Vignerons en or

Les vignerons qui vous sont présentés ici ont obtenu une note de dégustation supérieure ou égale à 80/100.
Passez votre souris sur le nom du vin, vous afficherez son commentaire de dégustation. Cliquez sur le nom du vin, vous afficherez tous les vins du producteur présentés dans ce site.

Vignerons, pour commander les médailles or, les pyramides ou les cravates Gilbert & Gaillard, rendez-vous dans l'espace pro.

Domaine Henry Natter
Note 87/100

 

Rosé - Les Secrets d'Anaëlle

Orangy pink with small bubbles. Refined nose blending morello cherry, blackberry and a mineral note. Tense, slender and aromatic palate enhanced by a delicate touch of spice and brioche with a mouth-coating froth. A highly successful sparkling wine.

tasted on 02/05/2012

Champagne Petitjean-Pienne - Note 84/100

Brut blanc de blancs grand cru Coeur de Chardonnay Champagne A.O.C. Champagne A.O.C.
Champagne can only be produced in the French region of the same name. Although its preparation may be linked to a specific set of skills and expertise, it is also associated with a terroir which is as influential as it is diverse. In other words, we should talk not of champagne, but instead of champagnes - each of which have their own individual characteristics and styles, making it possible for any champagne-lover to find a wine to astonish and delight, depending on individual taste and circumstances. To help you to know what to look for when choosing and tasting a champagne, we present a ‘behind-the-scenes’ look at this subtle brew.

The vineyards of Champagne mainly cover three départements: Marne, Aube and Aisne. Three grape varieties are used predominantly in this area: Chardonnay, Pinot Noir and Pinot Meunier, which are grown across highly diverse terroirs. These fluctuations are due to various combinations of climate, subsoil and relief. Three princes, one great terroir There are a total of 313 crus produced in as many communes. The latter themselves are subdivided into parcels of land and lieux-dits, each of which impart extremely specific qualities and characteristics upon the grapes. There is a hierarchical scale for categorising the crus, identifying 17 Grands Crus and 41 Premiers Crus from among their ranks. Generally speaking, the three major grape varieties have their favourite areas. The Montagne de Reims and the Côte des Bar are favoured by Pinot Noir, the Marne Valley is the preferred home of Pinot Meunier, and Chardonnay’s soil of choice is in the Côte des Blancs. Champagne harvesting is performed exclusively by hand. The grapes must be vinified whole, a requirement which necessitates their transportation in small containers such as baskets and crates. The pressing stage follows immediately afterwards, with three successive pressings taking place. The first pressing, which is known locally as cuvée, is considered to be of the highest quality, and is generally reserved for the production of the finest wines. Once the juices have passed through the settling vat, where the impurities separate off and sink to the bottom, they are transferred into vats or barrels and begin the fermentation phase. Champagne houses vinify the grapes separately by variety and - wherever possible - by individual cru, taking the particular structure into consideration. Where time and skill combine Having separated the resting wine from its lees by means of racking, a wine referred to as clair (signifying ‘non-effervescent’) is obtained. The cellarmaster then blends his various vins clairs together to produce one or more cuvées of a particular style. The aim at this stage is to produce the best possible combinations in the pursuit of harmony. There is universal agreement that blending lends a cuvée complexity. The artist’s palette contains a wide variety of nuances: each vin clair exhibits the individual characteristics of its original grape, which will vary depending on cru, or - at a more basic level - on grape variety. Chardonnay’s boast is that it lends refinement and ageing potential. Pinot Noir gives power and red fruit aromas. Pinot Meunier bestows fruitiness, and develops more quickly over time. The wine producer therefore makes a choice from among the grape varieties and crus from which the wines have been produced, but also - if the end product is not a vintage champagne - from among several different years. Of course, the blends depend on the various grapes at the producer’s disposal, yet they must also conform to the “house style”, not only as a means of differentiation from other champagnes, but also to satisfy the requirements of consumers whose loyalty depends on the year-to-year consistency of the wine. Creating a range of different types of wines also provides the producer with a wide range of styles and prices. Once blending has taken place, the wine is bottled along with a small quantity of sugar liqueur and a few yeasts, an addition which encourages the second fermentation. The law specifies a minimum of fifteen months’ cellaring for non-vintage bruts and a full three years for vintage champagnes. During bottle fermentation, a deposit forms in the bottle. The process by which it is removed is known as remuage (riddling): the bottles are placed in a partially inverted position on slanted racks known as pupîtres and, over a period of several weeks, they are turned one quarter-turn per day while being gradually lifted further towards the vertical. The bottle ultimately ends up sur pointe (completely inverted) with the deposit settled in the neck. The old method of removing this deposit involved unstoppering the bottle and turning it over quickly; the pressure in the bottle would cause the deposit to be expelled. The preferred modern method is a simpler mechanical technique consisting of immersing the end of the bottle in a freezing ‘bath’ and then turning the bottle over, causing the plug of ice containing the deposit to be expelled by pressure. The bottle then receives its final cork, topped with a cap in the house colours; both of these are held in place by a muzzle. The package is completed by the addition of neck and body labels, and the champagne is ready to be sent out. Choosing a champagne Below is a presentation of the various types of champagne. Information on the following characteristics can be found on the bottle label, allowing you to make an informed choice. • Grape variety: the wine may have been blended from one or more varieties. Champagne produced solely from Chardonnay (a white grape with white juice) is known as blanc de blancs. Likewise, a champagne produced only from Pinot Noir and/or Pinot Meunier (black grapes with white juice) is known as a blanc de noirs. The liqueur d’expédition (the sweetening “dosage” - a mixture of sugar and wine added at the bottling stage in some cases) lends further nuances to the wine. Depending on the quantity of the dosage added, the wine will assume a more or less sweet character, classified as follows. 0-6g of sugar per litre: extra-brut; under 15 g: brut; 12-20g: extra-dry; 17-35g: sec; 33-50g: demi-sec; over 50g: doux. • Non-vintage brut champagnes: these are the most common types of champagne, combining wines from a number of different years, and usually from a range of varieties and crus too. They include a proportion of reserve wine, preserving a degree of constant style. • Vintages: these are produced from grapes from just one year (which determines the vintage); they may, however, come from a variety of crus. Vintages are not produced as a matter of course every year, but rather in years with particularly high-quality harvests. • Premiers and Grands Crus: to be a Grand Cru, a wine must be produced exclusively from Grand Cru-classified terroirs; there are a total of 17 of these. Premiers Crus are produced using grapes taken from Premier Cru-classified communes, to which a proportion of Grand Cru may in some cases be added. Rosé champagnes: Champagne is the only French region where rosé wines may be produced from a combination of red and white wine. Rosé champagnes are therefore obtained in part by adding still red wine, but they can also be produced using the saignée (bleeding) technique; in other words, by macerating the juice of black grapes along with their skins to extract colour and aromas. Rosés may be vintage champagnes, or indeed be rated Grand Cru or Premier Cru.

Light yellow. Fresh, expressive nose reminiscent of apple and pear flesh. On the palate, fruit prevails in a fleshy, full-bodied and fresh style. A perfumed Blanc de Blancs, ideal as an aperitif.

tasted on 27/04/2012

Champagne Lamblot 2005
Note 87/100

 

Brut 2005 Champagne A.O.C. Champagne A.O.C.
Champagne can only be produced in the French region of the same name. Although its preparation may be linked to a specific set of skills and expertise, it is also associated with a terroir which is as influential as it is diverse. In other words, we should talk not of champagne, but instead of champagnes - each of which have their own individual characteristics and styles, making it possible for any champagne-lover to find a wine to astonish and delight, depending on individual taste and circumstances. To help you to know what to look for when choosing and tasting a champagne, we present a ‘behind-the-scenes’ look at this subtle brew.

The vineyards of Champagne mainly cover three départements: Marne, Aube and Aisne. Three grape varieties are used predominantly in this area: Chardonnay, Pinot Noir and Pinot Meunier, which are grown across highly diverse terroirs. These fluctuations are due to various combinations of climate, subsoil and relief. Three princes, one great terroir There are a total of 313 crus produced in as many communes. The latter themselves are subdivided into parcels of land and lieux-dits, each of which impart extremely specific qualities and characteristics upon the grapes. There is a hierarchical scale for categorising the crus, identifying 17 Grands Crus and 41 Premiers Crus from among their ranks. Generally speaking, the three major grape varieties have their favourite areas. The Montagne de Reims and the Côte des Bar are favoured by Pinot Noir, the Marne Valley is the preferred home of Pinot Meunier, and Chardonnay’s soil of choice is in the Côte des Blancs. Champagne harvesting is performed exclusively by hand. The grapes must be vinified whole, a requirement which necessitates their transportation in small containers such as baskets and crates. The pressing stage follows immediately afterwards, with three successive pressings taking place. The first pressing, which is known locally as cuvée, is considered to be of the highest quality, and is generally reserved for the production of the finest wines. Once the juices have passed through the settling vat, where the impurities separate off and sink to the bottom, they are transferred into vats or barrels and begin the fermentation phase. Champagne houses vinify the grapes separately by variety and - wherever possible - by individual cru, taking the particular structure into consideration. Where time and skill combine Having separated the resting wine from its lees by means of racking, a wine referred to as clair (signifying ‘non-effervescent’) is obtained. The cellarmaster then blends his various vins clairs together to produce one or more cuvées of a particular style. The aim at this stage is to produce the best possible combinations in the pursuit of harmony. There is universal agreement that blending lends a cuvée complexity. The artist’s palette contains a wide variety of nuances: each vin clair exhibits the individual characteristics of its original grape, which will vary depending on cru, or - at a more basic level - on grape variety. Chardonnay’s boast is that it lends refinement and ageing potential. Pinot Noir gives power and red fruit aromas. Pinot Meunier bestows fruitiness, and develops more quickly over time. The wine producer therefore makes a choice from among the grape varieties and crus from which the wines have been produced, but also - if the end product is not a vintage champagne - from among several different years. Of course, the blends depend on the various grapes at the producer’s disposal, yet they must also conform to the “house style”, not only as a means of differentiation from other champagnes, but also to satisfy the requirements of consumers whose loyalty depends on the year-to-year consistency of the wine. Creating a range of different types of wines also provides the producer with a wide range of styles and prices. Once blending has taken place, the wine is bottled along with a small quantity of sugar liqueur and a few yeasts, an addition which encourages the second fermentation. The law specifies a minimum of fifteen months’ cellaring for non-vintage bruts and a full three years for vintage champagnes. During bottle fermentation, a deposit forms in the bottle. The process by which it is removed is known as remuage (riddling): the bottles are placed in a partially inverted position on slanted racks known as pupîtres and, over a period of several weeks, they are turned one quarter-turn per day while being gradually lifted further towards the vertical. The bottle ultimately ends up sur pointe (completely inverted) with the deposit settled in the neck. The old method of removing this deposit involved unstoppering the bottle and turning it over quickly; the pressure in the bottle would cause the deposit to be expelled. The preferred modern method is a simpler mechanical technique consisting of immersing the end of the bottle in a freezing ‘bath’ and then turning the bottle over, causing the plug of ice containing the deposit to be expelled by pressure. The bottle then receives its final cork, topped with a cap in the house colours; both of these are held in place by a muzzle. The package is completed by the addition of neck and body labels, and the champagne is ready to be sent out. Choosing a champagne Below is a presentation of the various types of champagne. Information on the following characteristics can be found on the bottle label, allowing you to make an informed choice. • Grape variety: the wine may have been blended from one or more varieties. Champagne produced solely from Chardonnay (a white grape with white juice) is known as blanc de blancs. Likewise, a champagne produced only from Pinot Noir and/or Pinot Meunier (black grapes with white juice) is known as a blanc de noirs. The liqueur d’expédition (the sweetening “dosage” - a mixture of sugar and wine added at the bottling stage in some cases) lends further nuances to the wine. Depending on the quantity of the dosage added, the wine will assume a more or less sweet character, classified as follows. 0-6g of sugar per litre: extra-brut; under 15 g: brut; 12-20g: extra-dry; 17-35g: sec; 33-50g: demi-sec; over 50g: doux. • Non-vintage brut champagnes: these are the most common types of champagne, combining wines from a number of different years, and usually from a range of varieties and crus too. They include a proportion of reserve wine, preserving a degree of constant style. • Vintages: these are produced from grapes from just one year (which determines the vintage); they may, however, come from a variety of crus. Vintages are not produced as a matter of course every year, but rather in years with particularly high-quality harvests. • Premiers and Grands Crus: to be a Grand Cru, a wine must be produced exclusively from Grand Cru-classified terroirs; there are a total of 17 of these. Premiers Crus are produced using grapes taken from Premier Cru-classified communes, to which a proportion of Grand Cru may in some cases be added. Rosé champagnes: Champagne is the only French region where rosé wines may be produced from a combination of red and white wine. Rosé champagnes are therefore obtained in part by adding still red wine, but they can also be produced using the saignée (bleeding) technique; in other words, by macerating the juice of black grapes along with their skins to extract colour and aromas. Rosés may be vintage champagnes, or indeed be rated Grand Cru or Premier Cru.

Light gold. Enticing fruity nose with aromas of ripe red fruits and dried fruits. Fleshy attack, wonderful fullness and focused, lingering aromatic expression. A deftly-crafted, easy-drinking and expressive dry Champagne.

tasted on 27/04/2012

Laudun Chusclan Vignerons 2011
Note 85/100

 

Camp Romain 2011 Côtes du Rhône-Villages Laudun A.O.C. Côtes du Rhône-Villages Laudun A.O.C.
Overview: the vines are planted on stony or gravely slopes, terraces formed of pebbles, covering three villages in Gard. Laudun produces red, rosé and white wines.

Wine styles: the red wines with their crimson hue are powerful and tannic. They exude aromas of stone fruit and spices. They can be served with meat, game or cheese. The delicate, supple rosé wines display enticing floral aromas. The fat, fruity white wines are buttressed by moorland notes. They pair with shellfish, grilled fish and poultry.

Light gold. Floral notes, white fleshed-fruits and a dash of almond on the nose. Supple attack, refined stuffing, fat and wonderful freshness giving the aromas extensive exposure. A white wine for pleasure pairing with fish.

tasted on 27/04/2012

Domaine de Moulin-Pouzy 2011
Note 86/100

 

Millésime 2011 Bergerac sec A.O.C. Bergerac sec A.O.C.

Pale gold. Delectable nose driven by citrus, exotic fruits and wild flowers. Soft, lightweight palate boasting savoury exuberance. Freshness supports the nose fragrances. A charming Sauvignon.

tasted on 17/04/2012

Domaine Metge-Toppin - Note 81/100

Cuvée Elzéar - blanc de blancs 2010 Crémant de Bourgogne A.O.C. Crémant de Bourgogne A.O.C.
Overview: Crémant is made throughout virtually the whole of Burgundy, but primarily in Yonne and the Côte Chalonnaise. Permitted varietals are divided into two groups: Pinot noir, Pinot gris and Chardonnay(first group); Gamay, Aligoté, Melon and Sacy (second group). In the final blend, varietals in the first group must account for at least 30%, whilst Gamay is restricted to a maximum 20%.
Rules governing production: a basic yield of 7,500 kg/ha, i.e. 50 hl/ha, hand harvesting, an extraction rate restricted to 100 litres of juice per 150 kg of grapes, horizontal storage for at least nine months… After disgorging, CO2 in Crémant de Bourgogne must be under at least 3.5 atmospheres of pressure.
Wine styles: Crémant has a brilliant hue, it is ethereal, light, fresh, vigorous, fruity and round with good liveliness imparted by Pinot noir. The best Crémants hail from the Rully area (Saône-et-Loire) and from Saint-Bris in Yonne. They are equally delicious as an appetiser with cheese puffs (‘gougères’) or with a main course of seafood.

Light yellow. Fruity nose (apple and pear flesh) with notes of white flowers. Full, quite powerful palate with a supple attack. Firmer mid-palate and finish taking on a slightly vegetal character. A Blanc de Blancs that needs to be served well-chilled.

tasted on 13/04/2012

Antoine Simoneau - Note 84/100

Sauvignon blanc 2010 Touraine A.O.C. Touraine A.O.C.
Overview: the appellation covers an area stretching from Blois to Candes-Saint-Martin on the banks of the Loire and its tributaries (Cher, Indre and Vienne). A total 171 towns and villages are entitled to use the appellation, including 127 in Indre-et-Loire.

Soil types are extremely varied, ranging from calcareous clay (‘aubuis’), clay and flint (‘perruches’), to sand and light gravel, sand on shell sand and ‘tuffeau’. The climate is temperate with an ocean influence to the west and continental influence to the east. Of all the red varietals grown here (Cabernet Franc, Cabernet Sauvignon, Gamay, Cot, Pinot Meunier, Pinot gris and Pineau d’Aunis), the dominant grape is Gamay. For whites, Chenin, Sauvignon, Menu Pineau and Chardonnay are grown. Sauvignon does particularly well in the Cher valley.

Wine styles: the reds and rosés are light, fruity, early-drinking wines when they are vinted as new or primeur wines. The reds blended from Gamay, Cabernet and Cot are well-structured and robust, with medium ageing potential. Recommended pairings are meat (kid goat) and cheeses. The whites are lively with floral fragrances leading into mineral notes as they age. Wines made from Sauvignon display shades of broom whilst Chenin wines are redolent of quince. Try them with fish, shellfish, seafood and potted meat. The rosés are fresh, fruity (red fruit) and refined. The perfect match for starters and cooked cold pork meats.

Pale yellow with subtle orangy highlights. Very distinctive nose marked by grapefruit and boxwood. More of the same aromas on the palate supported by a sensation of sweetness and exuberance. On the finish fruit takes a back seat to typical varietal vegetal tones.

tasted on 22/03/2012

Cave des Vignerons de Montagnac 2011
Note 86/100

 

M 2011 Languedoc Picpoul de Pinet A.O.C. Languedoc Picpoul de Pinet A.O.C.
Overview: the Picpoul de Pinet appellation area embraces six villages bordering Thau lake in the department of Hérault. With the exception of La Clape, it is the only area where white wines qualify for the Coteaux du Languedoc appellation. The soil make-up is characteristically formed of limestone gravel resulting from the decomposition of limestone marl dating from several different periods (from the Cretaceous to the Pliocene epoch). Picpoul de Pinet wines are vinted using the direct to press method and ferment at low temperatures. They often mature on the lees which imparts more fat and roundness.

Wine styles: Picpoul de Pinet is a dry white wine made from a single varietal, Piquepoul. Boasting a pale yellow hue with greenish tints, it is fresh and extremely aromatic (lemon, mango, white flesh fruits (banana), grapefruit, peach and vanilla)… On the palate, it displays a distinctive lemony flavour with undertones of dried fruit and freshly-cut hay. Try as an appetiser or with shellfish from the nearby Thau lake (Bouzigues oysters, clams) and grilled fish.

Pale gold. Floral and fruity nose (lime). Supple, easy-drinking palate with focused aromas. Crisp finish. A simple, pleasant wine for sharing.

tasted on 19/03/2012

Château Liversan 2010
Note 87/100

 

Millésime 2010 Haut-Médoc A.O.C. Haut-Médoc A.O.C.
Overview: The regional Haut-Médoc appellation forms the southern part of the Medoc peninsula. It covers fifteen towns and villages from Blanquefort in the south as far as Saint-Seurin-de-Cadourne in the north, including the communal appellations Saint-Estèphe, Pauillac, Saint-Julien, Moulis, Listrac-Médoc and Margaux. Dotted throughout the region are the star-studded châteaux producing some of the world’s greatest wines.
The region is home to five classed growths, hundreds of Bourgeois growths producing some of Bordeaux’s finest wines and five co-operative wineries. The soil make-up comprises gravel from the Quaternary era, deposited by the Garonne and shaped into outcrops. The temperate climate is strongly defined by the Atlantic and the nearby estuary. The wines are made traditionally at controlled temperatures and subsequently aged in oak for 12 to 18 months.
Wine styles: Blended from Cabernet-Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot and Carmenere, the wines are elegant, with great finesse and a layered bouquet. They are reasonably robust and perfectly suited to laying down. They conjure up aromas of ripe red fruit, notes of roasted coffee, mild spices (liquorice, vanilla…) and sweet pepper, sometimes prune. They pair well with Normandy-style veal cutlets, roast meats or game.
Classed growths: Château La Lagune (3rd growth), Château La Tour Carnet (4th growth), Château Camensac, Château Cantemerle and Château Belgrave (all three 5th growths).

Beautiful deep vibrant red. Intense, harmonious nose with fruit expression. The palate is seductively sappy with noble tannins and pleasant harmony even though the finish is still under the influence of oak.

tasted on 16/03/2012

Domaine Fougeray de Beauclair 2010
Note 89/100

 

Les Saint-Jacques 2010 Marsannay A.O.C. Marsannay A.O.C.
Overview: this is the most northerly appellation in the Côte de Nuits, embracing three villages: Marsannay-la-Côte, Couchey and Chenôve. It is unusual in that it produces all three colours of wine: red, white and rosé. The rosé wines are made from Pinot noir and the appellation has built up its entire reputation as a producer of rosé. Out of an overall area under vine of 210 ha, 50 ha are dedicated to its rosé wine which is considered to be the best in Burgundy.
Wine styles: the reds, with their fragrances of blackcurrant, dried prunes and wild blackberry are clean, light, supple and scented. Try with cooked cold pork meats, or grilled meats. The rosés with their aromas of peach, strawberry and raspberry, display a hue ranging from salmon-pink to pale ruby-red. They are powerful, soft and fruity with good acidity. The fleshy, fat, full, supple whites have a long-lasting flavour and pair well with grilled fish.

Cherry/ruby hue. Nose with accents of ripe red fruit flesh and delicate oak. Full, fleshy mouthfeel with refined, evident tannins. Still in its youth yet already displaying fullness and good length. Wonderful potential. Just needs to melt a little.

tasted on 08/03/2012

Cave La Malepère 2009
Note 88/100

 

Rare 2009 Cabardès A.O.P. Cabardès A.O.P.

Deep colour. Intense, heady nose with accents of peony, jammy fruits (blackcurrant, redcurrant, cherry) and toasted oak undertones. Full-bodied palate with oak still predominant yet not obscuring the fruit. Warmth is present yet nicely-harnessed. Needs a little more bottle age.

tasted on 08/03/2012

Château Les Pâques - Note 81/100

Sauvignon - élevé en fût de chêne 2010 Blaye Côtes de Bordeaux A.O.C. Blaye Côtes de Bordeaux A.O.C.

Light yellow. Pleasant nose marked by aromas of lime, citrus fruit. On the palate, fairly massive at point of entry, reasonable balance. Stays quite linear across the palate. Serve very well-chilled.

tasted on 05/03/2012

Domaine de l'Olivette 2011
Note 89/100

 

Millésime 2011 Bandol A.O.C. Bandol A.O.C.
Overview: AC Bandol embraces eight villages in the foothills of the Sainte Baume mountain range overlooking the Mediterranean, where soil make-up is formed of calcareous silica, sandstone and sandy marl. This particular site enjoys 3,000 hours of sunshine annually, elevating both the fruitiness and the quality of the wines. Mild winters, early springs and hot summers also factor into this matrix. The reds are vinted traditionally and spend at least 18 months in oak tuns. Drawn from the same varietal range as the reds – namely Mourvedre (at least 50%), Grenache, Cinsault and a tiny proportion of Carignan and Syrah - the rosés are made using the direct to press method. The less common whites come from Bourboulenc, Clairette and Ugni blanc, with a balance of Sauvignon (no more than 40%).

Wine styles: Bandol is renowned above all for its reds and rosés. The red wines (which account for 30% of output) exhibit a deep colour, are well-structured, powerful and aromatic (morello cherry, raspberry, violet, blackcurrant, iris, dill); 4 to 5 years down the line, they exude aromas of truffle, undergrowth, liquorice, cinnamon or musk. They boast an outstanding lifespan. Enjoy with Sisteron lamb, goat meat with garlic or Provençal Banon goat’s cheese. The rosés (60% of output) with their extremely pale salmon-pink hue, are well-balanced and conjure up aromas of ripe grapes and morello cherries layered over spices. Enjoy with a courgette tart doused with olive oil, fish or grilled white meat. The straw-yellow colour whites are dry, vigorous and fragrant (citrus fruits, pear, linden and broom). Try them with shellfish, fish and goat’s cheeses.

Brilliant light yellow. Fruity nose with accents of lime. The palate is wonderfully sappy, fresh, well-balanced and perfumed with a long finish of white fruits and exotic touches. Try with a platter of sea urchins.

tasted on 02/03/2012

Château Lavenceau - Note 84/100

Millésime 2009 Blaye Côtes de Bordeaux A.O.C. Blaye Côtes de Bordeaux A.O.C.

Deep red with crimson tints. A mix of red fruits and oak on the nose. On the palate, robust attack and evident, slightly green tannins. Somewhat rustic across the palate yet well-balanced and pairing with a hearty meal.

tasted on 23/02/2012

Champagne Michel Gonet 2001
Note 89/100

 

Brut blanc de blancs grand cru Prestige 2001 Champagne A.O.C. Champagne A.O.C.
Champagne can only be produced in the French region of the same name. Although its preparation may be linked to a specific set of skills and expertise, it is also associated with a terroir which is as influential as it is diverse. In other words, we should talk not of champagne, but instead of champagnes - each of which have their own individual characteristics and styles, making it possible for any champagne-lover to find a wine to astonish and delight, depending on individual taste and circumstances. To help you to know what to look for when choosing and tasting a champagne, we present a ‘behind-the-scenes’ look at this subtle brew.

The vineyards of Champagne mainly cover three départements: Marne, Aube and Aisne. Three grape varieties are used predominantly in this area: Chardonnay, Pinot Noir and Pinot Meunier, which are grown across highly diverse terroirs. These fluctuations are due to various combinations of climate, subsoil and relief. Three princes, one great terroir There are a total of 313 crus produced in as many communes. The latter themselves are subdivided into parcels of land and lieux-dits, each of which impart extremely specific qualities and characteristics upon the grapes. There is a hierarchical scale for categorising the crus, identifying 17 Grands Crus and 41 Premiers Crus from among their ranks. Generally speaking, the three major grape varieties have their favourite areas. The Montagne de Reims and the Côte des Bar are favoured by Pinot Noir, the Marne Valley is the preferred home of Pinot Meunier, and Chardonnay’s soil of choice is in the Côte des Blancs. Champagne harvesting is performed exclusively by hand. The grapes must be vinified whole, a requirement which necessitates their transportation in small containers such as baskets and crates. The pressing stage follows immediately afterwards, with three successive pressings taking place. The first pressing, which is known locally as cuvée, is considered to be of the highest quality, and is generally reserved for the production of the finest wines. Once the juices have passed through the settling vat, where the impurities separate off and sink to the bottom, they are transferred into vats or barrels and begin the fermentation phase. Champagne houses vinify the grapes separately by variety and - wherever possible - by individual cru, taking the particular structure into consideration. Where time and skill combine Having separated the resting wine from its lees by means of racking, a wine referred to as clair (signifying ‘non-effervescent’) is obtained. The cellarmaster then blends his various vins clairs together to produce one or more cuvées of a particular style. The aim at this stage is to produce the best possible combinations in the pursuit of harmony. There is universal agreement that blending lends a cuvée complexity. The artist’s palette contains a wide variety of nuances: each vin clair exhibits the individual characteristics of its original grape, which will vary depending on cru, or - at a more basic level - on grape variety. Chardonnay’s boast is that it lends refinement and ageing potential. Pinot Noir gives power and red fruit aromas. Pinot Meunier bestows fruitiness, and develops more quickly over time. The wine producer therefore makes a choice from among the grape varieties and crus from which the wines have been produced, but also - if the end product is not a vintage champagne - from among several different years. Of course, the blends depend on the various grapes at the producer’s disposal, yet they must also conform to the “house style”, not only as a means of differentiation from other champagnes, but also to satisfy the requirements of consumers whose loyalty depends on the year-to-year consistency of the wine. Creating a range of different types of wines also provides the producer with a wide range of styles and prices. Once blending has taken place, the wine is bottled along with a small quantity of sugar liqueur and a few yeasts, an addition which encourages the second fermentation. The law specifies a minimum of fifteen months’ cellaring for non-vintage bruts and a full three years for vintage champagnes. During bottle fermentation, a deposit forms in the bottle. The process by which it is removed is known as remuage (riddling): the bottles are placed in a partially inverted position on slanted racks known as pupîtres and, over a period of several weeks, they are turned one quarter-turn per day while being gradually lifted further towards the vertical. The bottle ultimately ends up sur pointe (completely inverted) with the deposit settled in the neck. The old method of removing this deposit involved unstoppering the bottle and turning it over quickly; the pressure in the bottle would cause the deposit to be expelled. The preferred modern method is a simpler mechanical technique consisting of immersing the end of the bottle in a freezing ‘bath’ and then turning the bottle over, causing the plug of ice containing the deposit to be expelled by pressure. The bottle then receives its final cork, topped with a cap in the house colours; both of these are held in place by a muzzle. The package is completed by the addition of neck and body labels, and the champagne is ready to be sent out. Choosing a champagne Below is a presentation of the various types of champagne. Information on the following characteristics can be found on the bottle label, allowing you to make an informed choice. • Grape variety: the wine may have been blended from one or more varieties. Champagne produced solely from Chardonnay (a white grape with white juice) is known as blanc de blancs. Likewise, a champagne produced only from Pinot Noir and/or Pinot Meunier (black grapes with white juice) is known as a blanc de noirs. The liqueur d’expédition (the sweetening “dosage” - a mixture of sugar and wine added at the bottling stage in some cases) lends further nuances to the wine. Depending on the quantity of the dosage added, the wine will assume a more or less sweet character, classified as follows. 0-6g of sugar per litre: extra-brut; under 15 g: brut; 12-20g: extra-dry; 17-35g: sec; 33-50g: demi-sec; over 50g: doux. • Non-vintage brut champagnes: these are the most common types of champagne, combining wines from a number of different years, and usually from a range of varieties and crus too. They include a proportion of reserve wine, preserving a degree of constant style. • Vintages: these are produced from grapes from just one year (which determines the vintage); they may, however, come from a variety of crus. Vintages are not produced as a matter of course every year, but rather in years with particularly high-quality harvests. • Premiers and Grands Crus: to be a Grand Cru, a wine must be produced exclusively from Grand Cru-classified terroirs; there are a total of 17 of these. Premiers Crus are produced using grapes taken from Premier Cru-classified communes, to which a proportion of Grand Cru may in some cases be added. Rosé champagnes: Champagne is the only French region where rosé wines may be produced from a combination of red and white wine. Rosé champagnes are therefore obtained in part by adding still red wine, but they can also be produced using the saignée (bleeding) technique; in other words, by macerating the juice of black grapes along with their skins to extract colour and aromas. Rosés may be vintage champagnes, or indeed be rated Grand Cru or Premier Cru.

Golden hue with amber highlights. Open nose blending gingerbread, dried and candied fruits and an elegant touch of rancio. On the palate, quality finesse and freshness. A moderately powerful Champagne that is strict, clean and shows elegant austerity.

tasted on 23/02/2012

Vignobles Arnaud & Marcuzzi - Note 82/100

Cuvée Réservée 2009 Cadillac Côtes de Bordeaux A.O.C. Cadillac Côtes de Bordeaux A.O.C.

Garnet-red. Expressive nose blending red and black berry fruits, vegetal and spicy notes and oak undercurrents. Warm, melted attack, firmer mid-palate marked by oak tannins with a subtle touch of bitterness on the finish. Uncork for red meat.

tasted on 15/02/2012

Château des Merles 2009
Note 85/100

 

Millésime 2009 Listrac-Médoc A.O.C. Listrac-Médoc A.O.C.
Overview: Officially recognised in 1957, Listrac is the youngest of the six communal appellation areas in Haut-Médoc.It is also the furthest away from the Gironde estuary, set on the border between the wine growing areas of Medoc and its woodlands. The soils are either gravely or calcareous clay. The nearby ocean and the estuary provide a temperate climate.
Wine styles: The wines are all of a consistent standard. Deeply coloured, tannic and well-structured, they display a virile, fleshy personality. Predominant aromas are ripe red and black fruit, vanilla or caramel, roasted coffee, dark chocolate and spices. They can be served with beef casserole or preserved duck. There are no classed growths within this communal appellation.

Young, deep red. Nose of ripe red fruits with oak undercurrents. On the palate, a distinctive wine showcasing a present tannic structure. Power then takes a back seat to fruit and freshness. Virile and harmonious across the palate.

tasted on 03/02/2012

Château la Martellerie - Note 83/100

Elevé en fûts de chêne 2008 Premières Côtes de Blaye A.O.C. Premières Côtes de Blaye A.O.C.
Overview: Situated within the same appellation area as AC Blaye, this particular appellation refers to the premium end of the quality scale for reds and whites. The red varietal range embraces Cabernet Franc, Cabernet-Sauvignon, Merlot and Cot (or Malbec), though Merlot is the dominant grape. White wines are blended primarily from Semillon, Sauvignon and Muscadelle. However, up to 30 percent of the wine can come from Colombard and Ugni Blanc.
Wine styles: Red Premières Côtes de Blaye undoubtedly show greater finesse than basic Blaye though the main taste profile is identical. They are fruity, supple, quaffing wines with aromas of spices, prune and ripe fruit developing into musky notes over time. The pale yellow coloured white wines are lively though delicate on the palate. The reds pair with poultry and sirloin steak, the whites with fish or cheese.

Beautiful red still in its youth. Very open nose of fruits in brandy and macerated grapes. On the palate, evident structure, fairly lightweight stuffing and more of the same open fruit aromatics. Drink now.

tasted on 24/01/2012

Château Montana 2010
Note 88/100

 

Silencio 2010 Côtes du Roussillon Les Aspres A.O.C. Côtes du Roussillon Les Aspres A.O.C.
Overview: AC Côtes du Roussillon covers an area stretching south of the Corbières down to the Albères on the Spanish border. 118 towns and villages in Pyrénées-Orientales qualify for the appellation which lines the Roussillon plain and climbs the surrounding hillsides. Several distinct sub-zones have been identified: the Agly, Têt and Tech valleys, the Aspres (a site-specific area embracing 37 towns and villages which can feature on labels), the Albères and a coastal strip skirting the Mediterranean. The soils are generally littered with stones and run the gamut from red clay, granite, shale and gneiss to calcareous clay. The terrain is rugged, formed of rolling hills and poor, arid terraces (the Aspres, Fenouillèdes, Corbières and Albères hills). Summers are hot and rainfall occurs mainly in the autumn. The ripening process is enhanced by plentiful sunshine.

Wine styles: the ubiquitous red wines are required by law to come from a blend of at least three of the following varieties: Carignan (60% maximum), Cinsault, Lladoner Pelut, Syrah, Mourvedre (at least 10% for the last two) and Macabeo (10% maximum rising to 30% for the rosés). The reds are full-bodied, fat, round, warm, well-constituted wines with good concentration and aromas (ripe red fruit, cherry, prune, wild berries, spices, liquorice). They boast great texture and depth. Try them with stews, grilled meats (lamb), beef stew with peppers, game and cheeses. Wines made by the whole grape fermentation process are sold shortly after the harvest and come primarily from the Carignan grape.

The rosés display an intense hue. They are slightly spicy, with aromas of red fruits (cherry), plum and liquorice. They are forward, fruity, full and powerful wines, relatively robust with well-balanced mellowness. The whites are blended from Grenache blanc, Macabeo, Tourbat (also known as Malvoisie in Roussillon), and can be supplemented with Marsanne, Roussanne and Vermentino (50% maximum). They are delicate, fresh, vigorous, aromatic wines where the predominant aromas are floral. Enjoyable with fish (sardines), shellfish and snails.

Dark hue. Pleasant nose blending dark fruits with a mineral tone. On the palate, abundant density, freshness and expression. More of the same complementary aromatics coupled with welcome length. An appellation well worth discovering.

tasted on 12/01/2012

Château Taffard de Blaignan 2010
Note 87/100

 

Millésime 2010 Médoc A.O.C. Médoc A.O.C.
Overview : AC Médoc is situated in the northern part of Médoc, around the towns and villages north of Saint-Seurin-de-Cadourne. Interspersed amongst the calcareous clay soils are less frequent occurrences of gravel. The temperate climate is strongly defined by the Atlantic ocean and the nearby estuary. The wines are made traditionally at controlled temperatures. They are matured for varying periods of time either under oak or in tanks.
Wines styles: AC Médoc is a red-wine only appellation. The wines display a brilliant cherry-red hue. On both the nose and the palate they have distinctive fruit aromas (blackcurrant, red fruit). These superbly round, delicate, supple wines tend to mature well. They can be enjoyed from an early age and served with grilled sirloin steak, cooked cold meats and cheeses.

Beautiful deep young red. Expressive nose marrying floral and fruity notes. The palate is well-structured yet elegant. The finish is extremely aromatic with a delicious persistency driven by black fruit and liquorice.

tasted on 12/01/2012