Monbazillac is an AOC appellation for sweet wines made in an area in the wider region of Bergerac, in southwestern France. While not as famous nor as expensive as their western neighbors from Sauternes, Monbazillac wines are some of the most well-known sweet white wines produced in France, from botrytis-affected Muscadelle, Sauvignon Blanc and Semillon.
The vineyard area lies on the southern bank of the Dordogne river as it flows toward Bordeaux, surrounding the town of Monbazillac itself. It is delimited to the south by the Gardonette river, a tributary of the Dordogne. The land between these two rivers rises sharply from the valley of the Dordogne, before sloping gently southward to the Gardonette. The plateau between the two is a carpet of vines, with the best wines coming from the northern slopes in the valley of the Dordogne.
The maritime climate in Monbazillac is well suited to the development of sweet wines. Oceanic influences are funneled in along the river valley, and the confluence of the rivers makes for high levels of humidity, usually in the form of mist or dew. This humidity burns off in the warm afternoons during the growing season, increasing the chances of the development of noble rot. On Monbazillac's northern slopes, this humidity is trapped in the river valley and remains for longer in the day. The grapes in these vineyards are even more likely to be affected by botrytis, and thus make the best Monbazillac wines.
There are three distinct soil types in the area, most based on the limestone that is common in this part of France. Deep clay soils cover the ground at the bottom of the slopes, with thinner, washed-out soils midslope. Along the ridges, molasse clay soils are more often found, providing a well-drained environment with sufficient water storage for the vines to produce high-quality grapes.
Monbazillac's vineyards can be traced back to Benedictine monasteries in the 11th Century, where the preoccupied monks are said to have forgotten about the vines for a time, finding them eventually affected by noble rot. Not wanting to waste the harvest, they went ahead and made the wine, discovering that the rot had only improved the flavor. Viticulture has remained in the area ever since, although the phylloxera crisis of the 1880s diminished the vineyards greatly.
Monbazillac received its AOC status in 1936, but dwindling quality over the years saw some decline in interest from local consumers. In the mid-1990s, a push toward quality led to the banning of mechanical harvesting, and now producers practice the same tries successives technique as in Sauternes. However, technical rules surrounding grape yields and alcohol levels are not as stringent as those of Sauternes.
The reputation of Monbazillac wine is affected by comparisons to the more prestigious Sauternes appellation, 45 miles (72 km) to the southwest. While not as lauded as their Bordeaux cousins, Monbazillac wines do have their own merits and individuality. They are often differentiated from the sweet wines of Bordeaux by their full-flavored profile when young (honey, apricot and sweet figs are used to describe them), and by a creamy, nutty character which they develop over time.
