Winemaker Notes
I CLIMATIC YEAR
It was a rainy period during the flowering of the vines. As a consequence, the yield of the 2002 vintage was lower than previous years and brought about concentrated wines. During maturation and harvest the weather conditions were remarkable, producing perfectly ripe and healthy grapes.
II. HARVEST CONDITIONS
The Sauvignon variety was picked before the Sémillon, and the harvests were spread out over the second week of September. Controls on the maturity of the grapes (sanitary state, sugar and acidity levels) were carried out on a regular basis before and after the harvest. This led to plot selection and the sorting of grapes at arrival.
III. VINIFICATION AND AGEING
As the quality of the grapes was very good, the skin contact during maceration was intensive, which gave richness and a better aromatic structure to the wine. The alcoholic fermentation was temperature controlled Ageing on fine lees lasted between 2 to 6 months depending on the tanks. Cold settling was used. Cold stabilization and filtration of the wine before bottling. Controls and analyses based on sensory, microbiological and chemical aspects were carried out throughout the different wine making stages IV.
TECHNICAL TASTING NOTE
Beautiful deep and brilliant pale yellow color. Powerful nose accompanied with citrus and mango notes. The slightly mineral feature is pleasant and original. The harmony, volume and nice acidity in the mouth give freshness and vividness. A persistent and pleasant finish with notes of white peaches.
40 % Sauvignon, 60 % Sémillon
Alcohol : 12
Total acidity : 4
Residual sugar : 2g/l
One of the most important wine regions of the world, Bordeaux is a powerhouse producer of wines of all colors, sweetness levels, and price points. Separated from the Atlantic Ocean by a coastal pine forest, this relatively flat region has a mild maritime climate, marked by cool wet winters and warm summers. Annual weather differences create significant vintage variations, making Bordeaux an exciting French wine region to follow.
The Gironde estuary, a defining feature of Bordeaux, separates most of the region into the Left Bank and the Right Bank. Farther inland, where the Gironde splits into the Garonne and Dordogne Rivers, the bucolic, rolling hills of the area in between, called Entre-Deux-Mers, is a source of great quality, approachable reds and whites.
The Left Bank, dominated by Cabernet Sauvignon, contains the Médoc, Graves, and Sauternes, as well as the region’s most famous chateaux. Merlot is important here as the perfect blending grape for Cabernet Sauvignon adding plush fruit and softening Cabernet's sometimes hefty tannins. Cabernet Franc, Petit Verdot and Malbec may also be used in the Left Bank Bordeaux wine blends.
Merlot is the principal Bordeaux wine variety of the Right Bank; Cabernet Franc adds structure and complexity to Merlot, creating wines that are concentrated, supple, and more imminently ready for drinking, compared with their Left Bank counterparts. Key appellations of the Right Bank include St. Emilion and Pomerol.
Dry and sweet Bordeaux white wines are produced throughout the region from Sauvignon Blanc, Sémillon, and sometimes Muscadelle or Sauvignon Gris. Some of the finest dry whites can be found in the Graves sub-appellation of Pessac-Léognan, while Sauternes is undisputedly the gold standard for sweet wines. Small amounts of rosé and sparkling Bordeaux wines are made in the region as well.
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.