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Chateau de Chantegrive Caroline Blanc 2013

Bordeaux White Blends from Graves, Bordeaux, France
  • RP93
0% ABV
  • JS94
  • D92
  • RP91
  • WE91
  • JD91
  • JS94
  • JS93
  • D91
  • JD90
  • JS92
  • JS93
  • WS92
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4.6 7 Ratings
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4.6 7 Ratings
0% ABV

Winemaker Notes

Golden color with green hues. An elegant and intense nose of vanilla, fresh butter, citrus, apricot and linden. The palate has a nice fruity start with balanced oak and a long finish on exotic with a little wild mint.

Perfect with sea-food, scallops, prawns, white meat, oven-baked fishes or with white cream sauce, sweetbreads, light cheese (goat cheese) and foie gras.

Blend: 50% Sauvignon blanc and 50% Sémillon

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Always one of the best value dry whites in Bordeaux, the 2013 Cuvee Caroline is no exception. Lots of honeyed grapefruit, lemon oil and spice, with virtually no oak in evidence, jump from the glass of this medium-bodied, beautifully concentrated and perfumed dry white. Drink it over the next 3-4 years. Range: 91-93
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Chateau de Chantegrive

Chateau de Chantegrive

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Chateau de Chantegrive, Graves, Bordeaux, France
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In 1966 Henri and Françoise Lévêque acquired a few plots of vines in the commune of Podensac. After 40 years patiently adding more plots, Château de Chantegrive is today one of the largest and most prestigious estates in the Graves appellation with 240 acres of vines. It is a member of the Union des Grands Crus de Bordeaux.

A new generation has now arrived and with its energy and committed involvement within the winegrowing world, has injected renewed impetus into the estate.

Graves is a large region, extending 30 miles southeast of the city of Bordeaux, along the left bank of the Garonne River. It is the only Bordeaux appellation famous for both its red and white wines, though red producing vineyards cover well over three times as much area as the whites.

In the late 1980s, the French created the separate appellation of Pessac-Léognan within the northern confines of Graves. It includes all of its most famous properties, and the southern suburbs of the city Bordeaux itself.

In French "graves" is a term used to indicate gravelly soils.

Bordeaux White Blends

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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. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington and Australia.

In the Glass

Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile and dried orange peel. The dessert wines produced by these blends, often with the help of "noble rot" called botrytis, can have lush stone fruit and honey characteristics.

Perfect Pairings

Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras or fruit-based desserts.

Sommelier Secret

Sauternes and Barsac are usually reserved for dessert, but astute sommeliers know that they can be served at any time—before, during or after the meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce or even fried chicken.

TON12251_13_2013 Item# 144346