Cru D'arche Pugneau Sauternes

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Cru d'Arche Pugneau Sauternes At a Glance: In The Cellar: • Appellation: AOC Sauternes • Fermentation: Wine ferments with indigenous yeasts in 225-l neutral oak barrels • Encépagement: Sémillon (80%), Sauvignon Blanc (15%), Muscadelle (5%) • Pressing: Vertical basket press • Average Annual Production: 2,500-3,000 bottles • Time on Lees: 2 years • Average Alcohol by Volume: 14-14.5% • Malolactic Fermentation: Blocked by wine's naturally high acidity. • Average Residual Sugar: 100-150 g/l • Élevage: 2 years in 225-l neutral oak barrels • Average Total Acidity: 4-6 g/l • Press Wine: Blended after pressing In The Vineyard: • Fining and Filtration: Bentonite fining if necessary, plate filtration if necessary • Parcel Names, Slopes, and Locations: From a number of small parcels scattered around Boutoc totalling 13 ha, all near • Sulfur: Applied at bottling, c. 10 mg/l free the Botrytis-bringing Ciron and Garonne rivers • Soil Types and Compositions: Red Limestone-clay and sand toward Barsac, and sandy gravel atop deep gravel subsoils toward Sauternes. In The Glass: • Vine Age, Training, and Density: Sauvignon Blanc and Mus- Daney's Sauternes, unaffected by new oak or efforts to seek cadelle trained in Guyot, Sémillon trained in Cordon de Royat concentration at all costs, honnestly expresses the terroir of this corner of Bordeaux and reminds us why its wines have been • Average Yields: 15 hl/ha coveted for centuries. As Eric Asimov writes, the Sauternes of Cru d'Arche Pugneau "is glorious, almost kaleidoscopic in its lus- • Average Harvest Date and Type: Manual, with successive ciousness yet deliciously refreshing as well." passes through the vineyard to select individual botrytized ber- ries, usually from October-November Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com.

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