"The dry whites are excellent" – Robert Parker on Bordeaux 2017
While most people are more familiar with the region's famous reds, dry Bordeaux blanc has a style all its own – boasting mouthwatering freshness (usually from Sauvignon Blanc, the most-planted white) with added texture and richness (via Sémillon and, often, some barrel aging).
"I strongly urge you to take advantage of the revolution in white winemaking in Bordeaux"
Jancis Robinson, MW is obviously a big fan of these delicious whites. And we're pleased to offer you a seriously great buy from the fantastic 2013 vintage. Jean-Marc Sauboua has won trophies and golds galore for his Bordeaux wines (red, white and even rosé) – and his skill is readily apparent in this exclusive cuvée.
Taste one of 2017's best values …
Working alongside Francis Courselle – a pioneer for modern Bordeaux whites – Jean-Marc selected the the finest fruit from favorite vineyards. Sauvignon Blanc makes up 60% of the blend, and it was grown just down the road from Le Chai au Quai – the "fabulous venture" (Decanter) that Jean-Marc runs on the Right Bank of the Dordogne. He added Sémillon (30%) for added 'mouthfeel' plus a tiny amount (10%) of the highly aromatic and very rare Sauvignon Gris.
In the glass, look forward to the vivacious fresh-cut-grass, gooseberry and grapefruit characters of Sauvignon Blanc, coupled with Sauvignon Gris' tropical fruit notes and the rounded, honeyed qualities of Sémillon. This is a complex, well-balanced white, with a firm, crisp structured overlaid by richly textured fruit. Serve it cool (not over-chilled) with scallops, fresh asparagus, monkfish or sole … or as a delightfully refreshing aperitif.
Whatever you choose to pair it with, grab your share now, as Jean-Marc crafted just a few hundred cases.