Abouriou is a dark-skinned grape from Lot-et-Garonne in southwest France, long associated with the commune of Villeréal. It is a permitted blending variety in Côtes du Marmandais AOC and also has a foothold in the Loire-Atlantique. Nearly lost to phylloxera, it was rescued from surviving vines and propagated in the early twentieth century.
Flavors & Aromas
Black cherry, plum, and dark berry fruit with pronounced spice, plus earthy and lightly floral undertones.
Winemaking & Aging
One of the earliest-ripening reds in southwest France, with good resistance to powdery and downy mildew and botrytis. Produces deeply colored, spicy wines that can be markedly tannic but often lack acidity, so it is most often blended — with Malbec, Cabernet Sauvignon, or Syrah — rather than bottled alone. Best drunk within 3–5 years.
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