GrapeSauvignon Blanc, Semillon, White BlendStyleDry,White, Medium Bodied, Tropical, Fresh, Easy Drinking, Food FriendlyCountryFranceRegionBordeauxVolume75clABV12.5%DietarySustainableThe Chteau des Antonins Bordeaux Blanc is a rich vintage that emphasizes n
| Grape | Sauvignon Blanc, Semillon, White Blend |
| Style | Dry,White, Medium Bodied, Tropical, Fresh, Easy Drinking, Food Friendly |
| Country | France |
| Region | Bordeaux |
| Volume | 75cl |
| ABV | 12.5% |
| Dietary | Sustainable |
The Chteau des Antonins Bordeaux Blanc is a rich vintage that emphasizes notes of grapefruit, exotic fruit, and mint in its aroma. On the palate, it provides an ample, balanced finish that ensures a great balance of flavour for any occasion. Enjoy this sophisticated vintage for its perfect expression ofwhite Bordeaux
Located southeast of Bordeaux, Chteau des Antonins is a family run estate steeped in history. The estate, built in the 13th century, owes its name to the Antonins monks who lived there for 500 years. A large part of the original estate still survives today, including a toll bridge, chapel, monastery and various windmills. Phylloxera destroyed the vineyards in the late 19th century but the de Roquefeuil family, who have owned the estate since the 1850s, have gradually replanted vines, which today cover 25 hectares. Geoffroy and Martine de Roquefeuil took over in 1985, and have moved to sustainable farming. Their son Antoine spent time working in New Zealand before returning to the family estate as head winemaker in 2016.
The Chteau is located on the left bank of the Garonne, south of Graves. Only five hectares of the vineyards are given to white varieties, split between 80% Sauvignon Blanc and 20% Semillon, managed sustainably and with the use of cover crops to avoid erosion and aerate the soil. The vines are planted on sandy loam soil which lends an elegance and lifted acidity to the wine.
Once at the winery, the grapes underwent a 12-hour maceration period on skins to extract aromatics before being gently pressed in a pneumatic press. After cold settling, the juice was fermented in stainless-steel tanks at controlled temperatures of 16-18C. The wine was then kept on its lees for 15 to 30 days, with regular btonnage, to add texture and complexity. The final blend remained in the cellar until bottling on 28th November 2019.
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