Pierre Dourthe was an hotelier and wine merchant in Bordeaux before he founded his iconic winery in 1840. Little did he imagine that his descendants would build a dynasty wine business as one of the biggest wine companies in Bordeaux, owning almost 10 classic chateaux in the appellation.
It is always an interesting fact that although Bordeaux is known as primarily a red wine area, it is the white wines that garner the producer's praise, as if the second son was smarter than the first. In the case of Dourthe, they didn't even produce a white wine until 1988. When they did, it was done with a flourish and has since become one of the most popular and greatest value white Bordeaux. We like that part the most.
The laws in Bordeaux for producing a white wine state that it must be made of either Sauvignon Blanc, Semillon, or a combination of the two. A small amount of Muscadelle is allowed for aromatics, but that is up to the producer. We tend to prefer the cuvee where Sauvignon Blanc dominates or is the only varietal, as it is here. Most importantly, it should receive very little if any oak treatment, so as not to disturb the mighty presence of this grape.
That's the case here, where the minerality of Sauvignon Blanc takes center stage supported by peach nectar, lime, and touches of grapefruit. This combination along with the penetrating finish is perfect with raw oysters, grilled swordfish, or a sea food paella.