Menu
In the early 19th century, Château Broustet owner Mr. Capdeville expanded his estate with the acquisition of a neighbouring property: Château Nairac.
The resulting ‘Château Broustet-Nairac’ was recognised as a Deuxième Grand Cru in the 1855 classification.
In the late 19th century, the Fournier family acquired Château Broustet and founded a cooperage. The standard ‘Bordeaux model’ barrel – 225 litres – was first produced at Broustet, as attested by documents held in the archives of the Bordeaux Chamber of Commerce.
Located near Barsac, this magnificent estate has been the property of the company Vignobles de Terroirs since 2010.
The vineyards are composed of clay-limestone and gravel soils. At the end of the summer, the way in which the sun gently chases away the morning fog allows for early and gradual development of noble rot. Manual harvests are conducted in several waves.
The pebbles on the ground, mingled with topaz stones, soak up the heat and gradually release it into the soil, allowing each and every grape to ripen in optimal conditions. The result is a truly exceptional wine
Place of the estate : Barsac
Average production : 20 000 bottles
Area of the vineyard : 17.3 hectares
Soil : Clay and limestone
Grape varieties: 75% Sémillon, 15% Cabernet Blanc, 10% Muscadelle
Average age of the vines: 25 years
Vinification : Temperature-controlled stainless-steel vats
Ageing: 2 years including 18 months in oak barrels.
Tasting notes
The magical alchemy of the ‘noble rot’ gives Château Broustet its brilliant golden color and intense bouquet of white flowers, lemon, peach and apricot aromas. The fine balance between the smooth, sweet sensation and the touch of acid freshness makes for a remarkably long flavour on the palate, and hints at an excellent potential for ageing.
Matching with food
Château Broustet boasts a deep, radiant gold color and an intense bouquet of pear, white flower, lemon, acacia honey, peach and apricot flavours. On the palate the flavour is wonderfully smooth yet fresh and full of life.
To be tasted between 14° and 16°C.
Cellaring potential
To be enjoyed now, or kept for 15 to 20 years.
