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Château Tour de Bonnet White
Château Tour de Bonnet exists in white, rosé and red versions. This wine was created to celebrate the 100th anniversary of the construction of a belvedere by André Lurton's grandfather, Léonce Récapet.
The white wine is fresh, fruity and floral. It is an archetypical Entre-deux-Mers that goes beautifully with all fish and seafood dishes.
Wine style
Fresh and Fruity
Grape blend
Sauvignon 50% / Sémillon 40% / Muscadelle 10%.
Weather
Temperatures were much higher than average from February to June, with much less rainfall than usual. There were already signs of drought at the end of Spring.
Tasting Comment
Appearance
Shining, pale green highlights.
Nose
Early nose of acacia blossom followed by intense aromas of yellow fruit and citrus, powerful even before agitation.
Mouth
Upfront, the first tangy notes are rapidly enveloped by an astonishing richness that denotes the maturity of the grapes this vintage. More intense, lingering fruit, with zesty grapefruit notes on a long, balanced finish – a wine to drink with shellfish and grilled fish, as well as certain ripened cheeses. (January, 2012)
Ratings and reviews
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A blend of Sauvignon, Sémillon and Muscadelle, this 2011 shows a classy pale colour with green highlights. The nose develops an intense bouquet of white flowers, citrus and tropical fruits, echoed on the melting, smooth palate and leading into a lovely fresh finish, both balanced and persistent. Drink now, with quenelle of pike.
Medals
Concours de Bordeaux Vins d’Aquitaine 2012
Concours Général Agricole de Paris 2012
Consumption period
Drink today.
Our suggestions
Starters
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White meats
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Fish and Shellfish
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Cheese |
Salads |
Ground
Soil
Clay-limestone and clay-siliceous
Winemaking
Grape harvest
By hand or manual sorting before machine harvest.
Others
Graft stock
Riparia gloire - 3309C - Fercal - 101.14
Plant food
Traditional, limited impact.
Plant density
3 000 to 5 000 vines per hectare.
Wine average age
20 years
Grape variety
Sauvignon / Sémillon / Muscadelle.
Pruning type
Double guyot
Fermentation
After skin-contact and settling, in stainless steel, temperature-controlled tanks.
Fermentation temperature
18° to 20° C
Malolactic
No
Wine maturing
For 4 months in tanks on lees.
Wine montage
Tartaric precipitation by cold treatment.
Maturing potential
2 to 3 years.
Recipes
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