Chateau Argadens Bordeaux Blanc 2023

Château Argadens Bordeaux Blanc, France, 2023

Grapes: A blend of 65% Sauvignon Blanc and 35% Sémillon, 45ha vineyard (only 3ha producing white grapes) on clay/limestone soil, 30 year old vines, lees ageing with batonnage before bottling, unoaked

Producer Tasting Note: 

Pale yellow wine, green at the rim, displaying a crisp and powerful nose in which citrussy and floral aromas are subtly mingled with rose and passion fruit. The chewy, ample palate is underpinned by a hint of refreshing acidity. Harmonious, lingering finish.

Critics' Tasting Notes:

"This is a glorious drop. A blend of sauvignon and semillon, it has tropical fruit notes and a creamy, nutty texture"

Will Lyons, The Times, July 2024

"The wines made from sémillon in its ancestral homeland, Bordeaux, are, like almost everything made in this corner of southwest France, blends with other varieties – sauvignon blanc and sometimes a dollop of muscadelle. The recipe is nicely worked in Château Argadens Bordeaux Blanc 2023, with sauvignon blanc taking the lead and bringing zip and grapefruity tang, while the sémillon adds texture and weight in a dry white that absolutely sings with rich, creamy dishes involving fish or with gratin-type vegetable dishes"

David Williams, The Guardian, October 2024

"This is a refreshingly crisp wine, with its oleander aromas and crisp texture bringing harmony. It is light, dominated by fruit and tangy citrus acidity. The estate, owned by the négociant Sichel family since 2002, has produced a delicious wine, ready to drink."

90/100 points, Roger Voss, Wine Enthusiast, October 2024

Estate: "At Château Argadens we opted for Integrated Farming. This is a deliberate choice which allows us to act in line with our values, among which respect for the environment plays a fundamental role. Château Argadens was one of the very first Bordeaux vineyards to be certified  ISO 14001, in 2011, and obtained HVE 3 certification in 2014." Max Sichel

Food Match: Local Arcachon oysters, grilled white fish, chicken with tarragon sauce, warm goat's cheese on toast with green salad