Description

• Alcohol %: 14%
• Decant Time: 30 minutes
• Taste: aromatic, citrus (lemon, mandarin), white peach, pineapple, honeysuckle / floral, creamy / buttery, leesy, oaky, flinty / mineral, chalky, savory, medium-full body, lively acidity, long finish
• Food Matching: Manchego and Parmesan, Monkfish, Veal meatballs, Stinking Bishop (cheese), Game soup / starters, Roast chicken, Shellfish and creamy seafood dishes
• Grape Variety: Sauvignon Blanc : 71%, Semillon : 29%,

Tasting note

大寶白呈現出來的是一支有個性的梅多克白酒：打開杯蓋先是明亮的檸檬皮、橙皮和白桃花香，接著帶出一抹蜂蜜與礦物、礫石感。酒莊傳承家族釀造，重視細節：在橡木桶中發酵，帶渣浸泡並以人工攪桶（櫂動）在桶中熟成約八個月，使酒體有飽滿奶油質感卻維持清爽的酸度和平衡感。口感圓潤且帶有輕微香烤與麵包層次，餘韻清晰而有延伸。建議略為醒酒半小時，伴海鮮、奶香起司或稍具風味的白肉都很合適。這是一款既有即飲樂趣又具陳年潛力的精緻白酒。

This Caillou Blanc offers an expressive Médoc white profile: immediate aromatic lift—citrus peel, white peach, honeysuckle and hints of tropical fruit—framed by a subtle flinty minerality. Produced by a family-owned estate with roots back to the 1930s, the wine is fermented in oak barrels and aged on its lees with regular stirring for eight months, producing a creamy, rounded mid-palate and a lively, energetic finish. The oak is supportive rather than dominant, lending a gentle toast and structure that balances the fresh acidity. Ready to enjoy in the near term, it also has the balance to gain complexity with a little cellaring. Serve slightly chilled after a short decant to let the lees complexity and aromatic layers open fully.

Winery

大寶酒莊位於梅多克，是歷史悠久的家族酒園。早在1930年代，創始家族便重新栽種白葡萄，至今由家族成員親自管理，注重風土與細緻工藝。Caillou Blanc 系列特別採用桶中發酵與桶內櫂動（帶渣養桶）手法，呈現礫石土壤的礦物感與細緻奶油質地。

Chateau Talbot is a long-established family estate in the Médoc with a history of quality and tradition. The Cordier/Bignon-Cordier family revived white plantings here in the 1930s and continue to manage the domaine with a focus on terroir expression. Their Caillou Blanc line is raised in oak, with lees stirring to add texture and aromatic lift, reflecting gravelly Médoc soils and careful barrel work.