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Calvimont, Graves Blanc 2020

R265.00

Region: Graves, Bordeaux

Tasting note: 86% Sémillon, 12% Sauvignon Blanc, 2% Sauvignon Gris. A sparkling colour, a nose with soft notes of grapefruit and white fruits.
The mouth is signed by a very frank, mineral, chiselled attack, with notes of citrus zest and mint, slightly spicy. A fresh and textured aromatic palate, with remarkable length. The Sauvignon Blanc and Gris bring vivacity, minerality, classic citrus and floral aromas to the blend. A very small portion of this wine is fermented in new oak barrels, this gives the wine more structure and another layer of complexity without robbing it of its fruity and fresh aromas.

 

 

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86% Sémillon, 12% Sauvignon Blanc, 2% Sauvignon Gris.

THE SITUATION
An estate in the heart of the vineyard, with a history as colorful as the vines themselves. The château itself is an old vineyard charterhouse built at the beginning of the 18th-century on a terrace overlooking the Garonne. Cerons is one of the smallest and oldest appellations in Bordeaux. At the heart of the village of Cérons, in the Graves region, surrounded by high stone walls, the château faces a magnificent 12th-century church. Xavier and Caroline Perromat took over the family property in 2012 with the intention of raising the quality of wines produced. The estate is made up of 30 hectares of vines planted on a gravel plateau with a subsoil of marine fossils and limestone, which dominate the village. This terroir, with its unique soil and climate, allows for the production of wines of three colors: Graves red, Graves white, and Cérons, a golden wine of Bordeaux.

THE WINEMAKER
Château Calvimont is a husband and wife-led team operation run by Xavier Perromat and his wife Caroline Perromat. Xavier Perromat undertook the painstaking task
of determining and setting boundaries of individual vine plots to showcase the finesse and quality of this terroir. Xavier, his technical assistant Audrey and his
wine consultant Julien are all committed to durable wine growing that produces great wines while respecting the environment. Mr. Perromat believes that it’s their
shared vision that allows them to work well as a team. Disbudding, leaf thinning and green harvests are carried out by hand with meticulous care and attention.

Winemaking: Gentle pressing by stages, then fine and precise settling. Cold soaking for up to one week.
Fermentation in thermo-regulated stainless-steel vats. Stirring and racking.  Ageing: on the lees for six months in stainless-steel vats