Description

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: lemon peel, green apple, honeysuckle, orange blossom, mango, turmeric, herbal, leesy, buttery, oak spice, mineral, saline, long finish, creamy texture
• Food Matching: Manchego, Parmesan, Monkfish, Veal meatballs, Game croutons, Roast chicken with herbs, Creamy shellfish dishes, Mushroom risotto, Soft-ripened cheeses
• Grape Variety: Sauvignon Blanc : 73%, Semillon : 27%,

Tasting note

品飲筆記：杯中先是檸檬皮、青蘋果與花香（木蘭、橙花）跳出，帶點熱帶果實與香料的暗示；入口則是酒泥攪動後帶來的奶油感與豐厚中段，橡木烘烤的香草與微微香辛在尾段襯托出礫石般的礦感與鹹味，酸度清晰讓整體保持活力。生產與釀造：酒莊為家族經營，沿襲傳統與細緻手法，葡萄在九月中旬採收，部分於橡木桶發酵並於桶中熟成七個月；在酒泥上規律攪動以增加質地與層次。田地環境：來自麥多克的礫石土壤，排水良好，令果實有明快的酸性和礦性表現。飲用建議：冷藏後上桌，開瓶後稍微醒30分鐘會更顯香氣與口感；適合搭配熟成乳酪、奶油海鮮或香草烤雞。

Tasting Note: Bright citrus peel and orchard fruit open the glass — think lemon rind, green apple and a floral wash of honeysuckle and orange blossom, with a touch of ripe tropical and warming spice on the back palate. On the palate the wine shows creamy lees-derived weight from regular bâtonnage, toasted oak spice and a saline, gravelly minerality that keeps the profile lively and detailed. Producer & Winemaking: From a Médoc estate with a long family history, the wine is made from the estate’s aromatic majority variety with a small complementary component. Fermentation and part of élevage take place in oak barrels and the wine spends seven months on oak, with lees stirring to build texture and mid-palate richness. Vineyard: Sourced from gravelly Médoc soils, hand-harvested in mid-September, the parcel yields a modest production—around 24,000 bottles—reflecting careful selection. Serve slightly chilled; a short 20–30 minute aeration helps release the oak and lees aromas. Pair with aged hard cheeses, richer fish dishes (monkfish, scallops), roast poultry or creamy savory starters.

Winery

大寶酒莊（Château Talbot）為麥多克的家族產地，歷史紮實。早在上世紀三十年代，Georges Cordier 就率先在該區重植白葡萄園，延續至今由 Bignon‑Cordier 家族成員經營。酒莊強調產地選擇與細緻釀造：礫石田塊、人工採收、橡木桶發酵與在酒泥上的攪泥工序，讓酒款兼具地域性與優雅結構。

Château Talbot is a family-owned Médoc estate with deep roots in the region. Early in the 20th century Georges Cordier was among the first to replant white varieties in the Médoc. Today the property is managed by members of the Bignon-Cordier family, who balance tradition and careful modern winemaking. The Caillou Blanc cuvée reflects the estate’s attention to site and cellar practice—gravelly terroir parcels, selective harvesting and barrel fermentation/ageing with lees management.