Very light straw yellow color; honeysuckle, citrus, pineapple on the nose; melon, citrus, lemon, grapefruit on the palate.
Dry edging on semi-dry; excellent acidity; clean; no oak; nice tang and minerality on the finish. The label claims this is 100% sauvignon blanc, but the winery website asserts 55% sauvignon blanc, 35% sémillon, 15% sauvignon gris. As Bordeaux sauv blanc (often called White Bordeaux) efforts typically are blends, I’m not sure what this is but will go along with the label it is, indeed, a pure sauv blanc play. You likely are more familiar with Sancerre and Pouy-Fumé—sauv blancs from opposite banks of the Loire River southeast of Orléans—where 100% sauv blanc wines are common.
As with all French sauv blancs, Château Suau Bordeux Blanc Sec is less herbaceous and green. I don’t get any fresh cut grass notes so characteristic of New Zealand efforts. While there is assertive acidity, this effort does not have the very racy, gunflint acidity and minerality often found from Loire Valley sauv blancs.
Château Suau is a French vineyard located south of the village of Capian. It sits at the highest point of the Cadillac-côtes-de-Bordeaux appellation, which itself is one of the southernmost appellations in Bordeaux. Château Suau’s history dates from the 16th century, when it started as a hunting lodge that soon had vineyards around it. In the early 1800s, it was owned by the Fenwick family, who were closely tied to Aaron Burr. Franco Columbus Fenwick was U.S. consul in Nantes.
The Bonnet family acquired the estate in 1986. In 2008, they began a conversion to organic farming which was completed in 2012. Since 2014, all production has been organic. It is ISO 14001 certified.
Château Suau Bordeaux Blanc Sec 2013 is well-made, tasty White Bordeaux at a reasonable price. $13-16
Second photo: Château Suau winery