This Château was purchased by the Sichel family (owners of Palmer and Angludet) in 2002. An ambitious programme of restoration began and the results have been fantastic. This is one of the finest value for money white Bordeaux on the market.
This Château was purchased by the Sichel family (owners of Palmer and Angludet) in 2002. An ambitious programme of restoration began and the results have been fantastic. This is one of the finest value for money white Bordeaux on the market.
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This 45 hectare property in the Entre-deux-Mers region was purchased by Maison Sichel in 2002. Originally called Salle d'Arche it was renamed in honour of its owners and probable founders in the 14th century, the Argadens family. Sichel have embarked on a major investment programme was launched at Château Argadens to restructure the vineyard, increase plantation density, modernise the winery and build an ageing cellar. Efforts are going on to ensure that this work is carried out with the greatest precision and care, the objective being to allow the quality of the terroir to be expressed to the full.
A delicious bouquet of ripe, tropical fruit with notes of melon, pineapple, gooseberry and Golden Delicious apple. The palate is wonderfully concentrated with a clean citrus streak that keeps the wine energetic and vibrant, all supported by a delicious note of oak that adds weight and structure.
Once the white grapes have reached optimum maturity, the Sauvignon and Semillon grapes are harvested by machine. The Sémillon grapes are pressed immediately, whereas the Sauvignon is vatted immediately and undergoes pre-fermentation maceration. Pre-fermentation maceration is carried out under carbon dioxide gas to protect the grapes and must from oxidation. After pressing and settling out, some of the must is fermented in temperature-controlled stainless steel vats and some in new, 225-litre French oak barrels. Once fermentation is complete and the wines have been lightly racked, they are aged on the fine lees and stirred regularly. The different parcels of Sauvignon and Sémillon are then blended and fined with bentonite prior to bottling in January or February, depending on the vintage
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