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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 55% / Sémillon 30% / Muscadelle 15%
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
Appearance
Lovely, brilliant, pale yellow colour with green highlights.
Nose
Good intensity with white flower, tropical fruit, and grapefruit nuances. The Sauvignon Blanc varietal character comes through on the aftertaste.
Mouth
Starts out quite smooth and elegant, with notes of fresh citrus and gooseberry, going on to reveal hints of flowers such as acacia blossom. Good balance and acidity, with a beautiful long finish. Makes a wonderful aperitif, and accompanies all sorts of fish and seafood dishes.
Ratings and reviews
2017 Edition - 2015 Tour de Bonnet is an expressive wine typical of its appellation, with aromas of white flowers, citrus, and tropical fruit. It is fresh and crisp on the palate. Simple and tasty.
Medals
Concours des Grands Vins de France 2016
Challenge International du Vin 2016
Consumption period
2016 - 2017
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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