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Château de Cruzeau White
Hand picking, whole grape pressing, and fermentation and ageing in oak barrels with bâtonnage (lees stirring) are but a few of the quality-oriented winemaking practices enabling us to make the most of superb grapes. Featuring fruity and floral overtones, this wine consistently leaves the impression of a vivacious, distinguished wine.
Wine style
Tender and Aromatic
Grape blend
100% Sauvignon
Weather
The 2017 vintage was one of the earliest on record. The growing season was marked by a dry winter and spring (46% less rainfall than usual), accompanied by temperatures 2°C above average (except for the frost in April). This dry summer weather was ideal for ripening the seeds until late August.
Tasting Comment
Appareance
A lovely pale yellow colour.
Nose
The nose reveals all the typical aromas of a beautiful Sauvignon Blanc, with hints of white flowers (acacia), flint, and white fruits (nectarine), accompanied by a slight smoky note.
Mouth
Rich, complex and well-balanced on the palate. This white Château de Cruzeau is extremely elegant, with beautiful richness, going on to reveal soft notes of white fruit (nectarine), much to the delight of the taste buds. Goes wonderfully with sautéed rabbit in a tomato sauce, fish gratin or marinated prawns.
Consumption period
2018 - 2023
Our suggestions
Starters
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White meats
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Fish and Shellfish
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vegetables
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Cheese |
Salads |
Ground
Surface
27.00 ha
Soil
Ridges with deep gravel with zones of clay-limestone.
Winemaking
Grape harvest
By hand
Others
Graft stock
101.14 - Riparia gloire - 3309
Plant food
Traditional, limited impact.
Plant density
6,500 to 8,500 vines per hectare
Wine average age
18 years
Grape variety
Sauvignon blanc
Pruning type
Double guyot
Fermentation
on sediments in oak barrels
Fermentation temperature
18 to 23°C
Malolactic
No
Wine maturing
For 10 months in oak barrels (35% new) on full lees with bâtonnage
Wine montage
Tartaric precipitation by cold treatment
Maturing potential
Subject to vintage, between 2 to 15 years.
Cellar master
Oenologist consultant
Denis DUBOURDIEU (Professor at the Institut d'Œnologie of Bordeaux) and Valérie LAVIGNE.
Recipes
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