Domaine Octavie – Touraine Sauvignon, 2016
Full-flavoured and clean Sauvignon Blanc, made natures’ way. The producers strive to keep everything in balance thus limiting the need for artificial controls. The quality rivals most Sancerre but this wine is a fraction of the price-tag.
Moulin Touchais, AC Coteaux du Layon, 1971
Deep orange gold. This has an attractive and complex baked apple nose with hints if spice and caramel. The palate is complex, powerful and concentrate and is distinguished by the high level of acidity. Highly textured, with a russet-apple and quince like presence, this is still positively youthful.It has been preserved by the acidity and will continue to hold for years to come. It deserves to be in the cellar of all true Chenin lovers.
Moulin Touchais, AC Coteaux du Layon, 1996
Polished, deep yellow-gold. The nose is muted and withdrawn, we suspect this showed some reduction in its youth, but has since emerged. The palate is light on entry but builds well to a relatively powerful finish. There is some complexityhare, with the wine developing some calvados like flavours.
Thierry Merlin-Cherrier – Sancerre, 2016
Thierry Merlin-Cherrier owns 13 hectares of Sauvignon Blanc in the village of Bue, one of the principle hamlets surrounding the old walled town of Sancerre. These soils have a high chalk content and as a result this Sancerre is distinguished by its perfume of citrus and minerals. It has finesse and precision combining typical firm structure with an aromatic, blackcurrant character and an extra richness of gooseberry and lees on a long, zesty finish.
Vignoble Drouard – Les Templeries, Muscadet Sèvre-et-Maine Clisson 2012
***98 Points ‘Exceptional’ – Decanter Magazine, June 2017***
‘This 74-hectare domaine is run by four brothers – Denis, Jean-Paul, Laurent and Pascal. The 2012 Clisson came from a 1ha parcel of 67-year-old vines planted on sand above granite. The 2012 was the first vintage of this cuvée with extended lees ageing; subsequently it has been made in 2013, 2014 and 2015. This vintage was fermented and aged in underground vats for 48 months with lees stirring twice a year – in spring and October before the start of winter.’ – Decanter Magazine, June 2017.
‘A softly textured style with an exquisite harmony between rich, ripe fruit and precise, fresh acidity, allowing for its long finish. This is a great advertisement for its genre.’ – Jim Budd, Decanter Magazine, June 2017.
‘A subtle yet serious mineral nose augmented by notes of oyster shell. Weighty in the mouth with a pronounced thrust of minerality yet it maintains a very relaxed, bright and elegant poise throughout. Impressive and imposing.’ – Chris Kissack, Decanter Magazine, June 2017.
‘A well-defined, concentrated nose welcomes a palate with an alluring harmony between the creamy lees, citrus intensity and the stony influence of the vineyard’s granite soils. This has a real sense of place and is a joy to drink too.’ – Ben Llewelyn, Decanter Magazine, June 2017.