40% Sauvignon Blanc, 40% Semillon 20% Muscadelle
One of the finest white wines of Bordeaux is the wonderfully fresh “Chateau Marjosse Bordeaux Blanc” from Pierre Lurton . The spicy, fruity white wine.. offers an amazing length and depth of taste. But it comes as no surprise to learn that winemaker Pierre Lurton heads such world-famous wines such as Cheval Blanc and Château d’Yquem …
Château Marjosse Entre-Deux-Mers is a pleasant, sweet and aromatic white.
The Winemaker’s Notes:
“The Marjosse Blanc has enjoyed a reputation that has transcended borders for several years now. It has been acclaimed by critics and has also been awarded in major competitions. This vintage won the gold medal at the 2018 Concours Mondial du Sauvignon” …Winemaker, Pierre Lurton
Pale gold colour, clear and brilliant. Very expressive nose, with citrus fruits (lemon, grapefruit) and exotic fruits (pineapple, mango). On the palate, the initial taste is fresh and alively, with a rich and fleshy development. Fruity and tasty finish.
Chateau Marjosse is located in Tizac de Curton, a small village in the department of Gironde. About fifteen years ago, Pierre Lurton, current owner, was seduced by the charm of the site and the buildings, but also by the quality of the soil and the old vines. The main asset of Château Marjosse is to have an exceptional terroir. Rather rare in Entre-deux-Merre, the Asterias limestone, the same which has made Saint Emilion wines famous.
Food Pairing: Salads with fresh goat’s cheese, mussels (oysters!), Seafood and shellfish of all kinds, corn-fed chicken with risotto, mild cow’s milk cheese (e.g. Reblochon)
“Flowers, pomelo, lemongrass and citrus combine perfectly with ample acidity to create a refreshing, lemony wine made from 40% percent Semillon, 30% Sauvignon Blanc, 25% Sauvignon Gris and 5% Muscadelle. Due to the frost, only the white wine was produced.”
Fresh, herbal Sauvignon Blanc nose. Tangy lemon and grapefruit. Fresh, herbal and stony on the palate with impressive sour-fresh persistence. (JH) Julia Harding MW, Tasted: April, 2018
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