Château Carbonnieux, Pessac-Leognan Grand Cru Classé de Graves Blanc is a True Representation of Bordeaux’s Great Whites.
According to “ Archive Bordeaux Metropole”, Château Carbonnieux’s medieval origins date back to 1234, making it one of the oldest wine producers in the region. The estate’s origins were confirmed by a deed of exchange dated April 2, 1292 signed by two monks from the powerful Sainte-Croix abbey in Bordeaux.
Blessed with remarkable terroir, a structured and diverse soil, Château Carbonnieux - white is a legendary wine. Mythical stories indicated that in the 18th century it was introduced to the Sultan of Constantinople’s palace as “mineral water from Carbonnieux” due to its clarity, purity and floral intensity.
Pessac - Léognan was part of the Graves appellation until 1987. Historically, Pessac - Léognan is among Bordeaux’s oldest wine producing regions. Named after the towns of Pessac and Léognan, and follows the left bank of the Garonne river.
Photo Credit: https://www.pessac-leognan.com/en/the-appellation/
Due to its unique terroir, including the clay–limestone of Garonne gravel, Pessac-Léognan is home to many of the best dry whites with “ Cru Classé” status.
Jefferson's Pecan Tree at Chateau Carbonnieux
Withstanding decades of historical battles, wars, and revolutions, Château Carbonnieux holds on its soil the memory of America’s first wine connoisseur. In the spring of 1787, as the first American Ambassador to France, Thomas Jefferson paid a visit to the most prestigious Châteaux in the Medoc and Graves regions. This included Château Carbonnieux, owned at the time by Saint - Croix Benedictine monks, where Jefferson planted a pecan tree which still stands 225 years later. Referred to as “ Jefferson’s Pecan Tree”, a tribute to the founding father of American wine.
2017 Chateau Carbonnieux Pessac-Leognan Grand Cru Classé de Graves Blanc
A blend of Sauvignon Blanc and Semillon, the wine has intense floral notes and refreshing aromas of citrus, red apple, stone fruits, topped with hints of almond, toast and vanilla - has high acidity, medium body and a long finish with lingering layers of delightful flavors.
Suggested serving temperature: 13c/55F - 14c/57F
*Pairs well with Seafood, foie gras, white meat, cheese, fruit desserts.