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Château de Cruzeau White

Home > Our Wines > Our wines > Château de Cruzeau Blanc

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.


label of 2017 Château de Cruzeau white
Appellation : Pessac-Léognan

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

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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

Sébastien COGNY

Oenologist consultant

Denis DUBOURDIEU (Professor at the Institut d'Œnologie of Bordeaux) and Valérie LAVIGNE.

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Recipes

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