Domaines des Cognettes Organic Clisson
The big-gun of the Cognettes stable, 43 Months on Lees and some extremely old vines produce an intensely textured wine full of minerality, peach and stone. This is a study in what Muscadet can achieve, capable of ageing well beyond 15 years.
Villeneuve Saumur Blanc
The estate has been making wine since 1577 but is now run by Jean-Pierre Chevallier. The chateau has 25 hectares in the Champigny area in central Loire valley. They have 5 hectares of Chenin and the rest is Cabernet Franc. This is 30% barrel fermented for an added layer of complexity, Chenin naturally being rich balanced with the soft apple fruit is great will all lighter foods and fish.
Domaine de Jouan Sancerre Blanc
300 miles inland from the Atlantic, Sancerre enjoys a continental climate, and the chalky limestone and flint hills provide the nutrients that make this wine so special the world's model for crisp, focused, sauvignon blanc. Sophisticated and stylish, the Jouan has all of the classic lemon, citrus, and star-fruit notes we expect and love as well as a heavenly hint of flowers. And with a racy, white grapefruit palate, and tart, dry lemon on the finish.
Auxey-Duresses 'Les Boutonniers' Lafouge
Auxey is on the way up – think of it as the ‘new’ Saint-Aubin. Rising temperatures mean the grapes here no longer struggle to ripen and Gilles Lafouge’s range consists of beautifully crafted, un-showy but thoroughly satisfying red and white Burgundies.
Grosbois Chinon Rouge Cuisine
A 9 hectare estate run by two brothers, Nicolas and Sylvain. Based in the centre of Loire valley and with experience from travelling their style is firmly set, they use old oak and concrete for the vinification. For the Cuisine de Ma Mere it is all done in concrete to preserve the fruit. So this is a really approachable Chinon with lots of bright fruit and herbaceous notes.
Other than Beaujolais, we often dip into the red wines from the Loire valley, particularly front he village of Chinon. Chinon specialises in red wines made from the Cabernet Franc grape, they can be bright and fresh, and sometimes fuller bodied, spicy and capable of ageing over ten years. Vintages are important, as the Loire is cool region, and Cabernet Franc needs a decent amount of sun to ripen it, to bring the fruit flavours to the fore, balancing the herby peppery notes. We really like this particular Chinon, as it is light bodied and fresh, and has a fun label.
We would recommend serving it lightly chilled.
Gevrey Chambertin, Mark Haisma 2014
Mark is one of a new breed of micro negociants, who buys tiny quantities of Burgundian fruit and makes his own wines. He has been based in Burgundy since 2009, currently based in Gevrey Chambertin. Previously he spent many years making wine in Australia at Yarra Yerring. His Gevrey is reasonably robust, he tends to use some whole bunch fruit combined with a proportion of the wine being aged in new oak. There was plenty of selection in this vineyard to end up with only the best fruit. It has elegance and will age well.
Total discounted price £150
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