Description

• Alcohol %: 13 - 13.5%
• Decant Time: 45 minutes
• Taste: flint, citrus, lemon, white peach, green apple, praline, pastry, toast, white sesame, smoke, custard, ginger, wild thyme, marjoram, oak spice, creamy, concentrated, long finish, phenolic bitterness
• Food Matching: Manchego, Parmesan, Monkfish, Veal meatballs, Game soup, Stinking Bishop cheese, Rich seafood with cream sauce, Roasted white meats
• Grape Variety: Sauvignon Blanc : 71%, Semillon : 29%,

Tasting note

大寶白 2023 帶著一股自信的礫石礦感與活潑果香：檸檬皮、白桃與帶酥皮感的烘焙氣息，還有一絲煙燻與白芝麻的特殊香氛。酒在桶中發酵並以法國橡木熟成六個月，釀酒師以類似勃艮第的拌渣法（bâtonnage）讓酒體更圓潤、帶奶油感。口感飽滿但不沉，酸度提氣、結構緊實，餘韻悠長帶一點微苦的單寧感，增添層次。適合先醒一下再喝，搭配帶奶香或烤製海鮮、白肉與多層次起司都很合拍。酒莊是家族經營，重視土壤與傳統手法，田地是梅多克的礫石地帶，給這瓶酒清晰的礦質輪廓。

A confident, lees-aged white from Médoc gravel soils, Caillou Blanc 2023 opens with bright citrus and white stone fruit framed by flinty, reductive notes. Aromas of lemon peel, white peach, pastry and toasted nuts segue into a full, concentrated palate—creamy from bâtonnage and barrel fermentation, with French oak spice and a touch of toast. The mid-palate is compact and energetic, showing savory herbal highlights and a slightly phenolic edge toward the long, compressed finish. Fermented and aged six months in French oak with regular lees stirring, this wine combines tension and weight—drink now with short airing or cellar for a few years as suggested by critics.

Winery

大寶（Chateau Talbot）由 Bignon-Cordier 家族經營，歷史上對梅多克白酒的復興有重要貢獻。酒莊重視礫石土壤的風土表現，常採用桶中發酵與拌渣手法，加上法國橡木短期熟成，旨在平衡香氣、口感與礦質感，呈現既有結構又帶細緻層次的白酒風格。

Chateau Talbot is a family-owned Médoc estate managed by the Bignon-Cordier family. With a history of replanting and championing white varieties in the region since the 1930s, the estate combines traditional élevage techniques with careful barrel work—fermenting and ageing certain cuvées in French oak and practising lees stirring to build texture and aromatic lift.