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Flat front label of wine

Dourthe La Grande Cuvee Sauvignon Blanc 2010

Sauvignon Blanc from Bordeaux, France
  • WE88
  • RP88
12.5% ABV
  • RP89
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12.5% ABV

Winemaker Notes

The wine's aromatic intensity expresses the typical characteristics of a fine Bordeaux Sauvignon Blanc. Rigorous fruit selection results in an extensive array of aromas, ranging from a hint of box, through a rich palette of citrus fruits, finishing on delicate, tropical notes reminiscent of passion fruit. This concentration of aromas is underpinned on the palate by the magnificent harmony of the wine's fleshy character and refreshing liveliness. Aromatics, richness and length characterise the Dourthe La Grande Cuvée Sauvignon Blanc.

Critical Acclaim

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WE 88
Wine Enthusiast
Packed with great Sauvignon Blanc herbal flavors, this is a delicious wine, at the cool end of the spectrum of white wine. Grapefruit and lemon juice are enlivened by a grassy texture and crisp, fresh acidity.
RP 88
Robert Parker's Wine Advocate
Already bottled, this 100% Sauvignon Blanc represents a half million bottles, but the wine is very well made with crisp, melony, lemon zest notes. Drink immediately.
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Dourthe

Dourthe

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Dourthe, Bordeaux, France
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Vins et Vignoble Dourthe is one of the most recognized negociants in France. The terroirs of the Dourthe estates are among the finest in Bordeaux’s acclaimed appellations. On each estate, the quest for excellence is paramount. The result are wines that capture the unique terroir and essence of Bordeaux.

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.

GZT3394615_2010 Item# 114206