The 2013 Château Beauregard Ducasse Cuvée Albertine Peyri underscores the success of white Graves in the 2013 vintage. This youthful white Graves displays a brilliant crystalline color, and it offers a delightful array of floral and fruit aromas that entice the nose. Dry and rich in flavor, the 2013 Château Beauregard Ducasse Cuvée Albertine Peyri demonstrates the essence and charm of traditional white Graves. With a predominance of Semillon, and Sauvignon Blanc playing a strong supporting role, the 2013 Cuvée Albertine Peyri captures the inherent beauty of white Graves: delicacy and minerality wedded to waxy fruit flavors of ripe honeydew melon, citrus and guava. Although the wine’s hiatus in barrel is in evidence, the oak tones imparted by the wood don’t overpower the wine’s essential fruit, herb, and mineral components – all of which grow more pronounced with each sip. It is this wine’s ability to evolve continuously in the glass and impress with equal attention to finesse and flavor that we find so attractive. In true Graves fashion, the 2013 Cuvée Albertine Peyri will continue to improve in bottle with additional bottle age. We suggest serving the 2013 Château Beauregard Ducasse Cuvée Albertine Peyri moderately chilled (38°-40° F).
In Bordeaux, white Graves is the order of the day with the region’s legendary seafood. With that said, the 2013 Château Beauregard Ducasse Cuvée Albertine Peyri truly shines at table with Pecan Encrusted Sea Bass, a simple plate of prawns dipped in drawn butter, or just about any other fruits de mer. But why not also consider more eclectic seafood offerings and other elaborate fare? To that vein, consider Prosciutto Wrapped Shrimp and Pineapple served with a butternut squash crispy spring roll, or Baked Grouper Filets, prepared with a pumpkin seed pesto, or Almond Encrusted Pork Tenderloin, served with a dried cranberry and apple conserve. Each of these dishes offers a myriad of flavors to complement the sophisticated, flavorful 2013 Cuvée Albertine Peyri. A cheese platter with a variety of French cheeses, including Roquefort, also provides a simple, satisfying complement to this soulful Graves. Bon appétit!
Marie-Laure and Jacques Perromat are the sixth generation to make wine at Château Beauregard Ducasse, as the family has been in possession of this venerable château since 1850. Located in the village of Mazères in the southernmost rural section of the Graves region on a bed of gravel (from which the name Graves is derived), this 27 acre estate produces exceptional white and red Graves. The majority of the estate’s production is white Graves from Semillon and Sauvignon Blanc, while the red Graves of Château Beauregard Ducasse consists of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. In order to provide the highest quality wine, Château Beauregard-Ducasse produces two white Graves: an easy drinking wine meant for early consumption, and this month’s feature, the château’s flagship offering Cuvée Albertine Peyri, a barrel fermented white Graves from the finest barrels of Semillon and Sauvignon Blanc.
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