Seductive aromas with mingling notes of chamomile, mushroom, honey, lemon and dried apricot. Oh, and did I mention the subtle notes of mushroom that add depth and complexity? Great structure with tangy acid and a long lingering finish. If you drink this wine now, enjoy it with goat cheese or scallop ceviche made with mango. Otherwise, it is great wine to put away in the cellar and enjoy in 10 to 15 years. Simply outstanding.
(70% Sauvignon Blanc, 30% Semillon) We do not talk enough about white Bordeaux. This is a great example of the delicious examples you find in Pessac-Léognan that offer great value for money. Lovely aromas of passion fruit and guava with zesty lime and lanolin notes. Vibrant acidity and subtle taste that adds texture and depth. Seafood’s best friend.
Rich creamy texture with bright notes of lemon and wet stone balanced by fresh acid. Will please the Burgundy lover seeking for typicity without breaking the bank. A match for skate cooked in butter with lemon and capers.
Pristine expression of Chardonnay. Medium yellow. Nose of peach, lemon, flowers. Clean, slicing acidity, bone dry and austere, tasting of banana and apple with some peach stone bitterness. Excellent served with seared tuna in a tomato and garlic sauce. Drink now.
A dry wine from the Sauternes area. Medium yellowy gold. Medium-intensity nose of Golden Delicious apple touched with pine resin and lime peel and served with tea. Light bodied, a little thin and plain, tastes of ripe apple and lemon drops. Drink now.
Rhone white blend of Grenache Blanc, Marsanne, Viognier and Bourbelenc. Medium-deep brass color. Medium-intensity nose of bruised apple and citrus, a touch of oxidization. Dry and austere on the palate with some fruit pit bitterness. This vintage was unfortunately past it when tasted, but a younger vintage would score higher and make a good, versatile food wine. It will staying discreetly in the background and let the food take centre stage.
Full body with comforting notes of beeswax, melon, marzipan and lemon confit and a well-integrated 13.5%. The pleasant bitterness on the finish compensate for the soft acid, providing good balance. The perfect choice for seared scallops served on parsnip puree. Fantastic value!