From: South-West, France
Varietal: 80% Sauvignon Blanc, 20% Sémillon
Tasting Notes: Marjolaine means marjoram in English, which belies a beautiful herbal component in the wine. The Sauvignon Blanc is bright and almost slightly tropical (nothing like a Sauvignon Blanc from New Zealand), while the Semillon layers notes of chamomile and beeswax. This fragrant wine is distinguished by its gentle aromas of white peach flesh, tangerine, and a hint of lychee. These flavors persist on a broad palate with uplifting acidity and a wonderfully satisfying flavor arc from start to finish.
Pairing: Serve chilled as an aperitif or with starters, lighter fish preparations, or oysters on the half-shell.
About. Chateau Puy-Servain is located high in the Montravel and Bergerac appellations of the southwest of France. The estate takes its name, Puy-Servain, from the name of the locality Puy-Servain, which means ‘windy summit’ as it is located on a windy peak. Owned by Daniel Hecquet, one of the region’s best and most innovative winemakers, an accomplished oenologist who honed his craft while working at Chateau d’Yquem and Chateau Figeac (two famous Bordelaise estates). The Hecquet family has owned the estate for three generations.
The 47 hectares of vines are sustainably farmed and are located in Bergerac, Montravel, Pécharmant, Côte de Montravel, and Haut Montravel. Haut Montravel and Côtes de Montravel are known for their sweet wines, while Montravel AOC is known for dry red and white wines. Located in the Lamothe-Montravel sector of France in the western part of Bergerac, Montravel is close to Bordeaux geographically, but its wines are more similar to those from Bergerac.
Like much of the southwest of France, Montravel’s climate is primarily influenced by the Dordogne River. The River’s gravelly banks are often the best sites for vineyards. In addition to gravel, the soils here have a lot of limestone.
This wine is a blend of 80% Sauvignon Blanc and 20% Semillon from a 2.5 hectare hilltop vineyard parcel with diverse clay-limestone soils. The vines enjoy a lot of sunshine and their well-drained soils allow for a clear expression of minerality in the resulting wines. As for vinification, the grapes go through fermentation in stainless steel and then the wine spends 5 months in new French oak barriques. To maintain a balance of freshness and fruit, the final assemblage contains up to 10% stainless steel fermented Sauvignon Blanc.
This wine was aged for five months in new French oak barrels before release.
