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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 blanc 75% / Sémillon 20% / Muscadelle 5%
Weather
2019 was marked by a fairly mild winter, resulting in early bud break. Spring rainfall was scarce and drought conditions set in in early summer. Rainfall in August provided a welcome relief for winegrowers.
Tasting Comment
Appearance
The 2019 Bonnet is a clear, brilliant pale yellow colour, with scattered green highlights.
Nose
The wonderfully intense nose reveals delicate aromas of white fruit (pear), mixed with notes of citrus fruit.
Mouth
Starts out beautifully straightforward on the palate. Round and full-bodied best describe the mid-palate. The finish is incredibly fresh, contributing a lovely long aftertaste. This wine is beautifully well-balanced. The palate expresses the same white fruit aromas found on the nose. This wine is best served with seafood platters, cod, or endives with ham.
Ratings and reviews
Clear pale-yellow colour. The delicate bouquet features attractive herbaceous and floral notes, reminiscent of the meadows. A full-bodied wine with citrus flavours coming to the fore on the palate. A pleasure to drink with fish brochettes.
Medals
International Challenge Gilbert & Gaillard 2020
Concours Général Agricole de Paris 2020
Consumption period
2020 - 2022
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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