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Displaying results 10 - 20 of 51

(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.
(2016) 60% Auxerrois, 40% Chardonnay. The Chardonnay comes from the oldest, east facing block which gives higher acidity. Very much dominated by the Auxerrois on the nose, the profile very similar to the straight Auxerrois. On the palate a little creamier and smoother still, a slight feeling of hollowness for me compared to the straight Auxerrois however.
(2016) Quite a nice deep colour, with a little vanilla and cream, and plenty of stone fruits and a fresh-laundered linen. The palate has some richness of texture and creaminess, good acidity kicks in, lots of dry but ripe apple acid that is mouth-watering, a touch of something saline, and lovely length and style.
(2016) Adding a little stone and flint note to the Petit Chablis, a tiny herbaceous character. The palate has more focus and less sweetness/richness than the Petit, with a real lemony focus to the fruit and a dry, savoury finish with lots of grapefruit and lemon zing and freshness, a touch of saltiness.
(2016) The name means, ‘From the stone’. Unoaked, with six months on the lees. A pure, salt and mineral-flecked nose, refined with stony aromas and precise dry fruit. Medium bodied and has a taut character with loads of citrus and sour apple bite, a little mealy fatness from the lees ageing, but finishes grippy and tightly focused. Very good.

A fresh but fairly easy nose, soft apple fruit and a tang of lemons. The palate has an easy-going character too, with lots of biting, fresh-sliced apple offering fruit and acidity, but there is some Chablis saltiness too. A good wine with some genuine Chablis character.

(2016) All made in stainless steel. Very pretty nose, good and clear apple fruit, a touch of blossom and a very clean and crisp impression. The palate has loads of fruit sweetness, loads of fresh juicy apple with tang and zest, a little limey concentration. It’s a fine, bold wine, just missing a bit of Chablis character.
Displaying results 10 - 20 of 51