2010 Haut Bergey Blanc

Bordeaux Blanc - 750ML
Reg: $42.94
$38.94
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REVIEWS

WE 93 NM 92 JS 91 WA 90 WS 90
WE 93

Wine Enthusiast, June 2011

Fresh citrus and spicy pear flavors a wine laced with acidity a crisp texture and elegant bright aftertaste.
NM 92

Neal Martin's Wine Journal, April 2011

Tasted twice with consistent notes the Haut-Bergey Blanc has a lovely fresh nose of lime flower grapefruit and lees. Good definition and vibrancy here. The palate is well balanced with good mineralité a nice fatness in...
JS 91

jamessuckling.com, April 2011

An interesting mix of citrus fruit and vanilla follow through to a full bodied white this is fresh and round.
WA 90

Robert Parker's Wine Advocate, February 2013

Smoky citrus, hazelnuts, grapefruit and lemon zest jump from the glass of this complex, relatively evolved dry white grave. Medium-bodied, very classy, and nicely concentrated, this fresh well-focused wine should be drunk...
WS 90

Wine Spectator, January 2013

A bright, floral style, with high-pitched meringue, lemon zest and white asparagus notes that glide through a honeysuckle-filled finish. Pure and very pretty. Drink now through 2015. – JM

WINE DETAILS

Color & Type White
Varietal Bordeaux Blanc
Country France
Region Bordeaux
Sub-region Pessac Leognan
Vintage 2010
Size 750ML
Percent alcohol 13%
Closure Cork

It was love at first sight and the promising charm of Chateau Haut-Bergey that led Sylviane Garcin-Cathiard, granddaughter of a wine merchant and a successful business woman, to acquire and renovate this 28.5-hectare property in the heart of Leognan, a leading area of the Graves region. The estate’s foremost principle is to produce a wine of excellent quality, sparing no efforts to continuously improve craftsmanship and expertise.

The vineyard of comprises 26.5 hectares of red grapes and 2 hectares of white grapes. It is well exposed to the south and south-west on slightly sloping grounds, ensuring natural drainage. During summertime and especially in September, the gravel topsoil reflects absorbed heat onto the bunches of grapes, thus improving the process of ripening. The subsoil, which influences the deep-rooted vines, is composed of clay and chalk streaked with iron-bearing parts.