Pale yellow. This barrel-fermented Vidal has a complex nose of honey, citrus, oak and floral notes. An aroma similar to cooked cabbage may appear in the glass; if so, decanting will get rid of it. The fatty texture and fine acidity are in good balance; the wine weighs on the tongue. Nice notes of warm butter appear in the finish. Great with smoked salmon.
Banana, cream, peach, golden apple, spice and hints of hazelnut are all present in the wine. There is a rich mouthfeel, with creamy notes intermixing with freshness. Long-lasting and a brilliant match with shrimp risotto.
Medium-deep plum red. Nose fights above its price weight with cranberry, toasted hazelnuts and coffee aromas. Simple on the palate, light-bodied and feminine with fresh red-berry flavours. Appealing but will be short-lived; drink now.
Dark ruby. Soft spices, blackberries, slightly jammy on the nose with well-integrated oak. Richly textured, full-bodied and well balanced, it tastes ripe yet fresh with finely grained tannins. Ready to drink.
You can always count on this Loire Valley estate to provide older vintages that offer great value for money. The 1997 is particularly outstanding. Sweet but balanced by brisk acid with profound and unctuous aromas of ripe pear, honey and apricot. A lingering finish made of steely and hazelnut nuances, which add complexity. Delicious now but still a long life ahead. With Roquefort at the aperitif, with Tarte Tatin for dessert.
Mellow ripe citrus and yellow pear scents carry through in the mouth with a touch of barley sugar, light mineral grip and clean, balanced acidity. Mainstream California style.
Lovely scents of pure ripe pear carry through on the generously flavoured palate, together with hints of tropical fruit and grapefruit, backed by deftly balanced acidity and drying mineral on the finish.