The official proclamation of the small AOC Seyssel in 1973 (only 220 acres under vine) was the first sparkling wine AOC in France after Champagne. This was très bon for Varichon & Clerc. Winemaking in Seyssel is recorded for the first time in the 12th century (1145) and further developed under the monks from the 14th century onward and where Varichon & Clerc was later established in 1901, making them one of the region’s oldest and most important wine houses making Traditional Method fizz. They were purchased by the Boisset family in the 1990s. This is a blend of Ugni Blanc, Colombard, Chenin, Chardonnay and Jacquère, aged for 15 months on the lees and given a dosage of 12 g/l. Though Brut, the sugar sticks out here, first on the nose (fruit loops) and then on the palate, slapping candied peach, light toast, dried mango on a sharp, crunchy palate. Though acidity is high, intention is valid and the framework is good, this falls a bit on the bittersweet orange finish. I'd love to see some of their drier fizz, where the fruit isn't jockeying for position with the RS. Best enjoyed with a good chill.
A Cabernet Sauvignon, Merlot and Sangiovese blend. Deep ruby colour with a savoury nose of cherries and lead pencil; medium-bodied, dry, lean and sinewy on the palate with a rich cherry flavour that opens up after an hour or so in the decanter.
The 2001 vintage in Bordeaux hides some fine wines that are often underestimated in comparison to the much-celebrated, and great, 2000. This fine example shows signs of evolution in its colour and on the nose. Complex and hard to describe, the fruit is still present, but tertiary aromas (animal scents, etc.) take the front stage. Silky, it tastes fruity in its great elegance. Delicious and at its peak.
Raspberry, blackberry, blackcurrant with subtle pinch of cinnamon and clove on the nose, with thick blackberry and blackcurrant leading off on the palate and raspberry in a secondary role. Acidity is still somewhat aggressive and tannins a little stiff at the moment. A solid, well-made wine that will reward keeping for 3+ years in the cellar.
HOP’s finest Baco Noir to date! Full-bodied, it exudes loads of blackberry, plum, dark cherry, chocolate, vanilla, hickory and baking spice. Great concentration and density as well as excellent length. Drink until 2023, preferably with braised dishes.
This is the best Vermentino that has ever crossed my lips. The aromatic mélange of white peach, banana, lime, grapefruit, minerals and green apple is built on a medium-to-full-bodied frame. The palate is concentrated with excellent length and bright acidity. Grilled sea bass drizzled with olive oil and herbs would be a divine match.
Offers gently perfumed fresh fruity expression with sweet, ripe candied cherry flavours in an easy-drinking, uncomplicated style.