Chateau Argadens Blanc 2023
Chateau Argadens Blanc 2023 is a dry, medium-bodied white from Sémillon (France), in the aromatic whites style. Acidity is moderate; oak influence is none. Good with aperitif, cheese board, roast pork, roast chicken. Cheapest offer £13.96 at Slurp.
| Wine | Sweet | Body | From | |
|---|---|---|---|---|
| L`Exuberance Blanc du Clos Cantenac 2020 Clos Cantenac | £24.40 | |||
| Fernanda Cappello Friulano, Friuli Grave 2024 Fernanda Cappello · Italy | £13.60 | |||
| Dopff & Irion Pinot Blanc, Cuvée René Dopff, Alsace 2023 Dopff & Irion · France | £14.90 | |||
| Le Ralle Greco, Basilicata, Alovini 2025 Alovini · Italy | £14.95 |
' #html-body [data-pb-style=AVWD6VQ]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Since acquiring Chateau Argadens, the Sichel family has put in place a vast renovation program, with the aim of making the wine a benchmark within the Bordeaux category. Argadens wines are thoroughly modern Bordeaux with lots of concentrated fruit and an attractive, supple balance. Chateau Argadens makes its white wine from just 3ha of Sauvignon and Semillon vines. The original name of this property, parts of which date back to the 12th and 16th centuries, was La Salle d'Argadens. It became Chateau Argadens in 2002, when it was bought by Maison Sichel. Sichel's aim in acquiring Argadens was quite simply to see it express the full potential of its wonderful terroir and become one of the benchmark properties in the Bordeaux Superieur category. To achieve this, the company has invested heavily in terms of finance, time and technology. Sichel's first vintage at the estate was 2002. Covering 45 hectares of clay-limestone soil in a single plot, Argadens is superbly well situated on one of the highest hills of the rolling Entre-Deux-Mers wine region (one of the five highest points, in fact, of the Gironde). The vineyard is thus extremely well drained and extremely well exposed to the sun and the air. Once they have reached optimum maturity, the grapes are harvested by machine. The Semillon grapes are sent straight to the presses, whereas the Sauvignon is vatted and undergoes pre-fermentation maceration. Pre-fermentation maceration is carried out under carbon dioxide gas to protect the grapes and must from oxidation. After pressing and settling out, some of the must is fermented in temperature-controlled stainless steel vats. Once fermentation is complete and the wines have been lightly racked, they are aged on the fine lees and stirred regularly. The different parcels of Sauvignon and Semillon are then blended and fined with bentonite prior to bottling in January or February, depending on the vintage. '