Château Peybonhomme-les-Tours

2023 Blaye Côtes de Bordeaux AOC Le Blanc Bonhomme

This is a new angle on white Bordeaux, in my experience. Showing a wild side, this biodynamic expression is no less full bodied (14%) or wanting for oak (40% new) than the premier examples of the Graves, yet here in the Blaye in the Huberts' hands we find aromas of preserved lemon, hay, plum blossom, white grapefruit, quince sauce, and tons of je ne sais quoi to keep the organoleptic imagination turning, along with a beautiful sesame angle from the many months on the lees. With the slightest hint of effervescence on the palate, the wine is electric and bold. For food pairings the mind immediately goes to marinated and canned fishes but on reflection, it seems to me that foie gras would be perfect with this.
France
White
Biodynamic Wine
Vegan
Minimal sulphur added
Vegan Wine

Region:  Blaye, Bordeaux

Appellation:  Blaye Côtes de Bordeaux AOC

Varietal/Blend:  45% Sauvignon Blanc, 45% Sémillon, 10% Colombard

ABV:  14.0%

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

Cellar: The grapes for this wine are manually harvested early, gently pressed, and fermented with indigenous yeasts in 60% cement vats and 40% new French oak barriques. The wine is aged six months on lees with bâtonnage, with minimal sulphur added.

CSPC:  124617

Winemakers Note:  []

What the Critics are saying:  []

A logo for vino al vino with a bottle of wine in the center.
Château Peybonhomme-les-Tours
2023 Blaye Côtes de Bordeaux AOC Le Blanc Bonhomme

Region:  Blaye, Bordeaux

Appellation:  Blaye Côtes de Bordeaux AOC

France
White
Biodynamic Wine
Vegan
Minimal sulphur added
Vegan Wine
This is a new angle on white Bordeaux, in my experience. Showing a wild side, this biodynamic expression is no less full bodied (14%) or wanting for oak (40% new) than the premier examples of the Graves, yet here in the Blaye in the Huberts' hands we find aromas of preserved lemon, hay, plum blossom, white grapefruit, quince sauce, and tons of je ne sais quoi to keep the organoleptic imagination turning, along with a beautiful sesame angle from the many months on the lees. With the slightest hint of effervescence on the palate, the wine is electric and bold. For food pairings the mind immediately goes to marinated and canned fishes but on reflection, it seems to me that foie gras would be perfect with this.

TECHNICAL INFO

Varietal/Blend:  45% Sauvignon Blanc, 45% Sémillon, 10% Colombard

ABV:  14.0%

Vineyard:  This wine comes from 12-year-old estate vines at 70 meters altitude, biodynamic since 2000. Grown on clayey gravel soils with low yields, the vineyard is farmed with natural treatments and bottled on a fruit day.

Cellar: The grapes for this wine are manually harvested early, gently pressed, and fermented with indigenous yeasts in 60% cement vats and 40% new French oak barriques. The wine is aged six months on lees with bâtonnage, with minimal sulphur added.

CSPC:  124617

Winemakers Note: []

What the Critics are saying: []

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

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TECHNICAL INFO

Country:  France

Region:  Blaye, Bordeaux

Appellation:  Blaye Côtes de Bordeaux AOC

Climate: 

Altitude: 

Soils: 

Varietal/Blend:  45% Sauvignon Blanc, 45% Sémillon, 10% Colombard

Fermentation:  Spontaneous fermentation with native yeasts in old oak puncheons.

Ageing: 

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

ABV:  14.0%

Produced Cases:  50

CSPC:  124617

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca