In 2009 Michel Redde began a titanic and unique project in an old disused flint quarry called Les Champs des Froids in the Village of Tracy-sur-Loire. The site has a beautiful south west exposure and they have cleared, prepared and planted 4 hectares of vines on these very rocky flint soils.
This Pouilly-Fume is the flagship wine from the wine making dynasty Mellot family, 30 year old vines of Sauvignon Blanc have been slow fermented in French Oak. Oak is well integrated with the wine so it is still a racy style like its neighbour Sancerre across the Loire River. A wine adventure for Sauvignon Blanc lovers of the Marlborough style !
A stunning Biodynamic Sauvignon Blanc from Stellenbosch producers Reyneke, Loire like in depth and complexity. The nose presents a layered complexity and freshness of white stone fruit, pear and lime peel opening to a subtle floral prettiness. This wine has a textured minerality on the palate with a firm acidity and well integrated oak component.
Fermented entirely with naturally occurring yeast – this is an alternative style of Sauvignon Blanc that is both intricate and textural. A succulent combination of yellow peach and brown pears, rolled into rich, short pastry with a sprinkling of caramelised almonds.
The Tokara Director`s Reserve White is a blend of Sauvignon Blanc and Semillon that is barrel fermented and oak matured for 9 months before release. A pale gold in colour, the wine displays aromas of cape goosberry, pink grapefruit, blood orange and oily notes with a touch of toasted oak and sweet spice.
This Sancerre comes from the oldest vines on the estate. These are planted on pebble rich clay-limestone slopes known locally as "caillottes". The wine was fermented and aged in oak barrels (30% new oak) Fermentation lasts 2 to 7 months and the wine is aged for 20 months.
The young and dynamic François Crochet has made wines in New Zealand and Bordeaux, and now uses his broad experience wisely. To make Sancerre that measures with the best of the appellation, Francois pays a great deal of attention to the quality of his grapes.
Owned by the incomparable Henri Bourgeois this show piece estate is renowned for being a top quality producer of both Pouilly Fume and Sancerre and has collected a bundle of awards and medals over the last decade or so.
Dark gold in colour, with an intensely perfumed nose with all the aromas associated with botrytised wines, including marmalade and dried apricots. On the palate, it is rich and sweet, with notes of apricots. The finish is very clean and refreshing.
Metis is a wine made by Matt Day, Klein Constantia’s hugely talented young winemaker, and it is directly inspired by Pascal Jolivet, Loire-based Sauvignon Blanc icon. Matt spent the 2012 harvest working closely with Pascal and his winemaker Jean-Luc Soty.
A rich and concentrated blend of Sauvignon Blanc and Sémillon from the Constantia Valley, this barrel fermented wine combines oak and tropical fruit flavours with a well-integrated minerality. An elegant wine with exceptional balance and length and fantastic ageing potential.
Grown in this northern climate and on the stone\flint plateau overlooking the Loire River this is a classic example of cracking winemaking and low yielding Sauvignon Blanc vines producing fantastic grapes. This dry white displays a classic smokey, lime and mineral influenced flavour reflective of the region`s flinty soils.
A fine, expressive Sauvignon Blanc with bright tangerine and grapefruit aromas and underlying rich pear and apple notes. The palate is fresh and textural, full of stone fruit and savoury complexity. Powerful yet elegant, with great finesse.
Magdalena is the result of careful blending using the best barrel fermented Semillon blocks and some aromatic Sauvignon Blanc that was picked early. The wine reflects the minerality of the Bot River soils and the perfumed aromas of maritime climate fruit.
From Waiheke in New Zealand, the Gravestone exhibits classic Sémillon characters of chalk dust and fresh herbs with complex fennel bulb characters from the wild Sauvignon. The palate is focused and structured with tense acidity and ripe fruit tannins giving persistence and clarity.
The 3 hectare estate which produces this wine is located in Cars, close to Blaye and the bank of the Gironde River. Certified Demeter Biodynamic, great effort is put into producing this wine in as natural a way as possible, the result is low sulphites and a vegan friendly wine with lots of character.
The passionate and innovative young winemaker Pascal Cuisset owns this beautiful Dordogne estate, south west of the town of Bergerac. His rich and concentrated dessert wine from the neighbouring village of Saussignac, is made from Semillon and Chenin grapes affected by noble rot and aged in barrel for 15 months.
World class elegant Sauvignon displaying a beautiful pale straw colour with a hint of green. The nose is subtle and perfumed. The aromas are that of nettles, lemongrass, green figs and cape gooseberries.
The Sauvignon Blanc grape excels in this rich, flinty soil, giving a crisp edge to the wine`s natural richness. This single vineyard Sancerre has the added complexity of mineral and herbaceous flavours on the palate. The immense long flavour of gooseberries and blackcurrant leaves lingers on the finish.
A biodynamic Sauvignon Blanc with a touch of Semillon added to give weight. It is fermented using wild yeast, and partially barrel fermented in old french oak to give complexity and texture. Aged at the cellars before release. An interesting and elegant style that doesn`t overwhelm the palate, beautifully subtle for a New Zealand Sauvignon Blanc.
Made by Kevin Judd the chief winemaker at Cloudy Bay for 25 years. This is a refreshing sorbet-like medley of fresh lychee, grapefruit and honeydew melon laced with flinty minerality and finished with an infusion of mandarin and lime zest. A lively, invigorating wine with persistent grapefruit flavours and a steely blackcurrant tang.
Dog Point is a vibrant, perfumed Sauvignon Blanc characterised by freshly squeezed citrus and dried herbs. The wines juicy palate and fresh acidity upfront is followed by a soft, round texture. The quality and