Pure Roussane that manages to be both rich, creamy with golden honey notes and racey and mineraly at the same time. A real treat. The vineyard is organic and the wine is made with no added sulphur.
In December of 1978 Philippe Laurent and Michèle Aubéry-Laurent bought a barn and 12 hectares of old vines in Montbrison. Their first harvest took place in 1979 with their first cuvee being the Ceps Centenaires. As time has passed they have extended their vineyards as well as buying new plots of land and they now have 25 hectares of land under vine. The vineyard is now certified as organic.
This wine was hand picked and has undergone both an alcoholic and malolactic fermentation before spending 6 months in oak.
A lifted fresh and approachable, fruity Saumur which offers the freshness of its chalky soil with the white flowers and honeyed characteristics of its grape varietal.
There’s no getting away from it: Sauvignon Blanc has been every bit as much the rage in 2016, courtesy of our ever-productive and aromatic Kiwi friends. For those addicted to that undiluted Marlborough hit, we say, by all means, stick with what you love and we can help you with that. But for those NZSB fans curious to venture out a little, for Francophiles and for those who already know they like their Sauvi Blanc restrained just a little, the classics of the Loire – Sancerre, Menetou-Salon and Pouilly-Fumé – cannot be recommended highly enough. This is among the best of the bunch. It has loads of fresh, herbaceous fruit with a hint of liquorice on the nose. In the mouth, there are the usual delicious Sauvignon Blanc characteristics with citrus and gooseberry flavours, all very elegantly balanced here. As a great Franco-Scottish winter fusion, try it with Cullen Skink!