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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
2018 was one of the warmest years since 1900, featuring above-average temperatures, the second hottest summer to date, and abundant sunshine… Heavy rainfall in the first half of the year was followed by persistent, near-record drought conditions in September.
Tasting Comment
Appareance
Lively, brilliant yellow colour with scattered green highlights.
Nose
The bouquet is powerful and wonderfully complex, with lemon, grapefruit and elderflower notes.
Mouth
Starts out relatively full-bodied and well-structured on the palate, with good, yet not excessive, acidity. The finish is particularly enjoyable, featuring a great deal of freshness and green apple overtones. This very elegant wine pairs beautifully with blanquette of veal, crab au gratin or fish risotto.
Ratings and reviews
Beautiful, brilliant, clear pale-yellow colour. The delicate bouquet displays notes of white flowers, underpinned by sweet spices. The elegant aromas follow through to the palate, culminating in an impressively long and fresh aftertaste. This very charming wine is the perfect accompaniment to a meal.
Consumption period
2019 - 2024
Our suggestions
Starters
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White meats
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Fish and Shellfish
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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
Valérie LAVIGNE
Recipes
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