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Château de Quantin White

Home > Our Wines > Our wines > Château de Quantin Blanc

Vines have been grown on Château de Quantin's gravelly rises since the 17th century. These produce delicious, fruity, dry white wines with great aromatic expression. This fresh, crisp Pessac-Léognan can also be enjoyed young.


2015 white château de Quantin label
Appellation : Pessac-Léognan

Wine style

Fresh and Fruity

Grape blend

100% Sauvignon blanc.

Weather

2015 was the third warmest year since 1900... Drought conditions, above-average monthly temperatures and sunshine (in the first half of the year), cool nights and hot weather in August accompanying véraison (colour change) were all ideal for the vines!

Tasting Comment

Appareance

Lovely pale yellow colour with attractive green highlights.

Nose

This pure Sauvignon Blanc has an immediately appealing bouquet of citrus, gunflint, menthol, and freshly-pressed grapes.

Mouth

Straightforward, rich, and fresh on the palate. Perfectly balanced with all the characteristics of wines produced in the famous Pessac-Léognan appellation. This delicious wine is a real crowd pleaser. It goes beautifully with fish, shellfish, pasta with pesto, etc.

Consumption period

2016 - 2021

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Ground

Surface

11.30 ha

Soil

Deep gravel slopes, clay-limestone at foot of the slopes.

Winemaking

Grape harvest

By hand or mechanical after manual sorting at the vine.

Others

Graft stock

101.14 - 420A - 3309

Plant food

Traditional, limited impact

Plant density

6,500 to 8,500 vines per hectare

Wine average age

23 years

Grape variety

Sauvignon Blanc.

Pruning type

Double guyot

Fermentation

After settling, part in barrels and part in stainless-steel temperature-controlled tanks.

Fermentation temperature

18 à 23 °C

Malolactic

No

Wine maturing

Part in barrels, remainder in tanks on lees.

Wine montage

Tartaric precipitation by cold treatment.

Maturing potential

Can age up 2 to 7 years, excellent to drink in the early years

Cellar master

Sébastien COGNY

Oenologist consultant

Denis DUBOURDIEU (Professor at the Institut d'Oenologie de Bordeaux) and Valérie LAVIGNE.

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Recipes

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