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Château du Seuil Sémillon-Sauvignon Blanc Blend Cérons 2002

Winemaker's Notes:

50%Cabernet Sauvignon, 45% Merlot and 5% Cabernet Franc: The different varities are fermented individually in stainless steel tanks at controlled temperatures, then pressed and passed into barrels to undertake malolactic fermentation. The resulting wines are fruity, well balanced with integrated oak flavors and firm round tannins.

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Château du Seuil:
Welsh couple Bob and Sue Watts bought this estate in 1988 and renovated both the vineyards,which are now organic,and the elegant 19th century chateau overlooking the River Garonne.The place is now run by their daughter Nicola and her New Zealander husband Sean Allison.There are 25 hectares of vines spread across 16 sites on both sides of the Garonne in the Graves,Premieres Cotes de Bordeaux a... Read more
Welsh couple Bob and Sue Watts bought this estate in 1988 and renovated both the vineyards,which are now organic,and the elegant 19th century chateau overlooking the River Garonne.The place is now run by their daughter Nicola and her New Zealander husband Sean Allison.There are 25 hectares of vines spread across 16 sites on both sides of the Garonne in the Graves,Premieres Cotes de Bordeaux and Cerons appellations. They produce a range of red,white and rose wines.Their proudest day was when their red and white Graves were served at a Royal Welsh Regiment lunch in  Cardiff in 2015 to Her Majesty the Queen. The Welsh heritage is why there is a Welsh dragon on the wine l;abels Read less

Member Reviews for Château du Seuil Sémillon-Sauvignon Blanc Blend Cérons

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Snooth User: Lindy Hemsley
167061733
5.00 5
10/07/2009

Looks youthfully purple but is well-balanced now. Cassis fruit and cedar, just what I'd expect, and well executed. Lovely.


Snooth User: Lindy Hemsley
167061733
3.00 5
07/14/2009

Appears very young, rich purple hue. Typical blackcurrant fruit and cedar. Easy-drinking style Bordeaux.



50%Cabernet Sauvignon, 45% Merlot and 5% Cabernet Franc: The different varities are fermented individually in stainless steel tanks at controlled temperatures, then pressed and passed into barrels to undertake malolactic fermentation. The resulting wines are fruity, well balanced with integrated oak flavors and firm round tannins.

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