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Chateau Olivier Blanc (Futures Pre-Sale) 2018

  • WE96
  • RP94
  • JS93
  • D93
750ML / 14.1% ABV
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750ML / 14.1% ABV

Winemaker Notes

The Sauvignon Blanc wines are very expressive and fruity, with a bouquet of peach and white flowers. They are rich, but show good acidity on the palate, along with a beautiful, pure, and deep flavor profile.
Blend: 75% Sauvignon Blanc, 25% Semillon

Critical Acclaim

All Vintages
WE 96
Wine Enthusiast
The wine is textured and tight, hinting at steeliness and showing a salty character that contrasts with the lemon flavor. These tones are joined by tropical elements, giving a ripe, fruity finish.
Barrel Sample:94-96
RP 94
Robert Parker's Wine Advocate
The Olivier 2018 Blanc is a little reticent to begin, opening to give notions of fresh limes, lemon peel, white grapefruit and wet slate with a touch of coriander seed. Medium-bodied, the palate is tight, with great tension and loads of citrusy layers, finishing long and minerally.
Barrel Sample: 92-94
JS 93
James Suckling
The precise center palate of fruit and polished, fine tannins make this wine ever so attractive at this stage. Medium-to full-bodied. Fresh finish.
Barrel Sample:92-93
D 93
Decanter

Olivier comes close to delivering the kick that's missing in many of the Pessac whites this year. It's a juicy, rich, well structured wine that maintains its freshness. I tasted this a few times and it definitely delivers the slate crawl towards the finish that slows down your experience and makes a great white stretch out. 45hl/ha yield. 30% new oak for ageing. Drinking Window 2020 - 2030. Barrel Sample: 93

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Chateau Olivier

Chateau Olivier

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Chateau Olivier, France
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The Seigniory of Olivier dates back to the 12th century. The Chateau is surrounded by moats and an immense forest, protecting the most extraordinary site in the Bordeaux wine region.

For years and years, Chateau Olivier has brought together the present and the past by making wines of great art in an estate that is the stuff of legends... Fashioned by the terroir in which they are rooted, shaped by all those who work the vines, the wines of Chateau Olivier are a magnificent expression of their appellation among the six Classified Growths of Graves in red and white. Skillfully perpetuating the history of the estate, the wine-growers of Olivier help give the wines they produce the same charm and authenticity as its surrounding walls which are nearly a thousand years old.

Our ambition to develop quality further can be seen first and foremost in the dynamic, technically modern methods we use to enhance the terroir. The recent geological discoveries in the two gravel mounds of Olivier have confirmed the richness and diversity of an outstanding viticultural heritage. 11 different terroirs have been identified, passed down by those who once contributed to the building of the fine reputation of Bordeaux’s great growths. The new vat-house, re-designed to bring the very best out of each of the estate’s plots, house the year’s harvest. It is a perfect balance between ancient architecture and state-of-the-art equipment.

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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.

LGNF520624_2018 Item# 520624

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