Chateau de Landiras Bordeaux Graves Blanc 1999
The Chateau de Landiras is at the heart of the legacy of Saint Jeanne de Lestonnac, foundress of "La Compagnie de Notre-Dame" in 1607. This religious congregation was the first in the history of France to provide free access to education for young ladies. It still holds this role today through hundreds of schools in 27 countries around the world.
Since 2007, a new dynamic is bringing the estate back to life. First, the restructuring of the vineyard has allowed the Chateau de Landiras to be part of some the finest wines in the Graves appellation. Then, a strong effort has been made to enhance the historical heritage of the property and make it accessible to visitors.
Today, the Chateau de Landiras is run by estate owner and architect Michel Pelissie, with the assistance of director Francois Puerta. Michel is passionate about leading the estate with the project of combining architecture and winemaking, while being surrounded by people who share his vision: to give a new life to the Chateau and produce quality wines.
Famous for both its red and white wines, Graves is a large region, extending 30 miles southeast of the city of Bordeaux, along the left bank of the Garonne River. Red wine 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.
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.