillac typically comprises Sémillon, Sauvignon Blanc, and Muscadelle. The 2011 vintage benefited from a classic autumnal mist, encouraging Botrytis cinerea (noble rot) to intensify sugars and concentrate flavours. The result is a golden-hued wine bursting with aromas of candied apricot, honey, orange marmalade, and toasty vanilla, while the palate delights with a rich, velvety texture balanced by lively acidity and a lingering, elegant finish.

The Bergeracois, nestled in the Dordogne department within France’s broader South-West region, enjoys a temperate climate with warm, sunny days and cool, misty mornings, essential for the development of noble rot. The soils here—mostly clay and limestone—support vines that yield intensely flavoured grapes, while the Monbazillac plateau’s proximity to the Dordogne River creates the perfect microclimate. This historic region has produced sweet wines since the Middle Ages, rivalling the fame of Sauternes yet offering its own distinctive expression.

Monbazillac is a classic companion for foie gras—arguably the most iconic pairing, where the wine’s sweetness cuts through the richness. It beautifully complements blue cheese, especially Roquefort, and desserts featuring stone fruits or caramelised apples. For a local touch, pair with Dordogne walnut tart or simply savour it with a few toasted nuts. Lighter pairings with aromatic Asian dishes, such as duck à l’orange, can also be delightful, allowing the wine’s fruit and spice nuances to shine.

For optimal enjoyment, serve this Monbazillac well-chilled, between 8 and 10°C. Allowing the wine to warm slightly in the glass will release its aromatic complexity. Enjoy now for luscious freshness, or cellar for several more years to develop further layers of dried fruit and honeyed depth.