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Clarendelle Blanc 2012

Bordeaux White Blends from Pessac-Leognan, Bordeaux, France
    0% ABV
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    4.0 3 Ratings
    0% ABV

    Winemaker Notes

    Beautiful pale yellow color. Very rich and round on the palate with mineral overtones. After fairly quick fermentation, the Sauvignon Blanc expressed intense tropical fruit and citrus (grapefruit) aromas, whereas the Semillon and Muscadelle were more floral, with rose nuances. Ageing on the lees toned down the acidity and gave a certain richness and length to the wine, while maintaining freshness. The balance is perfect, with a great deal of finesse and elegance.

    Blend: 71% Semillon, 24% Sauvignon blanc, 5% Muscadelle

    Critical Acclaim

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    Clarendelle

    Clarendelle

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    Clarendelle, Pessac-Leognan, Bordeaux, France
    2012 Blanc
    In Chateau Haut-Brion, Clarence Dillon found not only the charm of an elegant and fabled estate, but also the opportunity of a lifetime. He discovered a tarnished jewel. This estate had sparkled for centuries prior to these difficult times and yet in 1934, Mr. Gibert, the current owner, had not been successful in his bid to give the estate away to the town of Bordeaux because of the high maintenance costs and meager returns.

    The estate needed someone of passion and means to allow it to weather the storm. Clarence Dillon immediately entered into negotiations to acquire the estate and requested that his Paris office continue these on his departure by ship to the United States. On board the ship during the crossing he received a telegram which read "You may acquire Chateau Haut-Brion if we act fast." His two word answer was "Act Fast!" This short and decisive response was the beginning of a long family commitment to this estate and to the wines of Bordeaux.

    Clarendelle's name thus pays homage to the ancestor who brought the family to this region. In creating Clarendelle the team from Clarence Dillon Wines and their colleagues at Domaine Clarence Dillon, wish to discover and extract the best from the enormous potential and savoir-faire that this region and terroir provide. They already benefit from centuries of acquired knowledge and will aim to produce wines worthy and representative of their heritage and provenance.

    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, Malbec and Camenere

    The best reds will show great force and finesse with inky black and blue fruits, mushroom, forest, tobacco and iodine. Textures will be smooth and intriguing.

    Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

    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 interest. 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, can have lush stone fruit and honey character.

    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 smart 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 or oysters with a spicy mignonette, or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce, or even fried chicken.

    LIM137762750_2012 Item# 130589

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