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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 52% / Sémillon 33% / Muscadelle 15%
Weather
Winter and spring were very mild, but the summer of 2014 did not live up to our expectations: it rained heavily in July, and August was much cooler than usual. However, starting in September, a miraculous Indian summer with high temperatures, was very favourable to ripening.
Tasting Comment
Appearance
The colour is brilliant, with shimmering greenish-yellow highlights.
Nose
The nose is a harmonious blend of citrus, broom flower, and ripe grape aromas.
Mouth
The wine is well-balanced on the palate, with lovely grapefruit and white flower flavours. It is quite round, but complemented by a delicious freshness making it an ideal companion for fish and seafood.
Ratings and reviews
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2016 Edition - Very expressive and typical of its appellation, this 2014 has an intense, but elegant bouquet of white flowers and citrus. Attractively round, smooth, and silky on the palate. Long aftertaste and a fine balance , along with the freshness one expects from the Entre-Deux-Mers. An elegant, delicious wine. 2015-2018. 
Sole meunière.
Medals
Sakura japan Women's Wine Award 2016
Concours Général Agricole de Paris 2015
Consumption period
2015 - 2016
Our suggestions
Starters
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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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