Le Temps des Récoltes 2020 Bordeaux Blanc Bordeaux AOP, France
Curated from the best regions, vineyards and vintages, the Fine Wine Collection is meant to celebrate winemaking at its finest. This wine represents our commitment to excellence, to exploration and to you.
Le Temps des Récoltes 2020 Bordeaux Blanc Bordeaux AOP, France
A true epitome of its style, this wine offers a provocative balance of flavor and character. Sauvignon Blanc leads the nose with bright aromas of white flower and fresh grapefruit joined by a touch of brininess. The palate offers a satisfying fullness brought out by Sémillon countered by crisp acidity. Ripe lemon and tart citrus peel notes show a slight pithiness on the mid-palate before a gravelly, wet-stone-like minerality carries you through a clean finish.
Tasting notes
Aromas and flavors
White flower, grapefruit, lemon, wet stone Vintage Our 2020 vintage kicked off to an early start. As vines awoke from their winter rest, they were greeted by a wet spring, followed by a dry, hot summer with the occasional roar of thirst-quenching thunderstorms across the region. Bordeaux’s signature maritime influences kept high daytime temperatures in check, preventing overripening. Harvest took place in early September to avoid the late autumn’s impending heat and heavy rains, resulting in impeccably balanced wines exemplary of this timeless region.
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Cellar • Fermenting wine at cool temperatures preserves fruit-forward flavors. Blending wine requires carefully selecting varieties for their desired flavors and structural characteristics.
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Winemaking
From the vineyard to the winery, temperature is key to capturing the essence of this historic blend. To capitalize on a successful vintage, harvest is swift, and grapes are kept cool on their way to the winery as soon as they leave the vine. These low temperatures are maintained throughout fermentation, encouraging Sauvignon Blanc and Sémillon to showcase their elegant, floral aromatics, citrus-driven palate and hallmark textures.
Spotlight
Vineyard • Maritime influences keep vineyards cool, preserving natural acidity levels and delicate aromas. Moderate drought-like conditions increase flavor concentration.
Region Since the Romans planted its first roots, Bordeaux has remained an unwavering powerhouse in the winemaking world. The Atlantic Ocean teams up with the Gironde and Dordogne rivers, creating a maritime effect that oversees growing conditions throughout the region’s historic vineyards, where numerous soil types and climates shape the iconic Bordeaux Blanc wines. These blends primarily feature Sauvignon Blanc, showcasing crisp acidity and fresh flavors, while Sémillon contributes lush textures, adding weight and complexity to the final wine.
Serving instructions Temperature: Chilled (45–50°F) Glassware: Standard white wine glass Profile Fruit:Sweetness:Acidity:Body: Set the table
Ingredients Preparation
1 tbsp. olive oil, divided 4 large eggs sea salt and fresh ground pepper to taste parmesan cheese, shaved for garnish
Heat 1 inch of water in a saucepan with fitted lid on high heat. Once boiling, add cold eggs in a single layer. Cover, boil for 6 minutes, and remove immediately. Place in an ice water bath to cool. Peel. Arrange eggs, sliced lengthwise, on a serving plate with asparagus. Season to taste. Garnish with parmesan. Optional Broil asparagus on a foil-covered baking sheet, occasionally stirring, 6 minutes.
1 bunch fresh asparagus
Preheat grill to medium heat.
Trim asparagus and toss with a drizzle of olive oil. Place asparagus perpendicular to the grate. Close the lid, and cook until tender, 6-10 minutes.
Grilled asparagus with soft-cooked eggs
Grilled garlic herb swordfish with lemon garlic wild rice
1 cup wild rice blend
1 tsp. fresh lemon juice
6 cloves garlic, chopped pinch sea salt
Garlic herb butter
Garlic herb butter
Ingredients Preparation
Place swordfish steaks on preheated grill. Spread with garlic herb butter. Cook 3-4 minutes and turn. Spread garlic herb butter on the grilled side, and cook for 3-4 minutes. Remove from grill, rest 5 minutes.
Transfer to a serving platter along with wild rice.
Preheat grill to medium-high heat.
1 tsp. dried herbs of Italy 1 cup plus 3 oz. water, salted 2 tbps. lemon juice 4-6 cloves garlic, minced
Season to taste. Chill. Swordfish and lemon garlic wild rice
2 tsp. fresh rosemary, finely chopped 2 tsp. fresh thyme, finely chopped 8 tbsp. unsalted butter, room temperature Swordfish 2 swordfish steaks 1-inch thick, 4-6 oz. each garlic herb butter sea salt and ground pepper to taste
In a small bowl, mash chopped garlic and salt to make a paste. Mix in lemon juice, rosemary and thyme. Add butter, and combine thoroughly until smooth.
Lemon garlic wild rice
Rinse rice. Mix wild rice ingredients in a saucepan on medium-high heat. Bring to boil, stir, and reduce heat. Simmer covered, 15-20 minutes.
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