Chateau Lespault-Martillac Blanc 2015
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Suckling
James -
Parker
Robert -
Dunnuck
Jeb
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
A layered and beautiful white with intense aromas of lemon ice, stones and green apples. Full-bodied, focused and rich. Best wine ever from here.
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Robert Parker's Wine Advocate
The 2015 Blanc from Lespault-Martillac is made up of 75% Sauvignon Blanc and 25% Sémillon. Fermentation took place in barrels, 35% of which were new, 35% one year old and 30% two years old. The wine aged on its lees for 14 months. It's a little closed on the nose, showing notes of white pepper, freshly squeezed lemons and peach kernels with touches of lime leaves and grapefruit peel. Medium-bodied with wonderful intensity and a racy line, it finishes very long and very pure.
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Jeb Dunnuck
Based on a 75/25 split of Sauvignon Blanc and Sémillon, the 2015 Château Lespault-Martillac Blanc is an exotic, clean, classy white from the vintage that has bright acidity giving plenty of lift to notions of lime, tangerine, mint and even a hint of lychee nut. With medium to full-bodied richness, it has impressive concentration, as well as elegance, on the palate, and should keep for a decade. There’s a little over 500 cases produced.
Other Vintages
2022-
Dunnuck
Jeb -
Suckling
James - Decanter
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Dunnuck
Jeb -
Suckling
James
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Suckling
James -
Dunnuck
Jeb -
Enthusiast
Wine -
Parker
Robert -
Spectator
Wine - Decanter
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Parker
Robert -
Suckling
James -
Dunnuck
Jeb - Decanter
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Suckling
James -
Dunnuck
Jeb -
Spectator
Wine -
Parker
Robert
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Suckling
James -
Parker
Robert -
Spectator
Wine
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Suckling
James -
Spectator
Wine
Starting with the 2009 vintage, the owners, the Jean-Claude Bolleau family, have entrusted management of this estate to Domaine de Chevalier, a Graves great growth. Olivier Bernard and his team have undertaken to make this wine with an outstanding potential one of the jewels of the Pessac-Leognan appellation. In order to do so, they use the same methods as the finest great growths: ploughing the soil, sustainable viticulture, plot-by-plot vineyard management, hand picking and careful sorting of grapes, their transfer by gravity flow into small 50-80 hectolitre fermentation vats, finely-tuned extraction, malolactic fermentation, ageing in barrel on the lees, etc.
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.
Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.
Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.
Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot and Malbec.
The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine and a smooth and intriguing texture.
Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.