| Region | |
|---|---|
| Subregion | France > Bordeaux > Left Bank > Pessac-Léognan |
| Colour | White |
| Type | Still |
More oaky than most, but showing plenty of buttery, honeyed, complex melony and citrus notes, this wine is medium to full-bodied, tasty, fresh and impressive. Anticipated maturity: 2018-2035.
Tasted at the Union de Grand Cru. The white de Fieuzal has a rather conservative bouquet that does not really let rip like it should. Still, the palate is well defined with attractive citrus peel and apricot notes on the entry. It is nicely balanced with orange zest and lime decorating the finish. Hopefully the aromatics will awaken with time. Tasted November 2012.
Very pretty fruit with hints of vanilla and pineapple character. Full and fresh with good citrusy acidty and a clean finish.
Very pale. Lightly honeyed nose. A bit of wax. Very firm and lively. Some sweet impression because of the sheer density. Very racy and some delicacy on the end - even a hint of rose petals. Well done.
9 hectares of vineyard at de Fieuzal produce white grapes - 50:50 Sauvignon Blanc and Semillon. 4000 cases produced annually. Very pretty with a tropical fruit cocktail on the nose. The plate is rich, honeyed and complex but with good citric bite to balance.
The nose has a good weight of fruit the richness balanced by an underlying citric freshness. Pineapple on the palate is lifted by fresh grapefruit a lovely complex mix.
Rich, lemony fruit, ripe and expressive, good acidity to back it up, quite exotically fruity. Drink 2013-20.
A brilliant effort and one of the great dry whites of the vintage is this honeyed, complex, melony, full-bodied effort that should drink well for 25+ years.
The de Fieuzal Blanc has fine intensity on the nose with green apple, kiwi fruit and a touch of lime flower. A little closed at first but it unfurls nicely with aeration. The palate is medium-bodied with a fine apricot and lime-tinged entry, well balanced with good acidity and vigour towards the finish. What excellent de Fieuzal from an estate that is quietly improving year after year. Tasted March 2011.
