A crisp, mineral-led white Graves, blending zesty Sauvignon Blanc with textured Sémillon, delivering refreshing citrus, green herb notes, and honest Bordeaux quality.

Domaine du Salut Graves Blanc is lean, flinty, and refreshingly direct. The nose opens with clean aromas of freshly cut grass, green pepper, and cool stone minerality. On the palate, the blend balances the zippy, citrus-driven snap of Sauvignon Blanc with the slightly broader, waxy mouthfeel typical of ripe Sémillon. It finishes dry and crisp, leaving a lingering tang of fresh lemon rind.

This is classic, food-friendly white Bordeaux made for the table. It sits comfortably alongside fresh seafood—think Scottish langoustines, a bowl of steamed mussels, or simple pan-fried white fish with a squeeze of lemon. It also holds its own alongside a tangy goat's cheese salad or served chilled as a straightforward aperitif.

About the Producer

A 16 hectare domaine owned by a husband and wife team in the small town of Cérons in Graves. They have strong green credentials; Terra Vitis certified and in organic conversion since 2020.

We are Vigneron Indépendant, which is a French label for independent winegrowers making their wines fully in-house, from the grapes to the bottle. Our project to become winemakers grew surely during the past few years. We have always been very close to the wine industry, through the previous job of Aurélia, in charge of defending the interest of the winemakers as the head of a lobbying organization and through our family as well, which counts several winemakers.

Pursuing the work engaged in the vineyard for many generations, we bring our motivation and personalities to develop contemporary wines from sustainable vine growing techniques.

Vineyard and Winery

The white wines are drawn from 7 hectares of mature Sémillon and Sauvignon Blanc vines planted at a density of 5,500 vines per hectare. Yields are kept to a balanced 50 hectolitres per hectare to ensure concentrated flavour and sound fruit health.

Following a careful mechanical harvest, vinification remains simple and traditional. Fermentation takes place in temperature-controlled stainless steel vats to preserve the grapes' natural aromatic purity and brightness, followed by a short period of ageing in concrete vats. This light touch in the cellar allows the naturally stony, textured terroir of Graves to lead the way without heavy oak interference.