Known since the middle ages, the vignoble extends between Agen and Casteljaloux in the highlands around Bordeaux. First cultivated around the abbeys of Fonclaire, Buzet and St. Vincent, the area was expanded by the merchants of Agen who were thriving during this period by their association with the English. Unfortunately, their neighbors in Bordeaux obtained a protectionist decree from Alienor of Aquitaine, "corking" all other wines and allowing only the Bordeaux producers the right to sell their wines to foreign buyers. It was not until 1776, when the privilege was abolished, that Buzet wines could begin to compete with its better known neighbor.
The 27 communities which make up the Buzet region extend along the left bank of the Garonne river. Small rivers emptying into the Garonne have eroded small valleys and left buttes rising 150 meters above the valley floor. The region is bordered to the west by the forest of Landes, and to the south by the Auvignon, Nerac and Calignac rivers.
The ocean climate is tempered by the proximity of the forest of Landes. The autumns are remarkably sunny and hasten the ripening of the grapes. Hailstorms are a hazard which can threaten devastation, but it is the early spring frosts which are the most feared. Average annual temperature is 12.4 C, with an average rainfall of 732 mm. The region enjoys 1936 hours of sun per year.
The grapes are traditional Bordeaux varieties.
For the reds:
The Cabernet Sauvignon prefers sandy soil and has a regular, but not abundant, production. It produces wines which require aging. It has aromas of ripe fruit and violets.
The Cabernet France is more vigorous and productive, adapting to the gravelly soil. Its wines are lighter and more perfumed than those from its cousin.
Merlot ripens particularly well in the soil of Buzet. It is the most precocious of the three. It produces supple wines.
For the white: The classic Bordeaux trilogy: Sauvignon, Semillon and Muscadelle.
For reds, production is limited to 40 hectoliters per hectare and must attain a minimum of 10 degrees of alcohol. For whites, production is limited to 45 hl/ha and register an alcohol level between 10 and 13 degrees with less than 4 grams of residual sugar. Wineplants are planted 4000 to 5000 per hectare. Only 1000 of the 16000 classified hectare are in production. Exposure is generally east-southeast.
Buzet produces essentially red wines. They are very aromatic and fruity, often with hints of vanilla. They go well with local dishes such as magret or confit of duck, rabbit with prunes, or rack of lamb.
