Campo de Borja is in the
north central area of Spain, located on the south bank of the river
Ebro and just below the border of Navarra. Borsao
has an open, forward nose full of fresh red raspberries and oaky
vanilla spice, with hints of black fruit and a touch of something
floral -- maybe violet. A soft, velvety texture in the mouth carries
bright berry flavors -- mostly ripe raspberry, with a nice touch of
vanilla oak spice. It finishes rather quickly, with a chalky acidity.
Very mild tannins make a cameo appearance at the tail end of the
finish. This is a soft, pleasant, berry-filled, spicy red wine
with a flavor profile that many people will find appealing. It is
enjoyable by itself, and will match well with beef (stews, meatloaf,
burgers) and sausage dishes
59 2007 Monte Arcos
Garnacha Shiraz , Borja, Spain £5.20
Deep vibrant purple
colour. Inviting nose of sweet raspberry and blackberry fruit and a
light, spicy perfume lift. Spicy, chocolatey, berry fruit fills the
core, gentle tannins and a warm ripeness make this incredibly
drinkable
60 2006 Piemonte Barbera £5.30
Ruby-red in colour with purple hues, aromas of ripe
raspberries and plums on the nose; this is a medium-bodied wine with
soft tannins, an abundance of tangy red cherry and plum fruits laced
with a savoury spiciness. Good with simple pasta or pizza
62
2007 El Tesoro, Monastrell/Shiraz,
Spain £5.50
This is everything simple
wines should be and very rarely are using a blend of Monastrell and
Shiraz to create a supple red from southern
Spain. Warm and spicy on the nose with aromas of plums and ripe red
fruits. Medium bodied with youthful berry fruit characters leading to
a dry, savoury finish. Great with grilled meats, cured cheese, pates
and stews.
64
2008 Merlot Sierra Grande, Curico
,Chile £5.40
Deep in colour and showing
ripe plum and berry fruit aromas, this wine is warm and supple. The
palate exhibits rich fruit, soft tannins, a silky texture and plenty
of weighty fruit.Wine & Spirit International, December 2006
'This is barely out of its cradle. For such a baby, it has plenty of
upfront plummy, black fruit. This is all good ...'
65
2007 Bellefontaine Merlot, Languedoc, France
£5.95
Rich, vibrant and aromatic
fruit showing soft plummy flavours but with full jammy fruit too then
quite dry tannic bite giving it structure and length in the
mouth.Soft and pliable red capable of matching with most foods. Easy
choice for a devouted red drinker. Try with mushroom risotto. Also a
deceptive 14.0% alcohol
66 2007 Pasquiers Grenache Noir,
Languedoc £5.95
The underrated Grenache is
probably the most widely panted red grape variety and it is the
backbone of Chateauneuf-du-pape. This black Grenache from the deep
South of France is steeped in texture, sinewy flavour and structure -
talk about length, the flavours just go on and on! A wine that will
stand up well to rich foods - hearty roasts and casseroles, deep
flavoured pasta dishes and robust roast vegetables Smooth
easy drinking
Initially just a little
reticent on the nose, this super wine quickly opens, and offers a
quite remarkable array of aromas and flavours. The slighly sulky,
smoky notes at the beginning are followed in quick succession by dark
and red cherry fruit, coffee, chocolate and spice. Perfect with
takeaway pizza or home-made spaghetti bolognese
68
2007 Vina Borgia Garnacha,
Borja £6.25
Lucrecia
Borgia was one of the most infamous women to ever grace the countries
of Spain or
Italy. She was well known for her fiery temprament and aptitude with
poison. This wine though will revive you. The Bosaro Vina Borgia is
the color of a bright ruby. Perhaps the colour of a jewel that would
grace a noble woman's hand. It is made from 100% garnacha. The nose
is full of ripe berries. There are chewy tannins that accompany lush
flavours. You will find jucy black cherry and spice tones to play on
your tongue. There is good body and a medium-long finish. At under
£6 a bottle, this is a deal. You can afford to enjoy it at
almost every meal. It will accompany a wide variety of dishes: a
hearty soup, strong cheese, grilled steak. Just please, let it
breathe before you drink this wine
69
2006 Cotes du Rhone Villages, Darriaud,
Rhone
£6.60
From the 11,000 acres of
the Côtes du Rhône villages clay and stony limestone
earth rise Grenache and Syrah grapes that produce 19 million bottles
of medium body fruity reds. This has warm, ripe red fruit with jammy
damson characters, gentle tannins and a rounded chocolatey finish.
Very easy undemanding drinking but very pleasant. It will support
meat dishes without dominating.
It`s reputation ruined by
previous cheap winesValpolicella can be a fruity, medium-weight red
wine, but because of recent production troubles and overplanting it
can often be acidic and thin. They can have a light cherry flavor,
with licorice hints and alovely clean finish. Well worth trying..
72
2007 Fleurie, La Riene de L`Arenite, Beaujolias, France
£8.95
Minimum use of pesticides
in vineyard. No systematic use of chemicals for rot treatment. Grapes
are hand-picked and whole-berry fermented for 8-10 days (traditional
maceration carbonique) followed by a further 2 or 3 days on the skin
to assist with aromas. No use of cultured yeasts. Pressed after 8-10
day cuvaison. First press wine returned to wine and left for 8 months
before bottling. Ripe red fruit flavours with hints of strawberry and
morello cherries. Perfumed, gentle, cherry fruit. Lovely, fresh
cherry fruit. Quite long. Extremely versatile red wine - will go with
spicy dishes, like curry or with gamey meat dishes. Even goes well
with plain grilled white fish. This wine is often overlooked but it
is always one of the first wines to go from your stock as it has such
a broad appeal.
Full Bodied Reds
81
2007 Negroamaro Il
Meridione £5.95
Tomatoes crop up all the
time in salads, sauces and stews but they’re not all that easy to
match to wine. That’s especially true of the concentrated flavours
of passata and tomato purée. Nobody eats more tomatoes
than the Italians, so it’s no surprise that Italian reds seem to
work better than most. The name negro amaro means “black bitter”
but this is spicy and approachable. 20% of the wine is aged in french
oak barriques. A warm, full-bodied red with pronounced plummy aromas
and a rich, smooth palate which combines sweet, dark ripe fruit with
a satisfyingly spicy element from 12 months in large oak casks.
82
2006 Vista TR, Beiras,
Portugal
£5.95
A blend of 85% Tinta Roriz
/ 15% Touriga Nacional giving a real powerhouse of rich, ripe,
generous, lots of dark and chewy fruit, good structure with no hard
edges and good length. Stylistically it could be argued that it’s
about ¾ Portuguese and ¼ New world with the right blend
of the best bits of both. Serve at 16 to 18 degrees Centigrade with
full-flavoured meaty stews, bangers and mash or barbequed meats.
83 2008 Mas Barrau
Cabernet Franc, Gard £6.65
Cabernet Franc is normally
grown in the loire producing thin stalky reds here grown in Nimes it
is transformed. A French red wine of real character, there is a wild
ripeness of sweet scented fruit twinned with an edgy woodland
perfume. The palate is incredibly long and very rich - scrumptiously
juicy fleshy Rhone flavours are counterbalanced and intertwined with
the savoury crunchy rooty character of Cabernet Franc. Very exciting,
This is the best Cabernet Franc I have ever tasted.
84
2006 Quinta el Refugio, Toro,
Spain
£6.95
Brambly, chunky and
warming with a lean, muscular edge, Quinta El Refugio displays all
the classic characteristics of the Tinta de Toro variety (
Tempranillo). Three months in American oak barriques has given the
wine a silky finesse, rounding off the wilder elements of this dark,
full-bodied red. Perfect with grilled meats, roasts and stews. This
wine can also hold its own in the presence of chilli.
85
2006 Darriaud Les Hauts du Mont, Ventoux,
France
£5.95
A blend of65%
Grenache, 35% the wine is bottled without filtration to capture the
full flavour and character of the wine. This complex, 'hand made' red
is oaky (coconutty), spicy, rich and full with smooth tannins and
long powerful finish, which delivers hints of juicy cooked
blackberries, warm spicy cinnamon, black pepper and a tad of toasty
oak all nicely balanced. Think Chateauneuf-du-Pape aged in some new
oak!This serious and robust wine will work well with lamb with roast
garlic and rosemary served with roast carrots and parsnips; Beef
Wellington or perhaps a traditional cassoulet loaded with beans and a
reduced onion and wine stock.
The Sangiovese grapes are
harvested when fully ripe and fermented using selected yeasts. A long
maceration follows fermentation. The wine spends two months in barrel
to add further complexity before being bottled. Lively
ruby appearance. Clear notes of cherries and wild berries on the nose
and good, pure fruit on the palate. A very correct, well-balanced
wine. Goes with ripe cheese (especially
Parmesan), roasted red meats and tomato-based pasta dishes.
89
2006 Vega del Rayo Seleccionada, Rioja,
Spain £6.95
A blend of mainly
Tempranillo with some Mazuelo The clear wine is then racked to a
mixture of American and Russian oak barrels for 6 months maturation
before bottling. If it was aged for another 6months it could be
classed as a crianza. However it would lose some of its lovely fruit
so a decision was made to withdraw it from the oak., resulting in a
delicious modern Rioja with a deep colour and ripe plum and cherry
fruit aromas. Richly flavoured and substantial with fruit dominant
and a smoky, spicy dimension from six months in oak. Brilliant
quality and exceptional value, a real crowd pleaser.Perfect with a
smoky barbequed steak with patatas bravas (spicy tapas potatoes), or
a chunk of Manchego cheese.
96 2006 Winston Hill Zinfandel,
California U.S.A. £6.95
Deep,
sweet black berry fruit with an amazing ripeness on the palate and
taught acidity creating a wine with poise and balance. Perfect with
steak and chips or equally suitable as a picnic red and of course BBQ
if we ever get a warm day? It is also superb value for a Californian
wine
98 2007
Adobe Cabernet Sauvignon, Chile £6.95
Great value blackcurranty
Cabernet with mellow tannins from biodynamic producer he fruit is
maturing nicely and developing a toastiness from the 6 months in oak
and the tannins have mellowed. Lovely to drink now with soft bread
and cheese. The winery aims to increase biodiversity in the vineyard
by planting cover crops leaving corridors between vine blocks for
plants and wild flowers to grow. This also has the effect of
attracting the pests away from the vines. The gravity-fed winery is
made from natural materials including 'adobe' a traditional brick
made from mud and straw .
100 2007 Adobe Carmenere,
Chile £6.95
An outstanding Carmenère,
the product of a real commitment to organic viticulture. Intense dark
red colour with purple hues with an extremely fruit driven nose,
soaked with cherries, plums and spicy pepper. This expressive full
bodied wine ends with flavourful tannins and a long persistent finish
108
2007 J Gil Monastrell/Monastrell, Jumilla
Spain £7.95
'Yes, the name of the wine
is correct: it's called Monastrell-Monastrell because the producer
reckons it packs twice the punch of a typical Monastrell !
The 2005 vintage is much more serious than its predecessors the fruit
is fresher, still full of blackberry and plum fruit with hints of
vanilla spice and coffee but in a more refined and elegant way. The
palate is warm and rich with layers of lush spicy plum and cherry
fruit, with an overlying atractive perfume. Rich, sweet tannins and a
touch of chocolate on the finish. The mix of old vines and TLC has
resulted in a heady, berry-rich, herb-scented blockbuster of a wine
that comes in at 14.5%, but still retains its style and finesse.
Drink by itself or with cheeses, casseroles and strong meats.
110 2007
Les Ruffes La Sauvageonne, AOC Coteaux du
Languedoc
£7.95
A blend of 40% Cinsault , 30% Syrah, 15% Grenache, 15% Carignan.
Vibrant aromas of fresh toasty berry fruits, un-wooded but the wines
possesses a richness and depth with a round mouth-feel and long
supple mineral finish.Warm with cherry and red fruits, supple tannins
and a peppery finish this wine is ideal with barbecued food. Jancis
Robinson, Financial Times 12/02/2005 ‘Very individual,
characterful red from one of the coolest, highest vineyards in the
Languedoc’ Anthony Rose, The Independent (12/02/2005) "A
meaty southern French blend stuffed with blackberry fruit and
seasoned with spice"
112
2005 Puerta Vieja Crianza, Rioja,
Spain
£8.95
This is a classic old
fashioned Rioja that is beautiful. Class always shows. 18
months in American oak casks and almost 36 months in the bottle
racks, where it acquires its definitive character. An intense,
cherry-red coloured wine, which has pronounced aromas of orange peel
and dried fruit, along with spicy notes from new wood. A robust and
fruity wine with pleasing tannins and a long, well-balanced finish.
Serve between 16 - 18 degrees centigrade. Goes very well lamb and
also surprisingly well with salmon.
113
2003 Reserve Personelle Cotes de Roussillon, France
£7.95
This is a blend of the
traditional grapes Carignan, Grenache, Syrah and Mourvedre.
This wine is a perfect example of Paul Boutinot`s genius. He had
tasted 2 separate wines from different growers and recognised that
they would be vastly improved by blending together. The 2 areas are
Maury & Tautavel using low yielding vines aged in amix of 1
year & 2 year old barriques .
Giving rich warming smooth wine capable of standing up to
casseroles and strong dishes. Very enjoyable and rewarding.
114
2006 Mesoneros de Castilla Roble, Ribera del
Duero,Spain £8.95
This is I think Spain`s
best wine area, using Tinto del pais ( a variation of Tempranillo)
with 3 months oak aging to give smooth voluptuous wine that has fine
fruit and finish This family has been making wine for over 200 years
so they might just have got the hang of it by now. A really
impressive wine.
117 2005 Dignite Syrah £9.25
80%
of the wine was aged in two year old Allier oak barrels for 12
months, the remaining 20% in new oak for 20 months and only then was
the final blend decided. Eric
Monnin, winemaker discovered the
parcel of Syrah (aka Shiraz) grapes growing on 50 year old,
low-yielding vines in black schist soil, it immediately stood out as
being very special Dignité Syrah is rich, powerful and
brimming with blueberry, black plum and blackberry fruit flavours,
the oak-ageing adds nuances of cedar spice, coffee and cocoa, with a
final lick of pepper to the silky-smooth tannins. IDeal
with Grilled red meat, especially lamb or sirloin steak, flavoured
with Southern French herbs (rosemary, thyme) or hearty casseroles
118
2005 Pica Broca La Sauvageonne Coteaux du
Languedoc £10.50
The vineyard resembles a lunar landscape, you have to
dig through 12 inches of hefty stone before you find soil.Using 60%
Syrah, 40% Grenache with careful ageing in both tank (30%) and oak
(10% new) are employed to make the Pica-Broca. A medium ruby
red; ripe with sweet dark fruits, black olive and liquorice notes.
Rich and dense, with great expression of terroir (garrigue &
herbs) and a firm tannic structure with spicy layers.A wine with bags
of character, suited to all types of game and red meat, especially
lamb. Will profit from decanting. Fantastic wine there are far worse
Chateauneuf-du-papes at twice the price
Richard Ehrlich, The Independent
22/05/2005 ‘Big,spicy blend of
syrah/Grenache, loads of juicy ripeness kissed with a sensible dose
of warm ,toasty oak. Beautiful.'
121 2005 Cascabel Tipico, McLaren Vale,
Australia £10.50
Susana
Fernandez and Duncan Ferguson ,having made wine in Europe created
Viña Cascabel, which is only 3 Km from the sea. Their
winemaking reflects the best of Australia without the current trend
for too much alcohol or oak. This is a blend of 40% Grenache, 40%
Monastrell, 20% Shiraz, with 15 months ageing in used French oak
puncheons (500Litres). Their stunning wines have real texture and
soul. Ideal with Spicy Quail’s Eggs, Potato and Clam Sup, Roast
Loin of Pork
123 2006 La
Côte Sauvage, Cairanne Boutinot,
£11.50
This is the first time that Paul
Boutinot has put his own name on a wine label, so it will be very
good.To make this Cairanne, Paul Boutinot used
traditional vinification techniques - indigenous yeast and a long
cuvasion period, followed by maturation in French oak barrels to
develop great concentration, complexity and finesse in the wine.
Intense morello cherry fruit and a touch of spice on the nose, ripe
berry, liquorice and a hint of cinnamon spice on the palate, this
wine is ful flavoured, rich and smooth with supple tannins. The
perfect match for red meat dishes and rich stews
124 2006
Poderi Alasia Rive Barbera, Piemonte,
Italy £11.75
The wine is pressed just
before dryness and then racked to a mixture of new (2/3) and one year
old (1/3) French oak barriques, where it undergoes malo-lactic
fermentation and is aged for 18 months. The wine is left to develop
in bottle for 6 months before being released. A deep garnet hued
Barbera with vibrant aromas of black cherries and prunes with
chocolate and toasty oak undertones and a touch of mint. An abundance
of vibrant red currants, black cherries and a touch of spice show
through on the palate, which has a rich, voluptuous texture balancing
taught acidity and fine oak tannins. Mature hard cheeses, pepperoni
pizza, gnocchi with pesto and sun-dried tomatoes, smoked gammon with
onion mash. Perfect example of when Barbera is grown well it can take
on its more famous namesakes as one of Italy`s best grape varieties.
128 2006 Valpolicella Classico
Ripasso, Capitel della Crosara £11.75
Corvina Veronese,
Rondinella and Molinara have been taken, fermented slowly with the
lees from the fabulous Amarone ( grapes that have been partially
dried, leaving them 40% lighter and much more concentrated) and then
left to mature in French and American oak. Medium to full bodied red
in a deep ruby red colour with deeply inviting aromas of rich fruit,
almond and cinammon and a smooth velvety palate, rich with flavours
of cherry, musk, spices and vanilla. Simply outstanding. Without
doubt one of my favourite reds at the moment. A real treat .
129 2005 Novas
WinemakersSyrah/Mourvedre £11.95
Grapes grown under
bio-dynamic conditions then aged in French and American oak barrels
Ripe blue and black fruit, high-toned, touch of oak spice, creamy and
inviting. Fleshy, heady style but well grounded. Quite unusual to
have Mourvedre in Chile.
130 2005 Canus Verus, Toro, Spain
£12.95
Tempranillo, locally called Tinto de Toro has been
aged in French and American oak barrels for 9 months. A big, bold
wine. Full of dark brambly fruits and rich, leathery meatiness. Well
integrated oak gives a touch of spice and chocolate notes. The
complexity of the 100 year old vines shows through with good
intensity and a long finish. It is claimed that the vines are pre
phylloxera.
131 2003
Monte Real Reserva, Rioja,
Spain £13.65
This is classic wonderful
Rioja. Mainly tempranillo with support of Graciano and Mazuela is
allowed to mature for 24 - 30 months in American oak casks with
appropriately time rackings. The wine is aged in bottle for at least
one more year before being released. Medium depth ruby colour with
brick red rim. Open, spicy nose with aromas of sweet, ripe, red fruit
and well-integrated oak. Medium bodied with good balance between
fresh berry fruit and the complex leather and spicy oak characters
typical of classic Rioja Reserva and a warm, rich finish. Excellent
with a meaty terrine of pheasant or duck
132 2007 Tres Picos Garnacha, Borja,
Spain £14.50
Deep and sweet, Tres Picos
Borsao is cherry red in colour with a hint of purple tones. In the
nose, there is a boundless bouquet of mature red fruits with traces
of flowers that are typical of the best Garnachas. In the mouth, it
is rich and well-structured simultaneously conveying flavours of
blackberries, strawberries and tones of leather, vanilla and plums.
Perfectly combined with a sweet and pleasant tannin, Tres Picos
Borsao leaves us with a long, silky and balanced finish .
Bodegas Borsao, Tres
Picos Garnacha 2005 - 91 points This remarkably hedonistic wines
has been a perennial Best Buy in the pages of this journal. The 2005
Tres Picos Garnacha is purple coloured with a cherry-scented nose
that roars from the glass. It is intensely fruity, with terrific
depth and concentration, oodles of sweet fruit and terrific length.
This wine which can be likened to cherry pie in a glass, is awesome
value. Robert Parkers Wine Advocate Issue 169
134 2004
Araldica I Classici Barolo 'Revello', Piemonte,
Italy £16.50
Barolo is never cheap ,
but this is excellent value, just a tad lighter than most Barolos.
This Revello has all the tell-tale Barolo characteristics. It is a
light red coloured wine with hints of orange. It has all the typical
tobacco, leather and violet notes and yes, there is tannin, but it is
pleasingly supported with plump fruit and a round silky texture,
giving a good lengthy finish. Perfect with wild boar sausages,
venison, roast lamb or gamey stews.
136 2004
Balgownie Shiraz, Bendigo, Victoria,
Australia
£15.95
The wine is aged for 15
months in a combination of 50% French and 50% American oak
approximately one third of which was new. The wine is a deep
red/purple colour and offers blackberry liquorice and spice on the
nose with a hint of eucalypt and pepper. The palate is full bodied
with sweet blackberry and spice flavours and fine lingering tannins.
Suggested cellaring 7-10 years. A fabulous food wine - drink
with roast lamb, game and robustly flavoured dishes.
Balgownie Estate Shiraz
2003 '...offers up notes of charcoal, roasted coffee,
blackberries, cassis, smoke, herbs and earth. Medium-bodied and
elegant as well as more flavoured and layered, it should be enjoyed
over the nest 5-6 years. 90/100 Points.' Robert Parker, The Wine
Advocate, 31 Oct. 2005
Balgownie Estate Shiraz 2003 Balgownie
Estate Shiraz 2003 was awarded a 5 star rating by the much respected
Australian wine buying guide - WINESTATE (July/Aug 2005). The 2003
Estate Shiraz was one of only two wines (out of the 564 Shiraz
tasted)to receive the 5 star rating. Please see the
favourable review below: 'A deep red/purple wine exhibiting
richness and style. The delightful ripe blueberry nose has a slight
mocha edge and a nice light, minty lift. The big, tannic palate has a
tight dense structure.' WINESTATE (Volume 28 Issue 4), July/Aug
2005.
138 1998
Monte Real Gran Reserva, Rioja,
Spain £20.95
80% Tempranillo 15%
Mazuelo 5% Graciano From the vineyards of Cenicero and la Sonsierra.
Classical vinification with destalked, crushed grapes using the
latest fermentation technology and long maceration periods. Aged for
24 to 30 months in American oak casks appropriately-timed rackings.
Aged in the bottle for at least 36 months before being put on the
market. An ochre-red Tempranillo with a rich, smoky bouquet. The
fruit is dark, pruney and decadently ripe with a good balance between
tannins and acidity. An earthy, opulent wine, which is drinking well
now. Serve at 17 - 19 degrees C. Excellent with roast meats,
particularly loin of lamb with mustard potatoes and oxtail sauce
140 2005
Châteauneuf du Pape Rouge Vieilles Vignes, Chante
Cigale, £26.95
A blend of 50% Grenache,
30% Syrah, 20% Mourvedre. This has a huge 14.5% alcohol and it is
such a big wine that it is not unbalanced. Ageing takes place in
large oak barrels (40%), with 30% respectively in new small oak
barrels and concrete vats. Deep, dark and intense black spicy fruit
on the nose with a lifted violet aroma. The palate follows through
with leather, cloves and a mix of herbs and plums. The finish is
supple and rounded with excellent integration, complexity and
concentration as a result of the old vines superior fruit. Meat
such as lamb, beef or venison, either grilled or with a spicy or
peppery sauce, or with duck paté.
One of a handful of
producers in the Cote d'Or who continue to use
ultra-traditional winemaking techniques. Grapes are selected from
vines of a minimum 15 years of age; whole bunches (which are not
de-stemmed) are fermented in open top wooden vats using only natural
yeasts and no temperature control; the grapes are left on their skins
for 3 weeks days and the 'cap' is trodden down by the oldest method -
by feet! All this extracts as much colour, tannins and fruit as
possible but in relation to ripeness and quality of the
'appellation'. The wine is then put into French oak barrels where it
matures for a minimum of two years with racking off two or three
times a year (to gently remove natural deposits). They don't have a
fancy bottling line here - usually a pipe is inserted into each
barrel which is joined to four taps, and the wine flows by gravity
straight from barrel into the bottles without any filtration and just
a candle to check that it's clear!
Classic Pinot fruit with
supple tannins, crisp acidity and delicious red berries on the palate
- drink now or keep for 5-8 years to see exactly what these wines can
achieve with age. Ideal with Boeuf Bourguignon (all the better if
made with Charolais beef, a breed associated with Burgundy), game
dishes - at the White Hart in Lydgate they match it with roast loin
of venison and a juniper dressing - or cheese.
148 2004
Vallet Frères Gevrey Chambertin Clos de la Justice,
Burgundy £29.95
The grapes come into the
winery with stalks, the first 10 cm of each barrel is filled with
grapes which are crushed by foot, the barrel is then topped up with
whole bunches and fermentation starts naturally after 2-3 days. Since
yeasts are an expression of the individual vintage and vineyard no
artificial yeasts are used. 3-4 times a day the pulp is trodden by
foot to further extract colour and flavour. Louis is passionate in
his belief that wines vinified with stalks are better; in blind
tastings destalked wines start with more colour which rapidly
degenerates after 2-3 years in bottle, this cannot be said for
Vallet’s wines which retain colour and evolve more gradually.
The
wines are left in open top fermenters until the cap sinks, this is
the time to decant into 20-30% well toasted new oak (a small
percentage compared to most). After 15-20 months the wine is racked,
blended and lightly fined with gelatine. The decision to use gelatine
is not whim, Louis always felt that commercial egg whites lack
sufficient albumen to do the job and isinglass is not necessarily
pure. Wines are not filtered but checked by candlelight, then bottled
directly from barrel by hand on a cask by cask basis.
According
to Louis “Burgundymust
not be fruity – this is no good for great wine …. Short cask
ageing and early bottling are the denaturing of real Burgundy
… only a long period in wood, followed by a long
period in bottle will produce finesse, breed and elegance”.
Delicious, supple red berry fruit with elegance, integrated tannins
and a long, pure Pinot finish. Ideal with poultry and game-birds or a
delicate Burgundian cheese such as Montrachet.
