|Sub-district||Blaye & Bourg|
70% Sauvignon, 30% Sémillon. A beautifully crafted white Bordeaux which will appeal to drinkers of even the best wines from the Graves. Fermented in wood, but only kept in the barrels for the fermentation, it has a lively fruit and a palate filled out with Sémillon weight. L&S (Aug 2014)
Currently out of stock in our warehouse.
Alternatively we may well have some bottles in one of our shops - why not give one of them a call?
|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: email@example.com.
GRAVES EAT YOUR HEART OUT. White Bordeaux is hugely under-rated and this one’s a cracker. It tastes like a miniature fine wine at an ordinary wine price. The grapes come from Blaye and Bourg, and because white is picked earlier than red theres just time to ferment them in barrels and whip the wine out again so the barrels are freed up for the red Ch Beaumont. Result: a sauvignon-semillon blend that taste like baked red grapefruit and cooked lemons with a subtle touch of wood smoke. Love it.Victoria Moore, Planet Victoria's World of Wine(Jun 2015)
Château Beaumont Les Pierrières
In 2006 M. Filliatreau, the owner of Château Beaumont was desperate to get a slightly better price for this wine from the old vine Semillon-Sauvignon produced from a 2 ha plot attached to a property that mainly makes red. He hit on the idea of barrel-fermenting it in the new barrels destined for the red wine. Since it is picked early (in August) it completed its fermentation in wood and was back in tank by the time of the 'décuvage' of the red. Because the barrels were needed for the red, their cost has not been factored in to the price of this fantastic bright and surprisngly complex white, which is amazing value for a barrel-fermented wine.
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