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(2020) California popularised the 'Fumé' style of Sauvignon Blanc, but of course it harks back to traditional top-end white Bordeaux, where Sauvignon is often the major component, and invariably it is barrel-fermented and aged. From a single vineyard planted at between 620 and 710-metres, this was fermented in medium toast Vosges oak barriques, with regular stirring, and up to seven months in oak for maturation. Its a wine that has a sheen of almond and oatmeal oak, but which lets the very peachy fruit sing, a slice of pink grapefruit adding cut and acid balance, just subdued herbal notes, but fresh, dry and zesty in the stylish finish. Stockist at time of review may not be for this vintage.
(2019) A 50/50 blend of Assyrtiko and Semillon, which was barrel fermented and aged in oak, 50% of the barrels new. The barrels give a creamy and lightly minty character, then some green and passion fruit notes. The palate has more texture, and a real keen lime fruit and lime acidity. Long and the limpid texture and freshness, that works beautifully with food.
(2019) Made from the variety Malagousia that was saved from virtual extinction by Vangelis Gerovassiliou who championed the variety. Twenty percent of the wine is fermented in seasoned barrels. Floral, Muscat-like aromas dominate, jasmine perfume and fragrant peach down and lemon zest. Lovely fresh and crisp palate, quite Sancerre-like in the mouth, with plenty of zest.
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