B&G Réserve Varietals
Thomas Barton and Daniel Guestier had a vision: firmly establish the reputation of French wines around the world.They were the first to offer all the great French wines under one name.Their pioneering spirit, their winemaking expertise, and their passion remain in each of us.
Today, Laurent Prada, B&G head winemaker, and his team work daily in partnership with almost 50 winegrowers in Languedoc, Gascony and Corsica to offer you our collection of highly distinctive modern varietal wines thanks to the use of innovative vinification techniques.
All the B&G varietals are classified IGP (Indication Géographique Protégée).
B&G Réserve Cabernet Sauvignon
Classification:IGP Pays d'Oc
Grape varieties:Cabernet Sauvignon
Tasting notes:Deep garnet red with purple highlights. Good intensity, mixing ripe black fruits (blackcurrant, blackberry) with flattering toasty and spicy notes when agitated. Round and smooth on the palate with velvety tannins. Long fruity aftertaste with notes of vanilla and licorice.
Food matches:Grilled red meat, pasta, spicy dishes and cheese.
Best served between 16°C and 18°C / 60°F and 65°F.
Press reviews & awards Wine fact sheet Words of sommeliers
B&G Réserve Sauvignon Blanc
Classification:IGP Côtes de Gascogne
Grape varieties:Sauvignon Blanc
Tasting notes:Pale straw yellow with green highlights. Intense nose with strong pink grapefruit and exotic fruits aromas (pineapple). Full of fruits on the palate, with a nice freshness and a lemony aftertaste.
Food matches:Aperitif, seafood and grilled fish.
Best served between 10°C and 12°C / 50°F and 54°F
Press reviews & awards Wine fact sheet Words of sommeliers
B&G Réserve Grenache Noir
Classification:IGP Pays d'Oc
Grape varieties:Grenache Noir
Tasting notes:Brilliant cherry red color. Red fruit aromas (raspberry, strawberry, redcurrant) and spicy (cinnamon and black pepper) hints.Well-balanced, refreshing with pomegranate notes and luscious tannins. Long fruity and minty aftertaste.
Food matches:Lamb, duck, spicy food, Mediterranean dishes, dark chocolate and cheese.
Best served between 16-18°C / 60°F and 65°F.
Wine fact sheet Words of sommeliers