(2021) From 25-year-old vineyards on the slopes between 50 and 180 metres, this comes from Monbazillac in Bergerac, just next to Bordeaux and the famous sweet wines of Sauternes. Using mainly Sémillon plus Sauvignon Blanc and a touch of Muscadelle, this is matured for 24 months after fermentation in tanks. It has a lighter-styled, late-harvest rather than heavily Bortytised nose, some leaf tea and gentle fig notes, then a palate showing loads of juicy exotic fruit sweetness, medium-bodied, a little bitter lemon character comes through, freshening this very nicely. Watch the video for more information.
(2010) Classic blend of 66% Sémillon, 17% Sauvignon and 17% Muscadelle matured in barriques Delicious Botrytis here, with masses of glycerine-rich, lemony fruit and that barley sugar richness. Unctuously rich and full on the palate, this has weight and honey, fat, sweet fruit and delicious presence. A real head turner at a modest price, and not without herbal and tea-leaf complexity either. 50cl.
(2006) Clarendelle's 50cl bottle of 'Amberwine' is very attractively presented in a cream-coloured cardboard tube, and is a blend of late-harvest and Botrytis grapes from the Monbazillac region, a very traditional blend of Semillon, Sauvignon Blanc and Muscadelle. It has a pale yellow colour (which will become increasingly amber with cellaring), and an immediately alluring nose of dried apricots, marmalade and honey. There is a gentle, floral character too, and a hint of beeswax. On the palate it has lovely verve and freshness, with plenty of rich, opulent pineapple and nectarine fruit nicely balanced by a sense of mineral acidity. This is a very seamless wine, with a long finish, that is already delicious but will cellar for a decade or more.
(2003) Subtle, honeyed, butter and marzipan aromas with good fruit. Fine almond and marzipan flavours, with some vanilla and a rich, peachy core. Fine sweetness, and might just lack a little aciditity, but then again, very good indeed.
(1999) Lightly botrytised notes of lemon, wax and fig. Very rich apricot fruit on the palate, but vaguely medicinal and just a touch cloying.