**South-West France (Sud-Ouest) **

1. Overview

The South-West of France (Sud-Ouest) lies inland from Bordeaux, stretching toward the Pyrenees and the Massif Central.
It covers around 50,000–55,000 ha of vineyards spread across many small, separate areas.
The region is famous for its indigenous grape varieties, wide range of climates, and diversity of wine styles — from powerful reds to aromatic whites and sweet wines.

Main subregions:

• Bergerac & Duras (east of Bordeaux)
• Cahors (Lot Valley)
• Gaillac & Fronton (Tarn basin)
• Madiran & Pacherenc du Vic-Bilh (foothills of the Pyrenees)
• Jurançon & Irouléguy (Basque southwest)

2. Climate and Soils

Because of its large size and varied geography, the South-West has many microclimates:

• Bergerac & Duras: maritime influence from the Atlantic, slightly warmer and drier than Bordeaux.
• Cahors: semi-continental with hot summers and cool nights; the Lot River moderates frost.
• Gaillac & Fronton: continental with Mediterranean influence; warm and dry.
• Madiran & Pacherenc du Vic-Bilh: Atlantic influence; humid and mild.
• Jurançon & Irouléguy: mountain climate; high rainfall, steep slopes, and cooler nights.

Rainfall ranges from 700 mm in Cahors to more than 1,100 mm in Jurançon.
Soils vary from gravel and limestone near Bergerac to clay-limestone and schist in the Pyrenees.

This diversity allows both early- and late-ripening varieties to thrive, producing wines with very different styles and characters.

3. Grape Varieties

Red Grapes

• Malbec (Côt): dominant in Cahors; deep colour, plum and spice, firm tannins.
• Tannat: signature grape of Madiran; dark, powerful, and high in tannin. Modern micro-oxygenation helps soften it.
• Négrette: unique to Fronton; perfumed, with soft tannins and floral notes.
• Duras and Fer Servadou (Braucol): local to Gaillac; spicy, structured reds.
• Cabernet Franc / Cabernet Sauvignon / Merlot: used more in Bergerac and Duras, reflecting Bordeaux influence.

White Grapes

• Gros Manseng and Petit Manseng: used in Jurançon and Pacherenc du Vic-Bilh for dry and sweet wines; high acidity and aromatic richness.
• Mauzac: apple-scented, rustic grape used in Gaillac still and sparkling wines.
• Len de l’El (Loin de l’Oeil) and Ondenc: native Gaillac varieties, used in dry and sweet whites.
• Sauvignon Blanc, Sémillon, Muscadelle: important in Bergerac and Monbazillac, similar to Bordeaux blends.

4. Key Appellations and Wine Styles

Bergerac & Duras

• Location: east of Bordeaux, similar soils and grapes.
• Reds: Merlot and Cabernet blends, often softer than Bordeaux.
• Whites: Sauvignon and Sémillon blends.
• Sweet wines: Monbazillac AOC — botrytised dessert wines similar to Sauternes.

Cahors

• Red only, minimum 70% Malbec (Côt), with Merlot and Tannat allowed.
• The warm Lot Valley gives dark, structured wines with firm tannins.
• Higher terraces and limestone plateau produce the most ageworthy styles.

Gaillac

• One of France’s oldest wine regions; wide stylistic range.
• Reds: from Duras, Fer Servadou, Syrah.
• Whites: Mauzac, Loin de l’Oeil, Sauvignon.
• Sparkling wines: made by the ancestral method (Méthode Gaillacoise) using Mauzac — bottled before fermentation finishes, creating gentle natural bubbles.

Fronton

• Specialises in reds and rosés made mainly from Négrette (50–70% of blends).
• Wines are fragrant and supple, with notes of violet and red fruit.

Madiran & Pacherenc du Vic-Bilh

• Madiran: powerful reds from Tannat, often blended with Cabernet or Fer Servadou.
  • Modern techniques like micro-oxygenation soften tannins.
• Pacherenc du Vic-Bilh: dry and sweet whites made from Gros and Petit Manseng, sometimes botrytised or late-harvested.

Jurançon

• Foothills of the Pyrenees; steep slopes with sandstone and marl soils.
• Jurançon Sec: dry, high-acid whites from Gros and Petit Manseng.
• Jurançon Moelleux: sweet wines made by passerillage (grapes dried on the vine or racks), with rich tropical fruit and balancing acidity.

Irouléguy

• Basque Country; small, mountainous vineyards.
• Reds: Tannat, Cabernet Franc.
• Whites: Gros and Petit Manseng; aromatic and crisp.
• Rosés: dry and refreshing.

5. Winemaking and Techniques

• Micro-oxygenation: invented in Madiran to soften the tannins of Tannat.
• Passerillage: grapes dried on the vine (Jurançon Moelleux) for natural sweetness.
• Barrel fermentation and lees ageing: add texture to dry whites.
• Organic and biodynamic farming: increasingly common in Cahors and Jurançon.

Ancestral vs. Traditional Method (Sparkling Wines)

The ancestral method, used in Gaillac, allows only one fermentation: the wine is bottled before fermentation finishes, trapping natural CO₂ and leaving a lightly sparkling, often slightly sweet wine.
By contrast, the traditional (Champagne) method involves a second fermentation in bottle after the base wine is dry, followed by disgorgement and optional dosage.
The ancestral style is rustic, lower in alcohol, and less fizzy, while the traditional method produces finer bubbles and greater consistency.

6. Key Differences from Bordeaux

• Focus on native grapes such as Tannat, Négrette, and the Mansengs rather than Cabernet and Merlot.
• More continental and mountainous climates create higher acidity and firmer tannins.
• Smaller estates, often family-run, with less emphasis on classification systems.
• Styles range from robust reds to delicate sweet and sparkling wines — a diversity unmatched in Bordeaux.

7. Summary

The South-West of France is a region of contrasts — between Atlantic and mountain, Bordeaux influence and ancient local identity.
From the dark, powerful Malbecs of Cahors to the sweet, aromatic Mansengs of Jurançon, it showcases a rich collection of grapes and styles shaped by climate and tradition.
Modern winemaking and a revival of indigenous varieties make it one of France’s most distinctive and diverse wine regions.