Based in the village of Vergisson the Drouin family domaine comprises some 11 hectares and is run by Thierry and son Charles-Edouard. Established for several generations it comprises 6ha of prime Pouilly Fuissé vineyards and 3ha of Macon Villages.
The grapes for the Mâcon-Bussières are from low-yielding 35 year old vines planted with a north-west exposure.
The wine is aged for 8 months in 500-litre oak barrels on fine lees to extract maximum flavour and texture.
Pale straw yellow in appearance, the nose of the wine has rich aromas of vanilla, pear and pineapple as well as white flowers. On the palate, the expression is elegant, middle-weight and pure with a touch of citrus/mineral flavour on the finish.
Situated in Davayé, at the foot of the rock of Solutré, the Chavet family have 12 hectares under vine, 10 of which are in the appellation of St Véran. The current custodian, Christophe, is the sixth generation of Chavets to manage the Domaine.
The vines, which average around 30 years old, are planted on stoney, clay-limestone soils facing south-east to south-west. The planting density is an unusually high 8,000 vines per hectare.
After a combination of machine and hand-picking, a stringent selection and gentle pressing, the wine is simply fermented in cuve at around 18 °C for 6-7 weeks. Once the alcoholic and malolactic fermentations are completed, the wine spends a further 4-5 months in cuve, sur lie, prior to bottling the following spring.
The resulting wine is fine, crisp, clean, and soft with fresh minerally.
A great introduction to white Burgundy, or, for the already converted, a lovely, affordable treat!
We always felt that Laurent Guillet was a star in the Beaujolais and now that he has his father’s old vines in the Côte de Py the results are stunning. He is also making delicious Chiroubles from his wife’s family vineyard.
The Morgon is from 50-60 year old vines. Fermentation is in a mixture of steel and cement vats with 8 months ageing in both vats and foudre (1000+ litre barrels).
To the south of Bordeaux city, near Cadillac, Château Ricaud boasts an exceptionally diverse array of soils. Impressed by its quality potential and the architectural splendour of the château, Alain Thiénot (of Champagne fame) bought the property in 1980 and has subsequently put in place a remodelling plan to transform the estate into a benchmark Loupiac and to create a Côtes de Bordeaux worthy of the finest wines.
Château de Ricaud Cadillac is a blend of 85% Merlot, 12% Cabernet Sauvignon & 3% Petit Verdot from vines with an average age of 25 years. The wine was vinified in temperature-controlled stainless steel, followed by ageing in oak barriques, 20% of which were new, for 12 months.
With its appealing dark ruby appearance, the wine is complex on the nose offering initial notes of strawberry and blackberry. Beautifully structured on the palate, full and generous with rounded, fleshy tannins. Perfectly integrated oak character accompanies the long, delicately spiced finish.
The Colonge family have been making wine in this part of the Beaujolais region since 1789. Lying in the heart of the northern, Cru, area of the region, they are based in the commune of Lancié. The estate comprises 37 hectares divided between 4 appellations: Fleurie, Brouilly, Beaujolais-Villages and Beaujolais.
Colonge have 7.3 hectares of Fleurie vineyards on south/south eastern facing slopes.
Fermentation is by semi-carbonic maceration combined with whole bunch fermentation. Maceration lasts around 10 days. This allows the wine to get the tannic structure required for ageing. Bottling is after the Easter following the harvest, for a cellaring potential of 5 to 6 years.
Deep ruby red in appearance with crimson tints. The nose is floral with spice aromas at the fore giving way to red fruits and vanilla. The palate is complex, fleshy and creamy with silky tannins and very ripe black fruit.
This small co-operative, founded in 1954, has 110 members and 200 hectares of vineyard in the Haut-Rhin, nine kilometres from Colmar.
Grapes for the Riesling Réserve are grown in vineyards running along the South and South-East facing hillside slopes of Hunawihr, at an altitude of 250-320 metres above sea level. The average age of the vines is over 25 years old.
Wine maker Nicolas Garde selected each parcel individually to ensure the best quality for this Réserve wine. The temperature controlled fermentation took place at around 17°C for three weeks with local Alsace yeasts. The wine was then aged on its fine lees in stainless steel tanks for three months before careful filtration. No malolactic fermentation was allowed to take place.
A bright and elegant straw yellow with delicate silver tints. The nose is nicely complex with citrus, pear and white flower notes.The palate shows lively attack and is rich in the aromas of the bouquet, especially citrus. A long-lasting wine with a refreshing finish.
Domaine du Vieux Télégraphe, established in 1891, has been run by the Brunier family for five generations. The estate’s vineyards are situated on the famous “Plateau de la Crau” the stony terrace where there is nothing but “galets roulés”, or rounded stones, as far as the eye can see. This special terroir imparts a highly distinctive minerality to the wines.
With the Bruniers’ expansion into the satellite appellations, Daniel and Frédéric have produced some delightful fruit driven, crunchy wines.
“Le Pigeoulet” comes from two separate parcels, 10 hectares on the lower southwest facing slopes of Mont Ventoux and 3 hectares on the east bank of the Rhône, 15km north of Avignon. The blend is 80% Grenache, 10% Syrah and 10% Cargnan and Cinsault and ageing is in foudres for 12 months.
Situated at the foot of Mount Brouilly, this estate of some 70 hectares of vines, produces delicious Brouilly. The vineyards are on weathered granite, the soil is shallow and poor – sandy, acid and containing rock debris. Deeper down the subsoil is rich in mineral elements such as iron, potassium and manganese giving the wine its special character.
The grapes are hand picked, sorted and de-stemmed before being put into temperature controlled stainless steel vats for a long (2-3 week) maceration period during which the chapeau de marc -the cap of the grape skins- is regularly pushed down into the juice (pigeage), to enhance the aromatics, colour and body of the finished wine.
After pneumatic pressing, the malolactic fermentation takes place gently and slowly throughout the winter after which the wine is bottled in the spring. The wines are always aged for several months at the château before release.
Bright, deep purple in appearance, the bouquet is dominated by notes of ripe fruit. In the mouth it is full and silky with soft, supple tannins – serious and classic Beaujolais.
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.
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