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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.
Pale green, almost silver, in color, the wine offers enticing aromas of lime, pineapple and tropical fruits. Sharp minerality on the palate is balanced with crisp acidity, well-integrated oak and a touch of vanilla that balances a lemony freshness and leads to a long, dry finish.
"Fresh and lively, this wine's stone-fruit flavors are enriched by the lanolin feel of semillon. It finishes with a grassy, high-acid bite. For a fresh goat cheese salad."
Wine & Spirits
Situated high up on a commanding limestone plateau just to the south-west of Pomerol and facing St. Emilion, Chateau de Sours has been producing wine for more than 200 years. Dating back to the 14th century, it originally served as an inn on the St. Jacques de
Compostelle pilgrimage route to Spain. The current house was built in 1792, and has since been renovated and restored to...Read More About Chateau de Sours
A few extra appellations: Bourg & Blaye These two appellations are just across the Gironde river from the Haut-Medoc - a bit northwest of St-Émilion and its satellites. Bourg is the smaller appellation, nestled under the much bigger Blaye. Both have AC status, Cotes de Bourg AC and Cotes de Blaye AC. One step up on the AOC chain is the Premieres Cotes de Blaye AC, producing...Read More About Other Bordeaux
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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