Château Réaut Blanc de Réaut 2023

Château Réaut Blanc de Réaut 2023 is a beautifully crafted white Bordeaux blend of Sauvignon Blanc, Sémillon, and Sauvignon Gris. The wine reveals bright aromas of citrus, green apple, and white peach, complemented by subtle floral and toasty oak notes. On the palate, it is crisp and elegant, with vibrant acidity and a long, refreshing 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.

Type: White Wine
Style: Fresh, Aromatic
Grape Varietal: Sauvignon Blanc, Sémillon, Sauvignon Gris
Tastes Like: Lemon, grapefruit, green apple, lime zest, white peach
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Clay-limestone soils
Aging: Vinified in barrels for enhanced texture and complexity
Serving Temperature: 8-10°C

Château Réaut is a distinguished estate in Bordeaux, celebrated for its innovative approach to winemaking. The Blanc de Réaut 2023 exemplifies the elegance and balance of Bordeaux whites, with a focus on freshness and complexity.

Seafood: Grilled prawns, seared scallops, or seafood linguine.
Poultry: Lemon herb chicken or turkey breast with sage butter.
Vegetarian: Asparagus tart or creamy leek soup.
Meat: Pork medallions with apple sauce or veal schnitzel.

Goat Cheese: Fresh and tangy, complementing the wine's crispness.
Brie: Soft and creamy, enhancing the wine's floral notes.
Comté: Nutty and savoury, balancing the wine's complexity.
Sainte-Maure: Earthy and tangy, highlighting the wine's minerality.

Tomato and Basil Tart (Tarte aux Tomates et Basilic)

This light and summery dish, featuring ripe tomatoes, fragrant basil, and a crisp pastry base, perfectly complements the wine’s bright acidity and citrus notes, enhancing the tart's fresh and vibrant flavours for a refreshing seasonal pairing.

• 1 sheet of puff pastry
• 4-5 ripe tomatoes, thinly sliced
• 1 cup grated Gruyère cheese
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1/4 cup fresh basil leaves, roughly chopped
• Salt and pepper, to taste
• 1 egg, beaten (for glazing)

1. Preheat Oven: Preheat your oven to 200℃.
2. Prepare the Pastry: Roll out the puff pastry on a baking sheet lined with parchment paper. Score a 2cm border around the edges without cutting all the way through.
3. Spread Mustard: Evenly spread the Dijon mustard within the scored border.
4. Add Cheese: Sprinkle the grated Gruyère cheese over the mustard layer.
5. Arrange Tomatoes: Lay the tomato slices in an overlapping pattern on top of the cheese. Season with salt and pepper.
6. Brush Pastry: Brush the edges of the pastry with the beaten egg for a golden finish.
7. Bake: Drizzle olive oil over the tomatoes and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
8. Finish with Basil: Remove the tart from the oven and sprinkle with fresh basil leaves. Let cool slightly before serving.

Pair this tart with a chilled Sauvignon Blanc or a crisp Rosé for a delightful summer meal.