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Guiberteau - Saumur Blanc Le Bourg 2021

A highly sought-after Chenin Blanc from Saumur old vines!

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Guiberteau - Saumur Blanc Le Bourg 2021
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Why do we love it?

Guiberteau’s Saumur Le Bourg blanc 2021 is a rare and highly sought-after Chenin Blanc wine unlike any you’ve ever tasted. If you enjoy wines that proudly showcase their origin and are a fan of Chenin Blanc, then this wine is an absolute must-try.

Guiberteau, renowned for its exceptional wines, holds a prestigious place among Masters of Wine, wine critics, and oenophiles worldwide. Their philosophy revolves around organic farming, hand-picked harvesting, minimal intervention, and limited use of sulfites. Nestled in Saint-Just-sur-Dive, just south of Saumur, the winery spans 42 acres of vineyards, spanning an age range of 5 to 80 years. The Guiberteau family has a rich history dating back to 1934 when they settled in the region and established the winery. Romain Guiberteau has been the guiding force behind the winery since 1996. Their unique finesse and exceptional wine quality have garnered recognition from renowned restaurants and wine bars globally, including the esteemed Noble Rot in London.

Guiberteau’s Saumur Le Bourg blanc 2021 hails from one of the finest terroirs in the region, renowned for its limestone soil that imparts minerality and remarkable depth to the wines. Crafted from old vines (80 years old), this wine frequently draws comparisons to the esteemed white wines of Burgundy, particularly in terms of finesse and aging potential. The fermentation process takes place using indigenous yeasts, in old barrels, where the wine matures for 12 months.

Bottles are strictly limited so grab a bottle of Guiberteau's Saumur Le Bourg blanc 2021 now!

Tastes Like

Medium lemon color and an impressively complex nose with aromas of dried apricot, peach, sweet apple, tangerine zest, lemon blossom, chamomile, roasted pineapple and almond.

On the palate, the shocking concentration of fruit is perfectly balanced by the sharp acidity and robust structure. Minerality and savoury notes add further complexity.

Aroma
Body
Acidity
Aromas
apple, pear, grapefruit, tangerine, lemon, honeysuckle, orange blossom, mineral notes
Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13,5%
Origin Loire, France
Variety Chenin Blanc
Bottle Size 750 ml
Barrique 12 months
Serving temperature 10–12°C
Aging 5 years
Closure Cork
Organic No
Vignobles de la Coulée de Serrant (Nicolas Joly)

Nicolas Joly, the father of Biodynamics, is a renowned French and world-class producer.Chenin Blanc is the variety in which he excels, and his wines are renowned for their iconic and sought-after status among collectors globally. However, the limited production and their exceptional distinctions contribute to their rarity and difficulty in acquisition. The Vignobles de la Coulée de Serrant vineyard, first cultivated in 1130 by Cistercian monks, has a rich history spanning centuries. In the early 20th century, the gastronomic critic Curnonsky ranked it among the top five white wines in France. Under the guidance of Nicolas Joly since 1984, the vineyard has embraced biodynamic cultivation, producing three renowned wines: “Coulée de Serrant”, “Clos de la Bergerie” and “Les Vieux Clos”. Coulée de Serrant holds its own AOC and is a monopoly of the Joly family.

PAIR IT

with aged yellow cheeses, oysters, roast chicken with herbs, asparagus or mushrooms.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!

 

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Aroma
Body
Acidity
Aromas
apple, pear, grapefruit, tangerine, lemon, honeysuckle, orange blossom, mineral notes

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