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The story of Matards goes back to 1964 when Annick Maillet and Jean-Pierre Terrigeol married bringing their vineyard holdings together. At the time they were using their grapes to make Cognac, the noblest of all brandies. It wasn't until 1982 that they bottled their first wine. This was a propitious moment in Bordeaux history as it was the first of many vintages of superb quality that had never before been seen here. The chateau is now run by their son, Christoph, and his sons.
The grape mix is quite atypical for Bordeaux. They farm 60 acres each of red and white grapes. Most chateaux who make white wine have the white as 20% or less of the mix. Obviously, with this arrangement, the white is every bit as important as the red and it shows. At this time the vineyards are sustainable but progressing toward complete organics.
The mix here is 100% Sauvignon Blanc. The grapes go through a skin maceration of 6 hours before pressing. The grapes are fermented in French oak barrels, and then aged in French oak barrels for 9 months. Sauvignon Blanc grown in Bordeaux is unlike any other in the world. The minerality doesn't emanate from the glass, it literally screams at it. The result is a purity and freshness beyond words. This wine has an aromatic nose with notes of tropical fruits, citrus, and white flowers. It has a light, woody note that underlines the wine. It displays very good balance, fatness, freshness, vivacity, and superb length on the palate. Anything from raw oysters to lobster thermidor would be heavenly.
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