(2024) Sauvignon Blanc from a family domaine whose vineyards are on sand and clay soils. It spent three months ageing on the fine lees. Very fresh, not too herbaceous or tropical, but there is a bit of elderflower, a definite gooseberry note and a little touch of something like peppery watercress. In the mouth the fruitiness is much more direct, loads of citrus and salts, hinting at gooseberry again and even into passion fruit, but staying firm, with the acid drive propelling to the finish,
(2024) Bright, feels a touch sweet despite being Brut - so less than 12g/l of sugar - with crisply defined ripe apple and touches of sweeter peach, a light and forthy mousse, and enough acidity to balance.£10.66 at time of review, which is a better price I think.
(2024) From an appellation in the Loire Valley, this is an organic certified Sauvigon Blanc. It is fairly subdued aromatically - certainly no herbaceous or elderflower fireworks - more cool apple, citrus and a faint herbal edge. In the mouth a little peachy juiciness comes through, but it is a wine that's more about texture and a mineral and citrus line of acidity.
(2024) This is a 'Sec' or dry Chenin Blanc from the central Loire, and a vineyards on clay/limestone soils. Having said that, there's just a hint of sweetness on the palate. Before that, a subtle apple and nutty nose with a hint of wet river stone minerality. That little sweet edge on the palate sits against orchard fruit juiciness, the finish fresh and decisive with its concentrated acidity and subtle richness.
(2024) Nicolas Millet is the ninth generation of his family farming grapes in the Loire Valley, and this Sancerre is aged eight months in stainless steel before release. There's a fine flinty hint of gunpowder on the nose before slicing, cool apple and lemon fruit just touching into something more tropical. A little elderflower edge is apparent. In the mouth, crystalline and text book Sancerre, brisk and clean as a whistle but with a richness of fruit to fill it out.
(2023) Always a reliable and elegant sparkling wine from a Loire producer under the same ownership as Bollinger Champagne. This is made from 60% Chenin Blanc along with 20% each of Chardonnay and Cabernet Franc. It is aged 24 months in the chalk cellars, and there's 10% reserve wines in the blend. Pale straw-yellow with fine bubbles, pristine, light, fruity aromas, but certainly a touch of biscuity creaminess too. In the mouth it is fresh and driven by citrus and has excellent freshness, though the 12g/l dosage gives a charming, easy-drinking appeal. Also in Majestic at £16.99 at time of review.
(2023) Note that the 2021 vintage tasted here in July 2023 has just been replaced by the 2022. I have not tasted that, but I can only imagine in this abundantly fresh style of wine youth is an advantage. The nose is all green apple and lime, streaking freshness, but there is an undertow because of the lees ageing that adds a little pillow of something more oatmeally. In the mouth it's a vibrant style that won't scare a Loire Sauvignon lover; loads of fresh-squeezed citrus and a lick of salt, into a long, textured and dry finish.
(2023) A blend of 80% Sauvignon Blanc with Chardonnay, aged in tank for six months with the lees. The punch and freshness of the Sauvignon in this cuvée compared to the Clos des Cendres is probably as much to do with it being two years younger as the skin-contact component of the latter, but it is noticeable: vivacious with a herbal streak, peachy and hinting at the tropical but with a pretty, lightly floral aspect. In the mouth it still has substance, and while it lacks the intensity of the Clos des Cendres, it has citrus juiciness, fresh and grapefruity, and a fine line of acidity into the finish.
(2023) A blend of Sauvignon Blanc (60%) from 80-year-old vines and Chardonnay. There was 24 hours skin contact for the Sauvignon, followed by 12 months ageing on the lees for the blend. A very composed, unflashy nose, not showing Sauvignon's herbaceous side too much, instead citrus and a cool apple and pear skin firmness. In something of a house style, the palate really fleshes out with sweet and ripe fruit concentration, suggesting juicy red apples and lemon zest. Again too, a little grippy phenolic edge from that skin contact. There's real concentration here, with the acid etching the finish it's a substantial wine that needs food. de Montcy suggest everything from cheese to fish to chicken.
(2023) From 25-year-old Romorantin vines, this aged 12 months on the lees in 500 litre, locally produced oak barrels. An extra creaminess and touch more opulence than the Lucé cuvée, but still that lightly bready and waxy character and earthy wild yeast note too. Lovely in the mouth, with an intensity of citrus and fine purity. Again it has that structure with some fine tannin, but smoothed by the time in barrel into a long, gently spicy but very clear and pure finish.
