Fine Wine from Barsac

Photo credit: Chateau Coutet

Overview 

Where do you find the greatest sweet white wines of in the world? Follow the River Garonne from Bordeaux City down to the small Ciron tributary and you are in the heartland of the arguably finest sweet wine country – Sauternes and Barsac sit on the left and right of the valley through which the Ciron River flows. It is this confluence of the two rivers (Garonne and Ciron), combined with the warmer climate further inland, that results in the condensation that provides the perfect conditions for botrytis cinerea (or noble rot). In other areas this may be less attractive rots, but here it creates some of the most luscious and complex sweet wines on the planet.

The bulk of the area lies south-east of the Ciron River, while Barsac lies cross the river to the west. Oddly all AOC Barsac can be called Sauternes but not the reverse. Sauternes itself is comprised of the communes of Sauternes, Bommes, Preignac, Barsac, and Fargues.

The climate here is drier and warmer than the rest of the Bordeaux region, and the contrast in temperature with the cool Ciron river is what creates the ideal conditions for noble rot to develop. The landscape is flat with altitudes up to just 20 metres. The subsoil is rich in limestone which results in wines from here being less powerful than those from Sauternes and with more elegance, finesse, and minerality. 

Key Grape Varieties

The wines of Barsac are usually blends of Semillon and Sauvignon Blanc. Semillon is susceptible to noble rot and adds texture and generosity to the palate, whereas Sauvignon Blanc gives freshness. A tiny portion of chateaux makes wines with only Semillon, and some include a little Muscadelle for the floral aromatics.

Classification

Barsac is the only commune in Sauternes to have its own AOC for its wines - awarded in 1936 - and as such the producers can choose to market their wines as either Sauternes or Barsac. Barsac covers 660 hectares and is the only of Sauternes' communes to be located north of the Cirons river.

Food Pairing

The exquisite wines from Sauternes and Barsac needn’t be limited to pudding after dinner but suit other parts of the meal, or simply a beautiful glass to relax with on a summer’s afternoon, or by the fire in winter. Sauternes pairs well with a variety of tropical fruit desserts, such as peach, pineapple, and nectarine, while also working well with crème brulee and rich pastry dishes.

It is a delicious pairing for pan-fried or terrine of foie gras, whether served on its own or as part of for example a Tournedos Rossini main course, while also working wonders alongside blue cheese such as Roquefort or Stilton.

Honey-glazed lobster with roasted quince or meaty white fish with baked nectarines, aromatic herbs, and an olive oil/honey dressings are also delicious pairings, as is Wagyu, Peking duck, honey glazed pork, and cooked sweet vegetables such as sweet potato, pumpkin, and carrots. Young vintages are a delicious aperitif, and any vintage works well as a post dinner drink served alongside for example candied rose petals.

Key Producers

We offer Barsac from the following producers. Just click on any of the links below to find them:

• Chateau Climens
• Chateau Coutet