Reviews
- Wine Enthusiast -
- James Suckling -
- Robert Parker's Wine Advocate -
- Wine Spectator -
- Jeb Dunnuck -
Technical Details
- Sauvignon Blanc and Semillon
- France
- Bordeaux
- Pessac-Léognan
- 13.5%
Chateau De Fieuzal Pessac-Léognan Graves Bordeaux Blanc 2018
50% OFF RETAIL!
Pessac-Leognan, the Bordeaux region, where a bottle of white can set you back as much as $1300! We’ve got one of the fiercest, tastiest whites of the region, for a deal you won’t believe! 96 points for the incredible price of under $50 (that $1300 bottle of Haut Brion Blanc from the same vintage got a 98, FYI)! This is a steal!
Château De Fieuzal is our go-to when it comes to monstrously over-delivering bottles of Bordeaux Blanc. This 2018 is as good as we’ve ever tasted from the estate, and this truly is one of the greatest value and highest quality Bordeaux Blancs to come out of the spectacular 2018 vintage! The land here has been farmed for vine for over 400 years, with Grand Cru status granted more recently in 1959. Only five families have owned the estate over the centuries, with Brenda and Lochlan Quinn at the helm since 2001.
This energetic and highly polished Sauvignon Blanc and Semillon blend harnesses the power and minerality of Graves' famous river stones to craft a vibrant expression that is simply classic Pessac-Leognan. Floral and perfumed notes of honeysuckle, Champagne mangoes, and Buddha’s Hand lemons join this struck match aroma, accented immediately by a swish of salty sea air. Zippy citrus of lemon, lime, and pomelo punctuate the mouth, with richer notes of white peach and caramelized pineapple developing towards the finish. It’s weighty and round, yet lively and fresh, with a medley of rocky, spicy accents that drag this wine’s finish through a winding mountain stream.
Fantastic now with a few years under its belt, but with the purity and intensity to develop another decade yet! If you’ve never experienced top-flight Bordeaux Blanc from Graves – this is simply a must-buy. While we’ve got it, of course!
PAIRING IDEAS: I served this up alongside seared Diver’s Scallops with a mango sauce and crisp salad of jicama, bell peppers, and red cabbage in a cilantro-lime vinaigrette. It was super simple, completely rocked, and made me the superstar of the dinner party.