Winemaker Notes
Château Carbonnieux Blanc is a legendary wine. It is said that in the 18th century it was introduced to the Sultan of Constantinople's palace because of its clarity and was called "mineral water from Carbonnieux," thus defying the Islamic law.
The clay–limestone of Garonne gravel found in the Pessac-Léognan Appellation certainly produces the best dry white wines in the Bordeaux region. When young, Carbonnieux Blanc is delightfully refreshing and pure with a fruity, floral intensity. When mature it develops hints of dried and candied fruits giving scope for a large range of gastronomic pairings. The batches which will form part of this "cru classé" will be blended so as to induce an excellent complicity between the grape varieties. The chosen Sémillon grapes will add structure to the liveliness of the Sauvignon grapes by giving them roundness and volume on the palate.
Blend: 65% Sauvignon, 35% Sémillon
Professional Ratings
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Decanter
A shot of bright lemon and lime with orange and grapefruit elements - citrus acidity, vibrancy and bitterness all combine to give quite a nuanced and exciting mouthful that carries the flavour to a long finish. Feels a bit tense and strict, not so fleshy and open, but well worked with intensity and detail. I like the style and the frame and this sustains interest with mouthwatering acidity and just enough fruitiness to balance it. Cool and crisp. HVE3 certified. Tasted twice.
Barrel Sample: 93 -
Jeb Dunnuck
Based on 65% Sauvignon Blanc and 35% Sémillon from gravelly, clay-limestone soils, the 2022 Château Carbonnieux Blanc offers a kiss of reduction alongside bright citrus, sappy flowers, crushed stone, and spice. Aged for 10 months on lees in a mix of 225-liter and 400-liter barrels as well as large wooden vats, it’s medium to full-bodied, impressively balanced, and elegant, with juicy acidity and a refined, layered profile.
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James Suckling
Typical Carbonnieux fruit and freshness, with sour cream, sliced green apples, guavas, gooseberries and a touch of passion fruit exuberance. Bright and expressive, with a medium body and crisp acidity. Upbeat, long and fresh, with good acidity that delivers a nice crunch to the fruit.
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Robert Parker's Wine Advocate
A blend of 60% Sauvignon Blanc and 40% Sémillon, the 2022 Carbonnieux Blanc evokes notes of boxwood, white flowers, spices, confit citrus and pear mingled with dominant Sauvignon Blanc-inflected notes. Medium to full-bodied, incisive and layered, it’s deeper than the 2021, with a round, enrobing palate, bright acids and a long, penetrating and mouthwatering finish complemented by a delicate gastronomic bitterness due to the dryness of the year. This is a great effort.
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Vinous
The 2022 Carbonnieux Blanc is classy and elegant from the first taste. Bright saline undertones drive through a core of citrus peel, white pepper, chalk, sage and mint. This brisk, dry white is impeccable and delicious.
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Wine Spectator
Bright and engaging, with chive oil, thyme and oyster shell notes blitzing to the fore, followed quickly by a second wave of enticing lemon pith, white peach and star fruit flavors through the long, fresh, pure finish. Someone bring the langoustines and saffron aioli. Sauvignon Blanc and Sémillon.
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.
Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.
Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.
Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot and Malbec.
The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine and a smooth and intriguing texture.
Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.