Chateau Bastor-Lamontagne Caprice de Bastor Lamontagne Sauternes 2006
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The real wine-growing era began in the 19th century when the Larrieu family, and in particular Amedee Larrieu, who was already the owner of Chateau Haut Brion in Pessac, took over the estate.
He bought the estate of Bastor-Lamontagne in 1839 at a time when sweet white wines were greatly sought after. The wine-growing part of the farming therefore became its main activity.
In 1936, Chateau Bastor-Lamontagne was sold by on the descendants of the Larrieus, the Viscount of Larochebrochard, and today belongs to Foncier-Vignobles. The cheatue is a member of the Union des Grands Crus de Bordeaux.
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.
Sweet and unctuous but delightfully charming, the finest Sauternes typically express flavors of exotic dried tropical fruit, candied apricot, dried citrus peel, honey or ginger and a zesty beam of acidity.
Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle are the grapes of Sauternes. But Sémillon's susceptibility to the requisite noble rot makes it the main variety and contributor to what makes Sauternes so unique. As a result, most Sauternes estates are planted to about 80% Sémillon. Sauvignon is prized for its balancing acidity and Muscadelle adds aromatic complexity to the blend with Sémillon.
Botrytis cinerea or “noble rot” is a fungus that grows on grapes only in specific conditions and its onset is crucial to the development of the most stunning of sweet wines.
In the fall, evening mists develop along the Garonne River, and settle into the small Sauternes district, creeping into the vineyards and sitting low until late morning. The next day, the sun has a chance to burn the moisture away, drying the grapes and concentrating their sugars and phenolic qualities. What distinguishes a fine Sauternes from a normal one is the producer’s willingness to wait and tend to the delicate botrytis-infected grapes through the end of the season.