描述
A sweet white passito from the prestigious Sauternes region of Bordeaux, France, 14% ABV, produced by Chateau Bastor-Lamontagne. Blend of Sauvignon and Semillon. 0.75L bottle, 2011 vintage. A wine that embodies the tradition of great French passito wines, with a history dating back to 1711. The estate, now organic, is one of three Sauternes properties to hold the "Bio" certification. The soil is gravelly-siliceous with a limestone base. Harvested by hand. After fermentation, the wines were aged on the lees for several months. The aroma is delicate and floral, with notes of white fruit (peach, pear) and candied apricots. The color is a beautiful, deep gold that invites tasting.
奖项
详情
香水
颜色
味道
服务于:
10 - 12 °C.
长寿:
15 - 25 years
搭配
- 公顷: 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. 阅读更多
| 名称 | Chateau Bastor Lamontagne Sauternes 2011 |
|---|---|
| 类型 | White dessert wine dessert wine |
| 葡萄酒名称 | Sauternes AOC |
| 年份 | 2011 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 葡萄品种 | Sauvignon, Semillon |
| 国家 | France |
| 产地 | Bordeaux |
| 供应商 | Chateau Bastor-Lamontagne |
| 故事 | Owned by the King of France (successor to the King of England in 1453), the Bastor estate was transferred in 1711 to Sieur Vincent de La Montaigne, councillor to the Parliament of Bordeaux. The estate kept the name of the first owner family (La Montaigne became 'Lamontagne') to which the name Bastor (today 'Bastor') was later added. Bastor-Lamontagne was bought in 1839 by the Larrieu family, which had already owned Château Haut Brion and Château Pick since 1836. Viticulture became the main activity. This wine is made from the vines of Château Bastor-Lamontagne, a famous vintage of the Sauternes appellation. |
| 产地 | Preignac (France) |
| 土壤成分 | Gravelly-siliceous on a limestone base. |
| 收获 | By hand. |
| 发酵温度 | 18-20 °C |
| 酿酒工艺 | The musts were extracted, using a pneumatic press, and fermented in barrels (50% of the harvest) or in stainless steel vats at a controlled temperature (18-20 °C), after a slight decanting of the must at a low temperature. |
| 陈酿 | After fermentation, the wines were aged on the lees for several months. |

