A Tasting of Two White Graves

It is always fun with a bit of trepidation when my Bride accompanies me to our local wine shop, The Fine Wine Source in Livonia, Michigan.  While I think that they abide me, the enjoy when she comes along.  After all, she is the exchequer of the household and her pen is becoming legendary when it comes to writing orders.  She may not use any of the right words, of course, there are times when I don’t either, the Royal Pass when one is a Street Somm; but she can get quite animated when tasting wines. 

We started a tasting with Chateau Carbonnieux Grand Cru Classe de Graves Pessac-Leognan 2019 from the Famille Perrin.  Most of the finer estates in the Pessac-Leognan region of Graves make red and white wines, sometimes in a couple of tiers.  The estate was founded in the 13th Century and it has passed through many of France’s “bourgeois families: over the centuries.  In the mid 1900’s it was purchased by the Perrin family.  They renovated both the winery and the vineyards and increased the property from forty-five to ninety-two hectares.  By the time of the classification of Graves in 1959, both the red and the white were rated as Grand Cru. The winery is practicing organic and sustainable farming in the vineyards and the soils are rich in gravel, clay, sand and limestone and naturally well-draining.  For the white wines the estate grows Sauvignon Blanc and Semillon.  For the grand vin blanc, Maceration and Initial Fermentation takes place in Stainless Steel and the Malolactic Fermentation takes place in French Oak for ten months.  After blending, the wines are fined before bottling and then allowed to rest for a few months prior to release.  A very pale yellow-green colored wine offering notes of vegetation and spices.  On the palate there were tones of ripe stone fruit, tart with a kiss of sweetness and toasted oak, the acidity is quite fresh and the finish was a mix of wine and terroir.

The second wine that we tried was Chateau Ducasse Graves 2021.  The estate makes both dessert and dry white wines and they have been considered great values for decades.  The soil is clay and limestone on fissured bedrock.  The wine is seventy percent of Semillon and thirty percent Sauvignon Blanc and the vines average about thirty-five years of age and is thirteen hectares in size.  The Maceration, Initial Fermentation and Malolactic Fermentation was done in Stainless Steel and then aged for six months in Stainless Steel as well.  The pale straw-colored wine offers the classic notes of grass and some lime.  On the palate fresh citrus and a touch of apple, balanced and dry with a nice finish of terroir.   

About thewineraconteur

A non-technical wine writer, who enjoys the moment with the wine, as much as the wine. Twitter.com/WineRaconteur Instagram/thewineraconteur Facebook/ The Wine Raconteur
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