Really tasty stuff and a blend of some of the Sauvignon Blanc and Les Trois Hectares Sémillon that are normally reserved exclusively for the single varietal wines.
Winemaker and château owner Gavin Quinney:
“This is actually the wine made from all the pressed juice, which we kept apart form the ‘free-run’ juice in 2019. As with the 2016, we decided to keep this as a separate wine rather than blend the lot, so it is really the second wine of the Sauvignon Blanc and Les Trois Hectares combined. And it’s really good. Tasty, full of flavour and refreshing at the same time. To be fair, we changed our minds at the last minute over the blends, just before bottling. We thought this was better on its own and not part of the Sauvignon Blanc, yet the back label is the same as that wine because there wasn’t time to change it so late in the day.”
We think it’s fab. Slightly softer and more rounded than the straight Sauvignon Blanc that Bauduc sold out of during the first lockdown but all the (dangerously!) more drinkable because of it.
Owner operators and English ex-pats Gavin and Angela Quinney fell for the lovely Château Bauduc, some 15 miles from the city of Bordeaux, in 1999. The house and the winery are surrounded by 25 hectares of pretty vineyards, where they grow Sauvignon Blanc and Sémillon for their white wines, along with Merlot, Cabernet Sauvignon and Cabernet Franc for the reds and rosé. Some of their older vines date from 1947 and the family have replanted or planted 15 or so hectares more since 2000.
The estate's Sauvignon Blanc has been the house white at Gordon Ramsay’s three Michelin star restaurant in London for the past nineteen years, a ‘special selection’ at Rick Stein’s for a decade and a half and, more recently, the house white at the über-trendy Hotel du Vin. Oz Clarke is a huge fan, stating, "Bordeaux needs another 100 Bauducs — and fast."
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