Château Fontoy Blanc 2023

Château Fontoy Blanc is a vibrant, medium-bodied white wine from Bordeaux, France. Made from a blend of Sauvignon Blanc, Semillon, and Colombard, it displays fresh citrus, green apple, and white floral aromas with a delicate mineral undertone. The palate is crisp, well-balanced, and refreshing, with a clean, lively finish that expresses the elegance and finesse of the Bordeaux terroir.

*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.

Type: White Wine
Style: Medium-bodied, Elegant
Grape Varietals: Sauvignon Blanc, Semillon, Colombard
Tastes Like: Comparable to a crisp Bordeaux Blanc with citrus, green apple, and subtle minerality
Alcohol Percentage: ~12.5–13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Bordeaux Blanc
Region: Bordeaux, France
Terroir: Gravel and clay soils providing freshness and structure

Château Fontoy is a respected Bordeaux estate known for producing elegant and approachable white wines. The winery focuses on careful vineyard management and precise winemaking to ensure each wine expresses the bright, fresh, and mineral-driven character of the Bordeaux Blanc appellation.

Seafood: Grilled prawns, oysters, or scallops.
Poultry: Lemon and herb roasted chicken or turkey.
Vegetarian: Fresh green salads, grilled vegetables, or light pasta dishes with olive oil and herbs.
Asian Cuisine: Lightly spiced Thai or Vietnamese dishes with citrus and herb notes.

Goat’s Cheese: Soft and tangy, enhancing citrus and floral notes.
Comté: Mildly nutty, balancing the crisp, medium-bodied palate.
Feta: Fresh and salty, complementing the wine’s bright acidity.
Brie: Creamy and delicate, offering a gentle counterpoint to the mineral undertones.

Filetti di Branzino al Forno con Limone e Erbe (Baked Sea Bass Fillets with Lemon & Herbs)

Ingredients:

• 4 sea bass fillets, skin-on
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 200°C (390°F).
2. Place the sea bass fillets on a lined baking tray. Drizzle with olive oil and rub with garlic, thyme, rosemary, salt, and pepper.
3. Arrange lemon slices over the fillets.
4. Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork.
5. Remove from oven, garnish with fresh parsley, and serve immediately.
6. Enjoy this light, aromatic dish with a chilled glass of Château Fontoy Blanc 2023 for a refreshing and crisp pairing.