Monestier La Tour

Côtes de Bergerac


The nose offers pleasant, delicate oaky notes, mingled with lovely scents of fresh red fruit. Engaging on the palate, with a juicy attack, the same red fruit as the nose in the mid-palate, with a redcurrant freshness, and subtle hints of oak and toast on the finish.

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AOC Côtes de Bergerac. Grand Vin. 2017


60% Cabernet Franc, 40% Merlot


The vines are planted on the gentle slopes of the commune of Monestier.
Clay-limestone soil.


Destemming, manual sorting table. Slow fermentation between 27°C and 30°C with indigenous yeasts. Post-fermentation maceration for 15-20 days. Malolactic fermentation. Punching-down method.

Ageing potential

8 to 10 years.

Awards and certificates

2 stars in the Hachette Wine Guide (edition 2020)

93 points, Robert Parker’s Wine Adocate 2022

Serving recommendations

Excellent with Gascon cuisine (cassoulet, roast duck breast, duck confit) or red meat.


Recommended serving temperature

Between 17° and 18°C.

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