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Displaying results 0 - 10 of 57

(2021) Louis Latour make this wine from 30-year-old vines, the wine made in stainless steel and spending 10 months on the lees. So no oak here, but also no shortage of richness and butteriness, that long lees ageing adding creamy and oatmeal notes to the yellow plum and nectarine fruit. On the palate good weight and creamy texture, the sweet fruit running gently into a fat lemony acidity that is present and corrct, but not aggressive. A lovely Chardonnay with enough fat, and no excess. Watch the video for more information and food matching ideas.
(2021) By sheer coincidence, I had spashed out on a bottle of 1er Cru Chassagne-Montrachet the evening before tasting this wine from further south in Burgundy. I could have bought nine of these for the pice paid, and whilst I am in no way claiming this is of Chassagne 1er Cru standards, I have to say there were genuine similarities and the wines were not as far apart as those prices would suggest. Balanced, elegant, typical Saint-Véran, the touches of oatmeal and crushed almond over pristine white fruits move on to a gently honeyed palate, the racy acidity sharpening the finish after some sweet and luscious mid-palate fruit. A touch of stony minerality also adds to the subtle complexity. Watch the video for more information and food-matching suggestions.
(2021) Another affordable white Burgundy from the Mâconnaise, this is 40-year-old vineyard Chardonnay that has a tinge of emerald green to an otherwise light golden colour. One year on the lees has given a touch of Brazil nut and butter to the aromas, which are honeyed and ripe. In the mouth there is a definite lusciousness to this wine, a little more fat and texture than the Saint-Véran also tasted here, and you pays your money and makes your choice: this is substantial, sweetly-ripe and heady stuff, while the Saint-Véran is more reserved and linear. Both are very good and well-priced.
(2021) From 35-year-old Chardonnay vines, fermented in a combination of vats and 359-litre casks and spent seven months in barrel on fine lees. A glint of gold to the colour and aromas of oatmeal and cream, rosy and lightly nutty apple fruit. In the mouth a generous and ripe style of Chardonnay, without feeling at all encumbered by oak or over-ripeness. It has some real concentration and grip, pithy dry acidity and is quite a mouthful of wine. This will take on poultry as easily as fish.
(2021) Classic Chablis, only 12.5% alcohol and fresh as a daisy, this is unoaked Chardonnay from a family domaine that does not show the flinty character associated with the Kimmeridgean soils of some Chablis vineyards, but does have the hallmarks of zipping freshness, sweet and ripe fruit, but always sliced through by its acidity and sheerness. Elegant, subtle, as I say proper classic Chablis that doesn't shout, but speaks very confidently. Heaven-sent for fish and shellfish, watch the video for more information.
(2020) Les Genièvres is not a premier cru of the southerly Mâconnaise area of Burgundy, but a single vineyard within the village of Lugny with clay and limestone soils, where Latour sources fruit for this unoaked cuvée. There's a gently honeyed and spicy quality to the pristine white fruits on the nose, the palate following through with a relatively straighforward focus of sweet and ripe orchard fruits, elegant balancing acidity and good length. It's not showy, but at £11 is a very pleasant all-rounder style of white wine.
(2019) Like the Bourgogne Pinot, the oak treatment here is very light, and the vines are old again, on average 40 years old. It has a creamy and lightly nutty nose, a touch of almond or oatmeal to ripe, mellow apple fruit. On the palate the acidity gives tension and freshness, the oak a little nutty underpinning, but the savoury and sweet fruit on the mid-palate is very moreish and approachable, in a lovely Chardonnay similar to good examples from the Mâconnaise perhaps.
(2019) We rarely see Aligoté - Burgundy's 'other' white grape - on the shelves very often, and that's a great pity when it is as delicious as this. With only 12% alcohol I guess it was picked fairly early, and that has given it terrific vim and vigour, despite a certain creamy leesiness on the nose and a generous breadth of fruit on the palate. But it tightens up smartly, saline and citrus peel pushing through, into a long and balanced finish in a very moreish wine - especially with richer seafood dishes, fish pies and the like.
(2019) Moreau's Petit Chablis is a wine on the dry but fruity side - is there a smidgeon of Chablis 'minerality'? Perhaps, but really this majors on a peach downy fruitiness, lime and a palate that shows more of that quite concentrated peach and apricot, a refreshingly zesty grapefruit acidity keeping it bright and focused. Note that a Louis Moreau Petit Chablis bearing a different label is in Waitrose, Majestic and others.
(2019) The vineyards for Petit Chablis are scattered around the periphery of the main Chablis appellation, mostly close to the treeline at the top of the famous slopes, and rarely on the Kimmeridgian soils that are synonymous with the flinty, oyster shell quality of 1er and Grand Cru wines. But do not look down your nose at the best examples, still made with care from 100% Chardonnay and usually, as in this case, unoaked. It's a very smart wine made by M&S winemaker Sue Daniels, marrying very fresh, lightly grassy and boldly lemony aromas with a fuller, riper fruit character on the palate, a creamy texture and hints of mango and exotic fruit soon licked into shape by the citrus and, yes, slightly salty, acidity. Watch the video for more information and food matching suggestions.
Displaying results 0 - 10 of 57