WINE ESTATE
• A property dating back to the 16th centurybr.
• 10 hectares of white grape varieties, out of the 75 hectares of the Estate.
• Production: 60 000 bottles per year.

SOIL
• Sandy and limestone soils near the Dordogne River.

GRAPE VARIETY
• Sauvignon Blanc: 50 %.
• Sémillon: 50 %.

VINIFICATION
• Hand harvesting.
• Exclusive extraction technique: skin contact macération.
• Cold racking of the must.
• Low temperature vinification between 59°F and 64°F.
• Duration of vinification: 3 weeks.
• Maturation: on fine lees for 3 months – cold treatment.

AWARDS
• Vintage 1999 : Bronze medal, Concours Général Agricole de Paris 2000.

FOOD PAIRING
• To drink with oysters, seafood and shellfish. Perfect as a summer drink or aperitif.

TASTING NOTES
• 2003: “ Yellow pale colour. White flower aromas,with hints of citrus. Notes of Sauvignon for a white Bordeaux very rich on the palate.”
• 2004: “ Highly aromatic white wine, with each grape variety lending its own typical characteristics. Very fresh, with long finish”.

Patrick Soye, Chateau Cadillac Winemaker