Caillou blanc de Château Talbot 1993, Bordeaux Blanc | Britt’s Wine of the Month

White wine fermenting in barrels

White wine fermenting in barrels, copyright BKWine Photography

White Bordeaux wines can be really good. The fact is that we are rarely disappointed. And yet they are relatively unknown. Some white Pessac-Léognans made in small volumes are sold at high prices, but the rest of the white Bordeaux wines are living a fairly quiet life. There are not that many of them. Only 11% of Bordeaux wines are white.

But look for these wines and buy them. The label says Graves, Bordeaux blanc, Entre-deux-Mer or Pessac-Léognan. All (except some Pessac-Léognan) will be reasonably priced. Some are dominated by Sauvignon Blanc and has a fresh, aromatic style. Others by sémillon and are more discreet on the nose but fuller and richer in flavour.

My Wine of the Month comes from the Médoc.

Here you are not allowed to make white wines, but if you do you can only name them Bordeaux, not Médoc. Some of the famous chateaux here in the Médoc make some white now. Château Talbot was one of the pioneers.

We bought this 1993 for the cheap price of 65 French francs in 1995. The wine has kept incredibly well all these years. Hardly any oxidation at all. Just a ripening of the fruit and depth of flavours show that twenty years have actually passed. Very enjoyable wine.

An old Guyot trained vine on gravely soil

An old Guyot trained vine on gravely soil, copyright BKWine Photography

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