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Sauvignon Blanc 2016
One of Victoria Moore's 60 best wines for Christmas in The Telegraph. Crisp, dry Sauvignon Blanc - £11 per bottle.
Back label: ’Made from the juice of estate grown grapes which were grown, harvested in September, pressed, fermented and bottled at the château. This versatile dry white has been the house wine for Gordon Ramsay and Rick Stein for 15 years.’ 12% alc.
After a wet spring and an exceptionally dry summer - we had just a tenth of the normal rainfall for 12 weeks from 23 June - the weather switched again in our favour just before the 2016 harvest. Overnight rain on 13 September refreshed the vines and the morning temperatures dropped considerably, which was perfect for harvesting before dawn. We picked all our Sauvignon Blanc from 19 to 27 September in lovely condition, then pressed the grapes and cool fermented the juice as usual.
It was a large, healthy crop and 80% of the Sauvignon made it into this, the final blend before bottling - with Stelvin + screwcap - in February 2017. (If we weren't overly fussy, we'd have happily blended the lot.) It’s a lovely, crisp and versatile dry white and it's been the house wine at Gordon Ramsay’s 3 Michelin star restaurant in London, Rick Stein’s restaurants in Cornwall and beyond, and at Hotel du Vin for many years.
Victoria Moore's 60 best wines for Christmas:
‘A crisp, unoaked white. Unlike the wines of Marlborough, Bordeaux sauvignon blanc has gentlemanly understatement. Think unripe nectarines.’
- Expert opinion
- pics at the Chateau
“Chateau Bauduc Sauvignon Blanc 2016. 12%. www.bauduc.com. £11.
Englishman Gavin Quinney makes this sauvignon blanc at his estate 15 miles from Bordeaux and it's lovely - no wonder it's been the house white at Rick Stein's for years. Bright but gentle, crisp and modern but not pithy, just fresh with a lemon, elderflower and yellow nectarine taste. Class act.”
When we wrote to say thanks, Victoria replied:
“It is the most perfect wine. I feel like a specialist in £10 wines as I taste so many of them, and it hits exactly the beautiful spot. I love love loved it. And say any of that if you want.” Oh, alright then.
“Gavin and Angela Quinney have created a very slick and successful operation at Château Bauduc outside Bordeaux - it says something that they supply the house wines for Rick Stein and Gordon Ramsay. The Château Bauduc blanc 2016 is 100% Sauvignon and made in the modern style, with attractive grassiness on the nose and enjoyable texture on the palate - it’s fresh but not thin.”Harry Eyres, ’What to drink’ in Country Life, 17 May 2017 issue
“The nose pole-vaults out of the glass and embraces you with its citrus generosity. The palate is zesty, taut and refreshing with more depth than you might expect allowing you to shovel down some hastily prepared canapés to reward this delicious drink. Bauduc Blanc is the Holy Grail for those of you who can’t get the pot pourri and fruit salad notes out of your olfactory system left behind by chemistry set, bulk-bottles Sauvignon. It is classy, elegant, nerve-tingling and, dare I say it, what we should all taste to remind us what Sauvignon Blanc should be like!”Matthew Jukes, The Week and Money Week.
“100% Sauvignon Blanc. Pale, green tinged hue. Crisp and fresh on the nose. Citrus and pear notes with a faint herbal nuance. Ripe and round on attack then long, clean, dry finish. Attractive apéritif style white.”James Lawther MW, Contributing Editor, for Decanter magazine.
“A thoroughly fine dry white Bordeaux… it would make a lovely wine at the table. Excellent value.”Jancis Robinson MW, jancisrobinson.com.
and one of our favourites:
“Without a shadow of a doubt, the best value white we have had all year is Château Bauduc, a crisp, white Bordeaux that we scoffed merrily both as an aperitif and with food. Apparently, it is the house white in Gordon Ramsay’s three-star restaurants, whoever he is.”
“My pick of Gavin Quinney’s wines is his sauvignon blanc, as crisp as a bite of green apple. This has long been a house wine at Gordon Ramsay, also the white I chose to pour at a big family party – and I still like it.”Victoria Moore, The Telegraph
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