Grande Cuvée Sauvignon Blanc 2023
Vineyard: 100% Sauvignon blanc.
Selection of vineyards aged between 20 to 30 years old.
Average yield: 50 hl/ha
Vineyard’s training: Manual crop thinning in August, followed by leaf-stripping.
Harvesting: Manual harvest with sorting of healthy berries.
Vinification: Total de-stemming. Pre-fermentation skin contact maceration, pneumatic pressing, racking off heavy sediment, alcoholic fermentation in 1-year-old barrels.
Aging: On fine lees in casks for 9 months. Fining, filtering, and bottling by ourselves.
Tasting notes: A clean, fresh nose with white fruit aromas, blackcurrant with hints of fresh mint leaves balanced with almond aromas. On the palate, fruity with a hint of white flowers, ripe Sauvignon flavour, and tropical fruit. Good length and complexity bring light, oaky flavors. An aromatic white wine with a great length of finish.
Grande Cuvée Sauvignon Blanc 2023
Country|Region|Appellation:
France|Bordeaux|Blaye Côtes de Bordeaux AOP
Property: The estate of the Bantegnies family, currently managed by brothers Eric and Frantz, who took on their roles in 1987 and 1990.
Vineyard: A surface of 60 hectares (148 acres) trained in the V-shaped Lyre, rare in Bordeaux. This is the largest vineyard employing this technique in France, which allows for better aeration and sun exposure of the grape bunches. In the humid Bordeaux climate, the Lyre enhances ripening and reduces fungal diseases. The vines are mostly planted on clay and limestone soils. The wines have greater richness and substance consistently across vintages. The crop is thinned in August to improve concentration in the wines. Also uncommon in Bordeaux, the harvest is conducted by hand rather than machine. Average yield of 50 hectoliters per hectare (approximately 3.5 tons/acre). Grape Varieties 100% Sauvignon Blanc from vines 20 to 30 years of age.
Winemaking: The grapes are sorted, fully destemmed, and undergo maceration prior to fermentation to extract the fruity aromas from the ripe and healthy skins and accentuate the natural richness. Pressing is performed in a pneumatic press to avoid herbaceous tastes. Fermented in barrique of one prior use to avoid a strong imprint of oak and with only naturally-present yeasts. The wine spends 5 to 6 months in contact with the lees or deposits before being fined, filtered, and bottled. This expressive, refreshingly dry Sauvignon Blanc is intended to be enjoyed on release.
