Name: 2004 Château Saint-Robert Blanc Cuvee Poncet Deville
Producer: Château Saint-Robert
Region: France, Bordeaux, Graves
Classification: N/A
Type: White Wine
Variety: Sauvignon Blanc
Year/Vintage: 2004
Bottle Size: 750ml
Purchased: $17.99, PA Wine & Spirits (2007)
Date Logged: 02/20/2009
Pairing(s): Greek Chicken Wraps
My Rating: 3-1/2 Stars
The Saint-Robert estate, located in the Graves region of Bordeaux, dates back to 1686. It is named after one of the original owner’s mother, Dame Anne Robert. It was not until the 19th century that the estate of Saint Robert became a real wine-growing château. This transformation was the work of one of its owners, the younger Monsieur Poncet Deville, who was largely responsible for the improvements made in the vineyard, known at that time as Clos Saint Robert. For both Saint Robert red and white wines, two blends are made: the Château Saint Robert itself, and the Cuvée Poncet Deville, which is made from a hand-picked selection of the best terroirs and the oldest vines.
The Saint-Robert estate, located in the Graves region of Bordeaux, dates back to 1686. It is named after one of the original owner’s mother, Dame Anne Robert. It was not until the 19th century that the estate of Saint Robert became a real wine-growing château. This transformation was the work of one of its owners, the younger Monsieur Poncet Deville, who was largely responsible for the improvements made in the vineyard, known at that time as Clos Saint Robert. For both Saint Robert red and white wines, two blends are made: the Château Saint Robert itself, and the Cuvée Poncet Deville, which is made from a hand-picked selection of the best terroirs and the oldest vines.
Up until today, I had only had the generic Saint-Robert wines, which I have always enjoyed. The Poncet Deville was different right out of the glass, with a much more golden and chardonnay-look to it than the standard Saint-Robert. The nose was quite grassy, with a little bit of a vinyl component to it as well. The first thing you notice on the palate is the acidity, which completely rips at your tongue the first couple of sips. After you get used to it, though, the lemon and other citrus components come through, as does a fair amount of oak. It’s not quite buttery, but it’s close. The combination of acidity, citrus and oak turn out to be really well balanced, and make for a very interesting and enjoyable sauvignon blanc. The pairing with the lemon-based Greek dressing of our dinner was nearly perfect.
This wine is a few dollars more than the standard Saint-Robert, but given the added complexity of this one I would say it is worth it. Overall, it is quite delicious, interesting, and a really good value.
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