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Chateau La Tour-Blanche 1er cru classe
Clos Des Lunes Lune d'Argent Grand Vin Blanc Sec
CLOS DES LUNES Lune d'Argent Grand Vin Blanc Sec, Bordeaux
CHATEAU D YQUEM Y D Yquem Bordeaux Blanc
Societe Civile Du Chateau Lafleur Chateau Grand Village Bordeaux Blanc
Chateau d'Yquem 1er cru superieur
Incredibly opulent and rich, Château d'Yquem is widely considered the greatest sweet wine in the world. Currently owned by LVMH, this prestigious Sauternes estate is at the very top of the appellations classification, designated 1er Cru Classé Supérieur. Château dYquems 110 ha of vineyards are planted to 80% Sémillon and 20% Sauvignon Blanc. The Grand Vin is produced from only fully botrytised fruit, carefully hand-harvested over successive passes by a team of highly skilled pickers. Yields are tiny, with each vine producing just one glass of wine. Fermentation takes place in 100% new oak barriques followed by up to 36 months maturation in oak. A wine of exceptional intensity and complexity, the best vintages of Château d'Yquem are capable of aging gracefully for well over 50 years.
Chateau Doisy-Daene 2me cru classe
Chateau Doisy Daëne is a deuxième Cru Classé estate of Sauternes located in the Barsac appellation of Bordeaux. Managed by renowned white wine specialist Denis Dubourdieu, the estates sweet Sauternes wine is a fresh lively style with crystalline fruit purity underpinned racy acidity. A fully botrytised blend of Semillon with a minor component of Sauvignon Blanc, the grapes are picked over successive tries and gentle pressed, before undergoing vinification and maturation in one third new French oak barriques for 10 months.
Chateau Rieussec, R de Rieussec Blanc Sec
Chateau Angelus Blanc de Milieu
Byron & Harold The Partners Golden Handshake
Mount Mary Triolet Semillon Sauvignon Blanc Muscadelle
A classic and refined style with some citrus characters framed by bakery and subtle vanilla spice, the iconic Triolet is a classic Bordeaux Blanc blend, incorporating the three varieties of Sauvignon Blanc, Semillon and Muscadelle. It was first produced by Mount Mary in 1987. The varieties are fermented separately in barrel with complexity and palate weight gained from extended lees contact and fermentation on solids.