In the glass
Aroma: crisp green apple, gooseberry, grapefruit, elderflower, freshly cut grass
Palate: dry, crisp, moreish, zesty acidity, clean fruit, light bodied
Bauduc's benchmark white and most popular wine: 100% Sauvignon Blanc, stainless steel fermented for maximum freshness and varietal definition. Crisp, dry, and food-versatile; house white at Rick Stein's fish restaurants for over a decade.
What it pairs with
-
Grilled sea bream with herb butter
Crisp Sauvignon acidity lifts white fish; citrus and grass notes complement herb butter. -
Fresh oysters
The racy acidity and mineral freshness are a classic pairing with briny Atlantic oysters. -
Grilled asparagus with hollandaise
Sauvignon Blanc's grassy note mirrors asparagus; the wine's acidity cuts through the richness of hollandaise. -
Goats cheese salad with walnuts
High acidity and herbaceous character are a textbook match for fresh goats cheese.
History
Gavin and Angela Quinney purchased Chateau Bauduc in 1999 and made their first vintage in 2000, with the Sauvignon Blanc quickly becoming the estate's signature wine. The wine's consistent quality earned it a long-running placement at Rick Stein's seafood restaurants, giving it a profile unusual for a Bordeaux Blanc at this price level.
- 2000 — First vintage produced by Gavin and Angela Quinney
- 2005 — Wine placed as house white at Rick Stein's seafood restaurants
Facts
- Producer
- Chateau Bauduc
- Grapes
- Sauvignon Blanc (100%)
- Classification
- Bordeaux AOC
- Oak
- Stainless steel fermented and aged on lees; no oak contact
- ABV
- 12.5%
- Price
- €12-18 at retail
- Drinking window
- 1-3 from vintage
- First vintage
- 2000