A dense and off dry white with melon and apple character. Medium to full body, delicious finish. Blend of semillion and sauvignon blanc.

About The Region:

The origins of wine settlements in this area dates back to the conquest of Gaule by Julius Caesar, followed by the Roman occupation on a soil fit for wine making in a mild climate.

Some centuries later, this area met the first major event in favour of its wine fame: in 1153, Alienor of Aquitaine married Henry Plantagenet, the King of England, making Aquitaine an English land.

The English, fine amateurs of the wines produced on the hills, exported a major amount of the production by sea or on rivers, giving the local villages extra wealth.

The second event happened in the XVIIIth century. It took place when the Knight of Lamothe-Cadillac, a great connoisseur of wine, was sent as a governor to Louisiana, taking along with him his favourite nectar: a Cadillac Côtes de Bordeaux. His name will be given to the famous luxury car firm, some 150 years later.

The Cadillac A.O.C. was created in 1973, among the 1ères Côtes de Bordeaux, where only a few acres of vines (those most favourable to pure and homogeneous Botrytis on the grapes) are selected to produce this delicious nectar.

The Cadillac soil spreads out on 22 villages along the right bank of the river Garonne, south of Bordeaux (from Baurech to Saint Maixant).

Hanging on steep hills, the vines enjoy the warm south sun. The soils are gravelly or limestone and clay. The gravel and the slopes help drainage.

The beauty and variety of the landscapes help to produce exceptional wines.

Wine growers have created very strict rules for production, in accordance with the purest traditions of the great sweet wines of Bordeaux: late harvests, with the grapes being picked in a series of selective batches; very limited yields; vinification in small volumes; and very closely monitored maturing and bottling that must take place at the chateau.

Technical Details:

The minimum sugar content of batches harvested is 255 g/litre.

The minimum alcohol content is 12.5%

The residual sugar in finished wines is 51 g/litre.

Typical production: 4,600 bottles

Viticulture:

Conventional

Age of Vines:

25 years old

Vinification:

Hand picking by successive tries. Fermentation in thermo-regulated stainless steel vats. Low temperature fermentation in barrels and vats.

Elevage:

12 months in barrels and concrete vats

Soil Type:

Gravels on the ridges. Clay-limestone on the slopes.