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Sauvignon Blanc:
This variety gets its name from the French word sauvage (“wild”) and blanc (“white”) due to its early origins as an indigenous grape in South West France. It is planted in many of the world’s major wine regions, producing a crisp, dry and refreshing white varietal wine. Conversely, it is also a component in the sweet wines of Sauternes and Barsac.

In France Sauvignon Blanc is grown in the maritime climate of Bordeaux as well as the continental climate of the Loire Valley. The climates of these areas are particularly favourable in slowing the ripening on the vine, allowing the grape more time to develop a balance between acidity and sugar levels. Like Cabernet Sauvignon, this variety closely mirrors its terroir in the taste. The chalk and marl of Sancerre and Pouilly produces wines of richness and complexity while areas with more compact chalk soils produce wines with more finessse and perfume.

The wine has also become well-established in New Zealand and Australia. Sandy soils over slate shingles have become the most desirable locations for plantings due to the good drainage of the soil and poor fertility that encourages the wine to concentrate its flavours in lower yields.



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The original home of ‘clairet’ – a dark rose appreciated by the Dutch and English from the 13th to the 18th century. Although this wine is now uncommon in the region nearly all Bordeaux reds are now referred to as clarets in English. In fact, Pessac Leognan is the most probably the place where wine growing first took off in the Bordeaux over 2000 years ago.

The terroir features a thick layer of gravel and stone which is carried by the River Gironde. Beneath this is sand, hardpan and clay. Vineyards are sometimes surrounded by purposefully planted pine trees to protect from humid prevailing winds.
The reds produced here tend to have an alluring bouquet and are among the very best in Bordeaux. Pessac Leognan is the home of Haut-Brion, Grave’s resident first growth. The white wines have impeccable structure and are ticking time bombs for after five years or so they begin to express an intensely rich aroma.

Soils: Gravels
Size: 1,350 hectares
Output: 9,000,000 bottles
Type of wine produced: Supple red wine with an explosive bouquet. Medium to full body white wines.
Grapes: Cabernet Sauvignon and Merlot for reds. Semillon and Sauvignon for whites.

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Vintage Overview

One phrase which is being used increasingly to describe the 2010 vintage is ‘embarrassingly good.’ Given how 2009 was lauded to the heavens by the bordelaise as ‘the best ever’, it’s something of an awkward truth that – a mere twelve months later - we are faced once more with awe-inspiring quality. A due sense of cynicism is to be expected, but this mustn’t interfere with our appreciation of what is, quite objectively, a fabulous vintage.

Not that this came as a sudden surprise, as Bill Blatch (Bordeaux expert and negociant) notes: “Back in November, many owners were already quietly confident that their ’10 was better than the already legendary ’09 but, coming hot on the heels of the hallowed 2009s, they seemed embarrassed to say it too loudly. Today, half of Bordeaux is less timid in assessing ’10 as great as, if not greater than ’09.” He adds, “There is one point of total agreement: It is totally different from its predecessor.”

What we appear to have is more of a stylistic shift, while the quality has remained essentially static in its excellence. This quality isn’t reserved to the top tiers of Bordeaux producers, either. David Peppercorn MW observes that wines are attractive at all levels, from lesser properties all the way up to Grand Crus: “Those with lesser sites have made excellent wines.” He added that he would be quite happy to list many of them as everyday wines at the prestigious West End Garrick Club, where he sits on the wine committee.

The Whites

Put simply, these are fresh, decadently aromatic and dynamic. An outstanding success. Chilly nights in August meant that the freshness of the fruit was preserved, whilst a few wet days in September reinvigorated the vines in time for picking.

Expect lively, vibrant wines that possess a core acidity that runs all the way through them. Quality has soared across the board, and wines from the first growths . Haut Brion and Margaux . have set a new benchmark in terms of sheer quality on offer. Smith Haut Lafitte also dazzled tasters. It is abundantly clear that this vintage is full to the brim with delicious, juicy and refreshing white wines (regardless of whether they.re first growth or from Entre deux Mers!)

Both red and white wines have triumphed this year, but it is arguable that the whites are of an even better standard than their red counterparts. Climactically, conditions were simply ideal for white wine production.

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