Château Laulerie - Sauvignon Blanc

Château LaulerieSauvignon Blanc

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Sauvignon Blanc of Château Laulerie is a white wine from the region of Bergerac of South West.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Wine flavors and olphactive analysis

On the nose the Sauvignon Blanc of Château Laulerie in the region of South West often reveals types of flavors of green apple, melon or gooseberry and sometimes also flavors of earth, vegetal or tree fruit.

Details and technical informations about Château Laulerie's Sauvignon Blanc.

Winemaker
Monsieur Dubard
Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Pinotage

An intraspecific cross between pinot noir and cinsaut called hermitage, obtained in South Africa in 1925 by Professor Abraham Izak Perold. Since then, it has been propagated in Africa, New Zealand, Australia, the United States (California), Canada, Brazil, Israel, etc. In France, it is practically unknown, although it is registered in the Official Catalogue of Vine Varieties on the A1 list. - Synonymy: none to date (for all the synonyms of the varieties, click here!).

Last vintages of this wine

Sauvignon Blanc - 2019
In the top 100 of of Bergerac wines
Average rating: 3.71110.50
Sauvignon Blanc - 2018
In the top 100 of of Bergerac wines
Average rating: 3.911110

The best vintages of Sauvignon Blanc from Château Laulerie are 2018, 2019

Informations about the Château Laulerie

The winery offers 16 different wines.
Its wines get an average rating of 3.7.
This winery is part of the Vignobles Dubard.
It is in the top 10 of the best estates in the region
It is located in Bergerac in the region of South West

The Château Laulerie is one of of the world's greatest estates. It offers 15 wines for sale in the of Bergerac to come and discover on site or to buy online.

Top wine South West
In the top 45000 of of France wines
In the top 300 of of Bergerac wines
In the top 45000 of white wines
In the top 200000 wines of the world

The wine region of Bergerac

The wine region of Bergerac is located in the region of Guyenne of South West of France. Wineries and vineyards like the Château Tour des Gendres or the Vignoble des Verdots produce mainly wines red, white and pink. The most planted grape varieties in the region of Bergerac are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Bergerac often reveals types of flavors of non oak, yeast or black currant and sometimes also flavors of mint, pineapple or cream.


The wine region of South West

The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.

News related to this wine

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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Igé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/​​ ...

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The word of the wine: Concentrator

A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.

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