Entre-deux-Mers: E-Bike, Wine & Lunch by Monsieur Bacchus
Escape the city for a half-day in the vineyards, Monsieur Bacchus style! Your guide meets you in central Bordeaux, hands you a premium e-bike, and we start with a can...
Profile
Structure
Drinking window
Best 1 to 3 years from vintage.
vintage1 yrs3 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
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.More wines for fish →
- Fresh oysters The racy acidity and mineral freshness are a classic pairing with briny Atlantic oysters.More wines for oysters →
- Grilled asparagus with hollandaise Sauvignon Blanc's grassy note mirrors asparagus; the wine's acidity cuts through the richness of hollandaise.More wines for vegetables and salads →
- Goats cheese salad with walnuts High acidity and herbaceous character are a textbook match for fresh goats cheese.More wines for goat cheese →
How to serve Chateau Bauduc Sauvignon Blanc
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass. The bowl shape rewards the wine's structure.
- Pair with. Grilled sea bream with herb butter, Fresh oysters, Grilled asparagus with hollandaise. Match the wine's structure to the dish's fat and salt.
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.
- 2000First vintage produced by Gavin and Angela Quinney
- 2005Wine placed as house white at Rick Stein's seafood restaurants
Facts
- Producer
- Chateau Bauduc · visiting guide
- 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
Frequently asked about Chateau Bauduc Sauvignon Blanc
What does Chateau Bauduc Sauvignon Blanc taste like?
On the nose, crisp green apple, gooseberry, grapefruit, elderflower, freshly cut grass. On the palate, dry, crisp, moreish, zesty acidity, clean fruit. Structurally light-bodied, racy acidity with a medium finish. 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.
When should I drink Chateau Bauduc Sauvignon Blanc?
Drink 1-3 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Bauduc Sauvignon Blanc?
Grilled sea bream with herb butter is the canonical pairing. Other strong matches include Fresh oysters and Grilled asparagus with hollandaise. Crisp Sauvignon acidity lifts white fish; citrus and grass notes complement herb butter.
What grapes are in Chateau Bauduc Sauvignon Blanc?
The blend is Sauvignon Blanc (100%). The wine is classified as Bordeaux AOC.
Tags
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