Chateau Langlet Blanc 2023
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Item# 1310-23B
Estate
Located in the Cabanac-Villagrains commune, within the La Brede canton, Chateau Langlet is one of the oldest vineyards of the Graves region. It was first mentioned in wine literature over 140 years ago, in the 1868 edition of “Bordeaux et Ses Vins”, published by Féret, for both its red and white wines. Château Langlet was purchased in 1999 by the Kressman family, owners of the renowned Chateau Latour-Martillac in Pessac Leognan. A boutique property with a planted surface of 5.1 hectares, Chateau Langlet employs traditional cultivation and vinification methods to produce excellent wines. The wine consultant s head of the faculty at the Bordeaux University School of Oenology, Professor Denis Dubourdieu, who is considered one of the greatest white wine makers alive today. Production of the white graves is limited as only 0.6 hectares are planted with sauvignon blanc.
Tasting Notes
Nice pale straw-like yellow with golden highlights. Crisp, powerful, intensely fruity nose with aromas of citrus fruits, white peaches, and pineapple. Fresh on the palate. A round, ample wine with good structure and balance; flavors of white fruits. The oak gives good structure, but is not overwhelming. Nice long finish. Overall, an elegant and highly refined wine. An excellent Graves in its price range.
Vineyard
0.7 hectares.
The vineyards boast a terroir of deep gravel left by glaciers
during the last ice age.
The vines have magnificent exposure to the sun, on the summit of a small hill of deeply entrenched gravel.
Average vine age of 25 years.
Density of 5500 vines/hectare.
Yield of 48 Hl/hectare.
Sustainable agricultural practices.
Debudding, leaf thinning, and green harvest to produce the best possible grapes.
Manual harvest.
The vineyards boast a terroir of deep gravel left by glaciers
during the last ice age.
The vines have magnificent exposure to the sun, on the summit of a small hill of deeply entrenched gravel.
Average vine age of 25 years.
Density of 5500 vines/hectare.
Yield of 48 Hl/hectare.
Sustainable agricultural practices.
Debudding, leaf thinning, and green harvest to produce the best possible grapes.
Manual harvest.
Winemaking
Traditional winemaking methods with 9-10 months of aging
in new oak barrels.
Grapes sorted manually.
Vinification by parcel.
Thermo-regulated stainless steel vats.
Pumping over twice daily.
Aged 9-10 months in French oak barrels. 20% new oak. 4 coopers used.
No filtering. Fining.
3,500 bottles produced annually.
As production is limited, this is an excellent wine to reserve for privileged restaurant and off-premise clients
Grapes sorted manually.
Vinification by parcel.
Thermo-regulated stainless steel vats.
Pumping over twice daily.
Aged 9-10 months in French oak barrels. 20% new oak. 4 coopers used.
No filtering. Fining.
3,500 bottles produced annually.
As production is limited, this is an excellent wine to reserve for privileged restaurant and off-premise clients
