My first piece of 2020 is a Wine of the Week. It is also a bin end bargain, so grab it quick!
Clare Valley vineyards in South Australia.
As many of you will know, I – and most people in the wine trade – love Riesling. I think it is the combination of delicate, hinted flavours, purity, minerality and acidity that draws me back to Riesling time after time. It also partners the sort of Asiatic and Mediterranean flavours that I like to eat. If that sounds counterintuitive, try a dry Riesling with Spaghetti Vongoli, it is a great combination.
The other day I tasted a really delicious Riesling that I think may of you would enjoy. I showed it in a tasting class and was very impressed. When I saw the price I was amazed and then I saw that it was reduced even further!
Map of South Eastern Australia, Clare Vally is north of Adelaide in South Australia – click for a larger view – non watermarked PDF versions are available by agreement.
2017 Baily & Baily Folio Riesling Clare Valley South Australia
I know very little about Baily & Baily, except their Folio range is a brand that aims to produce a complete portfolio of Australian wines by concentrating on the most important grape variety from each region. To that end they produce a Barossa Valley Shiraz, Margaret River Chardonnay and this Clare Valley Riesling.
Clare is a fascinating place that creates some wonderful wines but is quite hard to get to grips with. Because its most famous speciality is Riesling it is often thought to be a cool place, but then it can also ripen Merlot and even Cabernet Sauvignon, so the truth is more nuanced – like most things.
What I do know is that big diurnal variation – temperature drops at night of almost 40˚C in the growing season are not uncommon – slows down the growing season and preserve acidity in the grapes. Afternoon maritime breezes have a similar effect and are especially good for the Rieslings.
Clare Valley Vines at Taylors Wine. Photo courtesy of Taylors Wines.
This is a very friendly, happy and accessible wine. It is dry and the acidity is high and refreshing, but it is not astringent. The fruit is ripe giving touches of mango richness that is balanced and kept bright by the powerful lime-like flavours. An easygoing, but delicious Riesling that is just beginning to show that classic oily texture – 90/100 points.
Available in the UK at £6.99 per bottle from Waitrose Cellar – just £5.99 if you get your order in today
At this time of year my thoughts turn to festive fare, especially wine and the stuff that I like to drink at Christmas above all else, because it goes with everything and nothing, is Champagne.
Well as it happens I visited one of the greatest Champagne houses of all the other week and thought that I would share some thoughts about them with you.
The Champagne house is Gosset, which is famous for producing a relatively small amount of Champagne, but of impeccably high quality. They were founded in the beautiful Village of Aÿ in 1584 and claim to be the oldest wine house in the Champagne region. Ruinart actually started making Champagne before they did, but Gosset are older.
I have loved what Gosset do for decades, so was delighted to visit and see it all for myself. I have to say that I was not disappointed by anything. The house remained pretty small and still owned by the Gosset family right up until 1993 when they sold it to the Renaud-Cointreau family who own the enormously respected Frapin Cognac house – of which more another day. The new owners were only too aware of what they were buying so wanted to expand production but also retain the ethos, quality and style that had made Gosset’s wines so sought after.
To ensure the expansion worked well they needed more cellar space and so, in 2009, bought a winery and cellars in Epernay, while retaining the original – actually nineteenth century – cellars in nearby Aÿ. This purchase has more than doubled their cellar capacity, which is very important when you consider that every bottle that you sell needs to be replaced by five other bottles. This is because of the long time the wine has to be aged in the bottle. So you can see that expansion is an expensive and space consuming business.
Of course all great wine, whatever style it ends up, is born in the vineyard. Gosset only own a tiny amount of vineyards, but – as is normal in the region – they have long term relationships with many growers whose vineyards they favour. Many of these relationships go back many generations and allow the Gosset winemaking and viticultural teams to control what goes on in the vineyards.
Something that I admire about Gosset is their creative inconsistency. Most Champagne houses construct a range and stick to that vintage after vintage. Gosset seem quite happy to create an astonishing wine, like their Blanc de Noirs made from Pinot Noir, and then only release it once. It means their range is more like the playlist of a great band than a static list. The absolute classics are there but there might well be some real surprises from time to time too.
Their range is varied, but something, some character, some feel seems to hold them together. This essence, or Gosset-ness, is a sense of purity with minerality and salinity. The Chef de Cave and winemaker, Odilon de Varine, is a charming, amusing and modest man who seems to have Champagne running through his veins, indeed he worked at Deutz for many years and his father was Veuve Cliquot’s vineyard manager. Odilon’s words seemed to echo his Champagnes perfectly as he told me that he likes to capture the minerality in his wines and kept talking about the salinity that is there in all his cuvées. They do no malolactic fermentation (or malolactic conversion as I see we are now supposed to call it) and keep to a low dosage of 8 grams per litre for their Brut wines. All this helps to preserve that bracing, pure acidity, minerality and salinity in the wines. Don’t misunderstand me though, these are not austere wines. That bracing quality is balanced with a generosity in mouthfeel, fruit and structure.
I have loved all the Gosset Champagnes that I have tasted, but here is a selection that particularly excited me on my recent trip:
Gosset Grande Réserve Brut AC/PDO Champagne
This is the signature non-vintage cuvée from Gosset, but that is the only standard thing about it. It is a very carefully built blend, Odilon kept saying how he ‘built’ a blend, that has great depth, enticing richness, but also that purity that keeps it light as air. This by the way is all at the same time, so there is real tension here. The blend is 45% Chardonnay, 45% Pinot Meunier (sometimes just called Meunier) and 10% Pinot Noir.
The colour is a lovely pale gold that shows its 36 months ageing on the lees. The nose is lifted with some honey, green apple, lemon peel and jasmine, while the palate is by turns delicately creamy, bracingly crisp and subtly autolytic with subtle pastry, nut and biscuit flavours from the lees ageing. All the while there is a tinge of fruit compote including apple, peach, plum and even some cherry. All that tension really informs the palate, with all the flavours and sensations contradicting each other, but coming together to make a whole wine.
This might be their basic cuvée, but it’s a great wine and a wonderful Christmas treat that makes a sumptuous aperitif or will go with many dishes including a classic Christmas dinner – 93/100 points.
An impeccable all round Champagne – a stylish aperitif that can partner anything, even Chinese and Thai food.
Gosset Grand Blanc de Blancs Brut AC/PDO Champagne
Pure Chardonnay from some great vineyard sites, including the Crus of Avize, Chouilly, Cramant, Villers-Marmery and Trépail. A lower dosage of just 6 grams per litre helps keep the purity of the style. For Odilon a Blanc de Blancs is the quintessence of Champagne minerality and should deliver a chalky, mineral and playful wine.
A paler creamier magnolia colour with a more austere character of crisp lemon, green apple and taut white peach notes together with a dash of oyster shell and a niggle of toast. The palate offers lots of nectarine and apricot fruit balanced by a nervy, chalky minerality and some salinity as well as a light touch of shortbread and even some lemon drizzle cake and a smoky, mineral feel to the long finish.
A very elegant, refined and beguiling Bland de Blancs – 94/100 points.
Light and elegant, this is perfect with seafood like oysters, prawns and scallops as well as delicate fish like sea bass.
Odilon likes to make his rosés by blending, because he reckons that you cannot build the blend and the complexity the same way if the colour comes from skin contact. Therefore this is made from 50% Chardonnay and 50% Pinot Noir, but of that Pinot component, 8% was still red wine from the best named wine village in the world, Bouzy in the Montagne de Reims.
A lovely coral or salmon colour, the nose is fresh and vibrant with lively, lifted strawberry notes, some red cherry and the merest hint of biscuit. The palate has beautiful strawberry fruit, fresh and dried too, there is some creaminess, some cinnamon and some ripe stone fruit like peaches and nectarines. The acidity is bright and the wine is held together by that hall-mark minerality and salinity.
A beautifully hedonistic wine that is also very elegant – 93/100 points.
Rosé Champagne is brilliant as an aperitif and with lighter and spicy dishes as well as smoked salmon and other seafood.
Youthful by Gosset standards as the previous vintage release was 2006 but this is non the worse for being relatively fresh. The fruit is all from the exceptional 2012 harvest and the wine is a blend of 67% Chardonnay and 33% Pinot Noir. The Chardonnay comes from the Crus (villages) of Avize, Cramant, Le Mesnil-sur-Oger, Trépail and Ambonnay, while the Pinot Noir comes from Verzy, Mailly, Ambonnay and Aÿ, Gosset’s traditional home. The wine is aged for 5 years on the lees and the dosage is 8 grams per litre.
From a generous vintage and with long ageing, this wine has more richness and more concentration. This shows in the nose as apples and pears and peach with wafts of spice, curds, acacia, honey and brioche. The palate is luxurious with peach and lemon coulis, taste au citron, pastry, gingerbread, some creaminess, that brisk acidity and a nibbling salinity that balances all the richness – 94/100 points.
A richer style like this partners all sorts of dishes really well, white meat as well as fish and is lovely with cheese.
You can still find the richer 2006 around – click here -. It has more Pinot Noir and even longer lees ageing and is a very different style, but magnificent and beautifully balanced.
Gosset Celebris 2007 Extra Brut AC/PDO Champagne
Celebris is the Gosset Cuvée de Prestige, created in 1993 to show the purity of their style. They don’t make much and they don’t make it often but it is always one of the greatest Champagne Cuvées. The blend is 57% Chardonnay from the Côte des Blancs Crus of Vertus, Avize, Le Mesnil-sur-Oger, Verzy and Trépail in the Montagne des Reims. 43% is Pinot Noirs from the Montagne des Reims Crus of Aÿ, Bouzy and Ambonnay and from Cumières, Avenay in the Vallée de la Marne. The wine has a dosage of just 3 grams per litre and is aged on the lees for 10 years before release.
Incredibly concentrated aromas of toasted almonds, pithy lemon, green apple, yeasty, flaky pastry notes and even a touch of spice. The palate delivers preserved lemon, freshly baked bread, almonds, coconut – almost Peshwari naan flavours – jasmine, green tea, pithy lemon, grapefruit, softer peach and pure, taut minerality a touch of salinity and toasted Panettone. This is a beguiling wine with so much going on, so many exciting contradictions. It is so complex, so finely drawn but yes so delicious to drink too – 96/100 points.
Perfect with slightly richer food from grilled Dover Sole to fish pie to lighter meat dishes – great with a cheeseboard too.
If you are looking for something extra special to help Christmas go with a bang then you need not look any further than Gosset. Their wines are always impressive, alway fascinating, complex and detailed, but are always full of joy and give high amounts of pleasure too. Actually they are downright delicious and everyone should try these superb Champagnes at least once if they can.
By the way, please don’t just regard Champagne as something to drink for a celebration. Champagne is a very versatile wine style. It makes the perfect aperitif, or drink at any time, and goes with all sorts of foods
Vineyards in the Bekaa Valley – photo courtesy of Château Kefraya.
Lebanon caught my imagination as a wine country a long time ago. We tend to think of it as a new wine producer, but the Phoenicians – the ancient people of Lebanon – were among the world’s first maritime traders and exported wines from Tyre and Sidon all over the Mediterranean world and so helped to spread wine and viticulture to western Europe.
Château Musar is of course world famous and it’s wines widely available, so you could be forgiven for thinking that it is the only Lebanese wine producer. That is not the case though and Musar isn’t even the oldest wine estate in Lebanon either. However good Musar’s wines are – and they are – there is a lot more on offer from this fascinating country
The Mohammad Al-Amin Mosque in downtown Beirut.
I know that technically Lebanon is in Asia, but when you are there it doesn’t feel so very different from the European countries of the southern Mediterranean. In fact apart from the Arabic script on the signs, Lebanon often reminded me of Spain, Greece or Sicily. Beirut and the other towns I saw seemed chaotic and boisterous in much the same way as Seville or Catania. The landscape too was very similar to these places and of course the food has a lot in common with Greek cuisine and I even noticed some similarities to Sicilian cooking as well.
The main road through Chatura in the Bekaa Valley – photo by Quentin Sadler.
I suspect this European feel is partly because Lebanon has a mixed population of Muslims and Christians and enjoys a complex system of power sharing to ensure that no single part of the community dominates the other. As a consequence the place seems very free and easy to the casual observer with alcohol being readily available. Lively restaurants and street life with attractive bars are everywhere. In order to preserve this balance no official census has been taken since 1932, in case they discover there is a higher proportion of Muslims or Christians than they had thought.
I found it very interesting that despite France only governing the country for a little over 20 years, 1920 – 1943, French is widely spoken and the French influence lives on in almost every aspect of life. One of the most obvious examples is the wine names. All the wine producers are Domaine this or Château that and the wine styles often have a very French feel to them too.
Lebanon’s civil war ended in 1990, so the country has enjoyed almost 30 years of relative stability punctuated by sporadic turmoil caused by their neighbours. I was told many times that Lebanon is fortunate in everything, except its neighbours. As Lebanon borders Syria and Israel, you can see their point.
Map of Lebanon showing the wine regions and the major wineries. Click for a magnified view.
This stability has been enough for wine making to really start to flourish and for the longer established producers to consolidate the markets for their wines. If Lebanese wines were a novelty thirty years ago, they are much more normal today. Indeed the number of wineries has grown from just five in 1990 to over 50 today.
The oldest wine producer in the country is Château Ksara which was founded in 1857 by Jesuit monks who quickly recognised that the Bekaa Valley was a suitable place to grow grapes and brought in a trained viticulturist monk to create and tend their vineyards. His plantings of Cinsault, together with those at the nearby Domaine des Tourelles in 1868, started the Lebanese wine revival which is still with us to this day.
Everything changed in Lebanon after the First World War. The Ottoman Empire was broken up and Lebanon was awarded to the French as a League of Nations Mandate. French soldiers and administrators came to the country and brought their thirst with them. The country’s two wine producers just weren’t enough to cope with demand and so other wineries – together with breweries and distilleries – were created throughout the 1920s and thirties.
Temple of Bacchus, Baalbek, Bekaa Valley.
All the early vineyards were planted in the Bekaa Valley in the east of the country and although there are now some other regions, it remains the major centre of production. This was partly because it was already established as the principal agricultural area of Lebanon and also because it’s so suitable. It is an exciting place to visit. The road winds steeply upwards out of Beirut and you quickly realise just how mountainous Lebanon is. The whole country is pretty small and within 20 kilometres you are already approaching 1000 metres above sea level. It is that height which makes fine winemaking possible as the air gets cooler the higher you go. There is of course plenty of sun and heat – Beirut lies at 34˚ north, as do Los Angeles and Santa Barbara in California and Rabat in Morocco – so grapes can ripen no problem, in fact you can sometimes detect an over-ripe, raisiny character in the more rustic wines. The Bekaa Valley has no coastal influence to temper the heat and give elegance, as it sits between the Mount Lebanon and Anti-Lebanon mountain ranges, instead it has altitude.
The Bekaa Valley is very fertile and every where you look you can see produce being grown – wine of course suits the rockier, less vigorous and better drained soils. The region enjoys a Mediterranean climate with cold winters and hot dry summers. That heat is tempered by cool breezes because of the valley’s altitude and big temperature drops between day and night, often around 20 degrees, also help to retain freshness and elegance in the wines.
In recent years some new wine regions have begun producing wines and most of these are even higher than the Bekaa Valley.
Lebanon’s French influence is very apparent in the varieties they grow. Grapes from the French Mediterranean dominate the country’s vineyards, with most traditional reds being blends that include Cinsault, Carignan, Mourvèdre and Grenache, together with Cabernet Sauvignon, Merlot and increasingly some Syrah too. In recent years Tempranillo has become a popular grape as well, but almost always in blends.
The white wines, sadly overlooked, but very impressive, are often blends including Chardonnay, Sauvignon Blanc, Clairette and Viognier, but I also came across some astonishingly good wines made from Obeidi and Merwah. These are indigenous white grapes that were traditionally used for Arak in the past.
Quite a few Lebanese wineries now export their wines to the UK. Here is a selection that are worth seeking out:
An aerial view of Château Ksara – photo courtesy of Château Ksara.
Founded in 1857 by Jesuit monks, this is the oldest and biggest winery in the country. In 1898 they discovered a two kilometre Roman cave system beneath the winery that ever since has been used as the estate’s cellar. It remains at a constant 11˚C and houses thousands of bottles, many going back to the nineteenth century.
The ancient cave system below Château Ksara – photo courtesy of Château Ksara.
Ksara makes a wide range including a fine Chardonnay, two white blends, Blanc de Blancs (Chardonnay, Sauvignon & Sémillon) and Blanc de L’Observatotre (Obadei, Sauvignon, Muscat & Clairette). My favourite though is their new pure Merwah made from 80 year old, dry farmed Merwah vines. It’s a lovely herbal dry white with a rich, pithy citrus zestiness.
Wine maturing in barrels in the ancient cave system below Château Ksara – photo courtesy of Château Ksara.
The heart of their range though is their red wines. They have two everyday drinking reds, Le Prieuré– a fresh, juicy and lightly spicy Mediterranean style blend of Cinsault, Grenache, Carignan and Mourvèdre – and Réserve du Couvent, a soft, brambley and bright blend of Syrah, Cabernet Sauvignon and Cabernet Franc with ripe, supple tannins and generous fruit.
Their most famous wine is Château Ksara itself, which is a complex and cedary, Médoc inspired blend of Cabernet Sauvignon, Merlot and Petit Verdot, barrel aged for 12 months. The wine has supple tannins and that classic dry, but ripe fruit and leafy character that will delight claret lovers. The wine ages very well and mature vintages are available.
Château Ksara wines are distributed in the UK by Hallgarten.
A panoramic view of the beautiful vineyards at Château Kefraya – photo courtesy of Château Kefraya.
Kefraya has been owned by the de Bustros family for generations, but the vineyard was not planted until 1946. At first they sold their grapes to other Bekaa Valley producers before eventually releasing their first vintage in 1979.
The 430 hectares of vines are interspersed with rocky outcrops that contain an ancient cave system that was used for tombs in biblical times. Outside the tombs seats were carved into the rock to allow mourners to sit and weep in comfort. They still turn up Roman finds while tending the fields and have a small museum of coins and artefacts in the Château. The current wine maker, Fabrice Guiberteau, is one of the most engaging and inspiring I have ever met and he’s brimming over with energy and enthusiasm for this place and the wines he makes here.
Fabrice sitting on the mourner’s seat carved into the rock of the ancient tomb.
Château Kefraya Blanc de Blancs is a beautifully textured and deliciously creamy dry white with good acidity. It’s made from an unlikely blend of Viognier, Clairette, Muscat, Bourboulenc, Ugni Blanc, Chardonnay and Verdejo.
Château Kafraya Rouge is an oak aged blend of Syrah, Cabernet Sauvignon and Mourvèdre. It’s a lovely wine with spice notes as well as rich black fruit and some earthiness too. The drying tannins give some nice structure to the sweet, ripe fruit.
The ‘flagship’ wine here is Comte de M, an intense, concentrated and fine blend of Cabernet Sauvignon with Syrah that spend 18 months in new French oak barrels.
The traditional Lebanese Amphorae used to mature some wines at Château Kefraya – photo courtesy of Château Kefraya.
In recent years Fabrice has turned his attention to using clay amphorae for maturing wines. Such vessels have long been used in Lebanon for ageing Arak and the project has resulted in two top cuvées that aim to capture the terroir of the country. The red, simply called Chateau Kefraya Amphora is an aromatic and floral blend of Cinsault, Grenache, Syrah and Tempranillo. Lots of red fruit, herbs and spice vie with each other round the palate, while there is a lively freshness, enticing minerality and suave tannins.
The white partner, Chateau Kefraya Adéenne (French for DNA), is an extraordinary blend of Merwah, Obeidi and Mekssessé, Lebanon’s indigenous white grapes. Fermented and aged in three year old barrels, the wine is intensely herbal and mineral, with soft stone fruit and rich, pithy bergamot citrus. The palate is salty, nutty, delicately creamy and silky by turn and is deliciously savoury and complex.
Domaine des Tourelles
Domaine des Tourelles – photo by Quentin Sadler.
This beautiful estate is the oldest secular wine producer in Lebanon, having been created by Jura-born Frenchman François-Eugène Brun in 1868. Nowadays it is run by the delightful Faouzi Issa who crafts a very fine range of wines and believes in non-interventionist winemaking using spontaneous fermentations in the winery’s nineteenth century concrete fermenting vats. In fact all the equipment is original here, nothing is new. By keeping to traditional methods and using the old equipment from the nineteenth century Faouzi creates wines that are completely in step with the natural wine movement.
Faouzi Issa, the head winemaker at Domaine des Tourelles – photo courtesy of Domaine des Tourelles.
His dry Domaine des Tourelles White is an enticing, aromatic blend of Viognier, Chardonnay, Obeidi and Muscat, while his Chardonnay is delicately exotic and creamy. The Domaine des Tourelles Rosé is a beautifully textured, full-flavoured blend of Cinsault, Tempranillo and Syrah that is perfect with the flavours of the Mediterranean.
The Domaine des Tourelles Red is a blend of Cabernet Sauvignon, Syrah and Cinsault giving it that very Bekaa Valley combination of the Rhône and Bordeaux making it structured and spicy. It has rich, dark cherry fruit, smooth tannins and wild Mediterranean herbs.
Faouzi also makes a pure Cinsault made from 60 year old vines. It is beautifully bright and spicy with red cherry and plums as well as a touch of dried spices, dried fruit and an earthy, savoury quality. Above all it has a real purity to it that keeps you coming back for more.
Their Marquis des Beys is a stylish, dark brooding and spicy blend of Cabernet Sauvignon and Syrah. It delivers plenty of concentrated blackcurrant, deep, mocha-like flavours from 18 months in oak, fine tannins and balancing freshness.
All of these are excellent, but the pinnacle of the range is their Syrah du Liban. 100% Syrah, it’s powerful yet balanced, fragrant, floral and spicy with dark fruit vying with fresher raspberry and red cherry on the palate, together with cracked black pepper and those wild Mediterranean herbs.
Domaine des Tourelles wines are distributed in the UK by Boutinot Wines.
An aerial view of some of Musar’s vineyards in the Bekaa Valley – photo courtesy of Château Musar.
The producer that springs to mind for most people when Lebanese wine is mentioned. Musar was founded in 1930 in the cellars of the 18th century Mzar Castle in Ghazir, a village on the coast some 30 kilometres north of Beirut. Mzar means ‘place of beauty’ and was adapted as the name of the wine itself. The French focus became strengthened by a close friendship developing between founder Gaston Hochar and Ronald Barton (of ChâteauLangoa-Barton in Saint-Julien) who was stationed in Lebanon during WWII.
Gaston’s son Serge took over the winemaking in 1959 and set about perfecting the blend and style. It took him nearly twenty years, with the 1977 red – the first vintage I ever tasted – being the vintage that brought Musar international renown as a fine wine.
Some of Musar’s vineyards in the Bekaa Valley, two and a half hours drive from their winery – photo by Quentin Sadler.
In recognition of all this as well as his perseverance and dedication during Lebanon’s civil war in keeping the winery going without losing a single vintage, Serge was chosen as Decanter Magazine’s first ‘Man of the Year’ in 1984.
Today the winery is run by Serge’s son Gaston. It has been officially organic since 2006 makes wines in a non-interventionist, natural way.
Musar’s fabulous eighteenth century cellars beneath the Mzar Castle in Ghazir – photo courtesy of Château Musar.
The red Château Musar itself is the grand vin of the estate and is always a blend of Cabernet Sauvignon with Cinsault and Carignan. It is fermented and aged in concrete tanks before spending a further year in French oak barrels and another four maturing in bottle. It is always rich, spicy, leathery and earthy and has a sort of beguiling sense of mystery about it which sets it apart.
Château Musar White is a blend of barrel fermented and long aged Obeidi and Merwah. It’s an extraordinary wine reminiscent of an aged white Graves from Bordeaux. An acquired taste perhaps, but one worth acquiring.
Bottles maturing in Château Musar’s cellars – photo courtesy of Château Musar.
Their Hochar Père et Fils red is an approachable blend of Cinsault, Grenache and Cabernet Sauvignon, from a single vineyard. It is fermented in concrete tanks, and then aged in barrel and bottle before being released four years after harvest.
The estate’s easiest drinking wines are the Musar Jeune range. There is a red, a white and a rosé and they are fresh and approachable while still having much of the Musar savoury style.
This exciting winery is the brainchild of Saïd Touma whose family have been making Arak in the Bekaa Valley for over 130 years. Inspired by that experience and the wineries that came before him he created this estate in 1990 and now farms some sixty five hectares that sits in the Bekaa at 1000 metres above sea level. His son, Joe-Assaad, is now in charge after training as a winemaker in Montpelier and gaining a great deal of experience in Bordeaux – that French link is still alive and well it seems. It is still very much a family concern with the entire family working in the business. Joe-Assaad grows all the normal Bekaa grapes, but like others is also now seeking more of a Lebanese identity. To that end he too has started using the indigenous Obeidi – or Obeidy as he calls it – in their white blends and, since 2012, as a single varietal.
Château St Thomas Chardonnay is a nice combination of ripe, tropical fruit, nutty, creamy vanilla and a balancing freshness, while the Clos St Thomas Les Gourmets Blanc is an altogether zestier style made from a blend of Sauvignon Blanc, Chardonnay, Viognier and the local Obeidy. The Château St Thomas Les Emirs Rouge is a richly fruity blend of Cabernet Sauvignon with spicy Grenache and Syrah, while the star must be their Pinot Noir. Grown in a single plot at 1200 metres this is a vibrant, juicy Pinot with big fruit, smooth tannins and lovely smoky, savoury and truffle-like aromas. To make Pinot this good in place this hot is a real triumph.
Ixsir’s stunning high altitude vineyards in Batroun – photo courtesy of Ixsir.
Ixsir – named for Al-Iksir or Elixir, a secret potion that grants eternal youth and love – is an exciting winery created in 2008 by a group of successful businessmen together with Gabriel Rivero, the Spanish-born former winemaker of Kefraya. It’s based in a beautiful and brilliantly renovated seventeenth century Ottoman farmhouse in the hills above Batroun. During Byzantine times Batroun was called Botrus, which is Greek for grape and it was an important port for grape and wine exporting.
They have vineyards around the winery, but also source grapes from the Bekaa Valley and Jezzine in the south where the vineyards are planted 1350 metres above sea level and show the vital cooling effect of the altitude.
The beautiful barrel cellar at Ixsir – photo courtesy of Ixsir.
Their entry level wines are the Altitudes Ixsir range. Available in all three colours, the wines are very drinkable. The red is a sappy, lightly oaked, fruit forward blend of Cabernet Sauvignon, Syrah, Caladoc (a cross between Grenache and Malbec) and Tempranillo, while the white is a bright, aromatic, unoaked blend of Obeideh, Muscat, Viognier.
The top of the range is their El Ixsir wines. The red, a blend of Syrah, Cabernet Sauvignon and Merlot, once again combines Bordeaux structure with the fleshier, spicier characteristics of Southern France. It is dense, concentrated and richly fruity with minty, herbal flavours, black pepper and loads of black fruit – perfect with lamb.
I would add that all of these producers also make excellent rosés. When I was in Lebanon I enjoyed them very much, as being that much lighter than the reds I found them perfect with thelovely Mediterranean mezze
Of course in world terms Lebanon is a tiny producer, just 0.06% of total world production in 2010, but the average quality seems very high. Not even the biggest producers in Lebanon count as bulk producers though, so it is a land of boutique winemakers, people who feel driven to make wine, who strive for quality and do not cut corners. What’s more the wines are incredibly food friendly. So a Lebanese offering would enhance any restaurant wine list as they go superbly with all sorts of food, from haute cuisine to relaxed Mediterranean fare, and offer a wonderful combination of classic French style and vibrant Mediterranean flavours that can be really exciting.
Vineyards in Valais, overlooking the Rhône Valley – photo by Quentin Sadler.
Switzerland is famous for many things; banks, mountains, lakes, cheese, chocolate and, erroneously – courtesy of Orson Wells – cuckoo clocks. Not many people, in Britain anyway, seem to associate this Alpine country with wine.
Swiss wine is a bit of a mystery because almost none of it is exported. The Swiss are a thirsty lot and they drink 98% of their own wine and still import two thirds of what they consume. So it is hardly surprising that so little Swiss wine leaves the country. Astonishingly Switzerland has a mere 0.2% of the world’s wine growing area. With just 15,000 hectares of vines in the whole country, it’s half the size of France’s Burgundy region – itself far from being a large producer.
Despite this lack of an international reputation, Swiss wines are really exciting and deserve our attention. It is a beautiful country with some of the most stunning scenery in Europe. Swiss food is hearty and delicious and in its simplicity and honesty shows how agrarian Switzerland has always been. The cheeses, such as Emmental and Gruyère are far finer than the versions that we generally buy in our supermarkets and seem to genuinely reflect their origins. Of course a meal of fondue or raclette takes eating cheese to another, more exciting level. The peasant roots of Swiss cuisine also show in that other famous and satisfying dish, rösti. Not all Swiss food is heavy though, around Lac Léman perch fillets from the lake are a delicious speciality and are perfect with a glass or two of the local wine.
Perch fillets from Lac Léman, a popular local speciality – photo by Quentin Sadler.
When in Switzerland I am always struck by the high quality of all the produce, including the wine, of which the country produces a plethora of styles. White wine is dominant, as you might imagine from the cool climate, but the reds can be astonishingly good too. Chasselas is the most famous and important white grape within Switzerland – and yet few non Swiss wine drinkers would ever give it a moment’s thought. Of course there is also plenty of Chardonnay, Pinot Gris, Riesling, Sylvaner, Pinot Blanc and Gewürztraminer as well as the indigenous white grapes of Petite Arvine, Humagne Blanc, Heida and Réze. Pinot Noir and Gamay are the most widely encountered black grapes, while Merlot and Syrah are also highly prized. Indigenous black grapes include Humagne Rouge, Cornalin, Gamaret, Diolinoir and Garanoir.
Strangely the principal grape variety of Ticino – the Italian speaking part of Switzerland – is Merlot, where unusually it is used to make both red and white wines.
I have travelled extensively in the French speaking areas in recent years and thought I would share some of these exciting wines with you as they are very versatile with food and would be really exciting to see on restaurant wine lists.
Wine map of Switzerland – click for a larger view. Do not use without permission.
The Regions – Vaud
La Suisse paddle steamer, one of the small fleet of pre First World War steamers that criss-cross Lac Léman – photo by Quentin Sadler.
Vaud is probably Switzerland’s most famous wine region. This is where you find Lausanne and Montreux and one of the most iconic landscapes in Europe. At its heart is the steeply terraced vineyards of Lavaux on the north shore of Lac Léman – Lake Geneva to us Brits.
The key grape here is Chasselas, which is taken very seriously in Switzerland despite being little-loved anywhere else. It seems to be common practice to put the better wines through Malolactic Conversion, which softens the acidity and gives a pleasing creamy quality and mouthfeel that makes them a perfect partner to cheese. Lucky that, as in one form or another they eat a great deal of cheese in Switzerland.
The dominant black grape is Pinot Noir, which is used to great effect in Chablais and around Lake Neuchâtel to make very fruity reds, finer, more structured reds and some excellent rosés, labelled as Oeil-de-Perdrix.
Vineyards of Dézaley and Epesses with Lac Léman – photo by Quentin Sadler.
Lavaux is a UNESCO World Heritage Site with stunning vineyards cascading down the slopes and terraces to the shore of Lac Léman. There are six appellations, or ‘Crus’: Lutry, Villette, Epesses, Saint-Saphorin, Chardonne and Montreux-Vevey. In addition Dézaley and Calamin are both classified as Grand Cru, which means the grapes must contain higher sugar than normal at harvest. This ensures the wines will be richer and rounder.
Dézaley vineyard sign from Lac Léman – photo by Quentin Sadler.
The chalky limestone soils should suit Chardonnay perfectly, but around here the speciality is Chasselas. In fact it accounts for 80% of production and if no other grape is mentioned on the label of a Lavaux white, then it’s made from 100% Chasselas.
The vineyards are steep, so everything must be done by hand and it’s backbreaking work. Marcel Dubois, who makes wine near Epesses, famously said: ‘We are condemned to make expensive wine so we might as well make it good wine’. And it seems to me that the Swiss have taken that concept of quality to heart.
Lavaux from the deck of La Suisse paddle steamer, one of the small fleet of pre First World War steamers that criss-cross the lake – photo by Quentin Sadler.
The wines made here benefit from what the locals call the ‘three suns’, there is direct sunshine, reflected sunshine from the surface of the lake and the light and heat reflected off the stone walls that define the vineyards. All of this makes the Chasselas from here richer, more structured and more intense than other areas.
Luc is one of the region’s famous producers and farms breathtakingly beautiful vineyards in Epesses, Clos du Boux, Saint-Saphorin, Dézaley-Marsens and Dézaley – all the greatest sites of Lavaux.
The real speciality here is the legendary Dézaley Chemin de Fer. Late in the nineteenth century, the railway line was put through and some of the land in Dézaley had to be sacrificed to make way for progress. Little parcels of land were left at the bottom of the slope around the railway lines and Luc’s grandfather acquired the rights to plant on them. The wine is a magnificent, mineral and complex white wine with that touch of creaminess and generosity that sets Swiss Chasselas apart.
Vaud: La Côte
The magical Château de Vufflens just up the slope from Morges on La Côte – photo by Quentin Sadler.
This Vaud sub-region curves around the north western shore of Lac Léman from the outskirts of Lausanne to the edge of Geneva. The vineyards slope – La Côte means slope – down towards the lake shore on the foothills of the Jura Mountains. It’s a big, productive area that makes some terrifically drinkable wines.
Chasselas from here tends to be lighter, fresher and more quaffable than their counterparts in Lavaux, although the Grand Cru sites of Féchy, Morges and Mont-sur-Rolle produce more concentrated and fine examples. Pinot Noir and Gamay are used to make similarly attractive, fruity red wines.
Domaine de Maison Blanche on La Côte – photo courtesy of Domaine de Maison Blanche.
This fabulous 10 hectare estate looks down on the lake from Mont-sur-Rolle, just to the north of Rolle itself. The Maison Blanche dates from the thirteenth century and has belonged to current owners the de Mestral family since 1528.
I have always enjoyed their Chasselas, especially their Mont-sur-Rolle Grand Cru, which is a fine, creamy, floral scented delight. They also make some delicious traditional method sparkling Chasselas.
The Château d’Aigle – photo courtesy of Mondial du Chasselas.
The southernmost part of Vaud, with vineyards concentrated between the River Rhône and the Alps, the best being on the slopes to the east. The landscape might not be as dramatic as its neighbours to the north and south, but the area can claim to be home to some very fine wines. Of the five Chablais ‘Crus’, Yvorne and Aigle are perhaps the most well known – especially for the whites made from Chasselas. Aigle is dear to my heart as most years I spend a few days at the beautiful Château d’Aigle judging Chasselas wines in the Mondial du Chasselas competition.
Clos du Rocher is one of the great estates of Chablais – photo by Quentin Sadler.
This large company owns some amazing vineyards and produces a large range of very well made wine. The pinnacle of what they do is probably the Clos du Rocher Grand Cru Chasselas in Yvonne, a wine I love.
I have been fortunate enough to taste every vintage of Clos du Rocher back to the 1982. All were still fresh and lively, although the older examples had developed a more golden colour, dried fruit and mushroom character. What’s more every vintage since 1990 was sealed with screwcap.
The concrete egg shaped fermentation tanks at Bernard Cavé Vins, he calls them amphoras – photo by Quentin Sadler.
All the wines are superb, notably the exquisite Clos du Crosex Grillé Cuvée des Immortels Reserve Aigle Grand Cru. Fermented in concrete eggs, this is textured, round and silky too. In the unlikely event that you tire of his Chasselas, his Marsanne – called Ermitage locally – is stunningly rich and downright delicious.
View of Aigle and its vineyards from the ramparts of the Château d’Aigle – photo by Quentin Sadler.
Founded in 1908, Badoux produces a wide range of thoroughly reliable wines. Their most emblematic label is their Aigle Les Murailles, named after the stone walls that support the incredibly steep vineyards of Aigle. The excellent white is a pure and mineral Chasselas with a touch of richness, while the red is a bright, fruity Pinot Noir that has been aged on the lees from Gamaret, a local speciality grape that is a cross of Gamay and Reichensteiner.
The Regions – Neuchâtel
The beautiful lakeside village of Auvernier in Neuchâtel – photo by Quentin Sadler.
This small region sits on a south-east facing slope between the Jura Mountains and the shores of Lakes Neuchâtel and Bienne. It acts like a sun trap and has very poor soils, so can produce beautifully ripe wines.
Château d’Auvernier has been the main winery here since 1603 – photo by Quentin Sadler.
This winery has been in the pretty lakeside village of Auvernier since 1603 and makes a range of really good wines. My favourites would be their elegant and concentrated Neuchâtel Blanc, made from Chasselas, the Pinot Noir and their Oeil-de-Perdrix Pinot Rosé.
The Regions – Valais
The beautiful vineyards of Valais, near Sierre – photo by Quentin Sadler.
The Canton of Valais is south and east of Lac Léman. The River Rhône flows through here before emptying into Lac Léman and the best vineyards, Grand Crus like Fully, Vétroz, Sion and Sierre, line the bank of the river on incredibly steep slopes that are kept workable by dry stone walls. To get to those owned by Robert Gilliard at Sion, for instance, I was driven up into the mountains to the entrance of a short, narrow tunnel. At the other end of this I found myself on one of the terraces, or ‘tablars’, formed by the stone walls that I had looked up to on the way. Some of them are 20 metres high and I was told they are the highest dry stone walls in the world.
The views to the south were breathtaking and I could not get enough of them. In the past the grapes had to be taken to the winery through the tunnel, then in the twentieth century a cable car system was adopted. Nowadays a lot of the work is done by helicopter, which gets the grapes to the winery while they are still in perfect condition. These dramatic south facing slopes are warm and dry in the growing season, but always tempered by the fresh, Alpine air – Switzerland’s highest peaks are in the Valais with some of the vineyards near Visp being well over 1000 metres above sea level.
Chasselas is still an important grape in these parts, but locally they call it Fendant – pronounced Fon-dohn – from the French ‘fendre’ meaning to split – as the grape skin easily splits when ripe.
Another important white grape here, perhaps the real speciality, is Petite Arvine. It isn’t grown in many other places, even in Switzerland, except Italy’s tiny Valle d’Aosta region which borders Valais to the south. At its best Petite Arvine has something of the freshness and vivaciousness of Grüner Veltliner and Albariño about it, but often with more salinity, so giving tension, and fruit (especially grapefruit), moderate acidity and a silky quality to the texture.
Valais is also home to the most famous Swiss wine of all – Dôle. This is always a blend of Pinot Noir and Gamay and can also include some other black grapes to add complexity. Usually red, Dôle Blanche is an intriguing and very high quality rosé made from the same blend.
Provins are Switzerland’s largest producer and everything I have tasted from them has been superbly made. My favourite though is their subtly oaked Petite Arvine Maître de Chais – it’s classy, with lots of citrus fruit, a fleshy, creamy texture and a feeling of purity about it, like a mountain stream.
Robert Gilliard’s dramatic Clos de la Cochetta vineyard contains some of the highest dry stone walls in the world – photo courtesy of Robert Gilliard.
This estate boasts some of the most beautiful and dramatic vineyards that I have ever seen. They truly take your breathe away clinging as they do to almost perpendicular slopes kept in place by terrifyingly high stone walls of up to 20 metres.
Their Clos de Cochetta Fendant is vibrant, lightly textured, elegant and classy, as is their focussed and pure Clos de Cochetta Petite Arvine.
Just along the terraces is the neighbouring vineyard of Clos de Mont from which they craft a fine, unoaked example of Diolinoir which is a cross between Robin Noir (aka Rouge de Diolly) and Pinot Noir.
The stunning view from Robert Gilliard’s Clos de la Cochetta – photo by Quentin Sadler.
A family estate since 1896 and now managed by the third and fourth generation – Jean-René Germanier and his nephew, Gilles Besse. Gilles was originally a jazz saxophonist, but is also a trained wine maker.
Germanier farm sustainably and produce a range of beautifully made, elegant wines, amongst which is their Cayas Syrah. This spicy, yet precise and mineral wine is possibly the best Syrah in the country and made within sight of the Rhône river.
Their Grand Cru Petite Arvine and Fendant Balavaud Grand Cru are equally exciting and impressive, while their Dôle Balavaud is one of the classics of its type.
Every time I have visited Switzerland I have come away with a very positive view of the wine. The dedication, heroism even, needed to tend and harvest the vines in this mountainous landscape is incredible to see. The passion the winemakers show in crafting these raw materials into beautifully made wines that are full of character and interest is always an education. I believe these wines deserve wider recognition and think it would be very exciting to see Swiss wines on restaurant wine lists.
So often when we talk about Spanish wine, we mean wine from northern Spain. This is simply because up until the late twentieth century the south was just too hot to make anything that was considered worthwhile. So the good wines, the wines with a reputation for high quality, came from the cooler zones with Atlantic influence. Chief amongst those, of course, was Rioja. Most of Spain’s other wines were relegated to making everyday wines for local consumption.
Much has changed for the better in Spain since it joined the EU in 1986. Not least that modern wine making technology is now reaching into every corner of this exciting wine producing country.
As a result good – and great – wines are now being made in regions that were once regarded as bywords for undrinkable wine. Clean, protective winemaking has lifted the wines of Spain’s hot, southern regions to a level that would have been unthinkable just thirty years ago.
Perhaps the most exciting of these is the Comunidad Valenciana. This is one of Spain’s 17 autonomous regions and consists of the provinces of Alicante, Valencia – pronounced Bah-len-thya – and Castellón – pronounced Cas-tay-yon.
The Comunidad Valenciana contains several wine regions that are very much on the up; DO Alicante, DO Valencia and DO Utiel-Requena.
DO / denominación de origen wines come from recognised regions and are made from grape varieties traditional to that place. Much like the French Appellation d’origine contrôlée regulations these are a guarantee of quality and provenance.
Since Spain has enjoyed increased prosperity, renewed infrastructure and access to wealthy markets these regions have curbed their desire to make high volume, bulk wines. Instead they have focussed on improving quality and producing finer, artisan wines.
Historically the wines from this part of Spain are really a story of three grape varieties – two black and one white. Despite much experimentation they remain the most important.
The main black grape of Alicante, and nearby Jumilla, is Monastrell. More famous under its French name, Mourvèdre it’s used in many Châteauneuf-du-Pape and Rhône blends and is known as Mataro in much of the New World. In the wrong hands, Monastrell can be very tannic and rustic and was long thought only suitable for producing large quantities of everyday wine, as the high yields reduced the tannins by making the wines dilute. Monastrell is not an easy grape to grow. It needs a lot of heat and also a fair amount of water. Added to which it is susceptible to all sorts of mildews, is very vigorous and can easily get overripe. Add all that together and it is not surprising that it had to wait until modern times, squeaky clean wineries and skilled grape growers for it to become a grape with a following.
The little known Bobal (pronounced boh-BAHL) grape reigns supreme in Utiel-Requena and is actually the third most planted grape in Spain – after Airén and Tempranillo, yet most of us have never heard of it. Until relatively recently Bobal was considered too tannic and un-tameable, so was often blended with other, softer grape varieties, such as Tempranillo and Garnacha (known as Grenache in France). However recent advances in handling Bobal have led winemakers to recognise its qualities and to unequivocally make it the signature grape of the region.
Both provinces also have a long tradition of making sweet, fortified wines from Moscatel, (Muscat in French), grapes. In recent years the advent of cold fermentation in stainless steel has led to the production of very good dry whites made from Moscatel too. Fresh and aromatic, these are excellent with seafood.
Historically the region fermented its wines in the tinajas – traditional large clay jars often inaccurately called amphorae. These fell out of use when people realised that it was hard to get clean results from them. However modern knowhow and technology means such vessels can now be cleaned and so tinajas have started to be used again, to great effect.
Famously the Comunidad Valenciana enjoys a Mediterranean climate with long, hot, dry summers and short winters. Historically this has been a problem as too much heat can produce flabby,uninteresting wines. Careful positioning of vineyards though, can produce wines with more freshness and elegance from subtly cooler sites.
Utiel-Requena is actually as far inland as it is possible to be in Valencia and is right on the border with Castilla-La Mancha. This puts these vineyards much higher than the coastal plain, at around 600-900 metres above sea level. The slightly cooler and windy conditions up there alleviate the summer temperatures, that frequently top 40˚C, and slow down the growing season to produce finer wine than was once thought possible.
Further south in Alicante the better vineyards also tend to be inland where the land rises to around 400 metres. Even in August you need a jacket if you want to sit out at night in Monòver, the heart of the vineyard area.
DO Valencia is more spread out and varied, but excellent everyday wines are made on the lower land towards the coast, while more ambitious wines are made by passionate producers at higher altitudes around Ontinyent near the border with Castilla-La Mancha.
In all of these areas, careful positioning of vineyards, modern training techniques, earlier picking for lower alcohol and better balance, clean winemaking and careful use of oak has led to a revolution in how the wines taste. Today at the very least the wines are clean, fresh and enjoyable. At their best they are amongst the very best that Spain has to offer.
There are far too many producers to mention them all, but these are some of my favourites:
Bodegas Enrique Mendoza:
Founded in 1989, Mendoza has a winery and showroom near Benidorm, but most of their vineyards are around 40 km inland at Villena. This place is between 370 metres and 650 metres above sea level, so gets cooling breezes in the summer.
Pepe Mendoza organically farms around 80 hectares and makes several different wines from pure Monastrell, or as he puts it, ‘paints plenty of pictures from the same grape’.This place – with its winds, extreme heat in summer, cold in winter, low vigour, stony soils and only just enough water – makes the vines struggle and so they produce small crops of very concentrated grapes. In fact so stressed are the vines that they remain stunted and cling to the ground, so Pepe calls them his ‘bonsai vines’.
2016 La Tremenda Monastrell DO/PDO Alicante Bodegas Enrique Mendoza Alicante
A single vineyard wine, this is Pepe’s calling card and it is one of the best value wines around. Fermented in stainless steel and aged for 6 months in American oak barrels, it’s richly fruity, fleshy and succulent with velvety tannins, a kiss of vanilla oak, a touch of cocoa and a wild, spicy side that keeps it exciting. This will appeal to people who like Shiraz and Syrah – 90/100 points.
Also try: The single vineyard Estrecho and Las Quebradas are both magnificent Monastrell wines with great depth and complexity, while Pepe’s sweet, fortified Moscatel de la Marina is one of the finest I have tasted.
Enrique Mendoza wines are distributed in the UK byC & D Wines.
Artadi – El Sequé:
Created by Juan Carlos Lopez de Lacaille in Rioja in 1981, Artadi was a pioneer and champion of single vineyard wines in Spain. Today they farm 65 hectares in Rioja, 40 hectares at Bodegas Artazu in Navarra and the 80 hectare El Sequé estate in Alicante. This property is situated at 600 metres above sea level near Pinoso, west of Monòver close to the border with the Región de Murcia.
2016 El Sequé Monastrell DO/PDO Alicante Bodegas y Viñedos El Sequé Alicante
Another single vineyard wine grown at around 600 metres. Pure Monastrell fermented in open topped vats with daily pump overs for extraction. The wine is aged in 500 litre French oak barrels for 12 months.
The result is a wine with rich black fruit, spice and balsamic notes. The palate is plush and concentrated with rich, sweet, ripe fruit, supple tannins, beautifully integrated oak and good balance. This is a true fine wine and very impressive and it needs hearty, winter food – 94/100 points.
A division of Bodegas Schenk, a big wine company that originated as a cooperage in Switzerland before acquiring wine estates in various regions of Switzerland after World War 1. Schenk then expanded into Spain in the 1920s, where it has several estates throughout the Comunidad Valenciana. This one was the first estate they bought in Spain and was known as Bodegas Schenk until 2002 when it started focussing on premium rather than bulk wine production.
This is a very different take on Monastrell. It is unoaked, so retains more brightness, but it still has lovely black fruit aromas, a touch of that sweet and sour, fruity and pepper and balsamic thing on the palate. In short it’s a spicy, bright, ripe and concentrated wine that sees no oak at all and retains a juicy freshness – 88/100 points.
Tucked away in Parcent in the Xaló Valley, a little inland from Jávea, Felipe Gutiérrez de la Vega was one of the very first to show that Alicante could make great wine. He has farmed 12 hectares here since 1978 and produces a fascinating range of wines.
2014 Casta Diva Cosecha Miel DO/PDO Alicante Bodegas Gutiérrez de la Vega Alicante
Sweet Moscatel wines are very much the tradition in this part of Spain. In the past they were somewhat oxidised and lacked excitement, but have recently reinvented themselves in spectacular style. This wine is the link between the old and the new waves and has been made continuously since 1978, thus inspiring new winemakers to make more interesting wines from Moscatel. This is barrel fermented and barrel aged, in all sorts of barrels of different sizes. The oak isn’t new, so the flavours of the oak do not mask the taste of the grapes, but the oxygen trickling in makes the wine rounder and more mouth filling.
The wine is aromatic with wonderful orange blossom, caramel and wild herb notes. The palate is honeyed, sumptuous and complex with rich, ripe orchard fruit and zingy, caramelised orange – without doubt the finest example of this classic local style – 93/100 points.
Also try: Viña Ulises – an enticing, elegant blend of Monastrell and Garnacha that combines ripe fruit and wilder, savoury black olive characters.
This go ahead cooperative is the giant of Alicante wine and was created by merging 11 smaller co-ops. Don’t let that put you off though, they produce some excellent wines. Their wines are never less than good, even at the lower end and they are always coming up with new and exciting things, like sparkling red Monastrell and sparkling Moscatel.
2018 Marina Alta DO/PDO Alicante Bodegas Bocopa Alicante
I don’t always like dry wines made from Muscat, but this is a delicious take on the style. It is fresh and lively with floral and grapey aromatics. The palate is light and refreshing with low (11%) alcohol and some zingy citrus freshness. Wonderful to drink on a sun-drenched terrace and perfect with Gambas al Ajillo – 87/100 points.
Created in 2000 by unifying two old established family vineyards, the 67 hectare Finca Fuenteseca sits at nearly 1000 metres above sea level. It is west of Utiel, right on the border with Castilla-La Mancha and is certified organic as the dry conditions make it a perfect site for organic viticulture.
2016 Pasión de Bobal DO/PDO Utiel-Requena Bodega Sierra Norte Valencia
A great introduction to Bobal, this is made from old vines and low yields. Fermented in barrels and aged in barrels for a further 6 months.
It is a thoroughly modern wine that tastes traditional and of its place. It’s richly fruity scented with blackberry, raspberry and balsamic, umami, savoury notes. The palate is generous, rich and mouth filling with powerful black fruit together with nicely balanced mocha-like oak and suave, refined tannins – 90/100 points.
Also try: Pasión de Bobal Rosado – a beautifully balanced, pale rosé that delivers bright cranberry and strawberry fruit and crisp, refreshing acidity.
Bodega Sierra Norte wines are distributed in the UK by Boutinot Wines.
Dominio de la Vega:
Three winemaking families joined forces in 2001 to create this estate focussed on premium wines. Housed in a beautiful 19th century manor house, the site is lovely and the wines are impressive.
2014 Finca La Beata Bobal DO/PDO Utiel-Requena Dominio de la Vega Valencia
This is a fine, concentrated red made from 100 year old, ungrafted vines and aged 18 months in barrel. Layers of ripe fruit, ripe tannins, spice, espresso and chocolate-like oak balanced with fresh acidity make it complex and vibrant – 94/100 points.
Also try: Their superb range of Reserva Cavas – fine Spanish sparkling wines made by the traditional method.
Dominio de la Vega wines are distributed in the UK by Jeroboams.
Pago de Tharsys:
This estate dates back to 1805, but its modern life began in 1981 when the Garcia family, bought it. They went on to purchase most of the adjacent vineyards in the 1990s – so like most estates around here it’s a young label and very much a project in progress. They organically farm 12 hectares and produce a wide range including superb sparkling wines that are stunningly packaged.
2018 Pago de Tharsys Albarino – Vendimia Nocturna DO/PDO Utiel-Requena Pago de Tharsys Valencia
Albariño is of course a grape from Spain’s Galicia region, but it is beginning to be grown elsewhere as it is recognised as one of the best white grapes in the Iberian Peninsular – it also grows in Portugal, where it is called Alvarinho.
The nose offers ripe, tropical pineapple and floral notes together with little touches of aromatic Turkish delight.
The palate delivers fruit characters reminiscent of pineapple, lime and grapefruit together with a lovely creamy ripe texture and green tea notes. This is a soft wine in the mouth, well balanced and quite long with green fruit emerging on the finish. Night harvesting helps retain the grape’s natural acidity 91/100 points.
Also try: Their Unico Blanc di Negre, a complex sparkling Bobal made by the traditional method, it cannot be called Cava as Bobal is not a permitted Cava grape.
Pago de Tharsys wines are distributed in the UK by Moreno Wines.
A modern estate that is another part of Bodegas Schenk, or more accurately Schenk are a shareholder and the ‘Suizas’ in the name of the winery. Right from the start this project was about producing premium wines in Utiel-Requena. The potential of the region had been seen for a few years, but they were still pioneers. Today they farm 46 hectares of vines around their beautiful farmhouse and another 15 less than half a kilometre away. All of this is just west of the lovely town of Requena and the focus is on Bobal, although they grow other grape varieties too.
2016 Bobos ‘Finca Casa La Borracha’ Bobal DO/PDO Utiel-Requena Bodegas Hispano+Suizas Valencia
An intriguing and delicious red that is made from 70 year old, low yielding Bobal vines. The grapes are de-stemmed and put in 400 litre American oak barrels, standing up without the tops, to ferment. After the barrel fermentation the wine is aged for 10 months in new French Allier oak barrels. A vibrant and forthright wine that packs a spicy, toasty punch with rich fruit and balsamic/tapenade notes. The tannins are beautifully tamed and velvety, the oak is well integrated and there is good balancing acidity. This is a serious wine, but immensely drinkable too – 92/100 points.
FYI, Casa la Borracha means ‘house of the drunken woman’!
Bodegas Hispano+Suizas wines are distributed in the UK by Boutinot Wines.
Mustiguillo was founded by businessman Toni Sarrion in the late 1990s with the aim of rescuing Bobal from its reputation for mediocrity and creating fine wines from it. As such it became the engine for change in this formerly obscure region and showed what could be done in this place and what is more was instrumental in showing the locals just how good Bobal can be. Mustiguillo consists of two organically farmed estates, Finca Terrerazo at around 600 metres above sea level and Finca Calvestra which sits at 920 metres.
Calvestra is cooler and where they grow their white grapes, especially the rare Merseguera which Mustiguillo have helped to rescue from near extinction to become the, still rarely seen, speciality white grape for the whole Comunidad Valenciana.
2017 Mestizaje DO/PDO Pago El Terrerazo Bodega Mustiguillo Utiel Valencia Comunidad Valenciana
Mestizaje means melting pot and it’s a blend of mainly Bobal with small amounts of Syrah (10%) and Garnacha/Grenache (16%). The grapes are fermented in a mixture of French oak and stainless steel fermentation tanks and the wine is aged for 10 months in a mixture of French oak vats and barrels.
The result is a hugely drinkable, medium-bodied wine that has plenty of red and black fruit, gentle spices, freshness, elegance and precision – 91/100 points.
A big producer that started life in Ticino, the Italian part of Switzerland, in 1831 when Vittore Valsangiacomo opened a winery. His son Cherubino Valsangiacomo decided to open a wine export company in Valencia and Alicante, before eventually opening winery facilities in Chiva, Requena, Utiel, Monóvar, Yecla and in El Grao de Valencia in 1890. As their wineries cover all the important wine areas of the Comunidad Valenciana, they produce a large range of wines from all the DOs in the region.
In 2008 the company undertook an exciting project by taking over the old Sanjuan Cooperative that’s halfway between Utiel and Requena. The aim is to use the wonderful old vineyards and concrete tanks at Sanjuan to make great wines from Bobal.
There are 10 hectares of up to 100 year old Bobal vines around this old winery and it is exclusively those vines that are used in this wine. They are sited on a plateau at around 750 metres above sea level. This exposes them to the cooling ‘solano’ winds that blow in from the east and temper the hot summer conditions by increasing the temperature drop between day and night. The winery is quite old and was equipped with 70 large fermentation tanks made of concrete. Cherubino Valsangiacomo believe these are perfect for Bobal as if left unlined, or raw, you can achieve a small micro oxygenation of the wine due to the pores in the concrete. This tames Bobal’s famous tannins.
A lively and fresh wine with an attractive lifted nose of ripe red fruit and a dash of spice. The palate is smooth, earthy and spicy with medium weight wine, supple tannins and juicy blackberry, cherry and raspberry fruit. The freshness shines through, showing the absence of oak, and the finish is long with a satisfying savoury twist – 90/100 points.
Cherubino Valsangiacomo wines are distributed in the UK by Bibbendum.
Celler Del Roure:
This extraordinary estate is planted at 600 metres above sea level in the south west of Valencia province, west of Ontinyent. Pablo Calatayud originally created the winery in the late 1990s to make wines from international grapes. However in recent years he has completely changed his approach and now farms organically and champions local grape varieties like Mandó and Verdil that had almost become extinct. Pablo also uses the traditional tinajas – large clay jars often inaccurately called amphorae – to ferment and mature the wines. What’s more these tinajas are deep underground in an ancient Roman cellar.
2015 Parotet DO/PDO Valencia Celler Del Roure Valencia
An old vine (between 30 and 70 years old) blend of 75% Mando with 25% Monastrell, organically farmed and verging on natural winemaking. The fruit is all hand harvested, partially de-stemmed (the stems contain a lot of tannins, so leaving in some stems can increase the tannin if required), indigenous fermentation using the natural yeast, fermentation and malolactic in the tinajas followed by 14 months ageing on the lees in those tinajas.
The result is scented and vibrant wine with herbal, balsamic and fresh red fruit aromas. The palate is similarly bright with fresh red fruit, savoury herbs and that balsamic tang. The texture is velvety and supple and the wine has lots of energy – 93/100 points.
Also try: Cullerot – an extraordinarily complex blend of Verdil, Pedro Ximénez, Macabeo, Malvasía, Chardonnay and Tortosina macerated on the skins and aged for 6 months one the lees in those tinajas.
Celler Del Roure wines are distributed in the UK by Alliance Wine.
Wines from this part of Spain are really exciting me right now. From humble beginnings the Comunidad Valenciana is fast becoming one of the most thrilling and varied wine producing areas of Spain. What’s more most of them are made from indigenous, local grape varieties. So the flavours are unique and all the wines seem to have that casual Mediterranean feel of charm and elegance. They are incredibly food friendly and generally offer great value for money too, so go on do a bit of exploring of wines from the Comunidad Valenciana.
I am not always one for the current fad and right now Orange wines, or Amber wines, and natural wines are the in thing. Mind you they have been ‘in’ for quite a while, so perhaps they are here to stay.
For those of you who are not yet in the know, an Orange (or Amber wine) is a white wine fermented on the skins – indeed it can also be called skin-contact wine or skin-macerated wine. It is the skins, even of white grapes, that impart the orange/amber colour and is considered a non interventionist style of winemaking. Such winemaking can appear to be a fad, or new idea, but is actually thousands of years old and how wine was made in ancient times.
Orange wines are becoming quite mainstream and easier to buy. In fact an interesting example from Romania came my way recently. I thought it was an excellent way in to appreciating this style of wine, so I thought that I would share it with you.
Asda Orange Natural Wine Cramele Recaș Timișoara Romania
Recaș Cellar is near Timișoara in the far west of Romania and is run by Englishman Philip Cox who has lived in the country since 1992. He had actually started out as the Romanian importer of Heineken, which was very successful. However he was unable to change the currency into something more useful, so hit upon a scheme of producing wine in Romania that he could export for hard currency. To this end he and some partners bought the local state cooperative in 1999.
Originally they started with 600 hectares and now farm around 1000, which makes them a very big player in Romania, where many of the producers are much smaller estates. Legend has it that Bacchus spent his childhood in this region and there is evidence of grape growing here going back to Roman times and vineyards were thriving here in 1447, so the area’s potential has long been recognised.
Philip generally aims to make clean, well made, fruit driven wines that sell and as such he provides a perfect introduction to modern Romanian wines. What’s more they are widely available in the UK under a plethora of labels including Bradshaw and Wine Atlas in Asda, Calusari, Sanziana and the widely seen Paparuda amongst many, many others.
This particular wine is somewhat different though and as you can see from the name of the wine, this is not only an Orange wine, but is also a Natural wine. Most definitions of natural wine include some or all of the following: Hand-picked, organically or biodynamically grown grapes. Low-yielding vineyards. No added sugars, no foreign yeasts. No fining or filtration. No adjustments for acidity. No other additives for mouth-feel, colour, etc. No micro-oxygenation or reverse osmosis. Little or no added sulphites.
It’s an organic – and vegan – blend of Fetească Alba, Tămâioasă Românească (a local Muscat grape), Chardonnay and Sauvignon Blanc, all fermented on the skins using the indigenous yeast in a spontaneous fermentation.
The colour is pale orange marmalade, while the nose displays peach skin, grape skin, raisin and cider-like notes together with honey, herbs, smoke and a note of creamy lees.
The palate has a lovely tangy acidity with orange and ripe peach as well as the richer flavours of cinder toffee and nuts. There is good freshness here, before the tannins from the skins deliver an attractive, grainy, bitter tannin quality to the finish, while the lees ageing shows in a lovely bready, almost Peshwari naan sort of character.
This is not the most complex Orange wine or Natural wine, but it is a very drinkable example. I tasted it together with one of my WSET Level 2 classes and it met with broad approval. It’s a complete bargain, makes a perfect introduction to the style and is very food friendly. I think it would be especially good with a selection of cheeses – 87/100 points.
Available in the UK from Asda at £6.00 per bottle.
Mountain vista of the southern Rhône – photo by Quentin Sadler.
France’s Rhône Valley is a fascinating wine region that is traditionally much more famous for its red wines than its whites. Indeed a mere 6% of production is white, but that does not mean that it doesn’t make really good white wines that will repay a little seeking out – it does.
Having been a cheerleader for the region’s red wines for many years, I visited the region last year and fell totally in love with the whites.
We talk about the Rhône as a single region, but in reality it is two quite different places.
Wine map of the Rhône valley – click for a larger view.
The Northern Rhône accounts for just 6% or so of the Rhône Valley’s wine production – despite boasting many of the region’s famous vineyard areas. The reason for this small size is simple. The climate here is continental with short summers and harsh winters, so the grapes only really ripen when grown on the steep, sun-drenched slopes that form the Valley wall. Most famously Viognier is used here to make Condrieu and the even more rare Château-Grillet, which is an appellation for a single estate covering just eight and a half acres.
Some of Jean-Luc’s vineyards near Saint-Péray – photo courtesy of Jean-Luc Colombo.
On my travels I was very excited to discover some lighter, fresher examples of Viognier that are much easier to drink as well as being a great match with food.
Perhaps even more exciting for me were the unexpected joys of the white wines from the other areas of the northern Rhône, especially Saint Péray – typically made from blends of Roussanne and Marsanne.
The Southern Rhône is part of the Mediterranean world with long, hot summers. This delivers greater ripeness and often higher alcohol, which is why traditionally the wines have been overwhelmingly red. Modern knowhow can make it much easier to make good white wines in hot areas and this has become a theme throughout the Mediterranean world – which is good as white wines suit Mediterranean cuisine and relaxed seaside drinking.
Classic stony soils of the Southern Rhône – photo by Quentin Sadler.
The white wines of the southern Rhône are usually blends made from Marsanne, Roussanne, Grenache Blanc, Clairette, Picpoul Blanc and Bourboulenc although Viognier gets a look in as well. I love these grapes as they are full of character, flavour and interest. Single varietals are permitted, although most white wines here are blends of more than one grape variety. These grapes are also widely used in the Languedoc-Roussillon region of course.
Grenache Blanc – is actually Spanish in origin so should be called Garnacha Blanca (Garnatxa Blanca in Catalan) – has become one of my favourite white grapes in recent years. Historically it was not widely respected, but modern, cold fermentation techniques keep it fresh and bring out the lovely herbal aromas and flavours and it also has a silky texture that can be very satisfying.
Roussanne is also favourite of mine and is another aromatic and herbal scented grape variety that has a nutty character too. The wonderful thing about Roussanne is though that it has loads of flavour and aroma but also reasonably high acidity, so the wines feel fresh – even when blended with Grenache Blanc.
Marsanne is a much fleshier and lower acid grape and can make big and flabby wines unless care is taken – which is why it is so seldom seen as a grape variety on its own, although even they can be superb.
When blended with Roussanne it can often give a succulent texture and a rich mouthfeel.
Bourboulenc is a grape variety that I have really come to love in recent years too. It is widely grown in southern France, being used in Bandol, Cassis, Châteauneuf-du-Pape and La Clape in the Languedoc amongst other places. It has good refreshing acidity and zingy citrus flavours too and while almost never used on its own can really give some elegance and finesse to a blend of richer grapes.
Clairette is a fascinating grape as well. It is low in acid and can be flabby unless care is taken. This is another herbal grape with fennel like aromas and rich orange and peach flavours. In the Rhône it’s a blending grape but is used as a single varietal in Clairette de Bellegarde. This is a small wine region within the Costières de Nimes area, south of Avignon, and the wines can be wonderfully mineral and flavourful.
Viognier of course is by far the most popular and widely seen of these grapes. Generally it is low in acid, intensely aromatic and very rich when used to make wine on its home turf of the northern Rhône.
The dramatic southern Rhône landscape – photo by Quentin Sadler.
Most of us are familiar with the basic wines from the region. These are labelled simply as Côtes-du-Rhône, an origin – or appellation – which covers the widest area of production. These generally provide good everyday drinking, while examples from conscientious producers can often be much better than you expect. Côtes-du-Rhône-Villages is an appellation for the parts of that area that are considered capable of making wines with more depth and personality. These vineyards are scattered throughout the Côtes-du-Rhône zone.
Experts generally agree that the very best Rhône wines come from the Crus. A Cru is a part of the region that is traditionally thought to produce the most complex wines and have a more specific stated origin on the label. Therefore, as in Beaujolais, they are labelled by the name of the specific place where the grapes are grown, rather than the name of the region. Châteauneuf-du-Pape is the most famous example, but there are many others including Lirac, Gigondas, Hermitage and Saint-Péray.
My love for these wines was rekindled recently when I tasted a couple of wines from the great Jean-Luc Colombo.
Jean-Luc Colombo with his wife Anne and daughter Laure, they all work in the vineyards – photo courtesy of Jean-Luc Colombo.
Jean-Luc hails from Provence and only bought his first vineyard, Les Ruchets, in 1987, so is something of a newcomer to the Rhône and I think that shows a little in his wines. There is a brightness and a purity that sets him apart from the more traditional producers and made him something of a trailblazer for the younger type of Rhône winemaker. He and his daughter, Laure craft wines that manage to combine power, purity and vivid, pleasurable fruit in a way that is decidedly modern and yet completely natural. All their own vineyards are organic, which is only fitting as they live on their estate in Cornas in the northern Rhône.
The whole range is good with some amazing wines at all the price points. As far as the whites are concerned, I love his Condrieu Amour de Dieu, but the two wines that I have enjoyed most recently are:
2017 Côtes du Rhône Les Abeilles Blanc AC/PDO Côtes du Rhône Jean-Luc Colombo France
80% Clairette makes this mineral and crisp, while 20% Roussanne gives it some fat and more aromatics. The wine is called The Bees in French because the Colombo family love their bees that pollinate their vineyards. Indeed they have their own beehives and make honey as well as funding bee research in France, the US and UK.
There is nothing fancy about this wine. It is cold fermented, clean as a whistle and sees no oak at all, but therein lies it’s genius. The wine is bright, direct and effortless to drink and yet it has that feel of quality. It has backbone, substance – class if you will. It’s refreshing and you will find yourself quaffing it, but banal it most surely is not – 87/100 points
Available in the UK at around £10.50 per bottle from Templar Wines.
Some of Jean-Luc’s vineyards near Saint-Péray – photo courtesy of Jean-Luc Colombo.
This blend of 60% Roussanne and 40% Marsanne is fermented and aged in oak barrels, but only a little is new making sure the oak remains subtle and supportive rather than dominant, adding a silky, refined texture. Historically Saint Péray specialised in sparkling wines and enjoyed a high reputation before almost withering away. Wines like this show the enormous potential the appellate has for high quality.
Everything that I like about these white Rhône wines is to be found here. It is generous, floral, fruity and aromatic with notes of wild herbs and flowers together with honey and pine trees. The palate is sumptuous and rich without over playing its hand. There is an underlying subtlety that makes that richness all the more intriguing. The fat, succulent fruit dominates the mouthfeel, with flavours of apricots, pineapple, oranges, lemon and melon, while vanilla, clove, pepper and cardamon play around the edges. All the while refreshing acidity balances that richness of the fruit and there is a lovely touch of minerality, a little saline in fact. A wonderful white wine with presence and aplomb but also kept in check by natural elegance and sophistication – 92/100 points
More information is available from Jean-Luc Colombo’s UK distributor, Hatch Mansfield.
These wines are very food friendly and partner all manner of dishes really well. Perfect with roast chicken, grilled fish and all sorts of Mediterranean fare. The Saint-Péray is amazing with my roast lamb – smothered in Mediterranean herbs, lemon and garlic and slow cooked for 6 hours or more. Garlic, olive oil and lemon all work brilliantly with these grape varieties. They are also perfect with a cheese board and what I usually serve with a selection of cheeses that includes both hard and softer types. I believe that a white wine like these is a much better match with a selection of cheeses than a red wine.
So now you know – white wines from the Rhône are well worth searching out.
The Bocale winery and vineyards, showing the landscape of Montefalco – photo courtesy of Montefalco wine.
I love Italian wine and am fascinated by the enormous potential there is in every corner of that amazing wine producing country.
Excitingly every now and again a region emerges from relative obscurity to sit alongside the famous classic wine regions such as Barolo and Chianti. We might well be experiencing such a moment right now.
Map of Umbria’s wine areas – click for a larger view.
The landlocked province of Umbria neighbours Tuscany but feels more rural and quiet. Wine has been produced here for centuries with the whites of Orvieto and reds of Torgiano enjoying some success. Neither though have managed to break through into the ranks of the great regions.
Umbria might now have found its true champion though in the tiny wine region of Montefalco. I visited recently and loved what I found. This delightful place is well off the beaten track – my taxi to Montefalco from Rome Airport covered nearly half the distance on unmade roads – and is centred on the pretty hilltop medieval town of Montefalco.
The hilltop town of Montefalco – photo courtesy of Tabarrini.
It’s small, but utterly charming with beautiful narrow streets, fortified town walls and a scattering of wine shops as well as some excellent restaurants. It’s a delightful place to wander around but at its heart is the wine produced in the surrounding countryside.
The delightful main street and gate of Montefalco – photo by Quentin Sadler.
The place enjoys a Mediterranean climate – they grow olives here in abundance – with some aspects of a continental climate, including very cold winters.
Two distinct styles dominate local red wine production, Montefalco Rosso DOC and Montefalco Sangrantino DOCG.
DOC / Denominazione di origine controllata wines come from recognised traditional regions and are made from grape varieties traditional to that place. Much like the French Appellation d’origine contrôlée regulations these are a guarantee of quality and provenance. DOCG / Denominazione di Origine Controllata e Garantita is a step above and the rules are more stringent, with longer ageing and lower yields.
The Montefalco Rosso wines are blends based on 60-80% Sangiovese, the famous grape of Chianti in Tusacny, together with 10-25% of the local Sangrantino grape and often some Barbera and Merlot.
One of the oldest estates in Montefalco is the wonderfully named Scacciadiavoli – it means to banish devils and celebrates an exorcist who lived nearby. It was founded in 1884 and this is where they created the local Rosso blend of Sangiovese and Sangrantino as an alternative to Chianti.
Montefalco DOC was created in 1979 as a recognition for the improvement in the local wines. Some fine dry whites are made here as well as reds, from blends based on the excellent Trebbiano Spoletino grape – which is a variety on its own and not Trebbiano. There are also some lovely crisp whites made from Grechetto (grek-ketto).
Trebbiano Spoletana vines growing the trees at Tabarrini – photo courtesy of Tabarrini.
I would also add that the nearby Spoleto DOC, which overlaps with Montefalco, produces some truly great white wines made from Trebbiano Spoletino.
Without a shadow of a doubt though the premier wine from this region is the Montefalco Sangrantino DOCG and it is this which is fast becoming one of Italy’s star red wines. Originally it was simply a part of the Montefalco DOC, but was separated out and promoted to DOCG status in 1992. The rules specify that the wine must be aged for a minimum of 37 months, including at least 12 months in barrel and 4 months in bottle.
Historically Sagrantino was considered so harsh and tannic that they either made sweet wines from it or blended it with softer, less tannic varieties.
Scacciadiavoli made the first dry red wine made from the Sagrantino grape, that we know about anyway. It was in 1924 for a local festival and was only made once, before they reverted to the more normal sweet wines.
The move to dry reds happened slowly from the 1960s onwards. The sweet wines still exist though with many producers making a Passito Sagrantino from grapes that have been dried to concentrate the sugars.
The approach to Arnaldo Caprai – photo by Quentin Sadler.
One of the most famous estates here is Arnaldo Caprai which was a pioneer in adopting modern techniques that lifted the quality of the dry wines. This foresight made the wines more exciting for foreign markets and helped others to see the potential. As a result the few old established estates here seem to have raised their game and to have produced more ambitious and finer wines, while newcomers have flocked to the region to create new vineyards. Today there are over 50 producers of Montefalco Sagrantino.
In some ways the wines appear similar in flavour to Sangiovese, with red berry fruit characters, an earthy quality and plenty of food friendly acidity to give balance. The bigger wines, from riper vintages and the more internationally focussed producers, combine these with deeper black fruit flavours too, while a little bit of age brings out the complexity of dried fruit and leather. The wines always have that tannic structure that is more reminiscent of Barolo than Chianti though.
It seems to me that although it has been a very long time coming, Sagrantino has found its moment. Greater understanding and modern knowhow, including gentle handling, cold fermentation and less new oak seems to have tamed Sagrantino’s tannins, delivering ripe fruit and seductive charms that give the wines much wider appeal than ever before. Yes indeed there are tannins, but they are approachable and enjoyable, giving the wine structure rather than bite.
I have tasted some older vintages that I enjoy, but for me the quality of the wines really took off from the excellent 2011 harvest onwards. Time and again it was the, cool, 2014 vintage and the ripe, generous 2015 and 2016 wines that impressed me the most.
Yes these are bold wines with big flavours, but there is real elegance and finesse here too so they should appeal to lovers of Bordeaux, California and Rioja, as well as Barolo, Brunello and Chianti. The opulence, generous fruit and elegance makes these excellent restaurant wines that partner so much more than just Italian food.
Montefalco Sagrantino truly has become one of Italy’s new star regions.
Some producers worth seeking out:
Marco Caprai, whose vision and drive helped to inspire the region – photo by Quentin Sadler.
Arnaldo Caprai – In many ways the estate that set Montefalco Sagrantino on the path to its current glory. Founded in 1971, Marco Caprai took over the reins from his father Arnaldo in 1988 and immediately started an in-depth analysis of the Sagrantino grape, the clones on the estate and how to grow this tricky variety. The results speak for themselves with the wines achieving a global following and wide acclaim. In many ways these are amongst the most international and opulent – indeed there is a touch of Napa Valley to the winery and tasting room – but the range is impressive and the quality is very high across the board.
Try: Valdimaggio single vineyard Montefalco Sangrantino with its rich, but balanced fruit, spice notes and silky texture.
Arnaldo Caprai wines are distributed and retailed in the UK by Mondial Wine.
Matteo Basili, the winemaker at Beneditti & Grigi – photo by Quentin Sadler.
Beneditti & Grigi – Founded as recently as 2014, this newcomer makes very high quality wines under the guidance of Matteo Basili who is a passionate, honest, openminded and engaging winemaker. He creates two ranges; the easier drinking La Gaita del Falco and the more complex Beneditti & Grigi line.
Try: Adone DOC Montefalco Grechetto white is a stunning take on the Grechetto grape. It is partially barrel fermented and is both delicate and rich with lovely refreshing acidity.
Their Beneditti & Grigi Montefalco Sangrantino is a great wine with a seductive smoothness that shows how well they tame those infamous tannins.
They also make a Sagrantino that does not adhere to the DOCg rules and so is labelled as IGT Umbria. It only has a little oak and is a fresh, lively and drinkable take on this tannic grape.
Beneditti & Grigi wines are available, until Brexit anyway, from XtraWine, Tannico.co.uk and Uvinum – all of whom ship the wine to you directly and very efficiently – ah the joys of being in TheSingle Market.
Liù Pambuffetti, winemaker and custodian of Scacciadiavoli’s history – photo by Quentin Sadler.
Scaccadiavoli – The original innovator in Montefalco, this beautiful estate was founded in 1884 and created the recipe for what is now Montefalco Rosso. Amilcare Pambuffetti worked here as a young vineyard worker and was eventually able to buy the property in 1954 when he was 71. Today the fourth generation of his family farm 40 hectares of vines.
Try: Their elegant Montefalco Sangrantino has a traditional, savoury character while they also make a fine traditional method sparkling rosé from 100% Sagrantino.
Giampaolo Tabarrini, the force of nature behind Tabarrini’s success – photo by Quentin Sadler.
Tabarrini – Giampaolo Tabarrini, whose family have farmed here since the 1840s, is a true force of nature. He took his family winery that made local wine for everyday consumption and since 1996 has transformed it into one of the leading estates of this up and coming region. He is effortlessly charming, hugely entertaining and well worth listening to – which is good as he seldom keeps quiet, or stands still for that matter. The farming is entirely organic and the focus is firmly on their 18 hectares of vineyard.
Try: Adarmando Trebbiano Spoletana is made from hundred year old vines that are trained high up in trees, like wild vines, and is one of the very best white wines here. Giampaolo’s three single vineyard, or Cru, Montefalco Sagrantinos are exquisite with concentrated fruit, refined tannins and integrated oak.
Tabarrini wines are distributed in the UK by Raeburn Fine Wines and are available from the excellent Uncorked and the equally first rate The Good Wine Shop.
Valentino Valentini, the passionate and precise winemaker of Boale and Montefalco’s youngest ever mayor – photo by Quentin Sadler.
Bocale – The Valentini family have farmed in Montefalco for generations but only created their own estate in 2002. Now run by Valentino Valentini, Montefalco’s youngest ever Mayor, the emphasis is very much on quality. He makes true artisan wines that echo his passionate, yet precise character. The estate covers 9 hectares, farming is organic and all the fermentations are spontaneous. From 2009 they have picked later, for optimum ripeness, and aged the wines in large French oak casks to soften those tannins.
Try: Their Montefalco Sangrantino is concentrated, spicy and herbal with nicely judged tannins that are firm but far from hard going.
Filippo Antonelli, the charming and amusing owner of Antonelli with his amphorae – photo by Quentin Sadler.
Antonelli – Filippo Antonelli is a fascinating and amusing host whose family has owned this estate since 1881. He himself has been in charge here since 1986 and seems justly proud of his wines and heritage. The vineyards cover 40 hectares and have been certified organic since 2012. Like many estates they also produce an amazing olive oil, as well as some wonderful salamis.
Try: The magnificent amphora fermented and aged Anteprima Tonda Trebbiano Spoletana is one of my favourite white wines of the year. The single vineyard Chiusa di Pannone Montefalco Sagrantino is amongst the very best examples, while his Contrario Sangrantino is a juicy modern, unoaked take on the grape.
Albertino Pardi, winemaker at Cantina Fratelli Pardi – photo courtesy of Pardi.
Cantina Fratelli Pardi – An 11 hectare family run estate that dates back to 1919, but produces a range of exuberant and bright wines that are modern in every way and yet true to themselves. Sadly I did not get to visit this winery, but I did taste their wines several times and seriously impressed by the quality and the sheer drinkability.
Try: Their Trebbiano Spoletana, with its fresh acidity, touch of texture and tropical fruit, is an excellent introduction to this exciting style, while their Montefalco Sangrantino is complex and incredibly drinkable with its rich, concentrated fruit and supple mouthfeel.
Pardi wines are imported into the UK by Aleksic & Mortimer Winehouse and are available through Tannico.co.uk.
Looking North East towards Napier from Te Mata Peak – photo courtesy of Te Mata Winery.
The world seems to love New Zealand Sauvignon Blanc, especially from Marlborough on South Island. Wine drinkers appear to have an insatiable appetite for this lively style of wine with its crisp, green characters softened with tropical exuberance.
However the other 30% or so of New Zealand’s wines that are not made from Sauvignon Blanc and do not come from Marlborough are also well worth exploring.
My favourite region must be Hawke’s Bay on North Island. This beautiful place is defined by the great sweep of Hawke Bay itself – confusingly the region is called Hawke’s (or more normally Hawkes on wine labels) Bay, while the body of water is Hawke Bay, named by Captain Cook in honour of Sir Edward Hawke, First Lord of the Admiralty. It is a largely rural place and includes some spectacular countryside, but the urban centres offer many charms too. The city of Napier was destroyed by an earthquake in 1931 and was totally rebuilt in the, then, current Art Deco style. Nearby Hastings is the other centre and was also largely rebuilt in the Art Deco style. This time capsule of 1930s glamour makes these cities wonderfully evocative places to wander around. The Hastings suburb of Havelock North, very near Te Mata peak, with its relaxing villagey feel is a lovely place to visit too.
Wine map of Hawke’s Bay – click for a larger view.
Although it has been surpassed by Marlborough in recent decades and now only produces around 10% of New Zealand’s wine, Hawke’s Bay is still the second largest wine region in the country and the principal centre for red wine production.
What I love here is the sense of history, the first winery was established in 1851 – 120 years or so before vines were grown in Marlborough. In fact several of the leading producers here including Mission Estate, Te Mata, Church Road, Vidal Estate and Esk Valley were all well established by the 1930s.
Of course history never flows in a straight line and although there was indeed a brief flowering of dry wine production here in the late nineteenth and early twentieth centuries with the likes of Te Mata winning awards for their pre World War I “clarets”, the real demand in the days of the British Empire was for Port and Sherry substitutes, fortified wines. It was not until the 1970s that the emphasis moved to dry wines and another twenty years before Hawke’s Bay started to acquire the reputation as a wine region, especially for reds, that it enjoys today.
Being half way up North Island, Hawke’s Bay is one of the warmest areas in New Zealand and enjoys a long growing season. This enables Hawke’s Bay to specialise in grape varieties that simply cannot ripen in the cool maritime conditions further south. That being said, it is still a temperate and moderate climate. This contrasts with almost all other “New World” wine producing countries which have hotter Mediterranean climates. The temperatures in the growing season are a bit warmer than Bordeaux, but cooler than California’s Napa Valley.
Looking south and east across the Tukituki River – photo by Quentin Sadler
Of course nothing is simple, so where the grapes grow within Hawke’s Bay is an important consideration. The coastal zone is appreciably cooler than the areas further inland. This means that the best quality white grapes tend to be grown nearer the ocean, where most of the black grapes will not ripen, and the best black grapes flourish further inland where the extra heat and shelter helps them to achieve full ripeness. These varied conditions mean that Hawke’s Bay can offer an incredible variety of wine styles.
The inland temperatures are some 7˚C or so more than the coast. This makes it possible for Hawke’s Bay to ripen some grape varieties that defeat almost every other New Zealand region, except Waiheke Island far to the north. Merlot, Malbec, Cabernet Franc, Syrah and even Cabernet Sauvignon all thrive here. Of course New Zealand can almost never produce those big, rich, fruity wines like Australia and California do, there just isn’t enough heat for that. So whether you are drinking a Bordeaux style blend of Merlot and Cabernet, or a Syrah, these reds will usually be more delicate than other new world examples, but fruitier and softer than their European counterparts.
Misty hills beyond the vineyards in the Tukituki Valley – photo by Quentin Sadler.
The dominant grapes being Merlot, Cabernet Sauvignon and Syrah is almost serendipitous as New Zealand is famous for producing lamb. Merlot-Cabernet blends, like red Bordeaux from the same grape varieties, are a fine match with lamb. Syrah is not only great with lamb, but also partners venison really well and New Zealand is a major producer of that meat too.
As for white grapes, the real speciality is Chardonnay as these conditions, create wines with ripeness and texture as well as fine acidity – think White Burgundy with more fruit. As you might expect though, they also produce Sauvignon Blanc and these tend to be riper, more mouth filling and textured than those from Marlborough.
Looking towards Cape Kidnappers from Elephant Hill – photo by Quentin Sadler.
The soils provide little nourishment and are free draining, which helps to produce concentrated and complex wines as the vines have to work hard and dig deep for goodness while any excess water just drains away rather than making the grapes dilute. Much of the terrain has been formed by five ancient rivers – the Wairoa, Mohaka, Tutaekuri, Ngaruroro and Tukituki – moving over centuries to form valleys and terraces and leaving behind over 25 different soil types including clay loam, limestone, sand and gravel.
Gimblett Gravels soils – photo by Quentin Sadler.
Gravel is the most famous soil here with one of the most important sub-regions of Hawke’s Bay actually being called Gimblett Gravels. This warm area was formed by the Ngaruroro (pronounced Na-roo-roe-roe) River changing route after a huge flood in 1867. The deep gravel soils it left behind have almost no organic component, so give low vigour and perfect drainage. This means the area can produce world class red wines with concentration and ripeness together with the elegance and freshness that the relatively cool conditions give, even in this warm part of New Zealand.
Ever since wine growers were first aware of the Gimblett Gravels in 1981 it has been seen as primarily a red wine area. It pretty quickly became known for Bordeaux style blends of Merlot and Cabernet Sauvignon, often with some Cabernet Franc and Malbec too.
Vines growing in the Gimblett gravels – photo by Quentin Sadler.
In more recent years Syrah has started to challenge that dominance and although the amount of Syrah grown is quite small it has quickly earned a very high reputation for quality. Some other black grapes grow here too, with small plantings of Grenache and Tempranillo showing great promise. White grapes make up about 10% of the plantings with some superb Chardonnays and Viogniers as well as a little Arneis, Gewürztraminer and even Riesling.
The Bridge Pa Triangle is an area just a little further inland from Gimblett Gravels. It has similar gravel soils but under a deep layer of loam topsoil, which often makes the wines softer and more aromatic.
There are other sub-zones of Hawke’s Bay too, but you are unlikely to see their names appearing on labels anytime soon.
To my mind the wines coming out of Hawke’s Bay make perfect restaurant wines. They can provide an attractive half-way house between new world fruitiness and richness and the dryness of European wines. This makes them very food friendly and versatile with food or without. What’s more they have that clean and bright New Zealand character that can be very appealing. Also like most new world wines, they usually deliver as soon as the bottle is opened, without needing to be left to breathe for a little while to show at their best.
Looking towards the Te Mata Hills from Craggy Range – photo by Quentin Sadler.
The Hawke’s Bay specialities are most certainly Chardonnay, Bordeaux-style blends of Merlot and Cabernet and Syrah, but there is so much more going on too. Reds from Malbec, Tempranillo, Grenache and even some Pinot Noir in the cooler places. As for whites there is also fine Sauvignon Blanc, Sauvignon Gris, Sémillon, Viognier, Pinot Gris, Arneis, Gewürztraminer, Riesling and more. So, stylistically it is very hard to pin the region down, but very rewarding to try.
Here is my a brief selection of Hawke’s Bay wines & wineries for you to try – of course the other wines by these producers are very good too:
The Te Mata Winery – photo by Quentin Sadler
One of the grand old names of Hawke’s Bay, Te Mata has been continuously operating since 1892 and is based in a beautiful Art Deco building right by Te Mata peak. The vineyards and winery were completely renovated in the 1980s and they have never looked back. Today they have extensive vineyard holdings in Woodthorpe and the Bridge Pa Triangle as well as the original nineteenth century vineyards at the foot of Te Mata peak itself. Made under the guidance of Peter Cowley, one of the funniest winemakers I have ever met, the range is wonderfully creative and includes a fine oaked Sauvignon and delicious single vineyard Gamay.
Peter Cowley, the witty, engaging and passionate Technical Director at Te Mata. One of those winemakers that I could listen to for days – photo by Quentin Sadler.
Try: Te Mata Coleraine is a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. Aged for 18 months in barrel it is widely considered one of the very best red wines from New Zealand. I consistently like the restrained, elegant style and the freshness that keeps it irresistibly drinkable.
Warren Gibson, long serving chief winemaker at Trinity Hill – photo courtesy of New Zealand Winegrowers.
This winery only dates back to 1993, but that makes them almost pioneers as far as New Zealand wine is concerned and they have certainly made their mark. Initially it was a joint venture between famed Australian winemaker John Hancock and Robert and Robyn Wilson, owners of London’s The Bleeding Heart restaurant. Chief winemaker Warren Gibson has been there since 1997 and he produces a range of beautiful wines that perfectly illustrate how diverse Hawke’s Bay can be – they even make a rich and aromatic blend of Marsanne and Viognier and a suave Pinot Noir.
Try: Trinity Hills Gimblett Gravels Syrah – this shows perfectly why Hawke’s Bay is good for Syrah. The cooler climate really defines this wine with its lively fruit and floral aromas. The luscious palate has ripe blackberry fruit, soft spices, integrated oak and ripe, sweet tannins. There is always a sense of freshness and purity in good Hawke’s Bay Syrah that sets it apart.
Vidal Estate Winery – photo courtesy of Vidal Estate.
Spaniard Anthony Vidal opened his eponymous winery in an old racing stable in 1905. Owned by Villa Maria since the 1976 it opened New Zealand’s first, and still very fine, winery restaurant in 1979. Hugh Crichton has been the winemaker for many years now and his deft hand seems to do no wrong. He has a particularly high reputation for his Chardonnays, but the Syrahs and Cabernet blends are mighty fine too.
Hugh Crichton (left) in the cellar – photo courtesy of Vidal Estate.
Try: Vidal Estate Merlot-Cabernet Sauvignon is a great introduction to Hawke’s Bay reds. The palate is bold and richly fruity with smooth tannins, smoky oak and a touch of spice – 5% Malbec in the blend helps with the pizzazz.
Vineyards at Craggy Range from their fabulous restaurant – photo by Quentin Sadler.
Businessmen Terry Peabody and revered viticulturist / winemaker Steve Smith MW created Craggy Range in the 1990s and quickly established themselves as one of the great names of Hawke’s Bay. Today chief winemaker Matt Stafford crafts a superb range of wines from vineyards in the Gimblett Gravels and the cooler coastal area near Cape Kidnappers.
Matt Stafford, the chief winemaker at Craggy Range – photo by Quentin Sadler.
Try: Craggy Range Kidnappers Vineyard Chardonnay – the cool coastal conditions really define this wine with its freshness and minerality, subtle richness and restrained use of oak – think Chablis 1er Cru with a bit more soft fruit.
The only elephant at Elephant Hill Winery – photo by Quentin Sadler.
Founded in 2003 this estate is another newcomer that has a built a huge reputation for itself very fast. It is managed by the charming Andreas Weiss whose parents created Elephant Hill after falling in love with the area while on holiday from their native Germany. The winery is surrounded by vines and sits almost on the cliff edge at Te Awanga. This is where they grow their white grapes while the reds and richer whites are grown in their Gimblett Gravels and Bridge Pa Triangle vineyards. The winery boasts incredible views and a great restaurant. As to the name, Andreas told me, “there’s no hill and there’s no elephant, but you certainly remember it”.
Andreas Weiss of Elephant Hill – photo by Quentin Sadler.
Try: Elephant Hill Sauvignon Blanc – a pure and vivacious style, but rounder and more textured than a typical New Zealand Sauvignon. It feels clean, precise and beautifully defined too, with wonderful salty minerality cutting through the ripe citrus fruit.
Esk valley’s terraced vineyard, home to the Terraces, one of New Zealand’s finest reds – photo courtesy of Esk Valley.
This famous winery sits right on the coast some 10 km north of Napier and was originally a fortified wine producer that fell into disuse by the 1970s. George Fistonich of Villa Maria bought it in 1986 and it has never looked back. For the last 20 odd years it has been left in the talented hands of winemaker Gordon Russell who has happily put all the old prewar concrete fermentation vats to use for his red wines and who revels in his reputation for being something of a maverick who makes true handmade wines.
Gordon Russell with his beloved pre-war concrete fermentation vats at Esk Valley – photo by Quentin Sadler.
Gordon crafts one of New Zealand’s most famous reds, Esk Valley The Terraces, from a one hectare block of vines on a terraced vineyard overlooking the ocean right by the winery.
Try: Esk Valley Verdelho – this grape is mainly used to make fortified Madeira,but this is an unfortified style that has a lovey brightness to it and enticing aromatics. I love the mandarin-like acidity, the rich palate and the little touch of salinity on the fresh, lively finish. It’s wonderful with oriental food.
The Ham Family of Alpha Domus – photo courtesy of the winery.
This estate is a real pioneer of the Bridge Pa Triangle. It was founded in 1990, pretty early for this sub-region, by the Ham family from the Netherlands. The first names of the five family members who founded and run the winery are; Anthonius and Leonarda together with their sons Paulus, Henrikus and Anthonius – Alpha! They produce a fine range of single vineyard, estate wines from the classic Hawke’s Bay grape varieties of Chardonnay, Merlot, Cabernet and Syrah, as well as Viognier, Sauvignon Blanc, Sémillon and Cumulus, a Traditional Method sparkling Chardonnay.
Try: Alpha–Domus The Wingwalker Viognier – in France’s northern Rhône,where Syrah originates, Viognier grows next door, so it makes perfect sense that we are beginning to see more of this exotic, aromatic grape grown in Hawke’s Bay and used either on its own or co-fermented in tiny amounts with Syrah.
This is a rich but fresh example with exotic ripe fruit aromas and a succulent and silky palate with ripe peach, pineapple, coconut cream and a touch of shortbread. The balance is lovely and it makes the wine seem pure, yet powerful. Great with firm fish and white meat dishes.
Available in the UK for £18.50 per bottle fromNoble Green.
Sir George Fistonich, the great New Zealand wine pioneer, whose Villa Maria group also owns Vidal and Esk – photo by Quentin Sadler
Villa Maria is an extraordinary company. Created singlehandedly in 1961 by a 21 year old New Zealander with Croatian roots. That young man is now Sir George Fistonich, one of the great figures of the wine world and he still has the same drive and passion all these years later. Villa Maria have vineyards and a winery in Marlborough and Auckland as well as Hawke’s Bay including owning one of the largest parcels of the Gimblett Gravels. To my mind they never put a foot wrong and consistently produce elegant wines that people enjoy, at all price points. Their Merlots, Merlot-Cabernet blends and Syrahs are all from their Hawke’s Bay vineyards. They recently launched a super premium Gimblett Gravels Cabernet Sauvignon called Ngakirikiri which means “the gravels” in Maori. It’s a stunning wine with beautiful fruit, incredible richness, but also elegance and poise with gentle, supple tannins.
Try: Villa Maria Cellar Selection Gimblett Gravels Grenache – a surprisingly rich take on this grape that loves heat and sun. It’s richly fruity with black cherry and dried strawberry characters and lots of spice in the form of white pepper, fresh ginger and clove.
Available in the UK for £16.00 per bottle fromNoble Green.
Of course this selection barely scratches the surface, there are many more fabulous wines from the producers mentioned here, let alone other wineries in Hawke’s Bay. These are all very good though, are easily available and show the quality and diversity that this exciting wine region can produce.
Wine is the lifeblood of Chablis. The vineyards can be seen from the heart of the village and you often see grape growers going about their business.
Ah Chablis! That name conjures up all sorts of thoughts of stylish, sophisticated dry white wine. I love Chablis and think that the appellation / PDO has gone through a real renaissance over the last twenty years or so. There was a time when Chablis was frequently not what it ought to be and was instead a bit thin, green and tart.
This seems to longer be the case and the quality of Chablis available seems to be generally pretty high in my opinion. Sadly so does the price – and that is before Brexit. What makes Chablis such a pleasure though is the complexity, the minerality and is that sense that you are drinking a true thoroughbred – a classic. So why should that be a cheap wine? How can it be a cheap wine?
Cheap Chablis is always a disappointment and never shows you what Chablis should really be all about.
In some ways Chablis is a really simple wine to get your head around:
It is pretty much the northernmost outpost of the Burgundy wine region.
It’s only white.
It’s only made from Chardonnay (Beauneois to the locals).
After that though it get’s a bit more complex because the differences are usually all about nuance rather than big, bold flavours. However the defining characteristic of Chablis should be all about the minerality in the wine. Minerality is the word we use to describe anything in a wine that does not come from the fruit or the winemaking. What actually causes these mineral characters is unknown and experts disagree – I have my own view that you can read about here – but they show themselves as stony, steely or earthy flavours and aromas.
Chablis’s beautiful vineyards.
Chablis should smell and taste stony and that is the defining character of the wine style. It should have that sense of the fruit being restrained and the wine brooding in the glass – rather than overt fruit leaping out at you. There should be tension in the glass between the (gentle) fruit, the crisp acidity and that minerality. They all vie for your attention, so the wine should feel beguiling and complex. Drinking a good, or great Chablis, should be an occasion.
I will write another day about the higher levels of Chablis Premier Cru and Grand Cru wines, but there is another subdivision of Chablis and it often gets overlooked.
That is Petit Chablis. I suspect very few of us go around actually knowing what Petit Chablis is, but it sells. It sells almost certainly because consumers assume that it has a relationship to Chablis itself – which it does.
Wine Map of France – click for a larger view.
The vineyards of Chablis – map courtesy of the BIVB.
The thing about Chablis is that it is really simple, pure even, until it isn’t. Chablis itself is all about the land in which it is grown. There are two important considerations with Chablis, the soil type the grapes are grown in and the aspect of the vineyard.
For a wine to be awarded the use of the Chablis name, or Chablis Premier Cru and Chablis Grand Cru, it must be grown in the vienyards around the (large) village of Chablis and be grown in the correct soils. These are a type of chalky limestone that was formed in the Jurassic era and was first identified in the village of Kimmeridge on Dorset’s Jurassic Coast. That is why the soil is known as Kimmeridgian, sometimes Kimmeridgian Clay.
The village of Chablis with the vineyards behind.
The whole area was once ancient seabed – under a warm and shallow sea – and that is why it contains millions of fossilised mussels and oysters. Chablis must be grown in this soil and it is believed that it is this soil that helps the wine take on that mineral character. Chablis Premier Cru and Grand Cru must also be grown on Kimmeridgian soils, but in those instances they are on slopes facing south, south west or south east – this ensures they are riper than standard Chablis as the grapes get more sun.
Not all the land around the village of Chablis is Kimmeridgian though. At the top of the slopes there is a harder soil called Portlandian Limestone. It would be a waste not to plant anything in this soil, but there is no avoiding the fact that wine produced in these soils is different from Chablis – even if the same grape variety, Chardonnay, is used. That is why the wines grown in these soils are called Petit Chablis, so that we know they are different and perhaps that we should not hold them in such high regard as Chablis itself.
Traditionally we have been told that Petit Chablis is not mineral, instead it is is more fruity, but still crisp and dry. Broadly speaking I would say that is true, although it isn’t quite as clear as that makes out. Recently I have noticed that the quality of Petit Chablis seems to be very good right across the board – just like Chablis itself.
Chablis is a lovely place to visit.
I have to be honest that until a few years ago I was barely aware of Petit Chablis existing, let alone understanding what it was, so my experience of it has all been in the last three or four years. In that time though I have noticed more and more that the wines are on the whole consistently good quality and often fantastic value for money. It really does seem to be a very reliable appellation, I have tasted a good few of late and they all seem to deliver a classy glass of wine.
In fact they might be a perfect reliable classic French dry white wine to fall back on now that the likes of Chablis and Sancerre have become so expensive. Petit Chablis has certainly become something of a house wine Chez moi and something that I frequently order when dining out.
At their best – and all these are very good – Petit Chablis is crisp and refreshing with apple, orchard fruit, some light creamy notes and lots of acidity as well as a little touch of that minerality for which Chablis is so famous. They are of course unoaked so remain bright and lively, so would appeal to Sancerre, Pouilly-Fumé and Sauvignon Blanc drinkers as well as lovers of White Burgundy.
Here are a few of the Petit Chablis wines that I have tasted and enjoyed in recent months:
2016 Louis Moreau Petit Chablis
Louis Moreau Available in the UK for £12.99 per bottle from Waitrose
2017 Petit Chablis
Union des Viticulteurs de Chablis Available in the UK for 12.00 per bottle from Marks & Spencer
2017 Petit Chablis Vielles Vignes
Domaine Dampt Frères Available in the UK for 12.99 per bottle from Laithewaites
2016 Simonnet-Febvre Petit Chablis
Simonnet-Febvre Available in the UK for 12.99 per bottle from Vinatis and Hay Wines
2017 Louis Jadot Petit Chablis
Louis Jadot Available in the UK for 16.99 per bottle from Simply Wines Direct
Anytime you want a true classic French dry white wine, then Petit Chablis seems to me to be a good bet. Please ignore the word Petit in the name, these are all wines that deliver great big dollops of pleasure.