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Displaying results 0 - 10 of 47

(2019) Chardonnay from the south Burgundy, this has very little oak that I can detect, though there is perhaps a smidgeon giving a creamy almond and pastry touch to the ripe orchard fruits, maybe just a fleeting glimpse of something floral too. In the mouth it has medium body and a typically versatile combination of sweet fruit - but not too much of it - creamy texture and refined balancing acidity. Long with just a whisper of toast, it is fresh and appetising.
(2018) A new wine to C&B's own-label range as of autumn 2018, this is unoaked Chardonnay from the vineyards of the Mâconnaise, made for Corney & Barrow by Maison Auvigue. It is a beautifully pitched Chardonnay, creamy with almond and a hint of new-mown hay on the nose, and plenty of creamy and ripe orchard fruit. In the mouth it is expansive and richly textured, the nicely sweet mid-palate fruit swept up in very good acidity that give length and a dry but not austere finish. A lovely wine for fish or fowl. Watch the video for more information.
(2018) A subtle but very fine and, in the end, charming Chardonnay this, it is a négociant wine made from fruit and must bought from long-term contracted growers, and only a small proportion of the blend sees oak.  Apples, but ripe, a little pastry or vanilla covering, and hints of more tropical fruit are gentle and welcoming. In the mouth it is not the most concentrated of complex of white Burgundies, but the silky, vanilla-touched fruit and texture and the sweet fruited finish are most enjoyable.
(2018) Though Petit Chablis - so from vineyards not on the prime Kimmeridgian soils - maybe its the 50- to 70-year-old vines that give this excellent Chablis characteristics, with a touch of that seashell and flint, and rosy, ripe apple fruit. In the mouth it is a touch less concentrated than the Chanson Chablis, but has a lovely flowing and pure character, plenty of gently peachy ripeness and some bright Mandarin orange acidity. Yes, there's a touch of salinity too, to complete and impressive picture.
(2018) A fine, delicate Petit Chablis this, and yes, among ripe apple and gently floral notes there is a touch of Chablis flint. Juicy, fresh and very appealing on the palate, it hints at ripe tropicality - a hallmark of this vintage it seems - a fleck of green and onto an easy-drinking, but crisp finish of some style.
(2017) This organic-certified Chardonnay comes from the Mâconnais in southern Burgundy and is made for Corney & Barrow by the family domaine of Dominique Cornin. It has a correct, appealing nose, marrying lemon and peach, with the slightest undertow of almond or nougat. The palate has plenty of zip, a tropical almost mango-like juiciness moving through to the fresh squeezed lemon of the finish, medium bodied and of very fine quality.
(2017) This is a fine and elegant white Burgundy from Vire Clessé in the Mâconnais, and vines that are 80 years old on average. The oak is fragrant and almondy, the orchard fruit juicy and ripe, leading on to a palate very nicely balanced by a core of ripe, lime and tangerine acidity, the creamy and spicy infill of the barrel, and that succulent fruit. The Chief Chocolate Officer suggests a lovely, creamy white chocolate flavoured with orange blossom and toffee with this, and it is a very nice match: the wine is perhaps a touch too dry for 100% success, but both chocolate and wine are really very good.
(2016) Does Chablis in the north of Burgundy produce the best expression of Chardonnay in the world? The answer is arguably yes, and whilst this moderately-priced example does not hit the heights of the best Premier and Grand Cru wines, it is a fine, authentic expression, cut with apple and citrus, a sweet-fruited mid-palate and a scything clarity with the saline edge of the finish. Watch the video for a full review, more information and food matching suggestions.
(2016) Chitry in Chablis is only 2k from St Bris. Quite a reductive nose, blows off to reveal gooseberry and nettle and very Sauvignon. The palate has lots of lemony freshness, with a bit of texture and almond paste richness from full malo and six months on lees, finishing quite concentrated and powerful.
(2016) Very refined, gentle nose, not so much of the cream or the perfume of the Auxerrois wines, but a sophisticated feel, The palate is satin smooth and has a nice balance of apple and fresh, ripe lemony fruit, just a gentle crushed oatmeal touch of texture and weight into the long, fresh finish. Long and tangy.
Displaying results 0 - 10 of 47