Chateau Bonnet Blanc 2017
Crystal-clear, pale color that is both fresh and attractive. Remarkably intense fruity aromas Very ethereal bouquet with white flower and citrus nuances that fill the glass. Beautiful balance between roundness and freshness on the palate with an astonishingly long aftertaste. The lemony freshness on the finish goes beautifully with seafood, although this wine is also delicious on its own, as an aperitif.
Part of the family-owned Les Vignobles André Lurton, Château Bonnet has been in the Lurton family since 1897. It was inherited by current patriarch Andre Lurton in 1953, who transformed his tiny family estate into the largest chateau in Bordeaux. André Lurton is one of the main figures behind Bordeaux’s quality revolution, and Château Bonnet is the beneficiary of his exacting standards.
Over the past 60 years, André Lurton has simultaneously preserved traditional winemaking techniques while embracing technological advances. In addition, as one of the top three land owners in Bordeaux, he has an exceptional level of control over his fruit. This combination of tradition, modernity, and vineyard ownership means Lurton has the rare ability to offer unique, terroir-driven wines with consistently excellent quality.
Extending over verdant slopes between the Rivers Dordogne and Garonne, the Entre-Deux-Mers region (“between two seas”) offers great value and a splendid introduction to the dry reds and whites of Bordeaux. Merlot and Cabernet comprise most of the reds; Sauvignon blanc and Semillon are responsible for the whites, all of which are best enjoyed in their youth.
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.