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(2020) I'm very fond of white wines from the Pessac-Léognan in the Graves region of Bordeaux, this lightly barrel-fermented Sauvignon Blanc coming from one of André Lurton's properties. The nose is citrussy and fresh, the merest nuance of an elderflower touch, and the oak very much in the background, just adding a delicate creaminess. On the palate there's a full texture and it offers a fairly straightforward and pure core of citrus and apple fruit, good tangy acidity and a certain poise and succulence into the finish.
(2019) Classic white Bordeaux from the Pessac-Léognan Cru of Graves, this is Sauvignon Blanc, fermented and aged in barrel. From a very good year - the third warmest since 1900 - with above-average monthly temperatures. The oak is very discreet, giving just a sheen of almond nuttiness to the cool orchard fruit and lemon, a little hint of something like soft, leafy herbs in the background. In the mouth pure and sweet fruit drives this, quite a full texture, a lemon and mint freshness, and tapers to a fine point in the finish. It is a discreet, elegant and understated style with nothing too showy, but beautifully done. Watch the video for more information and food-matching ideas.
(2017) I see from my database that I have notes for the 2005, 2006 and 2007 vintages of this wine from Clarence Dillon Wines, making it part of the Haut-Brion family stable, so interesting to taste this latest release. It's a typical white Bordeaux blend of Sémillon, Sauvignon Blanc and Muscadelle, the nose clear and brightly focused, with citrus and a touch of riper red apple, maybe even peach, and a light mealiness. Medium bodied, this has a grapefruit and lemon grip, a bit of real steel at the core, draped with taut fruit, the slight chalkiness of the acids giving lovely gastronomic potential.
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