Graves

2024

Sauvignon Blanc
Semillon 

Region: Bordeaux 

TERROIR

The terroir for the 2024 Cuvée Callipyge Blanc is characterized by a unique geological transition on the estate's high plateau. While the surface is dominated by the classic Garonne gravel that defines the Graves region, the subsoil for these specific white wine parcels contains a higher proportion of clay and fine sand. This combination is vital for the 2024 vintage, as the gravel facilitates drainage and warmth, while the clay retains the moisture and coolness necessary to preserve the delicate aromatics and vibrant acidity of the Sauvignon Blanc and Sémillon. This specific soil balance creates a wine that possesses both the structural weight of a Graves white and a refined, flinty minerality.

VITICULTURE 

Viticulture for the 2024 Callipyge Blanc focused on shielding aromatics through dense canopy management and early morning harvests to lock in acidity. The team prioritized the plateau’s oldest vines, whose deep roots navigate the gravel and clay to ensure the grapes achieve a balanced ripeness. This careful timing and parcel selection preserve the vibrant citrus notes and flinty tension essential to the wine’s character.

WINEMAKING 

Winemaking for the 2024 Callipyge Blanc involves fermentation and aging in French oak barrels to enhance its gastronomic profile. The juice undergoes a brief period of cold skin contact before being moved to wood, where it rests on fine lees for several months. Regular stirring, or bâtonnage, is employed to build a creamy texture and integrate subtle notes of vanilla and spice. This barrel-aging process softens the vibrant acidity of the vintage, resulting in a sophisticated balance between fresh fruit and a rounded, silky finish.

TASTING & FOOD PAIRINGS 

The 2024 Callipyge Blanc presents a refined profile of lemon curd, white peach, and grapefruit, layered with subtle hints of vanilla and toasted brioche from the barrel aging. The palate is characterized by a rich, oily texture that is immediately balanced by a bright, flinty acidity and a long, saline finish. It serves as an excellent companion to sea bass with lemon butter, roasted poultry, or a classic lobster thermidor. Its structured body also handles aged goat cheese or a nutty Gruyère with ease.