Archive for the ‘Vouvray’ category

Marc Brédif Vouvray 1988

September 30, 2007

img_3699.jpgThis is Brédifs first Grande Année wine I have seen since the selling out of the 1986 vintage. The tasting notes of both vintages are practically exchangeable: a mix of primary and developed fruit characters such as stewed apple, pear and quince on the nose and an edgy balance between sweetness and acid on the palate as hallmark for both wines. This wine appears fresher compared to the 1986 at the same stage, although it is difficult to tell whether this is due to vintage or bottle variation. At a price of $52 it is still a bargain – at Langton’s the 1986 has been sold for $95 this year – and if you like this wine I would snap up some bottles as it sells out increasingly fast. 91 points.

Source: Negociants Australia  Price: $52  Drink: Now-2015+

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Marc Brédif Vouvray 1995

August 1, 2007

img_2997.jpgI have been looking forward to the release of this wine because the Brédif Vouvray 1986 was sold out nearly two months ago. Although the starting point for both wines is the same, they obviously look very different with an age difference of nine years. The relatively young age of the 1995 is somewhat unveiled by a greenish tinge in this straw coloured wine. It has an expressive nose of honey, hay and herbs with an whiff of of gunflint that unfortunately indicates ample use of sulphur dioxide. This is particularly noticeable on the front-palate although it didn’t prevent me from enjoying the wine, in contrary, it still had a lot of flavour to offer. The sweet honeyed and quince characters on the soft and textural palate are perfectly balanced by fine and chalky acid while the intense and long finish shows green apples and vegetal notes. Because of its freshness and youthfull appeal I expect this wine to be more popular than the 1986 although the latter is the better made wine. 90 points.

Source: Negociants Australia  Price: $47  Drink: Now-2017+

Domaine Pichot Coteau de la Biche Vouvray 2005

June 7, 2007

img_2919.jpgIn a previous post about Brédifs Vouvray I already mentioned the different styles of Chenin Blanc being produced in this appellation. This wine from Domaine Pichot is an example of a dry (sec) Chenin Blanc what means that the amount of residual sugar may not exceed 13 grams per liter. With sugar levels normally around the 7 grams per liter – and acid levels high – dry Vouvray can be pretty tart. This Vouvray is definitely dry, lean and tangy although it’s not mean or overdone. The nose displays somewhat understated apple and pear flavours and the almost unctuous and round texture quickly gives way to a nice chalky minerality on the mid- and back-palate. The finish is clean, balanced and tight with indeed no hints of sugar at all. 89 points.

Source: Vintage & Vine/Liquid Library  Price: $32  Drink: Now-2013

Marc Brédif Vouvray 1986

May 7, 2007

img_2707.jpgIn a previous post I have been writing about the Brédif Vouvray 2004 and after drinking three different bottles of the 1986 over the last months I finally think it is time to make some comments on this wine. What is remarkable is that those demi-sec Vouvrays are some of the worlds longest living white wines. Although the bottles I tried showed some variation, the 1986 has indeed many years to go. This longevity is due to the high natural acidity of the variety and the near perfect storage of those wines in underground cellars carved out the Turonien chalk. This wine shows all the complexity that can be expected of a 20 years-old wine. The bright light golden colour unveils its age and pear, quince, stewed apples and toasty characters dominate the nose. The acid focuses the fruit and balances the sweetness on the fore- and mid-palate leaving you with a pleasant drying finish. If you see any bottles left I wouldn’t hesitate buying them because it’s a good chance to try a unique wine at a bargain price. 91 points.

Source: Negociants Australia  Price: $43  Drink: Now-2012+

Marc Brédif Vouvray 2004

March 2, 2007

img_2525.JPGI often meet people who confess they are intimidated by exotic, mysterious and non-revealing – read French – labels when choosing wine. The absence of grape varieties on the label is the main culprit while labyrinths of generic indications and lieux-dits finish it off. It can get even more confusing if there is more than one wine-style produced in an appellation. In Vouvray for instance Chenin Blanc produces completely different beasts ranging from still to sparkling and from bracingly dry (sec) to demi-sec and sweet (moëlleux), all depending on the amount of residual sugar left in the wine. The sweetness can furthermore be brought into the wine by blocked fermentation, chaptalization, late-picking and botrytis, all having their own impact on style and – more important – quality. Those who want to try the wonderful wines of Vouvray must be aware of these contrasts.

The Brédif Vouvray 2004 I tried yesterday has an intense nose of green apple, pear, quince and a whiff of honey. The upfront sweetness seemingly gives way to a core of mineral acidity while fermentation on lees and barrel maturation add further texture and complexity to the wine. The acidity and balance suggest a long life in the cellar. Regarding the price this wine is a bargain. 90 points.

Source: Negociants Australia Price: $32 Drink: Now-2015+