Vertige Solera 2018-2021

Peach
Apricot
Toasted nuts

Smooth and almost velvety, with a salty note that stays after each sip. This dry white blends Sémillon from 2018 to 2021, matured on the yeast lees in underground concrete tanks. Give it a quiet evening and time in the glass.

You'll notice the salty finish after the smooth, rounded feel.

If you like mature, dry whites with a rounded feel and a salty finish, start here.

A blend of 2018 to 2021, aged on the yeast lees in underground concrete tanks for an average of four years.

€19.75

Quantity

Delivery in NL €6.95, free from €60

In stock

Not sure where to start? Try The White Unknowns (Pack)

Their style

Where this bottle sits, from body to finish.

BodyLight

Bold

AciditySoft

Acidic

SweetnessDry

Sweet

CharacterClean

Wild

FinishShort

Long

Eat this with it

AT THE TABLE

Roast chicken with mushrooms

The smooth, substantial feel suits the chicken and earthy sauce.

SOMETHING SIMPLE

Scallops with browned butter

A velvety texture meets the butter and the salty finish suits the scallops.

FOR SHARING

Potato and leek gratin

The rounded feel follows the creamy layers without needing a sweet flavour.

Also good

Try buttered leeks on toast; the velvety texture fits their soft richness.

Skip

A sharp lemon dressing would distract from the rounded texture and lingering salty edge.

Serve at

8–10 °C

The producer

Le Grand Verdus: A family château with room to experiment

Thomas and Edouard Le Grix de la Salle continue a family story that took root in wine after the Second World War. At Grand Verdus, the hills around their Bordeaux château give them a patchwork of soils to explore. Thomas brings the cellar perspective; Edouard brings agronomy. Together, their work connects carefully tailored winemaking with covered soils and a long view of the land’s future.

People: Thomas and Edouard Le Grix de la Salle.
Farming: Autumn cover crops protect and replenish vineyard soils.
Winemaking: Vinification tailored to individual wines in the modern cellar.
Terroir: Hilly Bordeaux sites with varied soils, including steep clay ground.
Roots: Philippe Le Grix de la Salle began growing vines in 1947.
They talk about: Soil diversity, family continuity and protecting the land.