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Chateau Suau Bordeaux Blanc 2015

Sauvignon Blanc from Bordeaux, France
    12.5% ABV
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    4.8 2 Ratings
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    4.8 2 Ratings
    12.5% ABV

    Winemaker Notes

    This wine reveals complex aromas of honeysuckle, citrus and pineapple. It's refreshing and expressive. An excellent depth of fruit as well as a long finish with a nice acidity. A very fresh bouquet for this dry white wine that shows a beautiful harmony between the exotic and white fruits. In the mouth, the Sauvignon brings power and character, Semillon brings a juicy and flavorful finish and Muscadelle brings roundness.

    Critical Acclaim

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    Chateau Suau

    Chateau Suau

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    Chateau Suau, Bordeaux, France
    Image of winery
    Château Suau today is a beautiful 82-acre property, located south of the village of Capian, 35 km from Bordeaux. The 66 hectares of vineyards, in one piece, surround farm buildings. The vineyard produces red wines in the appellations Cadillac Côtes de Bordeaux and Côtes de Bordeaux, dry white Bordeaux and rosé, along with a sweet Cadillac.

    From a geographical point of view, it is located on the highest point of the appellation Cadillac Côtes de Bordeaux, an altitude of 100 meters. The soil is mainly composed of clay and gravel. The different varieties are adapted to the predominant soil type (clay, rocky, stony). The south-south-east at the top of hills exhibition provides both a perfect sunshine for the vineyards and a natural drainage of the soil. The vineyard is surrounded by forests and hedges, to help maintain a balance between biodiversity, cultivated and wild areas.

    Bordeaux

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    One of the most important wine regions of the world both qualitatively and quantitatively, Bordeaux is a powerhouse producer of wines of all colors, sweetness levels, and price points. Separated from the Atlantic ocean by a coastal pine forest, the mostly flat region has a mild maritime climate marked by cool wet winters and a warm, damp growing season, though annual differences are enough to make vintage variation quite significant. Unpredictable weather at harvest time may negatively impact the ability of cornerstone variety Cabernet Sauvignon to ripen fully, while humid conditions can encourage the spread of rot and disease (although in the case of the region’s sweet white wines, “noble” rot known as botrytis is highly desirable). The Gironde estuary is a defining feature of Bordeaux, splitting the region into the Left Bank and the Right Bank. The vast Entre-Deux-Mers appellation lies in between.

    The Left Bank, dominated by Cabernet Sauvignon, contains the Médoc, Graves, and Sauternes, as well as most of the region’s most famous chateaux. Here, Merlot is commonly planted as an insurance policy in case Cabernet fails to fully ripen in difficult years. Cabernet Franc, Petit Verdot, and Malbec may also be used in blends. This tends to be the trend of the more structured and age-worthy side of Bordeaux.

    Merlot is the principal variety of the Right Bank, with Cabernet Franc as its primary sidekick, with the other three varieties available for blending. The key appellations here include St. Emilion and Pomerol, whose wines are often plush, supple, and more imminently ready for drinking.

    Dry and sweet white wines are produced throughout the region from Sauvignon Blanc, Sémillon, and sometimes Muscadelle or Sauvignon Gris. Some of the finest dry whites can be found in the the Graves sub-appellation of Pessac-Léognan, while Sauternes is undisputedly the gold standard for sweet wines. Small amounts of rosé and sparkling wine are made in Bordeaux as well.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    AUT15SUAUBLANC_2015 Item# 226653