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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
Elegant and Fruity
Grape blend
100% Sauvignon blanc.
Tasting Comment
Appearance
Pale yellow with green and silver highlights.
Nose
Oaky, remarkably intense nose, smoky, toasty notes, which nonetheless do not overshadow the complex floral and fruit character of blackcurrant bud and lemon.
Mouth
The palate, markedly fresh upfront, is remarkable as it develops elegance, body and suppleness. Long, with lemon and citronella notes. Textbook Sauvignon. Drink within five years with white meats (char-roast chicken, roast pork) or fish (fillet of rockfish in olive oil, sea bass with green tomatoes, swordfish lemon skewers) as well as cheeses.
Ratings and reviews
Alain Marty -
Good lemon, lime and light mineral aromas and flavors. Medium- to full-bodied, with bright acidity and a medium finish. Wait and see.
This is one of my favorite good value dry whites from Bordeaux. Serious little wine. Beautiful aromas of lemon curd, dried apricots and apple pie. Full bodied, with an oily and rich palate of dried apples. Long finish. Drink now.
Reliably 100% Sauvignon, shows a textbook varietal nose of box and lime. Agreeable structure, balance and fresh fruit aromas, the general impression on the palate is of an interesting ensemble. Drink within 2 years.
Wit hits ripe, yellow fruit flavors this is a gentle soft, open wine, which offers immediately pleasure. There is more: the spice from the wood and the pear skin and nutmeg element adding complexity. That suggest aging for 2-3 years, possibly more. But also enjoy now. (Roger Voss)
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Structured, with some finesse. Serious, with an exotic peachy, tropical note hidden in the middle. A lot of finesse and a big finish. From 2012.
Medals
International Wine & Spirits Competition 2010
Consumption period
2013 - 2017
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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