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Chateau Ferran Blanc 2023 Pessac Leognan

A reference point for its category with 92pts from James Suckling!

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Chateau Ferran Blanc 2023 Pessac Leognan
winemaking_recital
super_value
92 James Suckling

Chateau Ferran
At your doorstep in 1 - 3 days
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Why do we love it?

If Bordeaux still means powerful reds to you, it’s time for a delicious surprise. The acclaimed Chateau Ferran Blanc 2023 comes from Pessac-Léognan, the only Bordeaux appellation home to Grand Cru estates producing both outstanding red and white wines. Awarded 92 points by James Suckling, this is a wine that perfectly captures the elegance and complexity of great Bordeaux Blanc yet remains remarkably accessible.

Located in the village of Martillac, Château Ferran traces its history back to the 17th century and the statesman Robert de Ferran, from whom the estate takes its name. In the 18th century, the property came into the hands of the renowned philosopher Montesquieu, who planted its first vines. Owned by the same family since 1880, the château combines a rich heritage with a forward-looking vision. Over the last thirty years, significant investments have transformed and modernised the vineyard while safeguarding its exceptional natural surroundings. Sustainability, biodiversity, and careful stewardship of the land are now central to the estate's identity and long-term commitment to quality.

Chateau Ferran Blanc 2023 is a blend of 83% Sauvignon Blanc and 17% Sémillon sourced exclusively from the estate's vineyards. Low yields ensure excellent fruit concentration, while fermentation and ageing for nine months in French oak barrels, 10% of which are new, add texture, depth and subtle oak complexity. Ageing on fine lees further enhances the wine's richness and structure.

Tastes Like

On the nose, Chateau Ferran Blanc 2023 is vibrant and expressive, opening with aromas of green apple, lemon zest and freshly cut grass, intertwined with notes of lemon thyme and tarragon. As the wine unfolds, layers of white peach, vanilla cream and freshly baked brioche emerge, adding impressive complexity.

The palate is medium-bodied with bright, refreshing acidity and a beautifully rounded texture. Citrus and apricot flavours mingle with buttery pastry notes, fresh herbs and a delicate saline character that lingers on the finish. The balance between freshness, fruit and oak is particularly impressive, making this a white Bordeaux that consistently overdelivers.

Aroma
Body
Acidity
Aromas
green apple, lemon zest, freshly cut grass, lemon thyme, tarragon, white peach, vanilla cream, freshly baked brioche
Technical stuff
Color White
Type Dry
Year 2023
Alcohol 13%
Origin Bordeaux, Γαλλία
Variety Sauvignon Blanc, Semillon
Bottle Size 750ml
Barrique 9 months
Serving temperature 12°C
Aging 5+ years
Closure Cork
Organic No

PAIR IT

Enjoy it alongside grilled salmon with asparagus, sole meunière, or a classic Niçoise salad.

Nicoise salad with salmon and beans

For the fish
- 1 salmon fillet
- 30 ml. olive oil
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1/4 of teaspoon of mustard
- 1 lemon (juice and zest)
- Freshly ground pepper
- Salt

For the salad
- 100 gr. green salad
- 5 baby potatoes
- 100 gr. boiled white beads
- 100 gr. fresh green beans
- 1 tablespoon capers
- 1 red pepper
- 5-6 cherry tomatoes
- 6-7 olives
- 2 eggs

For the dressing
- 60 ml. olive oil
- 4 anchovies
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1 teaspoon of mustard
- 1 1/2 Tablespoon white vinegar
- 1 lemon (juice and zest)
- 6-7 basil leaves
- 3-4 sprigs of parsley
- Chilli flakes
- Freshly ground pepper
- Coarse salt

1. Start with the fish: In a bowl, mix all the marinade ingredients except the fish. Slightly break the clove of garlic so that it gives off its aromas and add it to the mixture. Place the fish in a bowl and pour over the marinade mixture you prepared. Marinate the salmon for at least 40 minutes.

2. Prepare the dressing for the salad: Finely chop all the vegetables but keep separately 2 tablespoons of parsley and 6-8 basil leaves. Place the herbs in a bowl, add the rest of the ingredients and at the end, season it, taste it and correct the acidity and salt.

3. Put the beans in a bowl, pour over 2-3 tablespoons of the dressing and mix. To the rest of the dressing, add the anchovy fillets and mix well by pressing with a fork until they melt.

4. Put the potatoes to boil until they soften, while they are hot, cut them into thick slices and dress them with 3-4 tablespoons of the dressing.
Boil the green beans until they soften and immediately place them in ice water so that they maintain their vivid color. Boil the eggs for 6.5-7 minutes or depending on how you prefer the yolk and cut the cherry tomatoes in half.

5. Roast the pepper and cut it into strips, while baking the salmon in a non-stick pan or on the grill. Place the green salad in a bowl, add all the ingredients, leaving at the end the fish which we "break" into large pieces with a fork and the eggs that we cut in half.

Pour a little more dressing over and serve!

Notes on the recipe
- Instead of salmon you can use tuna, trout or any fresh fish that you will fillet
- You can prepare the vegetables earlier and compose the salad just before serving.

 

Eva Monochari

Food Blogger

 

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Chateau Ferran

Chateau Ferran Blanc 2023 Pessac Leognan

€28.50
Aroma
Body
Acidity
Aromas
green apple, lemon zest, freshly cut grass, lemon thyme, tarragon, white peach, vanilla cream, freshly baked brioche

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