Chateau Bastor-Lamontagne
Chateau Bastor Lamontagne Sauternes 2011
| Denomination | Sauternes AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Bordeaux (France) |
| Grape varieties | Sauvignon, Semillon |
| Aging | After the fermentation, the wines were aged on their lees for several months. |
Awards
-
2011
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2011
89/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
15 - 25 years
Pairings
- Hectares: 56
This ancient royal property with three centuries of history has converted its winemaking to organic (“biological”) farming since 2010. Château Bastor-Lamontagne is one of the three properties of the sauternes appellation detaining an «?Organic?» certification. Read more
| Name | Chateau Bastor Lamontagne Sauternes 2011 |
|---|---|
| Type | White dessert wine dessert wine |
| Denomination | Sauternes AOC |
| Vintage | 2011 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Sauvignon, Semillon |
| Country | France |
| Region | Bordeaux |
| Vendor | Chateau Bastor-Lamontagne |
| Story | Formerly owned by the King of France (successor of the King of England in 1453), the Bastor estate was transferred in 1711 to Sieur Vincent de La Montaigne, Counsellor to the Bordeaux Parliament. The estate kept the name of the first owner family (La Montaigne became "Lamontagne") to which would later be added the name of Bastore (now "Bastor"). Bastor-Lamontagne was bought in 1839 by the Larrieu family, who had already owned Château Haut Brion since 1836 and Château Pick. Winegrowing became the main activity. This wine is made from the vines of Château Bastor-Lamontagne, a famous vintage of the Sauternes appellation. |
| Origin | Preignac (France) |
| Soil composition | Siliceous-gravelly over a limestone base. |
| Harvest | By hand. |
| Wine making | The musts were extracted, using a pneumatic press and fermented in barrels (50% of the crop) or in temperature controlled stainless steel vats (18-20 °C), after a light settling of the must at low temperature. |
| Aging | After the fermentation, the wines were aged on their lees for several months. |
| Allergens | Contains sulphites |