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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 blanc
Weather
There was record rainfall during the first half of 2013. Spring was very cool, even cold (May and June), and this caused a major delay in vine growth (flowering). Much more clement weather (warm and sunny) arrived in July and lasted until the harvest.
Tasting Comment
Appearance
This 2013 pure Sauvignon Blanc is a pale yellow colour with green and silver highlights.
Nose
The nose is mineral, very expressive, and typical of its origin, with hints of green apple, grapefruit, and white flowers.
Mouth
The wine starts out assertively on the palate, but has great balance. It also features good volume, fruit, acidity, freshness, and length. A brilliant example of Sauvignon Blanc from a great terroir in Pessac-Léognan, and ideal with sushi, codfish, and mussels.
Ratings and reviews
2016 Edition - The 2013 white is very pure and fruity, with hints of reseda and lime blossom. The wine is full-bodied, flavoursome, and long on the palate, with crystal-clear focus.
2015/2016 Edition - Expressive, very aromatic nose of reseda, lime blossom, and mango. Crystal-clear, as well as full-bodied, vivacious, and well-balanced on the palate, with a long aftertaste.
Exuberant nose of ripe white fruit and sweet spice. Full-bodied on the palate. Beautifully taut and with a strong personality.
Good clear fruit, freshness and acidity. Drink: 2014-2015. (Steven Spurrier)
Light green with silver highlights. A hint of pink grapefruit along with smoky, slightly reductive, citrus zest nuances. Smooth, lively, and deep on the palate with some tropical fruit, as well as a lemony aftertaste and a salty-mineral finish. (Peter Moser)
Medals
Challenge International du Vin 2016
Consumption period
2015 - 2022
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
Maturing potential
Subject to vintage, between 2 to 15 years.
Recipes
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