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Château Doyac - The White Pelican

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Presentation of Château Doyac - Le Pélican Blanc

For a long time, the Pourtalès family had wanted to produce a great white wine. This is done with the birth of this new label “Le Pélican”, a white from a 1.5 hectare plot located on the limestone plateau of Saint-Seurin de Cadourne chosen for its soil qualities conducive to the best expression of sauvignon blanc. On the palate, this wine is fruity and balanced, with delicate acidity, juicy generosity and pleasant sweetness. It also presents beautiful tension, elegant precision, fineness of grain, delicacy and aromatic purity. The flavors on the palate express notes of juicy and pulpy lemon, bright peach, slightly bright pear, accompanied by lemon zest, juicy kumquat, as well as delicate touches of fresh quince, white flowers and fresh almond.


Max de Pourtalès returned to his Bordeaux origins with the acquisition in 1998 of Château Doyac located in the Haut-Médoc appellation. His wife Astrid leaves the New York theater world to accompany him in this new adventure. Together they have a crush on this magnificent vineyard whose origins are ancient as evidenced by the “Bordeaux and its wines” from Editions Féret of 1850. Max de Pourtalès has a very specific objective, that of obtaining healthy and ripe grapes. . Season after season, he listens to his terroir, to the plant in its environment. A natural whole to which he wants to grant as much respect, accuracy and application as possible. It is in this qualitative and respectful approach to the product that he opted in 2015 to convert his entire vineyard to organic farming. Building on this experience, Max de Pourtalès wanted to go even further and in 2016 he chose the path of biodynamics.


Grilled red meats, pheasant, prime rib, pan-fried porcini mushrooms, wild boar stew, roast shoulder of lamb, etc...


Vintage: 2020

Region: Bordeaux

Appellation: AOC Bordeaux White

Grape variety(ies): 100% Sauvignon blanc

Alcohol: 12.5°

Culture: reasoned

Soil: Clay-limestone

Aging: No input, cold settling, native yeasts. Fermentation in barrels, tuns and amphorae, temp. maintained around 20°C. Aging in barrels, tuns and amphoras.

Aging potential: 5-8 years

Serving temperature: 16°- 17°

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