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The production of brandy requires the distillation of wine that is high in acidity, the reason that the South of France boasts the two most highly regarded brandy producing regions in the world, Armagnac and Cognac, is because the terroir and vines lend themselves to exactly this. As such the wines produced here developed a reputation for being very sharp and tort.
During the 1980s, viniculturalists in the South of France started to embrace technological advancement because it presented them with the opportunity to control the acidity levels and produce wines of much higher quality. Chateau du Tariquet had always steered clear of producing table wine because of the questionable quality, but when the opportunity presented itself they embraced wine production in a big way. The wine I've included in your Wine Club case is the entry level wine from their portfolio, as you taste it you can see how they have managed to bring a softness to the palate, meaning it is crisp and dry rather then sharp and tort. If this wine is as well received as I anticipate it being, I may well look into including one of their more premium wines in a future wine club case.