This 2018 Chaleur Blanc shows magnificent balance throughout, with aromas of baked pie crust, grapefruit and citrus oil. On the palate, this symmetry continues, with the fruit contributing grapefruit, golden hay, thyme and tarragon, with cooperage supplying well-integrated eucalyptus, forest floor and mocha. Six months of elevage on the lees with weekly battonage contributes a welcome roundness that harmonizes with the brilliant acidity of this wine, all carried on a long, dry finish.
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— Stephen Tanzer, Vinous
“…over the past dozen years or so it has been, according to my ratings, the single finest white wine produced in Washington State. It is no exaggeration to compare this Sauvignon Blanc/Sémillon blend to the finest white Bordeaux bottlings made in oak.” – Stephen Tanzer, Vinous
Seared Sea Scallops —
We recommend pairing Chaleur Blanc with lighter fare, including shellfish, chicken, or arugula-based salads.
Behind the Wine
2018 Chaleur Blanc
Crafting a white Bordeaux-style blend was unheard of in Washington when the winery first created Chaleur Blanc. A blend of Sauvignon Blanc and Sémillon, this wine is fermented sur lie in French oak barrels, imparting a memorable “crème brulee” finish. Served at the White House over three administrations and rivaling its French counterparts in quality and exceptional value, Chaleur Blanc has become one of the winery’s most influential blends.
Sagemoor Vineyards is home to a 1982 planting of Sauvignon Blanc that is a mainstay of Chaleur Blanc.
Whole cluster pressed, fermented in 90% French oak (60% new) and 10% stainless steel with partial native yeast, and aged 7 months on lees.