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Clos des Lunes Lune d'Argent 2013

  • JS92
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Shiny gold, beautiful glints, and beautiful brilliance. Intense nose of candied citrus, passion fruit. Lemongrass aromas and great freshness. On the palate, full and energetic wine. The richness of taste and acid balance and the acid freshness are very well balanced. Delicate environment of white fruits and exotic fruits. Beautiful ripeness. Very good balance.
Blend: 70% Semillon, 30% Sauvignon Blanc

Critical Acclaim

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JS 92
James Suckling
Beautiful aromas of apple, fresh fennel, and lemon rind follow through to a full body with stone, mineral, and grapefruit undertones. Clean and lively. 70% semillon and 30% sauvignon blanc.
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Clos des Lunes

Clos des Lunes

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Clos des Lunes, France
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Starting several years ago, Olivier Bernard and the team at Domaine de Chevalier made a strong commitment to Clos des Lunes, an ancient vineyard in Sauternes, among the finest in Bordeaux. Relying on an intimate relationship with the terroir, the ultimate aim is to create one of the greatest dry white wines on the market.

Clos des Lunes is located in the heart of a small area encompassing the finest great growths of Sauternes, in the communes of Sauternes and Bommes. Historically, this terroir has always been recognized for its ability to produce top-quality sweet white wines.

However, before botrytisation, the grapes obviously go through a phase of optimum ripeness that is also conducive to making dry white wines. The fine soil and microclimate here are ideally suited to producing very great dry white wines with remarkable freshness. We take maximum advantage of these unique features.

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Sauternes

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Sweet and unctuous but delightfully charming, the finest Sauternes typically express flavors of exotic dried tropical fruit, candied apricot, dried citrus peel, honey or ginger and a zesty beam of acidity.

Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle are the grapes of Sauternes. But Sémillon's susceptibility to the requisite noble rot makes it the main variety and contributor to what makes Sauternes so unique. As a result, most Sauternes estates are planted to about 80% Sémillon. Sauvignon is prized for its balancing acidity and Muscadelle adds aromatic complexity to the blend with Sémillon.

Botrytis cinerea or “noble rot” is a fungus that grows on grapes only in specific conditions and its onset is crucial to the development of the most stunning of sweet wines.

In the fall, evening mists develop along the Garonne River, and settle into the small Sauternes district, creeping into the vineyards and sitting low until late morning. The next day, the sun has a chance to burn the moisture away, drying the grapes and concentrating their sugars and phenolic qualities. What distinguishes a fine Sauternes from a normal one is the producer’s willingness to wait and tend to the delicate botrytis-infected grapes through the end of the season.

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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.

LGT147131_2013 Item# 147131