Louis Andrieu EN


Sauvignon blanc

Vinification :
By night to preserve aromatic potential.
Maceration on the skins for 3 weeks, fermentation
by indigenous yeasts, partial MLF (Malolactic
Fermentation), aging on the lees in dolium and
amphorae with partial aging in chestnut wood

Tasting :
Golden orange notes.
Nose of candied orange, balsamic.
Mouth on lemon zest.
Freshness, good acidity.

Pairing :
Spicy cuisine, curries and tagines. Poultry, pork or
veal dishes, grilled, roasted. Very good with hard
cheeses: comté, parmiggiano, salers, mimolette.
Grilled fish.

Garde :
4 to 5 years.

Service :
16° – 18°C.

2021: James Suckling 89:
“Amber-tinged with aromas of tangerines, apple skins, licorice and honey. Ripe and textured with a medium body
and an easy, dry finish.”

2021: Jancis Robinson 16/20:
“More pale amber-gold than orange in colour. Not a great deal on the nose – a little furniture-polishy and varnishy.
But it tastes rather fabulous! Bitter oranges and very runny honey, choisya flowers and white pepper. Pink peppercorns too. A touch of sweetness –
I wonder if this has a few grams of residual sugar in it? Not that it detracts from the wine in any way. It’s a silky scarf of fruit and flowers flecked
with lots of spice on the end. This has fun food-pairing potential…” (TC)


Elevé en barrique