For an unassuming bottle, this really took me by surprise. The nose had a wild floral note, underpinned by a touch of pear, some peach, and a background nuttiness. On the palate, there's real body and texture here – far more than you'd get from a straight sauvignon blanc.
Thierry & Isabelle Daulhiac took over le Payral in 1992, and began the process of converting the site to organic & biodynamic, opting to make wines with indigenous yeasts, and long lees contact. Their vineyard in Razac de Saussignac is nestled between the appellations of Sainte-Foy and Monbazillac.
Sauvignon gris is a mutant of the infamous sauvignon blanc, and represents just 2% of nearby Bordeaux's white wine plantings. It brings florality, fuller body and more power to wines than its mutant namesake. Sauvignon blanc, thanks to the astronomical rise of Marlborough's, is now world-renowned. Aromas typically include gooseberry, grapefruit, as well as tropical and stone fruits.
Bergerac has a long and turbulent wine history. Henry VIII was a frequent importer, however nearby Bordeaux used its physical position to slow the export of these wines. For centuries, Bergerac used the Bordeaux name until official designations were drawn up in the 20th century.Bergerac is just an hour east of Bordeaux, where wine styles are similar, though price tags rarely are.
This wine is aged on the lees for over 10 months. Lees are the dead yeast cells produced after fermentation. By choosing to leave these in the maturation phase, the lees will enhance a wine's structure, complexity and mouthfeel.This process is more often seen with grapes like chardonnay. While sometimes seen with sauvignon blanc, it's usually for a much shorter period of time.