Baron de Badassière is from the Picpoul de Pinet region of the Languedoc, near the coast of the south of France. The name of the wine refers to the Badassière vineyard which lies near the small town of Pomerols. In the 18th century, the vineyard belonged to Baron Charles Emmanuel, a colourful character who was rumoured to be the illegitimate son of King Louis XV. The wines are made by New Zealand winemaker Graeme Paul, with consultant Matt Thomson, at the Cave de Pomerols cooperative where the Vignes de L'Eglise range is also produced. This region benefits from a sunny, warm climate which encourages ripe, fruity flavours in the wines, while the coastal breezes help retain freshness and aromatics.
The grapes for this wine come from selected vineyards around the Etang de Thau, planted on clay and limestone soils.
The grapes arrived in the winery in the early morning and were macerated on the skins for a few hours, then pressed by pneumatic press. The must was cold settled and then fermented at controlled temperatures of between 14-18°C for 16 days. No oak was used and the wine was bottled early to retain freshness and delicate aromatics.
Pale lemon in colour with a youthful rim. Crisp apple aromas are complemented with a citrus edge. On the palate, it has attractive weight, with a good balance of ripe, yellow plum and greengage fruit character and a fresh lime zest acidity that continues through the finish.
The 2015 vintage was awarded 96 points and Outstanding status by Decanter (www.decanter.com) in their September 2016 edition review of Provence (see blue link below). The 2015 vintage has alas now run out, but key component analysis of the two vintages shows them to be very similar - the 2016 has merely yet to be subject to review by Decanter!
Since purchasing the estate in 1975, Comte Henri de Saint-Victor and family have been producing some of the most seductively aromatic and nobly structured wines in all of Southern France.
This celebrated white - 45% Clairette, 30% Bourboulenc, 25% other - is aged in large oak casks after a long, slow fermentation, giving a wine of considerable body and geat flavour integration.
It is mellow and vinous and develops a wonderful freshness that delights the palate, accentuated with flavours of white flowers (jasmine, lime flowers and hawthorn) and fruits (such as pear and peach). It has a almost savoury-salty finish.
It is additionally suitable for vegetarians and vegans.
Maison Louis Latour is one of the most innovative producers in Burgundy whilst maintaining its traditional image. In 1979, with a view to expanding the business, the valley of the Ardèche river with its clay and limestone-based soils was chosen as the ideal location to produce top-quality Chardonnay wines.
The Grand Ardèche comes from the best vineyards, carefully selected every year when harvesting begins. The grapes are pressed and the must is placed immediately in oak barrels made by the cooperage at Latour, where the wine will age for approximately 10 months, like the great wines of Burgundy.
The Grand Ardeche is made traditionally in oak barrels and undergoes complete malolactic fermentation. The wine is aged for 8 to 10 months in oak barrels (20% new) which are from the Louis Latour cooperage, made of French oak and are medium toasted.
All the flavour and almost all the complexity of a Meursault for a third of the price! Oak-aged for 10 months, the wine has a clear, golden-yellow colour and a powerful, elegant bouquet of vanilla, exotic fruits, honey and subtle spices. Wonderfully rounded and fleshy on the palate, it displays honey and gingerbread flavours that persist in the mouth.
We like this because it's from a Burgundy producer of great fame and does everything that a fine, rich white Burgundy does without the cost. It's wonderfully rich and creamy: a "mock Mersault", if you will.
Modern, fruit driven wine produced from a blend of Colombard and Sauvignon Blanc. It is light, crisp and delicate offering good value for money.
After harvesting the grapes undergo an short skin maceration. After a gentle pressing and meticulous off-settling, the juice is collected and fermented. Ageing takes place in stainless steel tanks.
The Leduc Viognier has a vibrant, luminous colour with green hues. On the nose, peach, apricot and almond aromas prevail with a refreshing yet fruity palate with a smooth and round finish.
Excellent with spicy foods, grilled chicken or fish. A great match with sushi and sashimi.
This wine is suitable for vegetarians and vegans.
Mas La Chevalière was established near Béziers in 1995 by Michel Laroche, after ten years of searching for the right vineyards. The 40 hectares comprise high altitude, cooler sites for whites and hillside terraces for reds. The wines are classified Indication Géographique Protégée because irrigation is used to avoid heat stress (and hard, bitter characters in the wines) in the southerly, sunny climate. The conversion to screwcap for the majority of wines took place at the same time as in Chablis.
Winemaker Géraud Blanc supplements the estate fruit with grapes from 50 growers with whom he has long-term purchasing partnerships. Grapes for this Viognier were grown at higher altitudes in Minervois, Béziers, Agde, Bédarieux, Montpellier, Nîmes and Cévennes, which give fresh, varietal aromas and elegance to the wine. They were harvested in mid-September during the cooler, early hours of the morning.
The Viognier grapes were whole bunch pressed then left to settle for 24 hours before beginning their fermentation, for 12 days at 15°C, in stainless steel vats. No oak was used and there was no malolactic fermentation in order to preserve the natural acidity and crispness. After six months in stainless steel there was a light filtration only in order to preserve the natural fruit character and body of the final wine.
Light gold in colour with fragrant aromas of orange blossom and spice touches. Delicate apricot and white stone fruit character on the palate with a lingering aromatic and fresh finish.
A good example of Sauvignon Blanc from the South of France. Classic flavours of refreshing citrus fruits and gooseberries balanced with a delightful acidity make this ideal with light food.