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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
Fresh and Fruity
Grape blend
100% Sauvignon blanc.
Weather
Although the first quarter of 2006 was cold and wet (precipitation in March was 3 to 4 times greater than average), this was above all a hot year – in fact, the second hottest since 1950. There was a brief period of extreme heat in July, but the month of September was very mild and dry.
Tasting Comment
Appearance
Pale yellow, brilliant, gold highlights.
Nose
Characteristic floral Pessac-Léognan nose, dominant citrus and tropical fruit notes of passion-fruit and lychee, as well as ripe apricots.
Mouth
The palate is subtle and gracefully lively and fruity, with notes of melon, apricot and peach. Hints of toasty, melting oak. Smoky. Drink within five years, with Spanish lobster served with a fennel risotto, stuffed mussels, salmon scallopine, devilled mackerel, or just on its own…
Ratings and reviews
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As with many of André Lurton's estates, this produces white wines, exclusively from the Sauvignon grape. No surprise here to find a textbook nose of grapefruit and lime, while the full, rich body is both ample and lively. Already very pleasant to drink, this wine will age beautifully, a fine complement to sweetbreads or a cassolette of scallops. The tannins are still a little austere but definitely show potential.
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Bettane & Desseauve / Buying guide - Particularly elegant, long and fine-drawn, this remarkable white shows virtuoso aromas of grapefruit, lemon and pineapple. Exemplary purity.
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Revue Vins et Vignobles - Intense, typically Sauvignon nose of boxwood, citrus and Granny Smith apple. Despite fermentation in oak, it is bursting with fruit and freshness in a well-balanced ensemble. A lovely flowing wine, delicate but persistent. Perfect with oysters on the shell.
Consumption period
2013 - 2016
Our suggestions
Starters
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White meats
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Desserts
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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
Maturing potential
Subject to vintage, between 2 to 15 years.
Recipes
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