CHATEAU DE MONBAZILLAC Chateau de Monbazillac…read more24240 Monbazillac http://www.chateau-monbazillac.com 05 53 61 52 52 and 05 53 63 65 00 An afternoon visit to the Chateau de Monbazillac was the highlight today. We arrived at the home of the famous sweet wine after a 70 km trip. Built around 1550, the chateau stands today almost exactly as when built by the AYDIE family more than four centuries ago. This was a very interesting visit indeed, highlights including the Grand Salon, the Mouney-Sully Hall, the Grand Staircase and the Hall of Bottles. The world renowned vineyard was first cultivated in the 11th century and is famous for using the noble rot method to make its sweet wines which draw thousands of visitors every year. We availed of the tasting service, naturally, and purchased some of the golden nectar along with some Bergerac Rouge and Bergerac Sec. In entering this place, you are entering a part of the History of France. So says one of the chateau's leaflets. Today, the Wine Cooperative of Monbazillac owns the chateau and makes every effort to look after the monument and open it as much as possible to visitors. For EUR6.40, we thought it was very good value indeed.

The famous sweet white wines of Monbazillac are grown in the vineyards surrounding this historical…read moremonument dating from 1550. We visited on a day that it rained followed by sunshine and were delightfully greeted with double rainbows arching over the vineyards and behind the Chateau creating postcard perfect memories. Le Chateau boasts twenty furnished rooms with unique and original architecture. Make sure to go down the stairs to the wine cellars and read some of the historical documents. When we visited, the top floor dining room was hosting a very odd art show of trash and garbage. We weren't sure what the meaning was, however, we decided to think about it as a nod to the importance of recycling. The view from the northern terrace offers extraordinary landscapes over the Bergerac valley and the Dordogne river. The white wine was too sweet for our California palate, but would be delicious over ice cream as a dessert!

Hidden in a wood and on the bank of Vezere, is the La Madeleine site, a cliff village. Findings…read morehere were and are of such an importance to the understanding of the Upper Palaeolithic period that the Magdalenian culture forms part of such studies. Physically, the site is not as impressive as the neighbouring Christophe but the collection of underground rock shelters, where remains of a chapel, walls and shelters and workshops are visible, and the site above the Vezere, all combine to give one a feeling how life was lived here for century after century. Many of the ancient buildings outlived the castle that was built above them. Entrance fee: EUR5.50

Good stop when visiting caves. Lots of flints, some signs are in English. Animal displays are cool,…read moreand the museum continues along the hillside for great views.

Take a walk back through time Our tour guide brought us here…read morefor a tour of this museum. The collection, the documentation, the displays cataloged with a "Smithsonian" perfection were just overwhelming for the short period of time we were there. I understand this area of France is a little off the beaten path for the large American tour companies. This is a shame, the museum deserved much more time for discovery and contemplation. Even with so much use of French in the museum, a visitor can still be filled with a sense of wonder.

Vinoma is a huge wine conglomerate that makes wines all over France. Some of the styles produced:…read more Bordeaux Bordeaux Supérieur Côtes de Castillon Côtes de Castillon Côtes de Bourg Côtes de Francs Sainte-Foy Bordeaux Montagne Saint Emilion Saint Emilion Grand Cru Lalande de Pomerol Pomerol Médoc Cru Bourgeois Médoc Cru Bourgeois Haut Médoc Cru Bourgeois Listrac-Médoc Cru Bourgeois Saint Julien Cru Bourgeois Graves I particularly like the Sauternes from Chateau Grand Piquey. A solid dessert wine that is in the middle of the Sauternes scale. Good honeyed richness but young enough for a little acid, going well with stone fruit desserts.