Crunchy, juicy and joyful, this is a quaffable Cabernet Franc from one of Pays Nantais' top Muscadet producers. With granitic slope-sourced grapes, this spends 5 months in stainless steel. Youthful raspberry, cool cherry are seasoned with white pepper, young cedar whiffs and herbal scrub which textures the palate. Tannins have a supple, sappy tug, but otherwise remain in the background. This is all about juicy, quaffable, delish, light-bodied, morish Franc to drink now.
This has a lighter colour in the glass than previous vintages but packs a punch with penetrating notes of cherries, raspberries, vanilla spice, toast, beetroot and bramble/loam notes. It is elegant and gorgeous on the palate with earthy red berries, cranberries, cassis, evident but smooth tannins with depth and polish through a long finish.
Discernibly similar to the previous release but shows richer and softer notes of creamy spicy brioche together with delicate floral and honeyed overtones. Enhanced richness carries through on the palate with citrus, green apple and a subtle hint of red berry fruit. Signature Nova Scotia acidity and mineral grip provide dynamic contrast with creamy richness. A stellar achievement. Only 900 bottles made.
Taut, expressive and well balanced, with definite black peppercorn and olive notes wrapped in red berries and raspberry tones. A herbal touch and good fruit-acid balance; well-integrated, supple tannins with generous mouthfeel and a long, peppery end.
Clear medium yellow. Unusually for a Chablis, this was partially oak-fermented and also underwent malolactic fermentation. This treatment shows on the nose in the vanilla custard and sourdough bread aromas that accompany lime and on the palate in the melon and buttery flavours that come along with apple and lemon-lime. Thankfully, the acidity is still slicing, as one expects from a good Chablis. Could get a higher score if you like oak.
Pale blush in the glass, this full, round Pinot Gris is cut with a slicing pear-skin bitterness and pink grapefruit acidity, balancing off ripe nectarine, white peach, mandarin and yellow apple with a pithy edge and a bump of ripe sweetness. Ample ginger spicing and peach fuzz on the finish. Friendly; drink now with prawns and papaya salad.
Dark ruby. Black fruits with some oak notes. Full-bodied, with a velvety mouthfeel. Tannins are tender, wrapped in rich fruity extract. Ready to drink.