These two aromatic and complex sweet wines are blended from Semillon, Sauvignon Blanc and Muscadelle and are among the best of the region. The entry level Monbazillac is a rich, sweet ‘liquoreux’ wine with aromas of dried fruit and honey. It can be drunk as an apéritif or with blue cheese or fruit desserts. Strict selection of botrytised and raisined grapes is used to make the Cuvée Abbaye. Fermented and aged in new oak barrels for 18 to 24 months, it is rich, concentrated and complex with flavours of raisins, figs and honeycomb and hints of orange peel on the long finish. The domaine is now certified organic.