This is from a variety of parcels on the ‘Butte de Chaume’, predominantly from younger (10-12-year-old) vines and predominantly from schist soils. The depth and luxurious texture from these vines is absolutely astonishing and seems all the more remarkable when you know that the wine is fermented and aged only in stainless steel. Harvesting is in small boxes and the grapes are cooled before a long, slow (4.5hrs) pressing in the cool room. Wild yeast ferment, partial Malo. Even at this ‘entry level’ and despite all the richness on show, this wine is beautifully precise and has exciting, bright, engaging acidity at the finish. It’s probably about twice the price of ‘yer average’ Anjou Blanc… which makes it quite outstanding value!
Freshly picked and fermented Frappato grapes are blended with ultra-ripe Nero d'Avola that have dried on the vine to provide a delightful "Appassimento" style red - rich, savoury and a real crowd-pleaser.
Deep ruby red. A rich, expressive bouquet with notes of red-berried fruit, blackberry and blackcurrant with highlights of oak. The palate is rounded, ample and flavourful, displaying remarkable freshness. The harmonious balance of the tannins, which imparts fine aromatic length with a predominantly fruity back-of-palate, is to be savoured. One of the great achievements of the 2017 vintage, a very fine wine that stands out by virtue of its freshness and vibrancy.
One of my favourite white discoveries of last year; crisp, fresh and elegant with classic varietal character and a mouthwatering finish. - Chris Connolly