Chateau Carbonnieux blanc 2022 Chateau Carbonnieux

Tasting Notes

The first thing you notice is the waxy nuances of lemon curd, with yellow grapefruit, white peach and underlying Semillon. The nose is more generous than the cooler vintages, with less herbs and more fruitiness. On the palate, the acidity gives the wine drive, and there's a real textural weight to it. A discreet oak note (toasted almonds, faint vanilla) frames the finish.

Grape Varieties

As is always the case with Carbonnieux, Sauvignon Blanc leads the way. It brings citrus, grapefruit rind and nervous acidity. Semillon does the quiet work, with a waxy texture, notes of lanolin and aging potential. So why the blending? Because Sauvignon on its own can seem one-dimensional. Semillon gives Sauvignon weight and a future.

Cellaring Potential

Drink between 2025 and 2036: The 2022 wine has acidity that will stand up to aging, aided by Semillon's inherent longevity, but you can still drink it now. Leave it for 2-3 years to allow the oak flavors to fully integrate; store at 12-14°C. Expect notes of honey and toasted nuts to emerge from 2028 onwards.

The Producer

Carbonnieux has been growing grapes here since 1234, making it one of the oldest estates in Bordeaux. However, the modern story begins in 1956, when Marc Perrin bought the estate, which was in poor condition, and began replanting it. Today, Eric, Christine and Philibert Perrin run the estate as the fifth generation. Carbonnieux is the largest white wine producer in Pessac-Léognan, which takes white wine as seriously as red wine. This is rarer than one might imagine.

Terroir & Climate

Carbonnieux sits on a gravel plateau in Léognan, underlain by clay and clay-limestone. Why is this important for white wines? Gravel drains the soil well, stores heat during the day and releases it slowly at night. This is the ripening period that Sauvignon Blanc and Semillon need to develop their flavors without losing acidity. The clay soil stores moisture and shows its potential in dry years.

Winemaking

Carbonnieux white wines are pressed and fermented in stainless steel. Why in stainless steel and not in barrels from the start? Because the goal is to preserve freshness and let the fruit speak for itself before using wooden barrels. After fermentation, the wine is transferred into French oak barrels where it ages for about 10 months. The percentage of new oak is about 25%. Since 2011, the team has become more precise, vinifying plot by plot.

Food Pairing

Semillon's combination of citrusy acidity and waxy heaviness makes this wine serious for food. Taste:

• Freshly caught oysters from Arcachon Bay, without lemon.
• Grilled sole or turbot with beurre blanc.
• Scallops sautéed in cream.
• Chavignol goat cheese, to match the wine's acidity.

Serve at 10-12°C. Young 2022 does not require decanting.