Nose
The wine reveals elegant aromas of white peach and lemony verbena.
Palate
The wine is generous and perfumed on the palate from the outset. Semillon, the predominant grape variety, imparts richness and body to the wine, balanced by the sauvignon and culminating in a fresh, citrus-laden finish.
Growing Conditions
Sauvignon Blanc yield their best results on the premium quality plots located in Saint-Selve, while Semillon flourishes on the sandy-gravel soils of Portets and Podensac, where it reveals its true worth.
Gravely-sand and clay-gravel soils for the Sémillon, clay on limestone for the Sauvignon.
2018 is characterised by record rainfall in the first half of the year, in contrast with a second half among the driest and hottest in recent decades. We were able to keep the threat of mildew in check, which remained a significant problem until July. The vines remained fully protected through the painstaking work and constant monitoring of our teams, together with strict adherence to environmental protocols approved by the certifications Terra Vitis® and HVE 3. We were ready to face the summer months full of confidence, and were aided by favourable weather conditions from early August. The white grapes took full advantage of the superb conditions during the first two weeks of September. We even waited until the 18th September for the last micro-parcel of Semillon to reach optimum ripeness, which is unheard of : the very next day we cut the first bunches of young Merlot. Our patience is rewarded with very aromatic and balanced wines.
Harvest
We harvest sauvignons and semillons in the morning freshness in order to preserve their natural acidity.
Winemaking
The white grapes, which are predominantly Semillon, are harvested by hand in slatted crates to avoid any damage to the berries. They are then pressed under inert gas to retain the complex aromas and the freshness of the musts.
Alcoholic fermentation in barrels (15% of which are new).
Aging
The wines are then aged for 8-9 months. In oak barrels on fine lees, with regular stirring of the lees.
Appearance
Attractive pale yellow in appearance
Food Pairing
Perfectly matches poultry (ginea fowl, roasted chicken), fishes (lobster, skate with cream and sauces), crustacean (oysters, crab), and cheese (unpasteurized and mature cheese).
