Chateau Latour-Martillac Blanc 2022 Chateau Latour-Martillac

Tasting Notes

First impression: grapefruit peel, white peach and waxy lanolin notes that bring semillon to the Pessac-Léognan blend. The oak notes are perceived as a subtle smokiness rather than vanilla. On the palate, the 2022 wine has more weight than cooler vintages, but the acidity supports it. The finish is long, with citrus notes and chalky flavors. Drink it now and you'll detect fruitiness; wait five years and honeyed notes will start to emerge.

Grape Varieties

Semillon is a historic Latour-Martillac grape that still makes up the bulk of the white blend. It has a waxy texture and aging potential. Sauvignon Blanc has increased its share since the 1980s, adding citrus sharpness and aromatic exuberance.

Cellaring Potential

Drink between 2026 and 2038; the 2022 is highly concentrated, so it should be left in the cellar for a few years to integrate with the oak. Semillon is the driving force behind its aging, and honey, beeswax and nutty notes emerge with storage time at 12-14°C. Younger bottles show more citrus and freshness.

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.