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Chateau La Garde Blanc 2016

  • WE94
  • JS94
  • WS92
  • RP90
750ML / 0% ABV
Other Vintages
  • JS94
  • D91
  • JS94
  • WS92
  • D92
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750ML / 0% ABV

Winemaker Notes

The 2016 vintage once again reveals the originality of the terroir producing this Chateau La Garde white. Light and long on the bouquet, where dominant Sauvignon Blanc on limestone offer minerality and intense citrus fruit aromas, together with a hint of smoke. The mineral character is echoed on the palate, where great poise and length counterweight the great aromatic intensity, freshness and rich character from the supporting, entirely complementary Semillon grown on the gravel plateau. Freshness defines the 2016 vintage of this harmonious, fragrant wine.
Blend: 85% Sauvignon Blanc, 14% Semillon

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
This wine is richly endowed with a white fruit core that's graced by hints of lemon and wood spice. It is a finely structured wine, hinting at a ripe, full future.
Barrel Sample: 92-94
JS 94
James Suckling
Beautiful aromas of dried lemons, peaches, and cooked apples. Hints of cream. Lime at the end. Full body, yet agile and very fresh. Bright and electric. Salty undertones. A blend of 86 per cent sauvignon blanc and 14 per cent semillon.
WS 92
Wine Spectator
Crunchy acidity drives a mix of jasmine, acacia, lime pith, white peach, meringue and shortbread notes along. Shows lots of zip now, with a bit more body to come with time in the bottle. Very tasty. Drink now through 2022.
RP 90
Robert Parker's Wine Advocate
The 2016 Blanc has very pretty peach blossoms, pink grapefruit and pineapple notes with touches of musk perfume and jasmine. The palate is medium-bodied with a lively line cutting through the intense stone fruit and tropical flavors, finishing long.
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Chateau La Garde

Chateau La Garde

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Chateau La Garde, France
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The origins of the Chateau date back to the 18th century, when Domaine de “Lagarde” already featured on the “carte de Cassini”, the first general map of France drawn by the Cassini family in 1756. The picturesque Charterhouse, built in 1732, was at that time surrounded by valleys and woods. The “Bourdieu de Lagarde” was then passed down through the Blanchard family, until its purchase in 1877 by the Lacoste family, who were negociants in Bordeaux. Vines were thus cultivated on this magnificent stony terroir and the winery was built in 1881. After the First World War, Louis Eschenauer, a well-known negociant on the Place de Bordeaux at the “Chartrons”, was looking for good quality vines in the Bordeaux area. He became interested in the vineyards around the summit of Domaine de La Garde, which he subsequently bought in 1920, and in so doing became the leading proponent of the wines produced in the Martillac area, where he also owned Chateau Smith Haut Lafitte. Sometimes referred to as Domaine de La Garde, Clos de La Garde, then Chateau La Garde, even at this time a crest featured on the estate’s wine labels inspired by weapons thought to be from the region of Aquitaine during the 100 years’ war, displaying the leopard with a lion’s head.

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Pessac-Leognan

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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.

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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.

CVY5A19B6_2016 Item# 520159