Chateau Thieuley Blanc 2017

Château Thieuley Blanc is an elegant and aromatic white wine from Bordeaux, France. A blend of Sauvignon Blanc, Sémillon, and Muscadelle, it offers aromas of citrus, white peach, and acacia flowers, with hints of honey and minerality. The palate is medium-bodied with crisp acidity, a silky texture, and a 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: Medium-bodied, Aromatic
Grape Varietal: Sauvignon Blanc, Sémillon
Tastes Like: Comparable to a dry Sauvignon-Sémillon blend, with citrus, white peach, and floral notes, finishing with crisp acidity and a clean, mineral-driven edge.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravelly and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Château Thieuley is a family-run estate in Bordeaux, known for its dedication to crafting high-quality wines that reflect the region's diverse terroirs. Their Blanc is a bright and refreshing example of Bordeaux's white wine tradition.

Seafood: Grilled prawns, scallops, or baked cod.
Poultry: Lemon and herb roasted chicken or turkey breast.
Vegetarian: Asparagus quiche or artichoke salad.
Meat: Pork tenderloin or veal medallions.

Goat Cheese: Tangy and fresh, complementing the wine's acidity.
Brie: Soft and mild, enhancing the wine's fruitiness.
Comté: Nutty and savoury, balancing the wine's crispness.
Pecorino: Salty and umami-rich, pairing beautifully with the wine.

Asparagus Quiche

Ingredients:

• 1 sheet puff pastry
• 1 bunch asparagus, trimmed
• 4 eggs
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Line a tart pan with puff pastry and trim the edges.
2. Blanch asparagus in boiling water for 2 minutes and set aside.
3. In a bowl, whisk eggs, cream, Gruyère, salt, and pepper.
4. Pour the mixture into the pastry shell and arrange asparagus spears on top.
5. Bake for 25–30 minutes, or until the filling is set and golden.

Tip: Serve warm or at room temperature with a side salad.