Monthly Archives: April 2014

Pessac-Leognan whites

Decanter Bordeaux 2013 There are 4 permitted varieties – sauvignon blanc, semillon, muscadelle and sauvignon gris. The latter is used by some, anathema to others. It seems that the style of white wine is changing in this AOC/AOP, from the … Continue reading

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La Patrie Gaillac 2012

La Patrie, AOP Gaillac Perle, France 2012 Predominantly loin de l’oeil (aka len de l’el), with muscadelle and mauzac.  Little if any prickle to justify the term perle. Screw cap closure, 12% abv, £8 Sainsbury. WSET style tasting note Appearance … Continue reading

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Nero di Troia Puglia 2010

Torre del Falco, Nero di Troia, IGT (Indicazione Geografica Tipica) Puglia, Italy, 2010 Nero di troia is planted mainly in Puglia, and is a late ripener. Won silver at the 2013 IWC. Varietal nero di troia, fermented in stainless steel, … Continue reading

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Ch. La Vieille Croix Fronsac 2009

Chateau La Vieille Croix, AOC Fronsac, France, 2009. A blend of 80% merlot, 10% c.sauvignon, and 10% c.franc. Aged in French oak. Natural cork closure, 13% abv, £15 (£20 as a single bottle), Majestic Wine. WSET style tasting note Appearance … Continue reading

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Pago de Los Capellanes Ribera del Duero 2009

Pago de Los Capellanes, Crianza, DO Ribera del Duero, Spain, 2009  This wine is not a DO Vino de Pago wine.  Varietal tempranillo, a crianza, with 12 months ageing in near new French oak (< 3 years of age) barrique, … Continue reading

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Perrier Jouet Grand Brut NV

Perrier Jouet Grand Brut NV, Champagne, France. A blend of pinot noir and chardonnay.  Widely available, 12%, about £30. WSET style tasting note Appearance – clear and bright, pale intensity gold, showing small-sized bubbles and tears. Nose – clean on … Continue reading

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Chateauneuf-du-Pape Clos St Jean 2009

Clos Saint Jean AOC/AOP Chateauneuf-du-Pape, Southern Rhone (Vaucluse), France, 2009 Vinified in the modern style – all grapes are de-stemmed before fermentation, which is in temperature controlled concrete vats, for about 35 days. The extraction is gentle with a very long maceration.  The … Continue reading

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