Dry, white Bordeaux wines are typically dominated by Sauvignon Blanc, which is blended with Sémillon and Muscadelle. These wines are much less herbal and fruit-forward (i.e., more subtle) than Sauvignon Blanc from, say, New Zealand. Less dry (sweeter) Bordeaux blanc is made with heftier portions of Sémillon.
One of my favorites is Chateau Ducasse ($17.99), which has gorgeous white-peach aromas on the nose and nice acidity and minerality from the Sauvignon Blanc. It's a terrific match for seafood and shellfish, such as scallops, crab, shrimp and lobster, and also a good partner for goat cheese.