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Chateau Olivier Chateau Olivier Blanc Chateau Olivier Blanc France Bordeaux Pessac-Leognan Semillon. Sauvignon Blanc and Muscadelle 2009

Winemaker's Notes:

Perennial favourite at BBR and, it should be said, several of its most<br/>prestigious restaurant customers, Franz Venes' Cuvée des Oliviers<br/>is a blend of 30% Cabernet-Sauvignon, 30% Carignan, 20% Cinsault, 10% Syrah and<br/>10% Grenache. It is juicy but with a Southern French concentration, manifested<br/>by hints of herbs, liquorice and spice adorning a bedrock of ripe fruit, of<br/>both red and black complexion.Les Oliviers is showing especially well in 2009,<br/>a stunning vintage across most of the South of France and looking every bit as<br/>good, if not better than the excellent 2007. <br/>(Simon Field MW, BBR Buyer)

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Chateau Olivier:
Location: Chateau Olivier is a 220 hectare estate located in the Graves region almost directly south of the city of Bordeaux. Classification: In the 1959 classification of the Graves Region, Chateau Olivier was given the highest ranking for both it's red and white wines. There were only 6 estates that received this ranking for red wines as well as whites. Vineyards: Of the... Read more
Location: Chateau Olivier is a 220 hectare estate located in the Graves region almost directly south of the city of Bordeaux. Classification: In the 1959 classification of the Graves Region, Chateau Olivier was given the highest ranking for both it's red and white wines. There were only 6 estates that received this ranking for red wines as well as whites. Vineyards: Of the 220 hectares at Chateau Olivier, only 50 hectares are planted to grapes. The vineyards at Chateau Olivier are densely planted with 8,000 to 10,000 plants per hectare. The soil is made up of limestone and gravel. The gravel has an unusual mix of quartz, jasper, flint and other minerals. Chateau Olivier has 38 hectares of vineyards growing grapes for red wines. The red wine vineyards are planted with 45% Merlot, 45% Cabernet Sauvignon and 10% Cabernet Franc. The average age of the grape vines used for making red wines is 25 years. Chateau Olivier has 12 hectares of vineyards devoted to the production of white wines. Within the 12 hectares of white grapes, the vineyard is planted with 55% Semillion, 40% Sauvignon Blanc and 5% Muscadelle. The average age of the grape vines used for making white wines is 40 years. Winemaking: Olivier produces an average of 18,000 cases of red wine and 6,000 cases of white wine. The red wines are produced by Guy Guimberteau while the winemaker for the white wines is Denis Dubourdieu. As is required by local Appellation d'Origine regulations, all the grapes are harvested by hand. A great deal of care is taken to harvest only those clusters where the grapes are healthy and in prime condition. Chateau Olivier uses temperature controlled stainless steel tanks for fermentation of the grape must. Red wines are fermented at 25-30 degrees C. White wines are fermented at 20 degrees C. After the wine is fermented, Chateau Olivier lets it age in barrel for 12 months. This is true for the white wine as well as the red wine. The oak barrels on the estate are replaced at the rate of 1/3 per year. History: Chateau Olivier has a very long history. The first building was constructed in the 11th or 12th century. There are records of the Seigniory of Olivier as far back as 1273. The 'Black Prince' (Prince Noir) lived in Chateau Olivier in the middle of the 14th century. Chateau Olivier passed into the hands of Pierre Pernel, the Baron of Brede, as part of the dowry received when he married Marie de Lasserre in 1663. Marie was the daughter of the Lord of Olivier. Pierre Pernel's only daughter married Jacques de Secondat, the Baron de Montesquieu, and Chateau Olivier had another owner. The Bethmann family bought Chateau Olivier in 1886 and it continues as a family owned property. Jean-Jacques Bethmann and his wife Reine Claude are the current owners. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

External Reviews for Chateau Olivier Chateau Olivier Blanc Chateau Olivier Blanc France Bordeaux Pessac-Leognan Semillon. Sauvignon Blanc and Muscadelle

External Review
Source: Millesima USA LLC
05/18/2010

1 x 375ML Half Bottle


External Review
Source: Millesima USA LLC
05/18/2010

1 x 6000ML Impériale


External Review
Source: Millesima USA LLC
05/18/2010

1 x 750ML Bottle


External Review
Source: Millesima USA LLC
05/18/2010

1 x 5000ML Jéroboam


External Review
Source: Millesima USA LLC
05/18/2010

1 x 3000ML Double-Magnum


External Review
Source: Astor Wines & Spirits
02/04/2011

This is a fruity, all-stainless-steel-raised Rioja from very old vines in Rioja Alta. The winemaker is a Frenchman who fell in love with Rioja. The wine is bursting with black fruit and spice that comes from the Graciano grape (rather than new oak).


External Review
Source: Millesima USA LLC
05/18/2010

1 x 1500ML Magnum


1 2


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Shipping to:

Perennial favourite at BBR and, it should be said, several of its most<br/>prestigious restaurant customers, Franz Venes' Cuvée des Oliviers<br/>is a blend of 30% Cabernet-Sauvignon, 30% Carignan, 20% Cinsault, 10% Syrah and<br/>10% Grenache. It is juicy but with a Southern French concentration, manifested<br/>by hints of herbs, liquorice and spice adorning a bedrock of ripe fruit, of<br/>both red and black complexion.Les Oliviers is showing especially well in 2009,<br/>a stunning vintage across most of the South of France and looking every bit as<br/>good, if not better than the excellent 2007. <br/>(Simon Field MW, BBR Buyer)

Dietary Information: Organic


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