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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.


Chateau : Château Bonnet
château Tour de Bonnet white 2013 label
Appellation : Entre-deux-Mers

Wine style

Full and Complex

Grape blend

Sauvignon 50% / Sémillon 35% / Muscadelle 15%

Weather

There was record rainfall during the first half of 2013. Spring was very cool, even cold (May and June), and this caused a major delay in vine growth (flowering). Much more clement weather (warm and sunny) arrived in July and lasted until the harvest.

Tasting Comment

Appareance

The tower at Château Bonnet can be thought of as a lighthouse for the Entre Deux Mers... and the bright colour of this 2013 is in the same vein, coating the side of the glass with brilliant highlights.

Nose

Reflecting the blend's two major components – Sauvignon Blanc and Sémillon – the powerful, elegant bouquet features a medley of citrus aromas (lime, grapefruit, etc.).

Mouth

The initial impression of richness and smoothness on the palate gives way to a delicious freshness, and the fruitiness continues into a fine long aftertaste. This wine is delicious with oysters or pasta with basil.

Ratings and reviews

Le Guide Hachette : 
01.09.2014
 - Note : 

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2015 édition - This well-balanced wine is fresh and round, as well as delicately floral and fruity (citrus). 2014-2017.

Consumption period

2014 - 2015

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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.

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