Chateau Marjosse Bordeaux Blanc 2024
| Article number: | WW-001006 |
| Availability: | In stock |
Peach skin, Passionfruit Puree, Pink Grapefruit, Dried Grass
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"Due to a devastating frost in Marlborough in 2021, that reduced the crop by 30%, we are starting to see prices climb and some virtual brands disappear. This opens the door to show consumers good alternatives and no region is set to be “the next big thing” than White Bordeaux. White Bordeaux? You bet, and over the past decade this category has improved dramatically to where they are now some of the most complex examples of white wine in the world and many at very reasonable prices.
An impressive place to start learning this category is Chateau Marjosse, which is also the home of Pierre Lurton. The Lurton family is almost ubiquitous in Bordeaux, they even have a website that details how extensive this family tree goes across the region. Pierre’s day job is running 2 premier estates, Chateau Cheval Blanc in St. Emilion and Chateau dYquem in Sauternes, so you know he understands quality.
Pierre assumed control of Chateau Marjosse in 1990, at the time a small, 35 acre estate. His father gave him more vineyard land and he made some acquisitions as well. By 2000 he had completely renovated the property, including a stunning Italian inspired home, and installed the most sophisticated equipment available in the winery. Today the estate is well over 100 acres and is seen as the standard bearer of quality for the Entre-deux-Mers region.
The wine is a blend of approximately 45% each of Sauvignon Blanc and Semillon, with 10% Muscadelle added for aromatics. This is immediately apparent when you pull the cork on this wine as it gives you exotic notes of peach skin, passionfruit puree, pink grapefruit and dried grass. On the palate the wine is quite dry, with superb concentration and a mineral frame surrounding the ample fruit. Typical of the category there is more than enough acidity to hold the whole wine in cheque. Drink over the next two years with crab cakes, shrimp skewers with bay seasoning or roast chicken." - Tim Varan