The nose on this Bordeaux Blanc is fruit-driven with aromas of citrus, white nectarine, peach and apricot, and exotic tropical fruit combined with white floral nuances and the lightest touch of green grass. The palate is clean with fresh acidity and abundant fruit flavors, which echo the nose but feature citrus (lemon-lime and grapefruit) and tropical fruit (dragon fruit and cantaloupe) more prominently. The wine finishes slightly savory with subtle notes of dried herb and a touch of minerality.

Located southwest of Bordeaux city in the commune of Haux, Château Lamothe began crafting estate-bottled wines in the 16th century. For four generations after, the estate has been passed down on the mother’s side. Since the Néel-Chombart family took over in 1956, the property grew to include prime vineyard land spanning 80 hectares of clay and limestone slopes on the Right Bank of Bordeaux. Additionally, the family restored the distinctive façade of the historic chateau (which is now featured on all Lamothe labels) and renovated the estate’s 17th century limestone quarries into underground cellars ideal for aging their red and dessert wine.

Head vigneron, Damien Chombart, both practices and promotes sustainable farming, which he views as not only stewardship of the land, but also as a way to enhance the life of farmers, communities and society. Under his guidance, the Néel-Chombart family works to achieve optimal soil health and encourages biodiversity in the vineyards through a variety of measures aimed at protecting flora, birds, beetles and earthworms. To that end, the family established “Bee Hotels” on the property to provide a refuge for wild bees and other pollinators to nest and seek protection from bad weather. Likewise, the family introduced a biological treatment system to manage wastewater.

A large portion of Lamothe’s grape plantings consists of varietals used to make Bordeaux Blanc – namely, Sauvignon Blanc, Semillon and Muscadelle.  These grapes grow on multiple vineyards of varied exposure planted atop a clay-limestone slope in the Haux commune. Following harvest and crushing, the wine ferments with 50% skin contact at temperatures of 16-18 degrees Celsius. After, it ages three months on the lees in concrete and stainless steel tanks.

Chicken/Turkey, East Asian (Chinese/Japanese/Korean), Fish (white), Hors d'oeuvres, Just for Cocktailing, Mexican, Perfect Aperitif , Shellfish, Sushi, Thai or Vietnamese, Vegetables