The 2016 vintage is a very good wine year for the great dry white wines of Bordeaux. The summer was exceptionally dry and beautiful, marked by heat without excess. The harvest was serene at Château Bouscaut, with high quality berries that showed great aromatic potential and superb vivacity.

Blend of the 2016 vintage: Sauvignon blanc, Sémillon.

The robe presents a bright pale yellow color, tinged with discrete green reflections.

The nose is particularly rich and expressive, offering notes of flowers, white flesh fruits, citrus and pear, combined with a greedy toasted woody note.

The attack is frank, revealing a juicy and fat body stretched by a beautiful acidity. It delivers notes of citrus and vanilla, as well as a mineral side that lasts until the finish, which is long and subtly spicy.

Food and wine pairing:

Château Bouscaut white 2016 will pair well with many fish dishes such as tuna tartare, cod back with beurre blanc, or turbot with hollandaise sauce.
It may also work well with white meat dishes such as veal chop à la Normande or stuffed chickens in a half-dress.

For an agreement with cheeses, privilege those of goat and ewe: Selles-sur-cher, Pouligny-Saint-Pierre, Ossau-Iraty.

For dessert, it will be very appreciated with a fresh fruit salad, pineapple with basil or citrus sorbet.

Cellaring potential and tasting:

Château Bouscaut blanc 2016 is a great white wine for aging, and will be ideal for drinking between 2028 and 2030.

However, it lends itself wonderfully to tasting today. To do so, take care to open and serve the wine when it is at a temperature between 10 and 12°C.

The bottles will be kept in the cellar protected from the light, lying down, at an optimal hygrometric degree of 70%.