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Chateau Haut Peyruguet - Blanc 2016
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Blend
15% Muscadelle
70% Sauvignon Blanc
30% Semillon - Appellation Bordeaux
- UPC 0 15643 25253 2
Screw Cap
Estate
Chateau Haut Peyruguet is located in Soussac, on the eastern part of the Entre-Deux-Mers regions. The 80-hectare estate has be-longed to the Jolivet family for 4 generations. Jean-Marc and Catherine took over the management of the property in 1981. A dynamic and innovative couple, the Jolivet’s have modernized and expanded the facility. They are personally involved in each stage of the winemaking - from the viticulture until final bottling. In 1999, they spearheaded, in association with other local estates, the construction of a water-treatment facility in order to preserve that which they value most: the terroir of Soussac. In 2004, the Jolivet’s were one of the first Bordeaux estates to introduce screw caps. The estate produces a Bordeaux Red, Bordeaux White and a Rose.
Tasting Notes
Robe of light straw yellow. Intense, highly aromatic nose of white peaches, passion fruit, green limes and box-tree. The palate is marked by Sauvignon’s typical freshness. Well-balanced with lovely flavors of black currants and a dry clean fresh finish.
Vinification
The average age of the vines is 20 years.
Density is 3300 vines per hectare on gently sloping hills.
The average yield is 65 hectoliters per hectare.
Soil is composed of clay and limestone, which is excellent for white wine.
Debudding, leaf thinning and green harvest to reduce yields and promote optimal concentration of fruit.
Mechanical harvest
Density is 3300 vines per hectare on gently sloping hills.
The average yield is 65 hectoliters per hectare.
Soil is composed of clay and limestone, which is excellent for white wine.
Debudding, leaf thinning and green harvest to reduce yields and promote optimal concentration of fruit.
Mechanical harvest
Winemaking
Vinification by parcel.
Vatting for 3 weeks in temperature controlled, cold fermenta-tion, mostly in stainless steel vats.
Ageing in vats to preserve freshness.
Fining with bentonite. Filtering.
Wines are bottled very young to preserve fruit and to keep its delicate aromas intact
Vatting for 3 weeks in temperature controlled, cold fermenta-tion, mostly in stainless steel vats.
Ageing in vats to preserve freshness.
Fining with bentonite. Filtering.
Wines are bottled very young to preserve fruit and to keep its delicate aromas intact
