Toast and a sweep of sweet brioche opens the nose of this Blanc de Noirs, 100% Pinot Noir from the heavy clay, limestone-laced soils of Buxeuil and Polisy in the Côte des Bar. The Moutard family have been making wine since the 17th century, and this is their flagship wine. 36 months on the lees, this full and toasty NV draws cherry and nuts along a creamy, doughy palate. A pin-prickling acidity lifts the weight to a lingering finish. A richer style, to pair with protein, at an excellent price.
Chenin Blanc from Chinon; this is from 10-year-old organic vines on clay and limestone soils, fermented wild and aged in neutral barrel. Earthy lees, apple skin, fennel, wild herbs and meadow flowers are scented with subtle honeysuckle and anchored by a weighted clay base. Chiseled, chalky acidity focuses the streamlined palate to a lingering, stony finish. Purity plus depth; this savoury and characterful Chenin is memorable and worth seeking out.
Pale silver-yellow with lots of fine bubbles. Moderate nose of apple and pineapple with a hint of lime peel. Light-bodied, crisp and refreshing with apple and assorted citrus flavours. Would make a great bellini. Drink up.
We don’t see a lot of white Châteauneuf-du-Pape (only 1 in every 16 bottles from the region is white). A blend of 38% Roussanne, 31% Grenache Blanc and the rest Clairette and Bourboulenc, this wine is surprisingly light in colour with a greenish tint. It shows a spicy, honeysuckle and apple nose with a touch of oak; full-bodied on the palate, it’s dry and elegant with apple and pear flavours, beautifully balanced with great length.
The quintessential Alsace Gewürz: neon yellow in colour with an intense and characteristic spicy nose of lychee and rose petals; full-bodied on the palate, dry with honeyed lychee and rosewater flavours that linger on the palate for an unconscionable time.
Medium-deep gold with plenty of bubbles. Concentrated, grapey nose with green apple and orange overtones. Rich ripe apple accented with red berry flavours on the palate, with a touch of sweetness. Drink up.
Deep fruit scents are accented by spicy cinnamon and peppery notes with slightly tart plum and cherry flavours, youthful acidity and dry tannic grip. Give it another 2 to 3 years in the cellar.