WHITE FRANCE
CHÂTEAU SALMONIÈRE MUSCADET DE SÈVRE ET MAINE SUR LIE 2010
Gilbert Chon & Fils
Fermentation of clear juices, after initial cold treatment, took place in underground tanks covered in glass tiles at controlled temperatures between 16 and 19˚C. The wine was cooled following fermentation at 10˚C. The wine was aged on the lees, followed by battonage over two to three months during the winter.
Light, lemony nose. Tangy, bright, invigorating. Not bad at all. Lasts well.
12%
Asda £6.17
Acidity: 4 g/l Residual Sugar: 1.2 g/l
IWC 2011 Commended
SANCERRE OSCAR BRILLANT 2010
Joseph Mellot SA
Grapes for this wine were sourced from 25 year old vines on the left bank of the Loire and harvested by hand and machine. The must was cold-settled and fermentation took place in stainless steel vats under temperature controlled conditions. The wine then stayed in contact with the lees until bottling.
Lovely aroma. Green, perhaps fresh asparagus, without actually smelling of asparagus. Maybe fresh tenderstem broccoli, then, with some lemon as well. Some weight and some pith. Grapefruity aftertaste. OK.
100% Sauvignon Blanc
Screw Cap
12.50%
Asda £9.47
Acidity: 4.5 g/l Residual Sugar: 2 g/l
IWC 2011 Silver
EXTRA SPECIAL POUILLY FUMÉ 2010
Joseph Mellot SA
100% Sauvignon Blanc
Screw Cap
The grapes were harvested at the end of September from 28 year old vines on the right bank of the Loire in sunny and dry conditions. A 45 day fermentation took place in stainless steel tanks with thermoregulation. The wine remains ‘sur lie’ until bottling, and only a small amount of wine is drawn off at each time. The rest therefore continues to age on the lees and retains its freshness in the bottle.
Fruity nose – more than you’d expect for Pouilly Fumé. Tart, bordering on the sharp, but with some nice green fruit. Pithy finish. Good.
12.50%
Asda £10.78
Acidity: 4.9 g/l Residual Sugar: 1.9 g/l
Decanter 2011 Bronze
ASDA PETIT CHABLIS 2010
Cave des Vignerons de Chablis
100% Chardonnay
Synthetic Cork
Yeast and malolactic fermentation took place in tank followed by three months on fine lees in tank.
Creamy nose. Light, but tangy. Sharp finish. Am thinking seafood, or grilled fish.
12.50%
Asda £7.13
Acidity: 4 g/l Residual Sugar: <2 g/l
EXTRA SPECIAL CHABLIS, DOMAINE DE LA LEVÉE 2010
Domaines Brocard, Domaine de la Levée
100% Chardonnay
Screw Cap
The grapes were sourced from the village of Beines, west of Chablis. The 2009/10 winter was long and cold, particularly from the end of December. The weather in April was good with sunshine and temperatures above average. May was very different, bringing cool temperatures and rain until the 25th. Flowering was disrupted during a cold and damp month of June, which caused some millérandage. The result was a reduced crop but with good quality grapes. Pneumatic pressing was followed by temperature controlled stainless steel fermentation at 20˚C using indigenous yeasts. Malolactic fermentation took place.
Light on the nose. Fresh and green smelling. Tart, appley acidity. OK, not astonishing.
12.50%
Asda £9.34
Acidity: 3.7 g/l Residual Sugar: <1 g/l
MÂCON VILLAGES CHARDONNAY, CAVE DE LUGNY 2010
Cave de Lugny
100% Chardonnay
Screw Cap
From the vineyards around the village of Lugny, the machine harvested grapes come from 35 year old vines. In stainless steel vats the must underwent temperature controlled fermentation at 16-18˚C. Malolactic fermentation followed. Lees contact during ageing in stainless steel vats was used.
Quite a deep colour. Fruity, fresh nose. Full flavoured, bright, exciting with some lees roundness. Great price.
13%
Asda £6.17
Acidity: 3.8 g/l Residual Sugar: 1.5 g/l
Decanter 2011 International Trophy Best White Burgundy under Asda £10, IWSC 2011 Bronze, IWC 2011 Bronze
ASDA VIN DE PAYS D’OC CHARDONNAY 2010
Foncalieu
100% Chardonnay
Synthetic Cork
Following night harvest, the grapes were gently pressed and then cold fermented using selected yeasts. Following fermentation the wine is aged on fine lees in stainless steel tanks. No malolactic fermentation or oak treatment.
Cheap, small bottle. Smells of peardrops. Some texture and a bit of something not so great on the finish. It is cheap, but it tastes it.
13%
Asda £4.15
Acidity: 3.4 g/l Residual Sugar: 2 g/l
IWSC 2011 Bronze, Decanter 2011 Commended
EXTRA SPECIAL CHARDONNAY 2010
Jean Claude Mas
100% Chardonnay
Screw Cap
The wine was fermented for four weeks using selected yeasts with 15% aged in American oak barrels.
Attractive, fruity nose. Bright, clean and good. People who “don’t like chardonnay” may not like this as it’s very fruity and varietally correct.
13.50%
Asda £6.98
Acidity: 3.5 g/l Residual Sugar:2 g/l
IWSC 2011 Bronze, IWC 2011 Commended
ASDA VIN DE PAYS D’OC MARSANNE 2010
Languedoc Rousillon, Pays d’Oc IGP
Foncalieu
100% Marsanne
Screw Cap
Following fermentation and ageing on fine lees in stainless steel tanks, the wine was bottled after gentle filtration. The wine had no oak contact and no malolactic fermentation.
Light on the nose. Full-flavoured and good for the money. Not for drinking by itself but good with tasty food.
13%
Asda £4.47
Acidity: 3.2 g/l Residual Sugar: 2 g/l
Decanter 2011 Commended, IWC 2011 commended
LA VIEILLE FERME 2010
Côtes du Luberon AOC
Perrin & Fils
30% Grenache Blanc, 30% Bourboulenc, 30% Ugni Blanc, 10% Roussanne
Screw Cap
The grapes were lightly crushed, then pressed using a pneumatic press, prior to clarification and cool fermentation. This took place in vats for 90% of the blend with 10% fermented in new oak barrels with lees stirring.
Floral but also warmly southern nose. Some ripe fruit, some texture. Am thinking roasted vegetables, with a sprinkling of coriander or rosemary.
13%
Asda £6.47
Acidity: 3.2 g/l Residual Sugar: 2 g/l
IWC 2011 Bronze
EXTRA SPECIAL VIOGNIER 2010
Languedoc Roussillon, Pays d’Oc IGP
Jean Claude Mas
100% Viognier
Screw Cap
All vineyards are farmed according to sustainable viticulture methods. The grapes were partly hand harvested from 10-18 year old vines. 15% of the Viognier finished fermentation in new oak barrels and was then aged in barrel for three months. The remaining 85% was aged in stainless steel.
Slightly pinkish tinge to the colour. Simple nose. Typical bitterness on the palate. It’s OK, but have had better.
13%
Asda £6.97
Acidity: 3.7 g/l Residual Sugar: 2.5g/l
IWSC 2011 Silver Best in Class, IWC Bronze
EXTRA SPECIAL ALSACE GEWÜRZTRAMINER 2010
Cave de Roi Dagobert
100% Gewürztraminer
Screw Cap
Fermentation took place at between 21-23˚C in stainless steel tanks with fine lees contact.
Typical, very floral nose. Drier than some. Quite light and definitely floral. OK.
13.50%
Asda £7.87
Acidity: 6.5 g/l Residual Sugar: 10.6 g/l