Region - Loire Valley
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* Expert NoteJanuary 12, 2012
A dry Vouvray, but one that has so much richness it seems almost sweet. It’s a great contrast of flavors—apricots alongside fresh apple juice, lemon, honey and a rich, soft texture. A wine that is delicious now but, with its mineral character, will also age magnificently.
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* Expert NoteJanuary 12, 2012
A rich, round style, full, with white fruit flavors along with a central herbal streak. It has weight and some deliciously herbaceous fruits, structured to finish.
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* Expert NoteJanuary 12, 2012
Chidaine, based across the Loire in Montlouis, has only recently begun making wine from Vouvray as well. Le Bouchet is an off-dry wine that balances a core of minerality and acidity against intense richness. Flavors of sweet plums, apricots and almonds ride beautifully into the soft finish.
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* Expert NoteJanuary 12, 2012
A dry Vouvray from the clay soils of the Haut-Lieu vineyard. This rich but crisp, full-bodied wine shows intense green apple flavors, with a chalk texture, and is beautifully balanced. Like all Huët’s biodynamically farmed wines, this is likely to last for years.
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* Expert NoteJanuary 12, 2012
The 80-acre Domaine de la Moussière is Alphonse Mellot’s principal vineyard in Sancerre. This entry-level cuvée from the vineyard is already sumptuous enough, with fine, concentrated grassy flavors, laced with green apples, kiwi and citrus.
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* Expert NoteJanuary 12, 2012
Faintly aromatic, this is off-dry Vouvray, its white currant and cranberry flavors lifted by some spicy pear. It is clean, with simple acidity boosting the sweetness and leaving an easy, fresh aftertaste.
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* Expert NoteJanuary 12, 2012
Textbook crisp Sancerre from an ancient Loire property. Very typically defined by lively citrus fruit and a combination of steeliness and flowers. A good bistro wine, perfect for a shellfish salad at the café. Sharp and refreshing when cold, it gets nutty and more hospitable at a warmer temperature. Overall a nice wine.
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* Expert NoteJanuary 12, 2012
Difficult nose with mushroom aromas and sulfur notes. Slightly sweet apple and quince flavors; still somewhat musty. Good mouthfeel, simple finish. The parts are there, but it doesn’t sing.
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* Expert NoteJanuary 12, 2012
The current Alphonse Mellot is the 19th to bear the name, always passed in the family from father to son. Made from 80-year-old vines, aged on the lees before bottling, the wine has a fine concentration, giving generosity, a hint of yeastiness, spice, pink grapefruit and even a final burst of opulence.
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