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White and Rosé Loire

Showing all 9 results

  • Vouvray Sec “Cuvée Silex” 2017, Vigneau-Chevreau, 12.5% vol, 75cl

    Vouvray Sec “Cuvée Silex” 2017, Vigneau-Chevreau, 12.5% vol, 75cl

    LV17

    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.

     

    The delicious, minerally Vouvray Sec “Cuvée Silex” is from flint (silex) and clay soils. Silex is considered the finest soil type for the Chenin Blanc in this part of the Loire Valley.

     

    Pale straw in appearance, the nose has a lovely blend of herby notes, green apple freshness and just a touch of honey. The palate is dry with apple flavours, brilliant zesty structure and a very long finish.

     

    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.

     

    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.

     

    £15.90

  • Vouvray Demi-Sec “Cuvée Clos de Vaux” 2016, Vigneau-Chevreau, 13% vol, 75cl

    Vouvray Demi-Sec “Cuvée Clos de Vaux” 2016, Vigneau-Chevreau, 13% vol, 75cl

    LV06

    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.

     

    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.

     

    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.

     

    Cuvée Clos de Vaux” is textbook demi-sec Vouvray with hints of honey and floral notes supported by a fine structure of mineral elegance.

    £16.62

  • Vouvray Pétillant Brut N.V., Domaine Vigneau-Chevreau, 13% vol, 75cl

    Vouvray Pétillant Brut N.V., Domaine Vigneau-Chevreau, 13% vol, 75cl

    SW05

    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.

     

    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.

     

    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.

     

    The Vouvray Pétillant Brut is 100% Chenin Blanc from low-yielding, 25 year old vines. The grapes are hand picked, crushed in pneumatic presses and fermented in steel. A natural second fermentation then takes place in the bottle to give the wine its fizz. The significance of the term pétillant is that the pressure of CO2 in the wine is lower (3.5 bar) giving a very elegant style. The wine is aged in bottle for 18 months before disgorgement.

     

    Pale gold in appearance, the wine has very fine bubbles. The nose is clean and fresh with apple, pear and citrus fruit aromas. The palate is dry and refreshing with ripe fruit and fine balancing acidity.

     

     

     

     

    £17.10

  • Pouilly-Fumé 2017 “Domaine Thibault”, Domaine André Dezat, 13% vol, 75cl

    Pouilly-Fumé 2017 “Domaine Thibault”, Domaine André Dezat, 13% vol, 75cl

    LV12

    Some years ago, André Dezat bought 4.5 hectares of particularly well-sited vineyard near Tracy, which he has managed to expand a little each year to a total of 15 hectares, with parcels in other communes including St. Andelain and Nozet.

     

    Low yields, great care both in the vineyard and cellars, ensure a great wine with a pedigree second to none. The wine is simply fermented in temperature controlled, stainless steel, capturing all of the freshness, purity and minerality of the grapes.

     

    Pale yellow appearance with a greenish tinge. Lime and gooseberry notes on the nose. This Pouilly Fumé is crisp and delicate, with a good structure and a lovely minerality.

    £17.28

  • Sancerre 2017, André Dezat et Fils, Verdigny, 13% vol, 75cl

    Sancerre 2017, André Dezat et Fils, Verdigny, 13% vol, 75cl

    LV10

    Louis and Simon Dezat, who have been running the family domaine (made famous by their father André) for more than twenty years, have now been joined by their respective sons, Arnaud and Firmin. Their wives, Sylvie and Nadine, run a very efficient office.

     

    Firmin studied in Tours and spent several months at Cuvaison Estate in California.


    Their 20 hectares are superbly situated around five villages. Low yields and enormous care in the vineyards and cellars make for only the finest Sancerre.

     

    The Sancerre Blanc is fermented and matured in stainless steel and it is outstanding – mouthfilling, steely and packed with gooseberries.

     

     

    £18.00

  • Sancerre 2017, Jean-Paul Balland, Bué, 13.5% vol, 75cl

    Sancerre 2017, Jean-Paul Balland, Bué, 13.5% vol, 75cl

    LV15

    Jean-Paul Balland has handed over the running of the domaine to his two daughters – Burgundy-trained oenologist Isabelle makes the wines, and Elise runs an impressively efficient office. They have some 20 hectares with fine plots on Le Grand Chemarin and Le Chêne Marchand.

     

    The wines of Bué are full and rich in style, the Balland wines are a classic example from this village. It is said that Jean-Paul made the best wine in the village: we certainly don’t believe that Isabelle is doing any less well – lovely  wines.

     

    100% Sauvignon Blanc, the grapes are pressed in a pneumatic press before fermentation in temperature-controlled stainless steel vats. Only wild yeasts are used. The fermenting wine is regularly stirred (batonnage) to maximise the flavour and character of the wine.

     

    Dry, fresh and very zippy, this is classic Sancerre at its very best.

     

     

    £18.72

  • Savennières “La Croix Picot” 2016, Famille Fournier Longchamps, 13.3% vol, 75cl

    Savennières “La Croix Picot” 2016, Famille Fournier Longchamps, 13.3% vol, 75cl

    LV13

    Savennières is renowned for making some of the finest dry Chenin Blanc in the world. The wines are noted for their intensity of flavour and nerve and energy.

     

    It is a small appelation (145 hectares) on the north bank of the Loire just to the south west of Anjou.

     

    This estate was created in 2007 when Philippe Fournier amalgamated two existing estate. The vineyards are now certified organic with low yields (25hl/ha), and a purely manual harvest conducted by making several passes through the vineyards.

     

    La Croix Picot” is from vines grown on a clay/schist soil. The wine is aged for 12 months in oak barrels and then for a further 6 months on its fine lees in larger oak vats.

     

    It is a dry, full bodied Chenin Blanc with succulent mouthfeel, intense aromas and extraordinary ageing potential. The wine does not undergo the malolactic fermentation to enhance the freshness and bouquet.

     

     

     

     

    £20.40

  • Sancerre “Grande Cuvée” 2015, Domaine Jean-Paul Balland, Bué, 14% vol, 75cl

    Sancerre “Grande Cuvée” 2015, Domaine Jean-Paul Balland, Bué, 14% vol, 75cl

    LV14

    Jean-Paul Balland has handed over the running of the domaine to his two daughters – Burgundy-trained oenologist Isabelle makes the wines, and Elise takes care of sales and admin from her impressively efficient office. They have some 20 hectares with fine plots on Le Grand Chemarin and Le Chêne Marchand.

     

    The wines of Bué are full and rich in style, the Balland wines are a classic example from this village. It is said that Jean-Paul made the best wine in the village: we certainly don’t believe that Isabelle is doing any less well – lovely  wines.

     

    Only made in the finest years, the grapes (100% Sauvignon Blanc) for the “Grande Cuvée” are from a small parcel of Balland’s oldest vines – 45 years+. Hand harvested, the grapes are crushed in a pneumatic press and then the wine is fermented in 600 litre oak barrels (demi muîds) using natural yeasts. Ageing is again in demi muîds for 12 months with regular stirring (batonnage).

     

    Bright and clear in appearance with a pale yellow hue. An initial bouquet of fresh herbs and white peaches follows on to hints of honey and spices with great complexity and intensity. The palate is rich and generous, dry but fat and rounded with zesty fruit, elegant acidity and hints of toasty oak. A tremendous example of an altogether different take on Sancerre.

     

    £23.58

  • Quarts de Chaume 2010, Château Bellerive, Vignobles Alain Château, 13.5% vol, 50cl

    Quarts de Chaume 2010, Château Bellerive, Vignobles Alain Château, 13.5% vol, 50cl

    LV01

    Quarts de Chaume is a small appellation (less than 50 hectares) for sweet wine within the Coteaux du Layon region of the Loire Valley. Here the Chenin Blanc (known locally as the Pineau de la Loire) produces wonderfully rich and elegant wines from over ripe grapes that are usually affected by botrytis – Noble Rot. The wines show a lovely balance between sweetness and acidity.

     

    Château Bellerive is located in the heart of the Quarts-de-Chaume appellation and its vineyards are sited on sheltered, south facing hillsides that slope down to the river Layon. Here the high humidity gives the perfect conditions for the development of of noble rot. The harvest is manual and picking takes place over many days with several passes through the vineyards choosing only the very best botrytised grapes. Winemaking is traditional with fermentation taking place in temperature controlled wooden barrels.

     

    Golden in appearance the nose is full of ripe fruits – apricots, prunes – with a hint of honey. The palate is very concentrated with tropical fruits, honey and orange flavours nicely balanced by lively, fresh acidity.

     

    ** Winner of the “French Sweet Trophy” at the 2016 International Wine Challenge **

     

     

    £27.18