Catalog

Whatever the costs and fashions, Bollinger has been perpetuating the tradition of great vinous champagnes since 1829: 1/3 chardonnay, 2/3 pinot noir, fermentation in oak barrels, prolonged ageing of the wines in the cellar (minimum 8 years for the R.D. cuvée). Complex, concentrated, almost tannic wines, perfect for a meal.

Whatever the costs and fashions, Bollinger has been perpetuating the tradition of great vinous champagnes since 1829: 1/3 chardonnay, 2/3 pinot noir, fermentation in oak barrels, prolonged ageing of the wines in the cellar (minimum 8 years for the R.D. cuvée). Complex, concentrated, almost tannic wines, perfect for a meal.

Whatever the costs and fashions, Bollinger has been perpetuating the tradition of great vinous champagnes since 1829: 1/3 chardonnay, 2/3 pinot noir, fermentation in oak barrels, prolonged ageing of the wines in the cellar (minimum 8 years for the R.D. cuvée). Complex, concentrated, almost tannic wines, perfect for a meal.

Whatever the costs and fashions, Bollinger has been perpetuating the tradition of great vinous champagnes since 1829: 1/3 chardonnay, 2/3 pinot noir, fermentation in oak barrels, prolonged ageing of the wines in the cellar (minimum 8 years for the R.D. cuvée). Complex, concentrated, almost tannic wines, perfect for a meal.

Whatever the costs and fashions, Bollinger has been perpetuating the tradition of great vinous champagnes since 1829: 1/3 chardonnay, 2/3 pinot noir, fermentation in oak barrels, prolonged ageing of the wines in the cellar (minimum 8 years for the R.D. cuvée). Complex, concentrated, almost tannic wines, perfect for a meal.

On a gravelly soil renowned for its whites, Camus vinifies a small production with a Semillon majority (60%, with 40% Sauvignon), grown in vats. A beautiful white Graves, of good volume, expressive, really very pleasant.

A small growth of 10 ha (6 ha in white, 4 ha in red) in the heart of the Graves, on the alluvial terraces of the Garonne, run by an invested couple: organic viticulture, careful vinification. The white wine, 60% Semillon fermented in barrels of one wine and 40% Sauvignon fermented in vats, is aged on fine lees with stirring. Fresh and floral, finely lemony, a success that honours its appellation.

A small plot (1.6 ha) of Côtes de Francs, where Mr Thienpont (owner of Puyguéraud and La Prade) produces an excellent white wine vinified in barrels, long, fat and smooth, with a judicious touch of acidity.

Although produced in Lamarque in the heart of Haut-Médoc, this is the most original dry white wine in the Gironde, a blend of gros manseng (as in Jurançon), sauvignon gris (superior to the more common sauvignon blanc), savagnin (as in Jura) and mondeuse blanche (as in Savoie). All this gives a dry white wine with golden reflections, powerful, sapy, fruity, complex and elegant. A special wine!

Like its neighbours in Sauternes, Rieussec carries out a first harvest of its vineyards every year at the end of August/beginning of September, before botrytisation (noble rot) begins, to produce a rich and expressive dry white wine, with notes of citrus fruits and exotic fruits (pineapple, mango, passion fruit), unlike those from the north of the left bank (Pessac-Léognan and Médoc) which are more floral and lively.