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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Enthusiast
Wine -
Suckling
James -
Dunnuck
Jeb -
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.