

He said he believes the quality of the surviving fruit to be quite good and ushered us to an outside tank for a taste of freshly fermenting Sauvignon Blanc which tasted of sweet citrus. We then headed inside for a tasting of the current releases.

Pertignas en Blanc Priolet Bordeaux Blanc 2016 - This drink-now white wine is made from Sauvignon Blanc. It is light, dry and aromatic with fresh citrus and a slightly bitter pithy note on the finish.
Pertignas en Blanc La Borie Bordeaux Blanc Semillon 2014 - A more serious white with some aging ability, it is made from 100% Semillon from old vines which is then aged in neutral barrels. Rich and dry with honeyed aromas, juicy acidity and a lingering tropical finish.
Chateau Pertignas Bordeaux Supérieur Cuvée Vin de Copains 2015 - A blend of 60% Merlot, 20% Carmenere and 20% Petit Verdot, this dry red wine is easy drinking, fruity, soft and round with a spicy finish. Gauthier recommended it be served slightly chilled.
Chateau Pertignas Bordeaux Supérieur Cuvée Spéciale 2015 - This blend of 60% Cabernet Sauvignon and 40% Merlot is dry with ripe berry aromas and flavors, grippy tannins and a spicy note in the finish.
Chateau Pertignas Bordeaux Supérieur Cuvée Fût de Chêne 2014 - This wine is 55% Merlot and 45% Cabernet Sauvignon from old vines which is then aged in barrique. It is dry with velvety tannins, ripe aromas and rich flavors of plum and red berries with a bit of dried herbs and a mineral note in the lingering finish.
My favorites of the tasting were the La Borie Bordeaux Blanc Semillon and the Cuvée Fût de Chêne. I thought the Cuvée Vin de Copains served slightly chilled as suggested would be a delicious pairing with Texas barbecue. All six of these wines are recommended.
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