Domaine de l'Ancienne Cure is a family-run wine estate in the Monbazillac region of France, owned by the Roche family for five generations. Christian Roche, who inherited the estate in 1984, transitioned the property to organic farming to improve soil and wine quality. The estate is renowned for its Monbazillac sweet wines, but also produces dry white wines, Merlot-based reds, and no-added-sulphite wines across several appellations.

The Bergerac wine region, situated in south-west France along the Dordogne River, lies just east of Bordeaux and shares many of its viticultural traditions while maintaining a distinct character. The climate is predominantly temperate and maritime, with warm summers, mild winters and beneficial autumn mists that encourage the development of botrytis in certain sweet wines. This balanced climate, combined with good sunshine hours, supports both red and white grape cultivation.

The soils are varied, ranging from gravel and sand near the river to clay-limestone slopes further inland. These diverse terroirs provide the foundation for a wide spectrum of wine styles. The principal red grape varieties are Merlot, Cabernet Sauvignon and Cabernet Franc, producing wines that are often supple, fruit-forward and approachable, though some show greater depth and structure. Whites are made primarily from Sémillon, Sauvignon Blanc and Muscadelle, yielding everything from crisp, aromatic dry wines to luscious, honeyed sweet wines such as Monbazillac.

In terms of style, Bergerac offers reds that are generous and plummy, with soft tannins and a touch of spice; rosés that are fresh and lively; dry whites that are zesty with citrus and herbaceous notes; and dessert wines marked by rich flavours of apricot, honey and exotic fruits.

Semillon is a versatile white grape variety originating in the Bordeaux region of France, where it has long played a central role in both dry and sweet wine production. Its thin skin and susceptibility to Botrytis cinerea (noble rot) make it especially valued in the production of the world-famous sweet wines of Sauternes and Barsac. Viticulturally, Semillon is relatively easy to grow, with a tendency towards high yields, though careful vineyard management is required to maintain concentration and quality. The grape thrives in warm to moderate climates, producing wines with good body and ageing potential, but is more prone to disease pressure in cooler, wetter regions.

Today, Semillon is planted in several key wine regions beyond Bordeaux. It is particularly successful in Australia, where the Hunter Valley produces dry, unoaked styles noted for their remarkable ability to age, developing from zesty lemon and grass notes into complex flavours of toast, honey and lanolin. South Africa, Chile and Argentina also cultivate Semillon, often blending it with Sauvignon Blanc to add texture and depth.

In terms of style, Semillon ranges from fresh, citrus-driven dry wines to lusciously sweet botrytised examples. Flavours commonly include lemon, apple, stone fruit, honey and nutty, waxy characters, with aged expressions gaining rich, layered complexity.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Semillon is a versatile white grape variety originating in the Bordeaux region of France, where it has long played a central role in both dry and sweet wine production. Its thin skin and susceptibility to Botrytis cinerea (noble rot) make it especially valued in the production of the world-famous sweet wines of Sauternes and Barsac. Viticulturally, Semillon is relatively easy to grow, with a tendency towards high yields, though careful vineyard management is required to maintain concentration and quality. The grape thrives in warm to moderate climates, producing wines with good body and ageing potential, but is more prone to disease pressure in cooler, wetter regions.

Today, Semillon is planted in several key wine regions beyond Bordeaux. It is particularly successful in Australia, where the Hunter Valley produces dry, unoaked styles noted for their remarkable ability to age, developing from zesty lemon and grass notes into complex flavours of toast, honey and lanolin. South Africa, Chile and Argentina also cultivate Semillon, often blending it with Sauvignon Blanc to add texture and depth.

In terms of style, Semillon ranges from fresh, citrus-driven dry wines to lusciously sweet botrytised examples. Flavours commonly include lemon, apple, stone fruit, honey and nutty, waxy characters, with aged expressions gaining rich, layered complexity.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.