It is currently Sat May 30, 2020 9:20 am

All times are UTC [ DST ]

Post new topic Reply to topic  [ 1 post ] 
Author Message
PostPosted: Tue Feb 11, 2014 6:45 pm 
User avatar

Joined: Mon Jun 14, 2004 10:02 am
Posts: 6450
Champteloup Sauvignon Blanc 2012 Touraine, Loire, France
100% Sauvignon Blanc grown on clay and limestone with gravel. Grapes, juice and then the new wine were protected throughout the vinification process under a blanket of inert gas to preserve natural aromatics. Grapes were carefully sorted at the pressing room in Touraine, quickly pressed and the juice then thoroughly racked. Cool fermented at 14°C, then matured on fine lees in stainless steel tanks for 4 months with regular bâtonnage. Winemaker Serge de Bucy with Angela Muir MW. Alc 12.3%, TA 4.0g/l, pH 3.23, RS 1.7g/l. Special Offer: Save 25%, £8.79 - £6.59 from 11/09 to 08/10.
Sweet, catty, fruity nose. Tart, tangy and fresh. Long and zippy.

Domaine Balland-Chapuis 2012 Coteaux du Giennois, Loire, France
100% Sauvignon Blanc grown on 13has of clay and silica terraces just 30km north of Pouilly-sur-Loire. The Guyot Simple trained vines are 15-years-old, planted at a density of 6,500vines/ha. Grapes were machine-picked with a yield of 45hl/ha. Gently pressed after 48 hours of static cold settling, then fermented for 20 days at a controlled temperature of approx. 18°C with selected yeast. Aged on fine lees for 6 - 8 months in stainless steel vats. Winemaker Philippe Reculet has been in charge at Balland-Chapuis for 12 years, previously having worked at some of the best estates including Serge Dagueneau, A Mellot and de Ladoucette. Alc 12.5%, TA 6.39g/l, pH 3.2, RS 1.32g/l. Special Offer: Save 20%, £9.99 - £7.99 from 09/10 to 29/10.
Quite a mineral nose. Just a hint of sauvignon. Dry, tart and mineral taste. Very wet stones. Nice. Food wine.

Domaine Naudet 2012 Sancerre, Loire, France
100% Sauvignon Blanc. Jean and Michel Naudet currently work 16ha of AOC Sancerre, of which around 80% is planted with Sauvignon Blanc and the remainder with Pinot Noir. Vines are 20 years old and planted at a density of 6,800 vines/ha. Majority of work undertaken in the vineyard is done by Michel Naudet personally, with each parcel of vineyard vinified separately. Grapes were machine-harvested in late- Sept. Once in the winery, the grapes were gently pressed, then transferred to stainless steel tanks for 24hrs to settle. Fermented for 15 days at 15 - 18°C. Left on lees until following April. Alc 12.85%, TA 4.18g/l, RS 0.19g/l.
Very green, clean fruit driven nose. Slight tingle and quite a bit of texture. Long and quite rounded on the finish.

Arnaud de Lassalle 2012 Pouilly-Fumé, Loire, France
100% Sauvignon Blanc from Saget, a family-owned company, now run by the 2 young sons of Jean-Louis Saget, Arnaud and Laurent. The vines are trained to Guyot Simple and grown on argilo-calcareous and kimmeridgian marls on slopes overlooking or near to the Loire. Vines are 4 - 35 years old and the grapes were machine-harvested. Fermented with enzymes in temperature-controlled stainless steel vats. Winemaker Bruno Mineur, studied at Dijon and has now overseen more than 20 vintages at Saget. Suitable for vegetarians. Alc 12.5%, TA 4.27g/l, pH 3.23, RS 2.6g/l. DWWA 2012 Bronze Medal.
Lemony fresh aroma. Tangy, tart and as expected.

Domaine Chatelain 2011 Pouilly-Fumé, Loire, France
100% Sauvignon Blanc from Chatelain’s 22ha domaine in Pouilly where the 25 year-old vines are planted on chalky clay, silex and Kimmeridgian marls. Vineyards are centred around the town of Pouilly, grapes were harvested by machine. Stainless steel fermentation at 16 -18°C. Traditional vinification in stainless steel vats by winemaker Vincent Chatelain. Suitable for vegetarians and vegans. Alc 12.55%, TA 3.9g/l, pH 3.30, RS 0.49g/l.
Quite a dark colour. Nicely vegetal and inviting nose. Very savoury and vegetal - perhaps like leeks? - palate. Not for beginners. A little odd.

La Jalousie 2012 Savennières, Loire, France
100% Chenin Blanc from a Château boasting 17ha of some of the best clay-schist terroir. Farmed organically by the de Jessey family, now 4th and 5th generation to run the estate in their family for over 150 years. La Jalousie comes from a steep, sturdy, sandstone schist subsoil with rocky quartz and schist cover. Vines are 25 - 30 years old and planted at 5,000vines/ha yielding 35hl/ha. Grapes gently pressed, with no skin contact and fermented in stainless steel tanks for 8 weeks followed by 8 months resting on fine lees. Partial malo. Winemaker Evelyne de Pontbriand (née de Jessey). Suitable for vegetarians and vegans. Alc 14%, TA 4.4g/l, RS 3.0g/l.
Beautiful aroma. Not absoolutely typical - ie not smelling oxidised and odd - but with some honey. Bright and very savoury palate. Love it.


Domaine du Vieux Vauvert 2012 Vouvray Medium-Dry, Loire, France
100% Chenin Blanc from the Val de Loire to the east of Tours. The vines are planted on clay with limestone and clay and silica on a 40ha estate, owned by GCF and vinified by the group. The grapes were quickly pressed before being cool fermented. Ferment was stopped to leave balanced residual sugar. Winemaker Serge de Bucy with Angela Muir MW. Alc 11.5%, TA 4.8g/l, RS 24.0g/l.
Not typically Vouvray on the nose. Wonderful palate. Don't shy away from the medium-dryness of this. Like spicy dry honey. Bright and exciting. Good for all sorts of food, but also as aperitif.


Château Roquefort Roquefortissime 2012 Entre-Deux-Mers, Bordeaux, France
100% Sauvignon Blanc. The 18th Century Château Roquefort, in the middle of the Entre-Deux-Mers was refurbished by the Bellanger family in the ‘70s and ‘80s. Still visible within the estate are the ruins of the “vieux château” - built in 1291 for Edward I. Grapes for this wine come from a 2ha parcel of old vines planted on clay and chalk with a density of 5,000vines/ha. Fruit was vinified and aged in new French oak barrels with only natural yeast and skin contact maceration for 10 months. Winemaker Samuel Mestre. Suitable for vegetarians. Alc 13.5%, TA 5.75g/l, pH 3.45, RS 0.7g/l. IWSC 2013 Bronze Medal.
Wonderful oak on the nose. Ilove this wine! Strangely, it's a little reduced on the nose - smells of cardboard until you swirl it - but also of creamy, buttery, honey. The palate has some oak texture but it's incredibly fat as well, and honeyed and ripe. Fab.


Château de Chantegrive Cuvée Caroline 2010 Graves, Bordeaux, France
50% Sauvignon Blanc and 50% Sémillon from a 14ha vineyard plot planted with 30 year-old vines with a density of 6,200vines/ha on sandy gravel soils. Grapes were hand-harvested with several tries at a yield of 35hl/ha and given an 8 hour cold pre-ferment maceration on skins before being fermented in oak barriques. Matured in oak (50% new) for 9 months with regular bâtonnage. Alc 13.5%.
Dark gold colour. Apple juice, slightly oxidative nose. The palate is also showing its age. Not sure what I'd do with this.

Domaine Louis Moreau 2011 Chablis, Burgundy, France
100% Chardonnay from vines located around the village of Chablis, grown on chalk/clay soil. Average age of vines is 30 years, planted with a south to south-east exposure and tended with sustainable viticulture and no use of herbicides. All wine produced at Domaine Louis is made from the family’s own vines. Grapes were machine-harvested in the 1st week of Sept with a yield of 60hl/ha. Fermentation took place in stainless steel tanks with indigenous yeast at 18°C and lasted 10 days. Bentonite fined and suitable for vegetarians. Alc 12%, TA 3.6g/l, pH3.23. Special Offer: Save 25%, £15.99 - £11.99 from 09/10 to 29/10.
Peapoddy, nutty nose. Carries through to the palate. Juicy and delicious, with a milky, leesy finish. Nice.

Nicolas Potel 2012 Pouilly-Fuissé, Burgundy, France
100% Chardonnay from the Mâcon. The vines are planted on clay and chalk soils with a planting density of at least 8,000vines/ha. The grapes were hand-harvested. The fruit was pneumatically pressed and then fermented at 20°C in stainless steel vats. Matured for 9 months in tank with full malolactic and no oak influence. Winemaker Bértrand Straebler. Alc 13.0%.
Ripe, peachy fruit on the nose. Very savoury palate. No ripe, fat fruit at all. Lean and unoaked.

Bouchard Père et Fils Beaune du Château 2010 Beaune, Premier Cru, Burgundy, France
100% Chardonnay from 4 different Premier Cru sites belonging to the Domaine: Aigrots, Tuvilains, Sizies and Sur les Grèves. Bouchard Père et Fils have been producing Beaune du Château, an exclusivity of the house, since 1907 and only 7% of Beaune is produced as white wine. Vines are 20 - 25 years old, planted on pebbly marl and limestone and were hand-harvested and meticulously sorted. Matured in French oak barrels for 8 - 12 months with further bottle age in the cellars of the Bastion of the ancient Château du Beaune. Winemaker Philippe Prost. Alc 13.5%, TA 5.77g/l, pH 3.24, RS 1.4g/l.
Creamy, but restrained nose. A bit of oak texture and quite grown up. Not fruity, not terribly ripe. Long,long flavour.

Vincent Girardin Le Limozin 2011 Meursault, Burgundy, France
100% Chardonnay sourced from Le Limozin vineyard in Meursault, just under the Premier Cru parcel of Les Genevrières. Grapes were harvested by hand and sorted at the winery before being pressed. Fermentation and then maturation took place in oak barrels, 15% new oak, for 9 months. Winemaker and oenologist Eric Germain. Suitable for vegetarians. Alc 13.1%, TA 4.8g/l, pH 3.17, RS 1.5g/l.
Fat and fruity nose. Some tropical fruit. Really very perfumed indeed. Refreshing acidity and bright palate. Oak under control. I love it.


Domaine Henri Clerc 2007 Meursault Premier Cru Les Genevrières, Burgundy, France
100% Chardonnay, from the Les Genevrières vineyard planted on clay and chalk soils. Vines are 50 years old. Grapes were hand-picked in Sept 2007 and were traditionally vinified. Aged in oak barrels for 12 months of which 30% were new. Fined with bentonite. Winemaker Vincent Girardin. Suitable for vegetarians and vegans. Alc 13.5%, TA 7.67g/l, pH 3.11, RS 2.47g/l.
Overtly oaky with some lemon balm aroma. Even fuller and riper than the Girardin above and with creamy lees texture. A seriously classy number and way out of my price bracket. The aroma is also of white pepper.


Pujalet 2012 IGP Pays de Gers, France
60% Colombard and 40% Ugni Blanc, harvested at night or very early morning and protected throughout vinification from oxygen, to preserve aromatic thiols. Colombard and Ugni Blanc vinified separately. Maceration at 8 - 12°C in stainless steel tanks. Post-ferment, aged on lees at cold temperature. Suitable for vegetarians. Alc 11.5%, TA 4.0g/l, pH 3.25, RS 7.0g/l.
Crisp and Fresh - as it says on the label. Very aromatic and appealing, and a great price. Touch of fizz. Tangy, fresh, green and appealing. Great value.


Montgravet Chardonnay 2012 Vin de France
100% Chardonnay planted on chalky-clay soils. The vines are 10 - 15 years old and planted at a density of 4,500vines/ha. The grapes were machine-harvested in August and cool-fermented at 14°C in stainless steel tanks. Winemaker Xavier Roger. Suitable for vegetarians. Alc 12.0%, TA 3.30g/l, pH 3.56, RS 3.3g/l.
Neutral nose. A little flabby but the price is about right. Can't get excited.

Château Jolys Terre Essencia 2012 Jurançon Sec, France
50% Petit Manseng and 50% Gros Manseng from the largest private estate in the Jurançon. Château Jolys is a 32ha estate created in the early 60’s by Pierre-Yves Latrille and now run by his grand-daughters, Claire and Camille Bessou. The vines are planted on chalk and limestone soils and undergo meticulous but classic viticulture and vinification. Grapes were hand-harvested with a yield of 40hl/ha, destemmed and macerated pre-ferment. Only free-run juice was used, racked at low temperature and fermented in stainless steel tanks. No malo and bottled Summer 2013. Winemaker Claire Bessou. Alc 13.9%, TA 3.8g/l, pH 3.18, RS 4.1g/l. DWWA 2013 Gold Medal.
Little aroma. Intensely savoury. Really astonishing taste. If you haven't tasted this before and are making up a case, this isworthtrying. Weird.

Jean-Luc Colombo La Redonne 2012 Côtes du Rhône-Villages, France
70% Viognier with 30% Roussanne. Viognier is sourced from 20-year-old vines just south of Condrieu and the Roussanne from 30-year-old vines near the appellation of St-Joseph. The grapes are grown on granitic schist, and the vines are gobelet trained and planted at a density of 8,000vines/ha. The fruit was harvested by hand and fermented in stainless steel tanks at 14°C for 3 weeks. 20% was matured on lees for 12 months in 2 or 3-year-old barrels and the remaining 80% aged on lees in tank. Winemaker Jean-Luc Colombo. Alc 13.0%, pH 3.46, RS 2.6g/l. Special Offer: Save 25%, £12.99 - £9.74 from 11/09 to 08/10.
A little sweet peach on the nose. Slightly bitter taste, which is typical of viognier but doesn't make me love it. Needs food.

Cave de Beblenheim Pinot Gris Reserve 2012 Alsace, France
100% Pinot Gris from Beblenheim. The vines are 25 years old and planted on marl, clay and calcareous soils at a density of 4,500vines/ha. The grapes were harvested in late-Sept by both hand and machine with a yield of 80hl/ha. Pressed gently in a pneumatic press, no skin contact and fermented traditionally with temperature control at 24°C. No malo and matured in tank. Bottled July 2013. Winemaker Patrick le B’stard. Alc 13.0%, TA 3.5g/l, pH 3.29, RS 11.3g/l. IWC 2013 and IWSC 2013 Bronze Medal.
Little aroma. Full-bodied and off-dry. Spicy, as expected.

Domaine Zind-Humbrecht Zind 2010 Alsace, France
"70% Chardonnay and 30% Auxerrois from Olivier’s late-ripening, south-facing 2ha Clos Windsbuhl vineyard situated on calcareous
chalky soils. The grapes were very healthy when harvested at perfect ripeness with a yield of 45hl/ha. The wine fermented very slowly for an entire year in large traditional oak foudres and was kept on total lees until bottling in March 2012. Winemaker Olivier Humbrecht. Alc 13.1%, pH 3.3, RS 4.8g/l."
Deep golden colour. Really rich and apricotty nose. Quite fizzy, bone dry, rich and with a hint of botrytis. Stunning.


Domaine Paul Blanck Riesling 2007 Furstentum Grand Cru, Alsace, France
100% Riesling from the Furstentum vineyard, which lies at 400m altitude, facing due south. The 40-year-old vines are grown on a very stony soil and cultivated naturally with minimal intervention. Juice was carefully extracted in a pneumatic press to avoid crushing the stalks and pips. Fermentation started of its own accord thanks to the natural yeast present in the juice and proceeded in temperature controlled stainless steel vats for 4 - 10 weeks. No malolactic and aged for 12 months on fine lees in large oak foudres. Matured in bottle for a further 2 - 3 years before release. Winemaker Frédéric Blanck. Unfined so suitable for vegetarians and vegans. Alc 13.2%, TA 8.1g/l, pH 3.09, RS 13.4g/l.
Essence of aged riesling - no pun intended. Beautiful, beautiful aroma. Just hovering off-dry. Full flavoured and intense, concentrated and glorious. Wow (pronounced as three syllables). I think wine of the tasting so far.


Künstler Hochheimer Hölle Riesling Kabinett Trocken 2012 Rheingau, Germany
100% Riesling from the family-owned and run Künstler estate. The vineyards are planted on a 15% degree slope of limey clay facing the Rhine River. Vines are 20 years old and planted at a density of 4,500vines/ha. The 2012 vintage was characterised by a late harvest and the grapes were hand-picked with a yield of 65hl/ha. Gently pressed in a pneumatic tank press, then cool fermented at 17°C in a mixture of stainless steel and untoasted wooden barrels for 6 weeks. The wine matured on the fine lees for more than 2 months. Winemakers Gunter Künstler and Rolf Schregel. Alc 12.0%, TA 7.2g/l, RS 5.5g/l.
A little wet stone aroma. Touch of fizz and really very tangy acidity. Bright, sharp and invigorating.

Loosen Bros, Grey Slate Dr L Private Reserve Riesling 2012 Mosel, Germany
100% Riesling in an exclusive blend for Waitrose, paying homage to the grey slate soil of the Mosel Valley, which helps give the wine its mineral edge. Grapes were picked from 10th Oct to 1st Nov when ripe but not overripe, with no botrytis, to ensure a crisp and fruity style. Fruit was fermented in stainless steel tanks and stopped by cooling to preserve some natural sugar. No malo and aged in steel tanks to preserve freshness. Alc 10%, TA 8.1g/l, RS 21.6g/l.
Smells sweet and honeyed. Same on the palate. Excellent, refreshing acidity. Very good.


Domäne Wachau Terraces Grüner Veltliner 2012 Wachau, Austria
100% Grüner Veltliner, carefully hand-picked from steep terraced vineyards. Vines are cultivated with classic Lenz Moser trellis system, planted on meagre primary rock soils with an average yield of 67hl/ha. Grapes were harvested from early until mid-October, and taken to the winery where a modern grape reception system ensures only 100% healthy grape material. Gently pressed, settled overnight then temperature-controlled fermentation in stainless steel tanks for 7 days. No oak. Winemaker Heinz Frischengruber. Suitable for vegetarians and vegans. Alc 13.0%, TA 5.0g/l, RS 1.9g/l. Special Offer: Save 20%, £9.99 - £7.99 from 02/09 to 08/10.
Green, clean and with the textbook celery salt nose. Bone dry and with texture. Really needs food. Not for aperitif.

Giffords Hall Bacchus 2012 Suffolk, England
100% Bacchus grown at Giffords Hall Vineyard on glacial riverbed, sandy/loam soil. Vines are 10 - 15 years old and planted with a density of 3,250vines/ha. Grapes hand-harvested in Oct 2012 with a yield of 45hl/ha. Fruit was crushed, destemmed and enzymes added to just the free-run juice which was settled for 24 hours then racked. Fermented at 14 - 16°C for 15 weeks in stainless steel tanks, racked again and sulphured then matured in tank for 5 months. Winemaker Piers Greenwood. Suitable for vegetarians. Alc 10.65%, TA 7.9g/l, pH 3.44, RS 8.2g/l.
Very catty nose, but somehow not green and inviting. Tangy, but over catty. Made me pull a face.

Chapel Hill Winemaker’s Collection Sauvignon Blanc 2012 Dunántúl Region, Hungary
100% Sauvignon Blanc grown on the slopes close to Lake Balaton on volcanic tufa overlaid with loess and sand. The vines are 10 - 25 years old and were harvested in early-Sept. Pneumatic gentle pressing with no skin contact, then fermented reductively with temperature control in stainless steel tank. Winemakers Gábor Laczkó and János Csernák. Suitable for vegetarians and vegans. Alc 12.7%, TA 5.2g/l, RS 2.2g/l. DWWA 2013 Bronze Medal.
Little aroma. Watery, lacking much of anything. Oh dear!

Araldica La Luciana 2012 Gavi, Piedmont, Italy
100% Cortese cultivated in vineyards on the Monferrato hills in the south of the province of Asti, Piedmont. The vineyards are southwest facing and situated at altitudes of 250 - 400m. The Piemonte low-Guyot trellis system is used for the vines, which grow on a limestone clay soil. Planting density is 4,000 - ,500vines/ha. Grapes were hand-harvested in the last week of Sept. Fermented with temperature control in stainless steel tanks. Winemaker Claudio Manera. Suitable for vegetarians and vegans. Alc 12.0%, TA 3.97g/l, pH 3.51, RS 1.2g/l.
Liightly green aroma. Very light, dry and then with some length.

Lucean Le Stelle Vermentino 2012 Sardinia, Italy
100% Vermentino from the Antichi Poderi Jerzu vineyard planted on weathered granite. Grapes were harvested in the 2nd week of Sept and fermented at a controlled temperature. Winemaker Franco Bernabei. Suitable for vegetarians. Alc 13.0%. Introductory Offer: £8.99 - £6.74 from 03/10 to 29/10.
Little aroma. Some savoury taste. Not fruity at all. Dry and pretty long.

Librandi Asylia Melissa Greco Bianco 2012 Calabria, Italy
100% Greco Bianco. The Librandi family have grown grapes for four generations and are committed to investing in growing wine in Calabria. Grapes were harvested by hand, were gently pressed and then fermentation took place in temperature-controlled stainless steel tanks. Winemaker Donato Lanati. Alc 12.0%.
Rich and ripe aroma. Pretty sweet, very spicy and good with all sorts of tasty southern food. Not to be drunk alone, I don't think. A281The label isn't very inviting.

St Michael-Eppan Gewürztraminer 2012 Südtirol-Alto Adige, Italy
100% Gewürztraminer from this innovative winery situated in the Southern Tyrol. A dynamic co-operative, it has 360 members, with 380 hectares of vineyard between them, resulting in 2.2 million bottles of wine sold every year. Vineyards are planted on calcareous soil at an altitude of 450 - 550m with a sub-Alpine climate. Vines are 10 - 15 years old and were hand-harvested in late-Sept with a yield of 50hl/ha, and slow-pressed with skin maceration at 12°C for 4 - 5 hours. Fermented at a controlled temperature in steel tanks for 2 weeks, then aged on lees for 5 months in 100% stainless steel tanks. No malo. Winemaker Hans Terzer. Suitable for vegetarians and vegans. Alc 13.9%, TA 4.8g/l, pH 3.8, RS 5.0g/l. DWWA 2013 Bronze Medal.
Just a hint of floral, rosy gewurz. Very savoury, spicy and dry. Not at all Alsace-like.

Waitrose Libra Verdejo 2012 Rueda, Spain
100% Verdejo from Rueda made by Pagos del Rey, a wholly owned subsidiary of prominent Spanish winery Felix Solis Avantis. Vines are up to 60 years old and are bush and vertical trellis trained to control yields, planted on well-drained, calcium and magnesium rich gravelly loam on a high, flat plain at approx 800m above sea level. Grapes were machine-harvested at night and the must was macerated at cool temperatures to extract maximum aromas. Fermented in tank at 16°C with cultivated yeasts for 7 - 10 days. Matured on lees in tank. Winemaker Antolin Gonzalez. Suitable for vegetarians. Alc 13.0%. TA 5.8g/l, pH 3.2, RS < 4.0g/l. IWSC 2013 Bronze Medal. Special Offer: Save 20%, £7.99 - £6.39 from 02/09 to 08/10.
Little aroma. Tangy and dry, with grapefruit aftertaste.


Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC [ DST ]

Who is online

Users browsing this forum: No registered users and 6 guests

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group