House white at Gordon Ramsay's and Rick Stein's eponymous eateries for the last 15 years, the success of Bauduc's Sauvignon comes from a combination of New Zealand-style aromatics with a French elegance on the palate.
The 2017 vintage was a tricky one for Bordeaux generally and particularly for Bauduc, losing half their crop to late spring frosts. The quality's up there though with the very best years since the Quinneys took over the château in 2000, with 8% Sémillon rounding out the blend.
Expect fireworks in the glass. Bursting forward with passionfruit and green apple, with underlying notes of elderflower cordial, lemon zest and grapefruit, this is an immaculately crafted Sauvignon.
Château Bauduc is a pretty 80-hectare estate, with woods and parkland surrounding the family home and its Merlot, Cabernet, Sémillon and Sauvignon vines. Run by Gavin and Angela Quinney, it is a high-profile producer that is much admired by the wine trade and press.
The wine comes from 25 acres of Sauvignon Blanc vines that surround the Château itself. Harvested at dawn before being cool-fermented in stainless steel and bottled under screwcap, the wine shows amazing freshness and aromatics.
“The nose pole-vaults out of the glass and embraces you with its citrus generosity. The palate is zesty, taut and refreshing with more depth than you might expect allowing you to shovel down some hastily prepared canapés to reward this delicious drink. Bauduc Blanc is the Holy Grail for those of you who can’t get the pot pourri and fruit salad notes out of your olfactory system left behind by chemistry set, bulk-bottles Sauvignon. It is classy, elegant, nerve-tingling and, dare I say it, what we should all taste to remind us what Sauvignon Blanc should be like!” - Matthew Jukes, The Week and Money Week.
“A thoroughly fine dry white Bordeaux… it would make a lovely wine at the table. Excellent value.” - Jancis Robinson MW.
“Without a shadow of a doubt, the best value white we have had all year is Château Bauduc, a crisp, white Bordeaux that we scoffed merrily both as an aperitif and with food. Apparently, it is the house white in Gordon Ramsay’s three-star restaurants, whoever he is.” - Pat Leahy, Sunday Business Post, Ireland.