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Clos Floridene Blanc 2015

Bordeaux White Blends from Graves, Bordeaux, France
  • RP92
  • D92
  • WS91
0% ABV
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3.8 3 Ratings
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3.8 3 Ratings
0% ABV

Winemaker Notes

Clos Floridène Blanc has the special character of white wines from the great limestone soils. Green gold color, intense aroma with fruity notes of white peach, lemon, grapefruit, shades mineral, toasted, toasted. Powerful and fresh flavors of the fruit in all its brilliance, density and structure of a great white wine. It can be kept for at least 10 years.
Blend: 50% Semillon, 48% Sauvignon Blanc, 2% Muscadelle

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2015 Clos Floridene Blanc from Denis and Florience Dubourdieu has a subtle but complex bouquet with scents of white peach, citrus fruit and a touch of patisserie. The palate is very well balanced and quite phenolic in the mouth, some lovely extract here imparting a slightly waxy texture. The acidity is keen and there is impressive tension and energy on the finish. It will drink young as usual, however, such is its complexity that I am more intrigued to discover how it will age. Do as you will. Barrel Sample: 90-92
D 92
Decanter
One of the great whites of Bordeaux, and in 2015 the lower acidity of the vintage is reflected in the dominance of forward, exotic apricot, nectarine and juicy peach fruit. This is a vintage that will attract many people who might feel Bordeaux white is normally too sharp; here it delivers freshness with a rounded edge.
WS 91
Wine Spectator
Juicy and very energetic, with pink grapefruit, lemon peel and chamomile notes bursting out from the core, backed by long verbena and honeysuckle flavors through the finish. Best from 2019 through 2021.
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Clos Floridene

Clos Floridene

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Graves is a large region, extending 30 miles southeast of the city of Bordeaux, along the left bank of the Garonne River. It is the only Bordeaux appellation famous for both its red and white wines, though red producing vineyards cover well over three times as much area as the whites.

In the late 1980s, the French created the separate appellation of Pessac-Léognan within the northern confines of Graves. It includes all of its most famous properties, and the southern suburbs of the city Bordeaux itself.

In French "graves" is a term used to indicate gravelly soils.

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.

BALF157989_2015 Item# 157989