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Barton & Guestier Sauvignon Blanc 1997

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Vins de Pays d'Oc, officially recognized as an appellation since 1987, are produced in Languedoc Roussillon. This area covers four districts: le Gard, l'Hérault, l'Aude and les Pyrénées Orientales. The B&G Sauvignon Blanc comes from the Herault Department. VINTAGE In 1998, quantities produced in Languedoc Roussillon are considerably less than normal (17% less than 1997). The reason was the frost of April 14th (in the Aude region) followed by the drought which affected the West of the Languedoc (including the Aude region, the Pyrénées Orientales region and the Beziers plain). The shortfall concerned principally the traditional varieties (Grenache and Carignan) and the Chardonnay. The other grapes (Merlot, Cabernet and Sauvignon Blanc) were less affected. The Sauvignon Blanc is less aromatically intense than in 1997. On the other hand, the wine shows more complexity and finesse with slightly exotic flavors. WINEMAKING Because Sauvignon Blanc is very sensitive to oxidation, contact between the grape must with air during vinification must be avoided. After gentle pressing of the berries, addition of a small amount of sulfur dioxide and a very short settling period (3 hours), the must is fermented at low temperature (65° F maximum). Several months aging on fine lees (spent yeast cells) follows, with gentle stirring to avoid oxidation. In 1998, the aromas are atypical: the wine shows exotic fruit aromas instead of traditional black currant bud and grapefruit notes. WINEMAKER NOTES Brilliant straw yellow color. Fine, elegant and complex with aromas of exotic fruit (passionfruit and banana). Smooth and round attack. This fleshy wine has a fresh finish with pleasant toasty notes.

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    Barton & Guestier

    Barton & Guestier

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    Barton & Guestier, France
    The company's founder, Thomas Barton, left his native Ireland and emigrated to Bordeaux when he was just 30 years old. He was a true adventurer, looking to make his fortune, and founded a shipping company in 1725. The first barrels of wine were naturally exported to Ireland, which, along with Holland, was the biggest market for Bordeaux in the early 18th century. Very quickly, his efforts brought an unbelievable level of prosperity. He was the first shipper to have his own wine estates. By 1747, Thomas Barton was considered Bordeaux’s number one shipper. His loyal clients nicknamed him "French Tom".

    His family, his associates and his successors followed his example. In 1802, his grandson, Hugh Barton, teamed up with his friend Daniel Guestier, a French shipowner, to create Barton & Guestier. Both men's children and grandchildren went into the business, until the mid-20th century. Today, a dedicated team and over a hundred distributors continue to develop the Barton & Guestier brand worldwide. Barton & Guestier wines are widely recognized throughout the world as wines of excellent quality and tremendous value. The list of wines has also grown to include a broad range of classics from the greatest wine regions of France.

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    An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

    Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.

    International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc.

    Tasting Notes for Sauvignon Blanc

    Sauvignon Blanc is a dry white wine. In its homeland, Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, Sauvignon Blanc expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    Perfect Food Pairings for Sauvignon Blanc

    The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

    Sommelier Secrets for Sauvignon Blanc

    Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

    CGM94284_1997 Item# 38309

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