Sauvignon Blanc – Colombard

This Gascon white steps away from the typical style of the region by being drier and less acidic but preserves the fresh fruit character by not undergoing a malolactic fermentation the usual method for achieving this type of balance. So although it is a pleasant aperitif, it is also more suitable with food than the traditional style. 

SOIL

Chalky and limy clay at 160 meters altitude.

CLIMATE

The oceanic climate has profound influence on concentration of citrus flavours thanks to warm temperatures during the day and particularly cool night temperatures during august. 2009 was a particularly good example of this phenomenon.

VINES

Colombard 70%, Sauvignon Blanc 30% planted at 4000 vines per ha.

FARMING METHODS

Sustainable farming techniques enabling 25% decrease from average pesticide use.

HARVEST

Mechanically harvest at night to pick grapes when they are cool with yields of 80hl/ha.

WINE MAKING

Cold skin soak, the draining of free run juice and declassification of pressed must. Fermentation at 16°C to favour primary fruit.

MATURING AND BOTTLING

Matured on fine lies for 2 to 3 months. Cold stabilization. Sterile filtration on membrane before bottling which is done in neutral N atmosphere.

CHEMICAL ANALYSIS

Alcohol 12°; PH 3.40 ; Residual sugar 4 g/l ; Total SO2 80 mg/l ; CO2 1100

WINE MAKER’S TASTING NOTE

A luminous yellow with green reflections. The nose is intense with grapefruit and floral (jasmine and broom) aromas. The mouth is bright yet round with grapefruit and lemon flavours.