Chateau Martinot, 2012
50% Sauvignon Blanc, 50% Semillon
One of the wines I picked up at the wonderful Chez Berlue the other day was a 50/50 sauvignon blanc, semillon blend. On my trip to Bordeaux last year, I learned – much to my surprise – that semillon is everywhere. You really don’t see it all that much in California, and I’m not a huge fan of semillon standing on its own. Added to sauvignon blanc, however, it’s a traditional white Bordeaux blend. Semillon adds a richness to sauvignon blanc, muting some of the tanginess and replacing it with a full mouthfeel you don’t often find in standalone sauvignon blancs.
This particular blend was a delight. At a very affordable (especially in SF, where everything costs more) $14/bottle, this was truly a surprise. I bought it on the recommendation of the store clerk, as I’d been leaning towards a Viognier. However, my friend is a fan of fruity sauvignon blancs and the clerk was right – this was a great choice.
On the nose, you’re aware of that 50% sauvignon blanc. There’s a lot of citrus and green apple. I was fully prepared for the typical (dare I say it) California sauvignon blanc. But it’s a Bordeaux blend and that semillon reminds you it’s there the minute the wine hits your tongue. There are flavors of wildflower and honey. I even found a hint of lavendar and other aromatic herbs.
It’s still a delicate wine, in spite of the richness added by the semillon. There’s a fruity crispness but the wine isn’t overpowering. Once it’s on your tongue, you really don’t want to swallow it – except that lemongrass is waiting for you on the finish.
If you come across this wine, don’t hesitate to pick it up. It’s a nice year-round white to enjoy with seafood, light pasta (my choice), or grilled white meats.
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