Pierre Dourthe was a hotelier in Landes, located on the southwest corner of France. He became involved in representing Bordeaux properties, selling their wines to merchants and restaurants. Apparently, he had no ambition to actually own a chateau of his own.
Fast forward 30 years when his eldest son, Jean, moved to Bordeaux and the plot thickens. One thing that came into play was the Bordeaux Classification of 1855, which established a hierarchy of what the best places were, and which were the best ch?teaux. That helped put Bordeaux into everyone's memory and solidified its position in the wine world.
By 1929, the Dourthe family had purchased several ch?teaux and were on their way. Today, they control some eight properties in several different appellations in Bordeaux and all are highly prized.
We are very partial to white Bordeaux because, in many ways, it is one of the purest expressions of the Sauvignon Blanc grape. Most white Bordeaux add a percentage of Semillon and even Muscadelle. We tend to like wines like Dourthe as it is 100% Sauvignon Blanc.
What separates this wine from most is skin contact. This procedure adds tannins and impact to the wine but must be carefully controlled or it could render the wine too tart. It's a matter of hours, not days, so monitoring is important. When they get it right, like here, the lip-smacking intensity doesn't stop. White peach and granite unite with lemon peel to craft a perfect foil for halibut Proven?al or seared albacore with tomato concasse.