The Producer
Château Sainte-Marie benefits from a particularly favorable location, with vineyards situated on two of the highest hills in Gironde, rising to about 122 meters in altitude and offering excellent sun exposure. The estate has a remarkable diversity of soils: clay-limestone around Targon, clay gravel on the plots of Alios, as well as limestone with asterias at La Sauve and Pyrenean gravel at Croignon. This geological diversity is one of the signatures of the estate and allows the winemakers to play on several expressions of the terroir.
Some plots also house particularly remarkable old vines, notably Sémillon and Merlot plants over 100 years old. These old vines, combined with a control of yields, contribute to the concentration and depth of the estate's cuvées.
Today, Château Sainte-Marie champions a bold family vision of the Entre-deux-Mers, combining traditional Bordeaux grape varieties, old vines, and experiments with more atypical grape varieties. The diversity of the terroirs and a committed environmental approach allow the estate to offer wines that are both authentic, precise, and expressive.
The Wine
Vinification : Low-temperature skin maceration (between 10 and 15 degrees Celsius) to gradually extract the aromas from the grapes. Then, the must is gently pressed with a pneumatic press to preserve the purity of the juice. The alcoholic fermentation takes place in stainless steel tanks, maintained between 15 and 18 degrees Celsius, thus preserving the fruity aromas of the wine through a slow and controlled fermentation.
Aging : Aging in 400-liter barrels with weekly stirring.
Tasting
Brilliant straw yellow color. On the nose, enchanting aromas of white flowers and ripe peach blend with subtle notes of honey. On the palate, its generous texture and lively acidity reveal flavors of white-fleshed fruits and a refreshing finish. Best enjoyed between 9°C – 11°C degrees. Aperitif, mussels in white wine, grilled shrimp, or vegetarian dishes like a warm goat cheese salad.
Aging potential : Drink within the first 3 years.
To be served with grilled sea bream, a chicken tagine, or mezze.