Fine, persistent bubbles and nice mousse; fresh green fruit, nuts, fresh lime on the nose; plenty of refreshing, acidic citrus fruit notes on the palate, dry, clean, crisp and filled with mineral tones. Medium-plus finish with a tinge of phenolic aftertaste. I was surprised a lot of people who tried the bubbly actually liked it (before I told them it’s a natural wine). I guess Domaine de l’Octavin did something right 🙂
Light garnet-copper core; garnet-light orange rim with a pale meniscus. Lifted aromas of earth, dried red berries, orange peel, sweet spice on the nose. Tart, juicy, minerals, pink grapefruit, raspberries. Delicate with a light tannic grip. Medium acidity; medium to medium+ length. Still relatively unknown to most wine-drinking crowd, save for the winenuts. One of the very few red wines in the world which can complement Asian cuisine beautifully. Anyone who tries to tell me that (young) Cabernet Sauvignon is an excellent wine with chinese cuisine (especially the real kickass spicy stuff) is culturally insensitive at best, and clearly, quite ignorant and blatantly arrogant.
Bright lemon yellow core. Pronounced lemon zest aromas; flinty, toasted almonds and a touch of vanilla on the nose. Plenty of minerality (think wet stones and sea shells), fresh lemons and pith, white pepper, and chalk on the palate. Med+ to hi acidity. Med+ finish. Quite an elegant (seems to be a firm stylistic approach of Ganevat, evident from the Poulsard I had recently) Chardonnay if you like clean, slightly more precise flavors, and a subtle use of oak. Oh, and to top it all off – it was biodynamically grown! 🙂
and clear strawberry-copper hues with a pale blood orange rim. Beautiful delicate sandalwood, dried rose petals and dried jasmine flowers on the nose. Tart fresh cranberries, and lots of bright red fruit on the palate, layered by a subtle touch of spice. Med+ acidity and length. A surprisingly tannic grip on the palate but very pleasurable and definitely a wine I don’t mind sipping without any food at all. Fresh and lively. Did I mention this is made from the Poulsard variety?