Gems Of France

Whites

DOMAINE DU VERGER, MUSCADET DE SEVRE ET MAINE SUR LIE 2006
Region: Jurancon, France 2006
Varieties: Melon

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“Wonderful bready/yeasty nose and a smooth buttery palate”
One of the unusual features of Muscadet, according to the Hachette Guide, is that it is not named after a geographical or historical area, but that the name probably dates from the middle Ages when Muscat grapes from Cyprus acquired a reputation at feudal courts. After the great frost of 1709 the vineyard was replanted with a Burgundian grape variety, Melon. Lees are the deposit or sediment left at the bottom of the tank after the wine has fermented. Although the gross, or coarse, lees are eliminated, many Muscadet producers choose to leave the wines on the fine lees to impart aromatic substance and

richness to the wines. The sur lie designation contrary to supposition is not given solely to rude French producers, but to Muscadets that have been kept on the lees for more than four months and have not been racked or filtered prior to bottling – which takes place before the last day in June in the year following the vintage.

Domaine D’Escausses Denis Balaran Blanc la vigne de L’oubli
Region: Gaillac, France 2005
Variety: Muscadelle, Mauzac,sauvignon

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"dried fruits and curry spices"
The serious side of Gaillac. Domaine d’Escausses is located halfway between Albi and the medieval village of Cordes.The climate is a balance of oceanic with Mediterranean influences. There are 26 hectares under vines for AOC production. The soil is a mixture of marne and sedimentary limestone and the vineyards are treated with organic and mineral-based manures. La Vigne de l’Oubli, from a mixture of fifteen to fifty year old vines,is a barrel-fermented blend of Sauvignon (50%), Mauzac and Muscadelle spending twelve months on the lees in new oak and has a subtle flavour of dried fruits and curry spices.

Roussette de Savoie CRU frangy Domaine Bruno Lupin
Region: Savoie
Varieties: Roussette(Altese)

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"pear, gingerbread, spice and honey with a touch of nougat"
The Roussette de Savoie AC is for dry white wines made mainly from the Altesse variety (locally called Roussette), with small amounts of Chardonnay and Mondeuse Blanche.The soils here are argillaceous limestone and glacial moraines and the exposure of the vines is south facing. As with many of the vineyards in this region the viticulture is lutte raisonnée. (Minimal use of chemicals, low yields, hand harvested)
The flavors are reminiscent of. This would be splendid with river fish such as pike or perch, or veal escalope, or even the local Beaufort cheese.

Jaffelin Auxey-Duresses Blanc 2005
Region: Burgundy, France
Varietal: Chardonnay

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"Buttery richness, fresh fruits and spicy oak"
Jaffelin looks set to follow Jean-Claude Boisset as an established burgundian name rejuvenated by a young winemaker. Their cellars(dating back to the 14th century) have for years been synonymous with sound wines from the southern Côte d’Or and the Chalonnais.
But with the 2005 vintage, the appointment of Geraldine Godot, a talented young viniculturalist, promises that the quality of Jaffelin’s wines, and their image, is set to rise.

Reds

Domaine Gay Coperet Moulin a Vent
Region: Beaujolais
Variety: Gamay

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"Lavender,iris,and violets with syrupy soft tannins"
The Moulin-à-Vents of Chénas are generally more supple and fruity than those from Romanèche-Thorins and this is no exception. This small domaine produces a harmonious expression of the style with a marvellously suave texture. The 60 year old vines are on pink granitic soils and the assemblage of manganese and other minerals that give these classic Beaujolais wines their “lift”. The nose expresses violets and wild roses in abundance and the palate is pleasingly al dente – easy enough to drink but with sufficient resistance for little game birds. This is wonderfully

refreshing drunk chilled from the fridge (give it twenty minutes); it adds to the pleasure without detracting from the seriousness of the wine.

Domaine des Rouches Neuves Thiery German Saumur-Champigny 2006
Region : Loire
Variety: Cabernet Franc

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"Oyster shells, sweet fruits and blackberrys"
Serious wines are produced at this estate run by the charismatic Thierry Germain. His approach is closer to a Burgundy wine-maker than a typical Loire producer. This 50-acre domaine, situated in a superb viticultural location in the appellation of Saumur Champigny, has been a winery since 1850. The vineyard is worked in a natural way with the goal of keeping the vine and the soil at its healthiest (lutte raisonée). The harvest is manual, selecting grapes at their very ripest level. Vinification is handled in small batches with bottling unfined and unfiltered.
Germain gathers exceptionally ripe grapes which give a unique smoothness and velvety texture to his wines….One might think that Thierry Germain was going to take a break. Indefatigable, he continues to progress in refining each of his cuvées. All of his wines are superb, but not easy to obtain because the demand for them is so great.

Entraygues et du Fel,Laurent Mousset
Region: Aveyron, France 2005
Variety: Mansoi( Fer Servadou)

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"Raspberries and cherries and a pungent medicinality"
Perched on hilltop dominating the Lot valley the village of Fel gives its name to 22 ha of vineyard land planted on slopes and constituting a series of steep rock-strewn terraces descending to the river.
Laurent Mousset’s wine is dominated by Mansois, which confers finesse and vigour with the addition of some Cabernet Franc giving a little weight and mouthfeel to the blend. The vineyards benefit from a southern exposure and plenty of sun which allows ripening of the grapes despite the coolness of the immediate environment. After destemming the grapes are fermented in tank. Delightful red fruit flavours abound amidst the sturdiness of the wine; raspberries and cherries on top of a layer of cool stones and pungent medicinality.

Chateau La Claymore
Region: Lussac Saint Emillion, France 2002
Variety: 80% Merlot 10% Can Franc 10% Cab Sav

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"Violets, soft fruits and smooth tannins"
The vineyard’s of Ch Claymore go back to the 14th century where it belonged to the Cistercian monastery of Faise and it takes its name from the 100 years war.
The terroir is sandy and also rich in iron. Yields are kept reasonably low (less than 50hl/ha) with a green harvest and a selection of grapes at harvest time. Each grape variety is vinified separately at controlled temperatures.