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Domaine Paul Buisse Touraine Sauvignon 2016

Sauvignon Blanc from Touraine, Loire, France
    12.5% ABV
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    3.9 7 Ratings
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    3.9 7 Ratings
    12.5% ABV

    Winemaker Notes

    This Sauvignon, pale in color with a green tint, is delicate and fruity and has complex aromas of broom buds and white peaches. Distinguished and delicate in the mouth, it is lively and fresh.

    Critical Acclaim

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    Domaine Paul Buisse

    Domaine Paul Buisse

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    Domaine Paul Buisse, Touraine, Loire, France
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    In 1989, Paul Buisse purchased over 173 acres of vineyards in an area recognized as one of the best for winegrowing in the Touraine appellation of the Loire Valley. Upon his retirement in 2010, Paul Buisse sold the company to his friend, Pierre Chainier, whose family has a long history of working in wine and trade dating back to 1749. Since, the Chainier family have become pioneers in sustainable farming, being the first to employ green practices in the region. The vision of the Chainiers is to bring knowledge, experience and a passion for winemaking to the industry.

    Touraine

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    Stretching east along the steep banks of the Loire River, Touraine is a major part of the Middle Loire. Soil variations of clay, sand, tuffeau and gravel throughout its subregions support both white and red varieties. Chinon and Bourgueil remain the source of Loire’s finest Cabernet Franc; various styles of the most outstanding Chenin blanc come from Vouvray and Montlouis.

    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. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

    In the Glass

    From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or 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.

    GZT10096669_2016 Item# 240475