Wine Advocate | Rating: 70In the early and mid-1970s, this wine was attractive, flavorful, spicy, with above-average fruity intensity for the vintage. Now, the wine has lost that exuberant fruitiness and begun to fade badly. Some fruit still remains, but this wine should have been drunk up prior to 1980. Last tasted, 3/81.Author: Robert Parker
Wine Spectator | Rating: 83
See other similar producers:Chateau Pontet Canet,Chateau Lagrange,Chateau Giscours
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 34 bottles owned
- 10 collectors