Mary Taylor Bordeaux Blanc 2024
Mary Taylor Bordeaux Blanc 2024
The cool and humid spring and early summer helped preserve high natural acidity. The cool nights during ripening promoted aromatic development, resulting in wines that are aromatic and fairly taut.
A full and vibrant, lightly tropical and zesty version of Sauvignon Blanc and a splash of Semillon from artisan winemaker Jean Marc Barthez, who serves as president of a small co-operative winery in the ancient village of Monsgur.
Specifically it is 95% Sauvignon Blanc and 5% Semillon fermented without oak to preserve the underlying expression of its classic, gravel-rich terroir, offering the enhanced texture, elegance, and richness that are hallmarks of the Entre-Deux-Mers region. Certified sustainable.
Geographically, the epicenter of Bordeauxâs dry white production lies in the Entre-Deux-Mers (âbetween the two tidesâ) sub-region, situated between the Garonne and Dordogne rivers. The areaâs gravel-rich soils make it ideal for growing crisp, racy, mineral-driven whites that are primarily derived from the ever-popular Sauvignon Blanc grape. But donât let the varietal breakdown fool you. The best examplesâsuch as this one from artisan winemaker Jean Marc Barthez, who serves as president of a small co-operative winery in the ancient village of MonsĂ©gurâwill overturn everything youâve come to expect from the usual lineup of âvarietalâ Sauvignon Blanc from Chile or New Zealand.
Sourced from vineyards that surround the winery and fermented without oak to preserve the underlying expression of its classic terroir, this is Sauvignon Blanc as channeled through the unique prism of Bordeaux, offering the enhanced texture, elegance, and richness of body that are the regionâs hallmarks. According to Jean Marc, part of that depth also results from the small touch of SĂ©millon (the regionâs âotherâ white grape) he includes in the blend, which imparts a certain âje ne sais quoiâ that immediately conjures white Bordeaux. With its cleansing freshness and acidity and flavors of citrus and melon, itâs a quintessential oyster wine, but has all the necessary structure to stand up to richer fish and shellfish dishes (think pan-seared trout or broiled lobster).
Mary Taylor Bordeaux Blanc 2024
The cool and humid spring and early summer helped preserve high natural acidity. The cool nights during ripening promoted aromatic development, resulting in wines that are aromatic and fairly taut.
A full and vibrant, lightly tropical and zesty version of Sauvignon Blanc and a splash of Semillon from artisan winemaker Jean Marc Barthez, who serves as president of a small co-operative winery in the ancient village of Monsgur.
Specifically it is 95% Sauvignon Blanc and 5% Semillon fermented without oak to preserve the underlying expression of its classic, gravel-rich terroir, offering the enhanced texture, elegance, and richness that are hallmarks of the Entre-Deux-Mers region. Certified sustainable.
Geographically, the epicenter of Bordeauxâs dry white production lies in the Entre-Deux-Mers (âbetween the two tidesâ) sub-region, situated between the Garonne and Dordogne rivers. The areaâs gravel-rich soils make it ideal for growing crisp, racy, mineral-driven whites that are primarily derived from the ever-popular Sauvignon Blanc grape. But donât let the varietal breakdown fool you. The best examplesâsuch as this one from artisan winemaker Jean Marc Barthez, who serves as president of a small co-operative winery in the ancient village of MonsĂ©gurâwill overturn everything youâve come to expect from the usual lineup of âvarietalâ Sauvignon Blanc from Chile or New Zealand.
Sourced from vineyards that surround the winery and fermented without oak to preserve the underlying expression of its classic terroir, this is Sauvignon Blanc as channeled through the unique prism of Bordeaux, offering the enhanced texture, elegance, and richness of body that are the regionâs hallmarks. According to Jean Marc, part of that depth also results from the small touch of SĂ©millon (the regionâs âotherâ white grape) he includes in the blend, which imparts a certain âje ne sais quoiâ that immediately conjures white Bordeaux. With its cleansing freshness and acidity and flavors of citrus and melon, itâs a quintessential oyster wine, but has all the necessary structure to stand up to richer fish and shellfish dishes (think pan-seared trout or broiled lobster).
Original: $14.99
-70%$14.99
$4.50Description
Mary Taylor Bordeaux Blanc 2024
The cool and humid spring and early summer helped preserve high natural acidity. The cool nights during ripening promoted aromatic development, resulting in wines that are aromatic and fairly taut.
A full and vibrant, lightly tropical and zesty version of Sauvignon Blanc and a splash of Semillon from artisan winemaker Jean Marc Barthez, who serves as president of a small co-operative winery in the ancient village of Monsgur.
Specifically it is 95% Sauvignon Blanc and 5% Semillon fermented without oak to preserve the underlying expression of its classic, gravel-rich terroir, offering the enhanced texture, elegance, and richness that are hallmarks of the Entre-Deux-Mers region. Certified sustainable.
Geographically, the epicenter of Bordeauxâs dry white production lies in the Entre-Deux-Mers (âbetween the two tidesâ) sub-region, situated between the Garonne and Dordogne rivers. The areaâs gravel-rich soils make it ideal for growing crisp, racy, mineral-driven whites that are primarily derived from the ever-popular Sauvignon Blanc grape. But donât let the varietal breakdown fool you. The best examplesâsuch as this one from artisan winemaker Jean Marc Barthez, who serves as president of a small co-operative winery in the ancient village of MonsĂ©gurâwill overturn everything youâve come to expect from the usual lineup of âvarietalâ Sauvignon Blanc from Chile or New Zealand.
Sourced from vineyards that surround the winery and fermented without oak to preserve the underlying expression of its classic terroir, this is Sauvignon Blanc as channeled through the unique prism of Bordeaux, offering the enhanced texture, elegance, and richness of body that are the regionâs hallmarks. According to Jean Marc, part of that depth also results from the small touch of SĂ©millon (the regionâs âotherâ white grape) he includes in the blend, which imparts a certain âje ne sais quoiâ that immediately conjures white Bordeaux. With its cleansing freshness and acidity and flavors of citrus and melon, itâs a quintessential oyster wine, but has all the necessary structure to stand up to richer fish and shellfish dishes (think pan-seared trout or broiled lobster).
