• Cháteau Filhot Grand Cru Classé Sauternes 2007 - DiVino.com.au
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Cháteau Filhot Grand Cru Classé Sauternes 2007

Cháteau Filhot Grand Cru Classé Sauternes 2007

$98.00 AUD
$98.00 AUD
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Description

Château Filhot Grand Cru Classé Sauternes is a luscious and aromatic dessert wine from Bordeaux, France. Made from Sémillon, Sauvignon Blanc, and Muscadelle, it offers aromas of apricot, honey, and orange marmalade, with hints of almond and botrytis complexity. The palate is full-bodied with vibrant acidity, rich sweetness, and a long, elegant finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: Dessert Wine
Style: Sweet, Elegant
Grape Varietal: Sémillon, Sauvignon Blanc
Tastes Like: Comparable to a noble rot wine, with notes of dried apricot, honeycomb, and orange zest, balanced by bright acidity and a luxurious finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravel and clay soils
Aging: 18-24 months in oak
Serving Temperature: 8-10°C

Winery

Château Filhot is a historic estate in Sauternes, Bordeaux, renowned for its exceptional Grand Cru Classé dessert wines. Their Sauternes embodies elegance, complexity, and the hallmark richness of the region.

Food Pairings

Seafood: Lobster with butter sauce or scallops in cream.
Poultry: Duck liver pâté or roast chicken with orange glaze.
Vegetarian: Roasted pumpkin or sweet potato gratin.
Meat: Foie gras or pork belly with apple compote.

Cheese Pairings

Blue Cheese: Bold and creamy, providing a delightful contrast.
Triple Cream Brie: Rich and velvety, enhancing the wine's sweetness.
Roquefort: Salty and tangy, balancing the wine's lush flavours.
Aged Gouda: Nutty and caramelised, complementing the wine's complexity.

Recipe

Foie Gras with Fig Compote

Ingredients:

  • 200g foie gras
  • 1 baguette, sliced
  • 1 cup fresh figs, chopped
  • 2 tbsp honey
  • 1 tbsp butter
  • Salt and pepper, to taste

Instructions:

  1. Toast baguette slices until golden.
  2. In a pan, melt butter and sauté figs with honey until soft.
  3. Lightly sear foie gras for 1-2 minutes per side.
  4. Top baguette slices with fig compote and foie gras. Season lightly with salt and pepper.

Tip: Pair with Sauternes for an indulgent experience.

Tags: Bordeaux, France, Sauvignon-blanc-semillon-muscadelle, Sweet-wine

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