Chateau de Fieuzal - Chateau de Fieuzal Blanc 2015

DECANTER: "The wood gives a slightly patisserie-edged feel to this wine that dominates the finish - they use 15% acacia, along with 15% French oak, in 400-litre barrels. Although 2015 was a ripe year, after a moment in the glass the acidity and hints of steel become more obvious. This is a lovely wine with apricot and citrus flavours, and a good burst of freshness. Drinking Window 2019 - 2030"

FALSTAFF: "Helles Gelbgrün, Silberreflexe, zarte Holzwürze, gelbe Tropenfrucht, etwas Ananas und Pfirsich, ein Hauch von Blütenhonig. Mittlerer Körper, feine Steinobstnuancen, dezente Säure, Nuancen von Grapefruit im Abgang, ein facettenreicher Speisenbegleiter."

JAMES SUCKLING: "Some spicy wood on offer with attractive, ripe tropical fruits delivered in a smoothly textured palate that has impressive length and focus. Good concentration. One of the best whites from here in a while. 55% sauvignon and 45% semillon. Drink or hold."

THE WINE CELLAR INSIDER: "Just a hint of vanilla creeps in before you find all the sweet, ripe, racy, fresh, juicy yellow citrus fruits. Zesty and energetic on the palate, the fruit is sweet, ripe and pure."

THE WINEADVOCATE: "The 2015 de Fieuzal Blanc has plenty of tropical fruit on the nose - pineapple, pink grapefruit and lime aromas that are designed to seduce. The palate has a little fatness on the entry, a little lower in acidity than its peers, with rounded peach and pineapple notes flourishing on the finish. A classy crowd-pleaser, in other words."

WINE ENTHUSIAST: "Ripe and spicy, this is a smoothly textured wine. Its wood aging and creamy texture are rich, opulent and generous. With tangy acidity in the background, this dense wine is already impressive. Drink from 2022."

WINESPECTATOR: "Rich, broad and creamy in feel, with hazelnut, ginger, creamed apple and pear fruit and a long, piecrust-infused finish. Flirts with an exotic feel, but there's a salted butter and chamomile echo through the finish that keeps this harnessed well enough. This has really fanned out since the barrel tasting."