Clos Floridène Blanc Graves 2018

Clos Floridène Blanc Graves 2018 is a refined, medium‐bodied white wine from the Graves appellation in Bordeaux, France. Crafted from a harmonious blend of Semillon and Sauvignon Blanc using sustainable production practices, it unveils vibrant aromas of ripe citrus, white peach, and delicate floral notes with a hint of minerality. On the palate, expect a balanced profile with fresh acidity and an elegant, persistent finish that truly reflects its 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, Sustainable
Grape Varietals: Semillon, Sauvignon Blanc
Tastes Like: Ripe citrus, white peach, delicate floral notes, and subtle minerality
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Graves
Region: Bordeaux, France
Terroir: Limestone and clay soils that lend a distinctive mineral edge and complexity

Clos Floridène is a celebrated, family‐owned estate in Bordeaux with a strong commitment to sustainable viticulture. With meticulous vineyard management and traditional winemaking techniques, the winery produces wines that authentically express the elegant, terroir‐driven character of Graves.

Seafood: Seared scallops or grilled white fish with a light lemon-herb sauce.
Poultry: Roast chicken with a subtle citrus reduction that complements its fresh acidity.
Vegetarian: A crisp mixed salad with a tangy vinaigrette or a wild mushroom risotto that highlights its floral and mineral notes.
Meat: Lean pork tenderloin with an apple or pear compote to balance its refreshing profile.

Fresh Goat's Cheese: Tangy and vibrant, echoing the wine's bright fruit and citrus nuances.
Brie: Soft and creamy, enhancing its subtle floral and fruity layers.
Camembert: Mild and slightly earthy, offering a gentle counterpoint.
Younger Comté: Semi‐hard and nutty, adding a savory depth to the pairing.

Seared Scallops with Lemon Herb Butter Sauce

Ingredients:

• 500g sea scallops (about 12 large), patted dry
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves

Instructions:

1. Season the scallops generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer and sear for about 2–3 minutes per side until they develop a golden crust. Remove scallops from the skillet and set aside.
3. Reduce the heat to medium and add the butter to the skillet. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the lemon juice, fresh thyme, and parsley, stirring well to combine and form a light, aromatic sauce.
5. Return the scallops to the pan briefly to warm through and coat them in the sauce.
6. Plate the scallops and drizzle with any remaining sauce. Serve immediately.
7. Enjoy this exquisite dish with a chilled glass of Clos Floridène Blanc Graves 2018 for a truly harmonious, terroir‐driven pairing.