Medium yellow-straw color; green apple, lemon-lime, gooseberry, lemongrass, pineapple, honey, white peach, pastry, oak, white flowers, minerality on the nose and palate.
Dry; minimal tannins; crisp acidity; balanced. Medium-plus body, pleasant texture with touch of oiliness. Impressive length, with interesting tang and hint of pineapple on the notably long finish. Blend of 80% sauvignon blanc, 20% sémillon. Grapes from 20-acre Graves vineyard dedicated to white wine production. Has classic Pessac-Léognan substance and aging potential. Just moving into its best drinking window after five years. 13% ABV
Château Olivier’s origins date from the Middle Ages. Edward Woodstock, the “Black Prince” loved to hunt in its vast oak forest, which still is a feature of the estate. At first the location was little more than a dungeon. In the 16th century, Arthus d’Olivey, Lord of Léognan, put a walled fortress with four towers and a moat around the dungeon. Château Olivier was named after him. With the rise of Bordeaux wine fame in the 18th century, the wine cellar was installed. The building has been listed in the inventory of historical monuments since 1963.
In 1867, Alexandre de Bethmann became mayor of Bordeaux. Alexandre built the Three Graces fountain on the Place de la Bourse. Château Olivier entered the Bethmann family in 1886 through through the spouse of Alexandre’s grandson. It is one of only six estates classified for both red and white wine in the 1959 Graves Classification. Jean-Jacques de Bethmann took over estate management in 1982. Jean-Jacques’s children, Eléonore, Flore, and Alexandre carried on the family tradition. In 2021, Eléonore succeeded her brother Alexandre as leader of the estate.
The Bethmanns are committed to sustainable farming—HVE Level 3 and ISO 14001 certified since 2016. They make a textbook white Bordeaux. Sauvignon blanc is the backbone of the blend, delivering aromatics, high acidity, and vibrant fruit, particularly lemon-lime and white peach. Sauv blanc’s herbaceous “green” characteristics—caused by pyrazines (presented as gooseberry and lemongrass in this case) are important part of food-pairing versatility. Sémillon provides body weight, a slightly oily texture, and exceptional aging potential. Here, it also adds pastry and honey notes. The blend creates a wine that is greater than its two individual parts.
Château Olivier Grand Cru Classé de Graves Blanc, Pessac-Léognan 2020 is high quality White Bordeaux from prestigious Pessac-Léognan appellation. Classic sauv blanc-sémillon blend. Good balance, acidity, length. Made by one of only six estates classified for both red and white wine in the 1959 Graves Classification. Just now moving into its best drinking window after five years. $47
Pairing—Seafood; raw oysters, steamed mussels, lobster, crab, scallops—minerality works well with briny sweetness of shellfish. Grilled or poached white fish—sea bass, halibut, cod, monkfish with rich cream or butter-based sauces. Sushi, sashimi. Roast chicken. Tender veal dishes with citrus or herb preparations. Thai food. Asparagus and spring vegetables; creamy risotto; light pasta dishes with cream sauces. Cheese—Goat cheese is classic, chèvre; young, spreadable goat cheese, Crottin de Chavignol; brie, camembert; triple-cream cheeses; young gouda, manchego, fontina, jarlsberg. Avoid aged cheddar, strong blue cheeses, roquefort as they will overshadow the wine.
