Winemaker and winery: Yvan Meyer.
Grape variety: 100% Sauvignon Blanc.
Region: AOC Bordeaux.
Viticulture/Vinification: The grapes were pressed and the juice maintained at a low temperature (12°C). After the juice settled for 24 hours, the wine was drawn off and put in stainless steel tanks with automatic thermo-regulators. The must was fermented with dried active yeast, specially selected for Sauvignon Blanc. The fermentation temperatures were kept between 13 and 15°C in order to best preserve the aromas. After fermentation the wine was racked once in order to remove the heavy lees and then matured for 3 to 4 months on the fine lees, whilst being stirred once a week.
Availability: April 2010 – 251 stores.
12% vol.

There merest hint of Sauvignon on the nose. Dry, plain and with a Sauvignon finish. Alright. Strange to put this after a group of Marlboroughs, ending in an oaked one.
23/03/10

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