Something of a rarity — a rosé from the Beaujolais-Villages appellation. Pale salmon in colour, the nose offers cherry and plum aromas topped with a floral note; it’s medium-light bodied, dry with ripe cherry flavours and a fresh, crisp finish. A versatile and tasty wine that works well with poultry and seafood.
Pale straw in colour, it has a minerally nose of white flowers and lemon zest; it’s medium-bodied, dry, with pear and apple flavours ending on a floral note and a firm finish. This blend of Grenache Blanc and Roussanne has enough flavour to stand up to spicy dishes.
Clear coppery-pink, paler than one would expect given the Syrah base. Fairly intense nose of strawberries and raspberries, with a sprinkle of black pepper. Light-bodied, tasting mostly of strawberry, with refreshing acidity. At its best now. Try it with aged hard goat’s cheese or smoked charcuterie.
From the ripe and lush aromas on the nose, I was expecting a flabby palate. To the contrary! Like an elegant ballerina, the wine components are perfectly balanced. Notes of nectarine, lemon, hazelnut and butter are just slightly overshadowed by the vanilla flavours but it is just a matter of a year or two until the aromas are in harmony. Impressive mouth-watering acidity despite the hot vintage. Magnificent. Put it in your cellar for 4-6 years.
Viognier can quickly become a caricature of itself, but not in the hand of Christine Vernay. In my opinion, she makes some of best in the world thanks to the combination of her talent and the great terroir where her vines are planted. There is beautiful energy in her wine. Delicate and precise where the notes of apricot and white peaches are in symbiosis with the salinity and wet stone. Lobster with butter please.
A blend of 65% Sauvignon Blanc and 35% Semillon from a single site with limestone subsoils beneath the gravel, clay and sandy soils. Fermented and aged in a single 500 litre barrel, the wine is fresh and elegant, with peach, spice and a zippy minerality. Drinking deliciously now, but will benefit with some time in the cellar. Less than 700 bottles were produced. Definitely a producer to watch.
Dense with juicy acidity and concentrated aromas of lemon, white grapefruit zest with salty notes and a pleasant bitter finish. A natural with grilled octopus but you might be happily surprised if you serve it with simply prepared grilled lamb brushed with olive oil, rosemary and a splash of lemon juice.