Château Sirio
White 2016
80% Sauvignon
20% Sémillon
Three hectares in production
Ageing potential: drink now or until 2023
Fabrice's comment: "Pale gold colour. Nose of ripe and slightly exotic fruit. Ageing has added roundness and aromas of candied fruit. It is now fully mature and a delight to drink."
Food & Wine pairing: Salmon tartare; Baked skipjack tuna with fennel stuffing; Roast quail with raisins.
Château Sirio
White 2017
80% Sauvignon
20% Sémillon
Three hectares in production
Ageing potential: drink now or until 2027
Fabrice's comment: "Golden colour with green hues. Nose of citrus fruit and white flowers. Fruity with fine length on the palate and plenty of aromatic subtlety."
Food & Wine Pairing: Gillardeau oysters; Duo of haddock/baked cod; Squabs with cep mushroooms.
Château Sirio
White 2018
80% Sauvignon
20% Sémillon
Three hectares in production
Ageing potential: drink now or until 2025
Fabrice's comment: "Golden yellow colour. Fruity nose with notes of honey and toasted bread. On the palate, a very charming wine, the vivacity of the Sauvignon is reinforced by the fruity roundness of the Semillon."
Food & Wine pairing: Poached crayfish; Turbot spiced with Chorizo; Veal tournedos with balsamic vinegar and honey.
Château Sirio
White 2019
70% Sauvignon
30% Sémillon
Three hectares in production
Ageing potential: drink now or until 2026
Fabrice's comment: "Pale yellow colour. Nose of citrus fruit. On the palate our 2019 white unites all the qualities of an excellent vintage: freshness, maturity, concentration and acidity."
Food & Wine pairing: Tartare of white fish with coconut milk and lime; Fillets of red mullet with caramelised red onions: Curried chicken slivers with black rice.
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Château Sirio
Blanc 2020
80% Sauvignon
20% Sémillon
Three hectares in production
Ageing potential: 2026
Fabrice's comment: "Pale gold colour. Citrus nose with mineral notes. On the mouth the wine is refreshing and slightly creamy, with notes of lemon, grapefruit and a hint of ginger. The firm structure of the wine ensures fruity sensations leading up to an energetic final."
Food & Wine pairing: Sushis; Oeufs mimosa; Chicken tagine with candied lemons; Veal casserole; Tagliatelle with slips of smoked salmon; Leek fondue; a board of Goat cheeses. Dessert: apricot pannacotta.
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