PRODUCT DETAILS

VINTAGE:          2019

GRAPE VARIETIES:          Cabernet Franc  40-60% – Merlot 40-60%

TYPE:          Red Wine

BOTTLE SIZE:          75 cl.

ABV:          14 % Vol.

RESIDUAL SUGAR:          < 2 g/l.

PRACTICES:          Biodynamic – Vegan Friendly – Sustainable Wines

TASTING NOTES

Like a finely tailored suit, this wine radiates sophistication and quiet confidence. The bouquet is alluring with ripe black cherries, wild herbs and a touch of violet, underpinned by whispers of cedar, pencil shavings and warm earth. On the palate, layers of blackberry and cassis unfold, joined by hints of cocoa, tobacco leaf and well-polished leather. The tannins are perfectly poised, offering grip without heaviness, leading to a long, graceful finish that lingers with charm and precision. Utterly refined and irresistibly inviting.

PRODUCER PROFILE

Maison Blanche represents a refreshing departure from the traditional Bordeaux model, offering wines that highlight authenticity over convention. Nestled on the south-west slopes of Montagne-Saint-Émilion, one of the most scenic corners of Bordeaux’s right bank, the estate has embraced biodynamics long before it became a trend. Certified Demeter since 2013, Maison Blanche crafts expressive, low-intervention and low-sulphur wines that remain true to their origins an uncommon approach in a region often criticised for industrialised practices and uniform style. The vineyard, planted at a density of 5,333 vines per hectare, includes parcels dating back to 1943 and 1982, contributing depth, heritage and character to each bottle.

VINEYARD & VINIFICATION

The estate produces an average yield of 45–50 hl/ha, with harvesting carried out both by hand and machine, followed by careful sorting, destemming and crushing. Winemaking is conducted according to traditional methods, allowing the terroir to speak through the fruit, without the addition of cultured yeasts, bacteria, nitrogen, tannins, enzymes, oak chips or tartaric acid, and without automated temperature control, artificial concentration or micro-oxygenation. Malolactic fermentation takes place naturally in tanks, with macerations lasting between two and four weeks. The wine is then aged in a combination of oak barrels and vats, and blended from roughly 40–60% Cabernet Franc and 40–60% Merlot. Bottling has taken place at the château since 2004, without fining, sterilisation or pasteurisation, yielding an average of 9,000 bottles per year.