A Moment with Laetitia Ouspointour

The dry whites are lively, fruity and surprisingly refreshing! They’re made from three grape varieties: the iconic Sauvignon Blanc, the rounder Sémillon and the aromatic Muscadelle. We’ve been crafting these wines since 1870, honouring a spirit of farmer vintners on our 10-hectare property. I’m the fifth generation here at the vineyard and I’m walking in the footsteps of my mother and my grandmother.

What makes these wines so fresh and lively?

The oceanic influence contributes to this character, as does the unique flavour of the Sauvignon Blanc that finds expression during the blending process. Over the course of the year, upstream, we regularly till the soil using conventional methods, and are meticulous during the harvest, and all this intensifies this explosive fruit taste. When it comes to the actual winemaking, the élevage in stainless steel tanks also helps preserve this vivacity.

Do these young wines have any particular aromas?

Spontaneously lemon, grapefruit, tropical fruit and peach – the palette has a distinctive freshness and fruitiness. These wines are best enjoyed when they’re young.

Bordeaux’s dry white wines as an aperitif, or best with seafood?

An Arcachon Bay oyster shack is still a safe bet, but I’ll let you in on a little secret: the creaminess of goat cheese paired with the nervousness of a dry white Bordeaux is a superbly rich, fresh and delicious combination!