Lacheteau Sauvignon Blanc

Despite having been making wine in the Loire and Anjou for over 25 years, Andre Lacheteau is probably best known for getting under the skin of the entire New Zealand wine trade with his French made but intriguingly named Kiwi Cuvee in the mid 00’s, despite the fact it was made by a Kiwi winemaker! Well rather than trying to reproduce a New Zealand style they have returned to what they know best with this.

The wine is made in the Loire style, with cool fermentation and early bottling for maximum purity, but can only be labelled as a “Vin de France” because some of the harvest comes from areas that fall outside the allowed Apellation confines. That doesn’t necessarily mean lesser quality, just less renown and the quality is demonstrated in the unmistakable aromas of freshly cut grass, ripe gooseberries and subtle white flower notes on the nose. The bouquet explodes out of the glass—grapefruit, green grass, lime, granny smith apples, gooseberries. The riot of flavors continues in your mouth with bright citrus flavors and richer tropical fruit underneath providing body and a crisp dry finish. Fresh citrus fruit and mouthwatering acidity bathe the palate, leading to a clean, dry finish.

Jean Vincent Pouilly Fume

Pouilly Fume has taken a back seat to its more recognized neighbour Sancerre in recent years, mainly due to the expensive nature of good Pouilly. Whilst they are both Sauvignon Blanc and the two areas are right next to each other on the either side of the river valley, wines from Pouilly are deeper and smokier than the more mineral wines of Sancerre; partly due to the tradition of oak barrel use to age wines from Pouilly.

Father-and-son team Jean and Vincent Chatelain are the 11th and 12th generations of an illustrious winemaking family, and each parcel of their 30ha estate is vinified individually to maintain the character of each plot. On the nose there are great aromas of gunflint and freshly cut grass that mingle with a fruity undercurrent of gooseberries and a smoky edge. On the palate the hints from the nose become more prominent, there’s plenty of gooseberry, lime and even green pepper and the smoky and flint becomes more pronounced culminating in a crisp balanced finish.