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Chateau Reynon Premières Côtes de Bordeaux Blanc 2014
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CHATEAU
Château Reynon is located in Béguey, near Cadillac, on a south-facing slope of the Garonne right bank. A part of the vineyard is also found in the neighboring commune of Laroque on magnificent south-east facing slopes and an ancient calcareous terrace originating from the Oeuille, a small tributary of the Garonne river.
In 1976, his daughter Florence, and his son-in-law, Denis Dubourdieu, Engineer in Agriculture, took over the estate which is labeled Château Reynon since 1979. It very soon became well-known thanks to its Sauvignon. The winery of Reynon was during the 80’s a laboratory of choice for Denis Dubourdieu, then a young Scientist at the University of oenology who specializes in the wine making of dry white wines.
In 1976, his daughter Florence, and his son-in-law, Denis Dubourdieu, Engineer in Agriculture, took over the estate which is labeled Château Reynon since 1979. It very soon became well-known thanks to its Sauvignon. The winery of Reynon was during the 80’s a laboratory of choice for Denis Dubourdieu, then a young Scientist at the University of oenology who specializes in the wine making of dry white wines.
Reynon is the home property of Denis and Florence Dubourdieu and is situated on a perfect south-facing slope at Beguey in the Entre-Deux-Mers. Denis is a noted professor of oenology at Bordeaux University specialising in white wines, and now advises many prestigious estates, like Yquem and Batailley in Bordeaux and Jaboulet and Grillet in the Rhône. They treat their vines with as much care as they would a Sauternes vineyard picking by hand at perfect ripeness.
87 % Sauvignon blanc, 13% Sémillon
87 % Sauvignon blanc, 13% Sémillon
Hand-harvesting is performed in general in one time and if it's required in 2 selective pickings of golden grapes with an aromatic optimum stage. After an eventual phase of skin contact, a slow juice extraction is performed, protected from the oxidation process. Free run must is strictly separated from press must and their clarification undergoes by natural settling. Fermentation takes place in stainless steel vats. Ageing on lees in tanks last 5 to 7 months before bottling
The soil quality, moderate production, fine wine-making process makes it possible to obtain an elegant dry white wine, at once complex and tasty with grapefruit and white peach aromas, with mineral and smoky hints, with a remarkable aging potential in bottle over several years.
Wine Spectator: 90/100
Les Echos: 15,5/20
Les Echos: 15,5/20
Sea Bass; Sprout and Pecorino Salad; Caerphilly…
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