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Chateau Olivier 2008

$54.00 per bottle

  • $51.30 per 12 bottle case 5% DISCOUNT

Stock: Out Of Stock

Roger Voss Wine Enthusiast ~ 91 Points

"In the rich style, its herbaceous character covered with a powerfu, creamy rich layer. It has good purity as well, lively and fresh to finish."

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91 In the rich style, its herbaceous character covered with a powerfu, creamy rich layer. It has good purity as well, lively and fresh to finish.
90 Seductive aromas of chamomile, lanolin and pear give way to tight but focused flavors of grapefruit, green almond and quinine in this vibrant white, which has a firm, lean character that persuades rather than imposes.
88 Compared to 2006 and 2007, the 2008 dry white wines of Bordeaux are inferior, but that does not mean they are not very good. They do not possess the flesh, power, or richness of the 2006 and 2007, but they reveal precise, intensely aromatic personalities, lighter bodies, and more noticeable acidity. These remain among the world’s most underrated world-class dry white wines. I will provide full tasting notes once they are in bottle, but following are the dry whites I tasted along with their approximate scores.
Fine pale lemony yellow, crisp and very well expressed fruit, still firm but will open up well, good acididy to hold it. Drink 2011-16. (16-plus points)
88 Showing a light color with a nose that intermixes into a nice balance both flavors of peach, boxwood, mint and vanilla; this wine performs suave and very fruity on the palate. It develops over flavors of pear and ripe banana, with smoky characteristics. It finishes with a nice, savory and distinguished length. During another tasting, I found this wine more discreet.


Name Château Olivier 
Vintage 2008
Type Blanc Sec / Dry White
Appellation Pessac Léognan
Classification Grand crû Classé de Graves 
Grape Varieties 78% Sauvignon, 20% Semillon and 2% Muscadelle
Format 750ml
Alcohol 12.5%
Vineyard 55 Hectares (10 hectares white) 
Average Age of Vines 22 years
Production 1,666 cases
Soil Günz and Clay-limestone sands and gravels
Winemaking Harvested manually, in crates. With selective sorting of grapes from the vine and again in the cellar. Skin maceration, fermentation in barrels, post fermentation maceration at 25 -30°C, with the lengh depending of the ripeness of the grapes, striving for refined extraction. 
Ageing 12 months aging lees  ( 1/3 new barrels each year)
Serving Suggestions  Open 1h before serving Drink now to 2016
Food Pairing Fish, crustaceans, spicy dishes, poultry, sparagus, dry goat cheese