Wine Style:
Notes per page:

Displaying results 0 - 6 of 6

(2016) Lovely quality here, a lot more richness and honey and lightly nutty/oatmeally character from the lees ageing, but again that thrilling salty blast of acidity, intense, concentrated and dry.
(2010) Fermented in French oak, 20@ new. No malolactic (in any wines). Buttery, minty nose, real mint humbug character, oatmeally, cashew quality, and white fruit beneath. The palate has some of that soft, cashew quality, more nutty apple fruit, a really tangy orange acidity. Delicious.
(2010) From just a few rows on limestone soils, with green harvest to leave one kilogramme per vine. Oxidative winemaking, with no sulphur at fermentation. Around 30% new oak. Nose is less obviously oaky, with some funky, earthy notes and lots of nuttiness. The palate has a dry, very Burgundian complexity, with good freshness and lots of minerality. £14.50, The Wine Society
(2010) 1,000 cases. Exactly the same grapes as the unoaked Sauvignon, but fermented in 100% new Taransud oak given a heavy, sweet toast. Gently nutty, seed-cake notes, touches of honey and fig. The palate has real sweetness of fruit, layered with a little vanilla, even notes of cream. Some green bean too, with lots of punch and brightness. A certain waxiness to this, and a big burst of orangy acidity - even a touch of marmalade, and a warming hint of toast in the finish.
(2010) Much tighter and more closed at this stage, with the barrel characters subdued, though a nice honey and vanilla background. Fruit slightly suppressed too aromatically, with just some white fruit notes coming through, and little of that green bean, vegetal quality in a warmer year. The palate has a much tighter, juicier lemony character. A powerful, tight palate, with extremely good focus of fresh, decisive fruit and plenty of lemon and more salty, mineral acidity.
(2010) A 50/50 blend of barrel-fermented and tank-fermented wines, with no malolactic. The oak is not all new, with second and third fill oak too. Big, green bean and vegetal ripeness here, with buttery notes and lots of green fruit, ripe fig and quince and some vanilla. The palate has that background of toasty oak and quite herbal qualities, with lots of racy fruit, a real sense of salty minerality and a clean, fresh finish with an ice-water coolness. Long and tangy, with good natural acidity.
Displaying results 0 - 6 of 6