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Chateau Lamothe-Bouscaut Pessac Leognan Blanc 2019 £34.12
CHATEAU LAMOTHE-BOUSCAUT BLANC
Château Lamothe-Bouscaut is located in the village of Cadaujac and dates back to the 12th century. In 1999 it was acquired by its neighbour, Château Bouscaut, owned by Sophie Lurton and Laurent Cogombles. The Merlot and Cabernet Sauvignon vines grown on the deep gravelly soils are on average 35 years old. The vineyards are sustainably managed, and pruning is carried out by hand by five vineyard workers on the nine-hectare estate.
The rich, plush palate of Château Lamothe-Bouscaut is a blend of 53% Merlot and 47% Cabernet Sauvignon. The wine is fermented in stainless steel and concrete tanks before ageing for 12 months in oak, a third of which is new. Surprisingly approachable for its age, this Pessac-Léognan is ripe, generous, and an excellent example of a fruit-forward modern Bordeaux that is delicious to drink.
The Pessac-Léognan Blanc is a blend of 80% Sauvignon Blanc and 20% Semillon. It is aged in oak for eight months, 30% of which is new, with monthly bâtonnage to add depth and complexity. It is fresh and vibrant with expressive, well-integrated oak, giving the wine a good body and balance.
The vines of Lamothe-Bouscaut are on average 35 years old and grow near the Garonne River on deep, clay soils with a limestone-based. Situated at 200 metres above sea level, the vineyards are planted with 20% Semillon and 80% Sauvignon Blanc. The vineyards are managed sustainably in order to respect the environment. Labouring the soils and keeping ground cover between rows is essential, with spraying reduced to a minimum. The vines are Guyot-trained and are on well-draining gravel soils.
After a difficult start to the season with a wet winter and late spring frosts in May, summer was very warm with sufficient rain. August brought warm, sunny days and cooler nights, allowing the grapes to ripen steadily. The white grapes were harvested between the 2nd and 17th of September.
The grapes were hand-harvested. The bunches of Sauvignon Blanc and Semillon were pressed and the juice fermented in temperature-controlled stainless-steel tanks for a period of three weeks. The wine was then aged on its lees in oak barrels, of which 40% was new, for around eight months.
Bright yellow in colour. On the nose, there are aromas of ripe candied grapefruit, orange zest, ripe apricots and peach with undertones of vanilla. The oak is subtle and well-integrated, giving the wine a good body and texture. This is complemented by fresh fruit and floral notes, which carry on to a long, mineral finish.