White


Showing 1–12 of 15 results

  • Domaine de Belliviere Coteaux du Loir Vieilles Vignes Eparses 2017

    £48.95

    “Nicolas’s 2017 Coteaux du Loir Vieilles Vignes Eparses exhibits an intense yellow-golden color along with beautiful ripe and overripe mirabelle, honey, wax and white-chocolate aromas intertwined with discreet earthy and flinty notes. Silky and gentle on the seamless palate, with concentration, salt and finesse, this is a rich and intense, full-bodied yet elegant and finely mineral Chenin from vines up to 90 years old. The wine is concentrated and dry as well as fresh and sustainably salty and reveals some fine tannins. I’d cellar this 2017 for another couple of years, since it seems to be in a bit of a valley today. 12.5% alcohol. Tasted in May 2021. Drink: 2025-2035. 92+ points”

    Stephan Reinhardt, Wine Advocate (08/21)

    In Stock

  • Gerard Boulay Sancerre Clos de Beaujeu 2020

    £46.75

    Review to follow

    In Stock

  • Gerard Boulay Sancerre Comtesse 2019

    £49.95

    Review to follow

    In Stock

  • Gerard Boulay Sancerre La Cote 2020

    £48.95

    Review to follow

    In Stock

  • Gerard Boulay Sancerre Monts Damnes 2020

    £44.99

    Review to follow

    In Stock

  • Henri Bourgeois Pouilly-Fume La Demoiselle de Bourgeois 2018

    £29.99

    “Based in the village of Chavignol, Domaine Henri Bourgeois is one of Sancerre’s biggest and most savvy producers. Not only does it have parcels in some of the finest vineyards in Sancerre, but it also produces wines from Pouilly-Fumé and other Centre-Loire appellations like Menetou-Salon, as well as Marlborough, New Zealand. The entry-level styles offer a clean, crisp, uncomplicated expression of their appellations, but things get more interesting higher up the scale. If you want to discover the spectrum of terroirs, whether it’s Kimmeridgian marls (try the cuvées Le MD de Bourgeois and Jadis), chalky clay (Les Côtes aux Valets) or flint (Les Ruchons), the Bourgeois tasting room would be a good place to start. The on-site restaurant is also worth putting on your must-dine-at list in the region, dishing up possibly the best beef tartare I’ve ever had, as well as the full spectrum of Chavignol cheese.

    Rebecca Gibb, Vinous (08/21)

    In Stock

  • Henri Bourgeois Sancerre d’Antan 2019

    £39.95

    “In Sancerre, flint soils are in the minority and typically give wines that are not as tender as those on chalk-based vineyards. This provides an upright structure, meaning they are usually last in a lineup at a winery. And yet, while the 2019 Sancerre Cuvée d’Antan is very direct, with its firm line on the finish, it’s still full-bodied, silky-smooth and amazingly rich. It’s fermented entirely in older oak barrels and spends a year on lees, which certainly has something to do with its delectable texture. There’s the merest hint of smokiness on the finish too. Drinking window: 2023-2030. 91-94 points

    Based in the village of Chavignol, Domaine Henri Bourgeois is one of Sancerre’s biggest and most savvy producers. Not only does it have parcels in some of the finest vineyards in Sancerre, but it also produces wines from Pouilly-Fumé and other Centre-Loire appellations like Menetou-Salon, as well as Marlborough, New Zealand. The entry-level styles offer a clean, crisp, uncomplicated expression of their appellations, but things get more interesting higher up the scale. If you want to discover the spectrum of terroirs, whether it’s Kimmeridgian marls (try the cuvées Le MD de Bourgeois and Jadis), chalky clay (Les Côtes aux Valets) or flint (Les Ruchons), the Bourgeois tasting room would be a good place to start. The on-site restaurant is also worth putting on your must-dine-at list in the region, dishing up possibly the best beef tartare I’ve ever had, as well as the full spectrum of Chavignol cheese.”

    Rebecca Gibb, Vinous (08/21)

    In Stock

  • Henri Bourgeois Sancerre Etienne Henri 2017

    £42.99

    “Based in the village of Chavignol, Domaine Henri Bourgeois is one of Sancerre’s biggest and most savvy producers. Not only does it have parcels in some of the finest vineyards in Sancerre, but it also produces wines from Pouilly-Fumé and other Centre-Loire appellations like Menetou-Salon, as well as Marlborough, New Zealand. The entry-level styles offer a clean, crisp, uncomplicated expression of their appellations, but things get more interesting higher up the scale. If you want to discover the spectrum of terroirs, whether it’s Kimmeridgian marls (try the cuvées Le MD de Bourgeois and Jadis), chalky clay (Les Côtes aux Valets) or flint (Les Ruchons), the Bourgeois tasting room would be a good place to start. The on-site restaurant is also worth putting on your must-dine-at list in the region, dishing up possibly the best beef tartare I’ve ever had, as well as the full spectrum of Chavignol cheese.

    Rebecca Gibb, Vinous (08/21)

    In Stock

  • Henri Bourgeois Sancerre Jadis 2019

    £39.95

    “There’s a lovely sense of roundness and weight as the 2019 Sancerre Jadis flows across the palate. Sourced from old vines in and around Chavignol, the home of the Bourgeois family, it is partly fermented in barrel, which smooths out all the angles of Sauvignon Blanc. There is excellent clarity of fruit, which is reminiscent of apple and pear with the merest hint of green – in a good way. There’s a lightness of touch here and fine texture. Drinking window: 2023-2030. 90-92 points

    Based in the village of Chavignol, Domaine Henri Bourgeois is one of Sancerre’s biggest and most savvy producers. Not only does it have parcels in some of the finest vineyards in Sancerre, but it also produces wines from Pouilly-Fumé and other Centre-Loire appellations like Menetou-Salon, as well as Marlborough, New Zealand. The entry-level styles offer a clean, crisp, uncomplicated expression of their appellations, but things get more interesting higher up the scale. If you want to discover the spectrum of terroirs, whether it’s Kimmeridgian marls (try the cuvées Le MD de Bourgeois and Jadis), chalky clay (Les Côtes aux Valets) or flint (Les Ruchons), the Bourgeois tasting room would be a good place to start. The on-site restaurant is also worth putting on your must-dine-at list in the region, dishing up possibly the best beef tartare I’ve ever had, as well as the full spectrum of Chavignol cheese.”

    Rebecca Gibb, Vinous (08/21)

    In Stock

  • Henri Bourgeois Sancerre La Bourgeoise 2018

    £29.99

    Review to follow

    In Stock

  • Luneau-Papin Muscadet L d’Or 2013

    £24.49

    “Pierre Luneau-Papin’s family has been growing Melon around Le Landreau for two centuries. Nowadays, 45 hectares split into some dozen principal parcels are farmed in that commune as well as those of La Chapelle Heulin and Vallet. Pierre’s son Pierre-Marie officially took over in 2011 after six years’ employment at the estate (before which he worked his way through cellars in far-flung regions of France). But this is still a conspicuously two-generation operation, with Monique Luneau-Papin and Marie Chartier comprising the female half of the domaine “directorate.” The Luneau-Papins have long been plowing their vines and eschewing herbicides, but following Pierre-Marie’s lead, a gradual conversion to certified organic viticulture has just been completed. Harvesting, carried out by a crew that is enormous by regional standards, is almost entirely by hand, especially important in that the Luneau-Papins like to allow for pre-fermentative skin contact (whose duration varies with their assessment of site potential). As a self-professed fan of Riesling who likes to draw comparisons with the “minerality” and ageability of Muscadet, it’s unsurprising that Pierre-Marie was enthusiastic about 2014’s qualities (though not, to be sure, about the quantities), but in fact the 2015s at this address are superbly focused and unusually bright, easily surpassing most Muscadet from that vintage. Interestingly, harvest in 2014 finished on October 6, only around a week later than it would in 2015. I tend to be relatively uninhibited in my prognostications of ageability for Luneau-Papin wines because I cellar many of them myself and consequently have a lot of positive experience with their evolution. For an idea of the slow pace at which they mature, just consult my notes below on wines from the impressive 2012 and 2010 vintages, as well as on one remarkable success from challenging 2011.

    Since I am reporting in detail on two vintages as well publishing notes on the just-mentioned older wines, a brief synopsis follows of the various Luneau-Papin cuvées, only two of which rely on vines younger than 40 years. “Pierre de la Grange,” while it’s their intro-level cuvée and sourced from a number of sites, is still terroir-focused and geographically specific, issuing from degraded gneiss and mica-schist near the winery in Le Landreau. There’s also a “La Grange Vieilles Vignes” variant grown entirely on schist. Also bottled in spring is the “Clos des Allées Vieilles Vignes,” from an eroded mica-schist enclave near the winery that has been in the family for many generations and was last replanted in 1970. “Le L d’Or,” bottled in summer, now also proclaims on its label “Granit Vallet,” though this site incorporates some regionally prevalent gneiss and mica-schist. “Les Pierres Blanches” issues from an eponymous site with 60-year-old vines, and its label now also carries the prominent information “Gneiss la Chapelle Heulin.” It always ferments spontaneously and is usually bottled in early summer. “Terre de Pierre” reflects a high-elevation location, La Butte de la Roche, featuring rare serpentine rock (depicted on the label) and vines recently turned 40. It gets raised in foudres and has usually been bottled within 14 months, though the élevage may be extended in some future vintages, which would preclude the wine from retaining a “Sur Lie” designation. (Talk about perpetuating a fundamentalist faith in terroir: the label for “Terre de Pierre” not only depicts a colorful cross-section of serpentine rock, but superimposed over that are the periodic symbols for its constituent elements: Mg, Fe, Si, Na and Ca.) “Excelsior,” named for the family motto emblazoned over the winery doorway, issues from a two-hectare schist and mica-schist site (the Clos des Noëlles, for which the wine was formerly named) whose 80-year-old vines reflect sélection massale. Its Chapelle-Heulin location, along with two years’ élevage, qualifies for “Cru Goulaine” status. From similar soils but vines of diverse clonal origin and still in their forties, “Pueri Solis” was first essayed in 2005. It will be rendered only in especially ripe vintages (2009 being, thus far, the only other one) and spend roughly three years in tank. Beginning with vintage 2015, a “Vera Cruz” has been designated from Vallet vines planted in 1975 on relatively clay-rich, mica-schist- and gneiss-derived soil; and a “Le Verger” – to be bottled exclusively in magnum – issues from La Chapelle-Heulin schist and vines planted in 1998 on the site of a garden grown by Pierre-Marie’s grandmother.”

    David Schildknecht, Vinous (05/17)

    In Stock

  • Thierry Germain Saumur Blanc Clos Romans 2020

    £52.99

    “Much of the finest Cabernet Franc from Saumur-Champigny is being now made by Thierry Germain at Domaine des Roches Neuves. After growing up at his family’s Château Yon-Figeac, in Saint-Émilion, Germain arrived in Loire from Bordeaux in 1991. He immediately became a leader in organic viticulture. By 1998, he was farming organically and by 2002 he had the first certified biodynamic vineyards in Saumur-Champigny. (Now a third of the vineyards in the appellation are organic.) Germain suggests that his farming has transcended science at this point: “Three years ago, I stopped all analysis, because it takes out all my emotion.” Currently, the estate is 28 hectares, with red wine making up about 85% of the 120,000 bottles annually produced. “Cabernet Franc is a rustic variety,” Germain said. “It’s vegetal, it’s volatile and it’s important to work around that. For me, Cabernet Franc over 14% loses all freshness and typicity. After 14% you lose the terroir.” The elegance, precision and purity of Germain’s Cabernet Franc is something else entirely, almost Burgundian. “It’s all about balance,” he said.”

    Jason Wilson, Vinous (07/20)

    In Stock