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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
This wine made from Sauvignon Blanc and Gris demonstrates Saint-Emilion's potential for great white winemaking. The key is in understanding the terroir to achieve the mineral expression fundamental to a complex white wine. The wine's golden-yellow color is brilliant and limpid. Aromatic intensity is expressed through fresh citrus peel, lime, lemon, and passion fruit—a remarkable complexity that is in constant evolution as the wine continues to breathe. The wine's attack is fresh and full, with richness balanced by an acidity of fine structure and quality. The mid-palate is smooth, showing great volume. Although oak is present, it has become well-incorporated by reducing the excessive barrel aging of previous vintages. This change from the formerly massive style is most welcome. This is a lively wine showing fine mineral character and a good, long finish that is mouthwatering and flavorful—it is the type of wine which makes you want another glass. The 2005 vintage is well-known for its red wines, but the whites offer immense pleasure, too. The wine shines with a meal of Brittany shrimp, roast crayfish, lobster salad, or filet of bass with oysters. Another good choice would be roast poultry with winter mushrooms. And don't forget the goat cheese.
"More Burgundian than Bordeaux-like, Gerard Perse’s 2005 white Monbousquet exhibits rich, medium to full-bodied flavors of smoky oak, mango, white peaches, honeysuckle, and nectarine. While delicious, its aging potential is suspect, and I suggest consuming it over the next 4-5 years
The Wine Advocate
"Pale, bright yellow. Riper and more exotic on the nose than the 2006. Opulent, rich and fat, running more to lower-toned mirabelle and peach nectar than citrus fruits. This is intense and exotic, with considerable structure and a tannic impression. I would hold this for five years or so before pulling the cork."
International Wine Cellar
Chateau Monbousquet's origin goes back to 1540. The chateau has changed hands many times throughout the year, but there were two very significant periods in its history. From 1682 to 1826, Monbousquet was owned by the De Carles family. The chateau itself was built in 1779, and its fame grew in the 19th Century, under the short ownership of Count de Vassal-Monviel. The Count owned...Read More About Chateau Monbousquet
Medieval Village, Modern Wine
A region named after the charming, quaint historical town in Bordeaux, St-Émilion is situated on the right bank of Bordeaux. It's grapes of choice are Merlot and Cabernet Franc (called Bouchet on the right bank). The region has its own classification system, updated and revised every few years. Two of the hottest chateaux...Read More About St-Emilion
Bordeaux White Blend There's white wine in Bordeaux, too! Typically made from Semillon, Sauvignon Blanc, and bits of Muscadelle, white Bordeaux can be a fully dry table wine or, as in Sauternes, a deliciously sweet dessert wine. In other areas of the world, a Bordeaux blend consists primarily of Sauvignon Blanc and Semillon, either of which may be the predominant variety. Bordeaux blends can vary in style, but most have good acidity and often a mineral overtone.
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