Appellation: AOC Bordeaux Blanc (Bordeaux region, Entre-Deux-Mers)
 
Terroir: Limestone and clay.
 
Grapes: Sauvignon Blanc (60%), Semillon (40%)
 
Farming: Sustainable certified
 
Aromatics: Floral and aromatic nose, with ripe white fruits, juicy pears and some exotic notes including grapefruit and pineapple. The nose also show some charming and sublte oak spices since some of the wine is aged in barrel. There is a freshness and an attractivness to its wine that we really enjoy.
 
Palate: Textured and fleshy this wine have good balance showing lime, pear and quince. The palate is smooth, round and creamy (thanks to the ageing on lees) yet it has a beautiful tension and mineral chalky finish.
 
About the wine: One of our best seller white wine each summer, Bordeaux Blanc is for me one of the best value white wine France has to offer. I love this cuvee vintage after vintage and I think rebelious sisters Sylvie and Marie Courselle are very talented to give us such a tasty wine each year! Thanks to the limestone and clay terroir of La Sauve in the Entre-deux-Mers where Thieuley is located the wines always have a good freshness and minerality. This cuvee is aged for 70% in concrete tank and 30% in 300 litre oak barrels.
 
When to drink: Now or 3-4 years after vintage.
 
Service: 10 to 12 degrees C in any wine glass.
 
Food match: Fish and seafood, oyster, poulty or fresh goat cheese. Marie serves this wine with smoked salmon, braised artichoke hearts with fresh ewe’s milk cheese, a ceviche of scallops or squid, angler fish with fennel, or a lamb and quince tagine. Pairing with nectarine or plum clafoutis also works well.Sylvie offers this wine as an aperitif with truffled butter canapés, potted saffron shrimps or lightly browned veal sweetbreads. During the meal she serves it with mushroom risotto or blanquette de veau (veal in white sauce) or later on with ripe comté or tomme sheep’s cheese.