Bordeaux is not best known for its dry whites but in the Graves and the Entre Deux Mers this style abounds. Made mostly from three varieties, Sauvignons (blanc as well as gris), Sémillon and Muscadelle, these wines should offer racy acidity with fresh fruit aromas and are the perfect accompaniment to the local oysters and fruits de mer. The best wines are often oak-aged and will deliver depth and complexity on top, with some Crus Classés deserving of decades of cellar ageing.
The most highly-prized of Bordeaux’s appellations for dry white is Pessac-Léognan, with the deep flinty gravels giving great mineral nuances and finesse to the wines. You can make dry white wine anywhere in the whole Bordeaux region, but outside Pessac-Léognan, Graves and Entre-Deux-Mers everything is reduced to the lowly Bordeaux Blanc label, making it hard at first view to justify the price of great wines such as Pavillon Blanc du Château Margaux against lesser offerings.
Over recent years we have seen a ground-swell within some of the appellations traditionally associated with producing sweet wines (Sauternes and Barsac, for example) towards producing dry whites instead. This is partly in response to a serious decline in demand for pudding wines and a need to make money from the land, but also in part because the quality terroirs are fully capable of producing excellent dry wines and should therefore be allowed to do so. This is good news for the region as a whole as it will bring greater recognition for Bordeaux’s top-level dry white wines which have been rather under-appreciated for some time.
Our Bordeaux Blanc Selection
|Château Fayau, Bordeaux blanc, 2015|