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Blanc de La Tour Carnet

Bordeaux blanc

Blanc de La Tour Carnet - Bordeaux blanc

Vinification

1st sorting in the vineyard. Manual harvest in small crates. Pneumatic pressing of the harvest for 2 hours. Cold settling for 24 hours. Cold stabilization for 6-8 days. Alcoholic fermentation in concrete tanks for Sauvignon, in new oak barrels for Sémillon between 15-18°C for about 15 days. Aging on fine lees for 8-10 months and stirring of the lees once or twice a week. No pumping, no filtration until bottling winemaking practices are carried out by gravity system.

Commentary

Sight: Pale yellow with golden hints. Lustrous and lively. Smell: The bouquet is a harmonious marriage of sweet almonds, grapefruit and acacia blossom. Taste: After the fat, rich attack, the palate reveals a smooth and succulent structure with hazelnut and citrus notes, prolonging to a lively finish.

Grape variety

54% Sauvignon Blanc, 26% Sémillon, 20% Sauvignon Gris

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Domain
Blanc de La Tour Carnet

Training the vines

Guyot double cane-training without secondary cane. Integrated, plot-based farming. Leaf and cluster thinning.

The terroir

Clay base with limestone presence covered in a thick layer of graves dating from the Günz Glacial Stage.

Âge de la vigne

30 ans

Appellation

Haut Médoc

Date de plantation

1407

Wine pairing with food
Blanc de La Tour Carnet

The suggestion of wine pairing with food

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Catalan-style sautéed cockles and mussels, baked sea bass. White meats. Steamed fish. Goat’s cheese.

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