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Bordeaux Blanc


Chateau Rousset-Caillau


60% Sauvignon, 40% Sémillon


The grapes are harvested at optimum ripeness. When pressed, the juice is maintained at low temperature allowing the full expression of the grape aromas. The fermentation is started after 5 to 6 days at a temperature between 15 and 17 degrees. This technique allows us to reveal the fresh aromas. As a result there is a period of maturation on lees.

Tasting Notes

Pale yellow brilliant in color with hints of green. The nose has an interesting intensity associated to a beautiful complexity: first we feel the freshness of Sauvignon with notes of boxwood and candied lemon aromas followed by full maturity with Muscadelle tip and aromas of apricot and nutmeg. The palate is full-bodied with a nice balance between acidity and fleshy contributed by the Semillon. The finish has good length with hints of vanilla from the oak in breeding.