
Color

Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years

Producer
Chateau Simon
From this winery
- Start up year: 1814
- Hectares: 38
The Dufour family has cultivated the vines and produced Barsac-Sauternes wine since 1814 on the unique soils of Château Simon.The ancestral know-how in wine making has been passed on from generation to generation as the property has been gradually enlarged reaching now an area of 38 hectares including the appellations Bordeaux, Graves and Barsac-Sauternes.
Today, the three generations of the Dufour family, among them highly qualified wine engineers and oenologists work together on the property and associate their talents to produce wines of excellent quality. Our constant concern with quality allows us to obtain wines highly appreciated by French as well as foreign clients. Our wines have been awarded a number of prizes in many national competitions and are quoted and described in well-known wine guide books such as Guide Hachette, Gault et Millau, Dussert Gerber, Guide des Vins de propriété… Read more
Today, the three generations of the Dufour family, among them highly qualified wine engineers and oenologists work together on the property and associate their talents to produce wines of excellent quality. Our constant concern with quality allows us to obtain wines highly appreciated by French as well as foreign clients. Our wines have been awarded a number of prizes in many national competitions and are quoted and described in well-known wine guide books such as Guide Hachette, Gault et Millau, Dussert Gerber, Guide des Vins de propriété… Read more


Fish
Cheese
Matured cheese
Name | Chateau Simone Blanc 2021 |
---|---|
Type | White organic still |
Denomination | Palette AOC |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 80% Clairette, 10% Grenache blanc, 5% Bourboulenc, 3% Trebbiano, 2% Moscato Bianco/Moscato Reale |
Country | France |
Region | Provence |
Vendor | Chateau Simon |
Climate | Mainly on north-facing slopes. |
Soil composition | Limestone scree soil. |
Harvest | Hand harvested, when the grapes are fully mature. Grapes sorted at the vine and in the cellar. |
Wine making | Light crushing. Straining and pressing on a vertical hydraulic press. Promace reworked manually and light settling. Fermentation with native yeasts. |
Aging | In small oak casks for 18 months, 6 of them on fine lees. Matured in barrels for one year befor bottling. |
Allergens | Contains sulphites |