Chateau Latour-Martillac Blanc 2020 Chateau Latour-Martillac

Tasting Notes

Initial nose: citrus zest, white peach, a glimpse of flint. A waxy, faintly honeyed texture that distinguishes the white wines of Pessac-Léognan from the leaner Sauvignon Blancs of other regions. The palate is firm but not thin, with notes of oak fermentation (toasted almonds and light vanilla) behind the fruit. The finish is long and salty. Drinks well with airing, but its maturation is just beginning.

Grape Varieties

The 2020 blend includes:

• Sauvignon Blanc about 55%, giving a citrus note and acidity.
• About 40% Semillon, which gives weight and a texture reminiscent of lanolin.
• A small amount of muscadelle is added to give a floral note.

Why this particular blend? The Pessac-Léognan straight Sauvignon Blanc becomes too pungent after barrel fermentation. Semillon compensates for this. It is aged according to the classic white Bordeaux formula.

Cellaring Potential

Drinkable now, but better from 2026 and until about 2038. Semillon's acidity and weight give it the backbone to develop the honeyed and nutty notes that Pessac-Léognan white wines are known for. Store chilled (12-14°C) on its side; open a bottle in 2027 to check its development.

The Producer

The estate takes its name from a 12th century tower built in the courtyard by the ancestors of the philosopher Montesquieu. But the wine story begins with Édouard Kressmann, a Bordeaux merchant who noticed the quality of the local white wines in 1871. His son Alfred Kressmann bought the place in 1930. What makes Latour-Martillac so special: it is one of the few domaines in Graves classified as Cru Classé for both red and white wines. It is currently managed by Tristan and Loïc Kressmann. The white wines, which make up half of production, are considered particularly noteworthy.

Terroir & Climate

The domaine is located on a gravel plateau in Pessac-Léognan, in the northernmost part of Graves. Why is gravel important? It drains well, stores heat during the day and gives it up at night. This allows for the extended ripening period needed for semillon and sauvignon blanc to develop flavors without losing acidity. Underneath the gravel is soil composed of clay and limestone. The clay retains moisture, preventing the vines from stalling during the dry periods that characterize Bordeaux.

Winemaking

Barrel fermentation is very important for white wines. The juice is fermented directly in French oak barriques (225-liter barrels). The wine is then aged on the lees for 10-12 months with regular stirring (bâtonnage). Why do this? Stirring the lees creates texture and softens the oak so that the wine doesn't turn into a vanilla bomb. In addition, the ratio of new oak is intentionally kept low. This is because we want to support the fruit flavors, not bury them under toast and spice.

Food Pairing

The acidity and waxy texture make this wine more of a meal than an aperitif. Serve with:

• Arcachon oysters, straight from the shell
• Grilled sea bass with lemon and herbs
• Roast chicken with cream and tarragon sauce.
• Aged Comté or young goat cheese, Sancerre style

At 10-12°C. Too cold a temperature will cause the semillon to lose texture.