GRAPE VARIETY 100 % sauvignon blanc

GEOGRAPHICAL ORIGIN Saint-Palais SOIL Plots situated on a high, windy plateau overlooking the estuary with wonderful sun exposure. The deep sandy-clay soils, held together by finely aggregated clay, provide high macroporosity throughout the topsoil. The well-aerated aggregated clay provides optimum drainage and air circulation, which stimulates microbial life in the soil and promotes mineralisation of the organic matter. The soil thus optimises the vine’s nutrition. The unrestricted water supply is conducive to photosynthesis and good sugar levels, as well as the synthesis of concentrated aroma precursors.

VITICULTURE Sustainable pruning, bud pruning, leaf thinning, green harvesting, and picking the grapes at peak ripeness early in the morning to preserve their intrinsic fruitiness and ensure that the wines achieve their full aromatic potential.

YIELD 50 hl/ha

FERMENTATION AND AGEING Musts resulting from direct pressing and coldstabilised at 2°C for 8 days (stirred 4 times a day), were cold settled, and then fermented, and aged for 7 months on fine lees in new 225-litre, medium-toast, French oak barrels (Centre France) produced by Burgundian and Bordeaux coopers. The lees were stirred 3 times a week until December and then once a week. The barrels were racked in April and bottling took place in May.

TASTING NOTES Beautiful pale colour with lime-green highlights. The nose features broom flower and citrus (lemon) aromas, with pronounced minerality and notes of vanilla and brioche from barrel-ageing. The palate is incredibly well-balanced, displaying good freshness, as well as lovely volume and body. The aromatic complexity is dominated by citrus notes (grapefruit zest) and well-integrated oak. The aftertaste is wonderfully long.

FOOD & WINE PAIRINGS Oysters, white asparagus from Blaye with herb mousseline, grilled salmon, poultry in a sauce, scallops, sweetbreads, and veal chops.