(2026) From 45-year-old vines in an estate founded in the 1960s, there are 35 hectares of vines planted on Schist soils. Made in stainless steel and weighing in with just 11% abv, this has a soft, gently leafy blueberry fruitiness, dry with cranberry notes. In the mouth that cool, well-delineated fruit and acid composition is balanced, though for me the wine does lack a certain fruit density - I don't want a blockbuster Gamay, and this is elegant, restrained but perhaps a little lacking in the final analysis.
(2026) From Touraine and the family-owned Domaine Joel Delaunay, this blends Gamay with 30% Pineau d’Aunis. Quite pale with a blush pink hue, there's an understated but quite classy nose, nothing too peardroppy or strawberry-sweet, more restrained citrus and small red berries. Really quite dry but nicely savoury and balanced, this is more of a gastronomic style than some, with plenty of acid to offset the subtle herb and pepper character to the dry berry fruit.
A biodynamic certified, 'natural' Chenin Blanc, this wine was was aged 26 months in a mix of large barrels, amphora and concrete vats. It was bottled with no added sulphites.
This is a wine that is neither fined nor filtered before bottling, and there is a slight haze to the pale gold colour. Notes of yellow apple, custard, herbs and a light lactic notes are layered and complex. A hint of more tropical fruit on the aroma comes to the fore on the palate, where there is a clear, unadulterated fruity ripeness running from orchard fruits to sweet nectarine. Medium bodied, the gentle herbaceous and butter nuances of the wine are joined by delightful saline and citrus acids into a long, intense finish. A really lovely example of a style that not every winery gets right.
(2026) Spring and early summer is definitely peak Muscadet season. These crisp and usually low-ish alcohol whites (this one is only 11% abv) suit the season's asparagus, pea-shoots and leafy herbs so well. This comes from Calvet, a large operation originally based in Bordeaux but now making wine across France. The grape is Melon de Bourgogne from the Western Loire Valley's schist, granite soils, and the aromas are of lemon, green herbs and just hints of Ogen melon, maybe even a suggestion of something more tropical. Time on the lees has given texture in the mouth, and despite the lowly alcohol plenty of fruity ripeness, juicy apple running into citrus sprinkled with a touch of salt. Watch the video for more information.
(2026) From 25-year-old Sauvignon Blanc vines planted on clay and limestone soils, there is great refinement and elegance in this Sancerre. It is ripe and leads very much on fruit rather than herbaceous character, peach and passion fruit to the fore and a fine pink grapefruit acidity always tensioning the picture. Long and pure, it is a lovely and classical European take on the variety.
(2025) From vineyards in the south of the Sancerre appellation, this is a relatively full-bodied and yet restrained style. Aromas are chalky and dry, with citrus and ripe rosy apple. In the mouth it has a pleasing fruit sweetness at its core, a lightly chalky/dusty feel to the texture and acidity, and a long finish. This perhaps spent some time in barrel I suspect, but it is an interesting style far removed from some of the more flamboyant Sauvignons Blanc.
(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.
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A biodynamic certified, 'natural' Chenin Blanc, this wine was was aged 26 months in a mix of large barrels, amphora and concrete vats. It was bottled with no added sulphites.