Château Bélingard
Comte de Bosredon Bergerac Sec Sauvignon Blend
Apricot bouquet up front. Grassy, aromatic body (notes of vanilla?) with a sharp acid finish
Apricot bouquet up front. Grassy, aromatic body (notes of vanilla?) with a sharp acid finish
Jul 16th, 2020Light and tart on the front end with a creamy finish.
Light and tart on the front end with a creamy finish.
Aug 28th, 2016Oxidized to hell and back but we still sucked it down like it was fresh as a daisy. Good fun.
Oxidized to hell and back but we still sucked it down like it was fresh as a daisy. Good fun.
Jul 10th, 2016TW from wine maker; citrus, lemon, minerality; had with shrimp stir fry
TW from wine maker; citrus, lemon, minerality; had with shrimp stir fry
Jun 17th, 2016Nice, sharp & pleasant white blend. Finishes with a hint of green apple tinginess and sharpness.
Nice, sharp & pleasant white blend. Finishes with a hint of green apple tinginess and sharpness.
Oct 24th, 2015Nose is slightly sweet and light. Flavors of grapefruit, lemon and lemon grass. Although these are typically very acidic flavors this wine actually starts off with the tartness but it quickly dissipates, leaving a slightly creamy finish on the back of the tongue. Overall this is light with mellow acidic fruits. I would have liked to see a bit more oak, but for the price this is very enjoyable. If the price point was higher I would be more critical.
Nose is slightly sweet and light. Flavors of grapefruit, lemon and lemon grass. Although these are typically very acidic flavors this wine actually starts off with the tartness but it quickly dissipates, leaving a slightly creamy finish on the back of the tongue. Overall this is light with mellow acidic fruits. I would have liked to see a bit more oak, but for the price this is very enjoyable. If the price point was higher I would be more critical.
Oct 31st, 2014Refreshingly crisp melon, lemon, and tangy citrus with a clean, dry finish. Served with crab ravioli in a pink basil sauce and insalada scottata.
Refreshingly crisp melon, lemon, and tangy citrus with a clean, dry finish. Served with crab ravioli in a pink basil sauce and insalada scottata.
Apr 12th, 2014