3 | Wine | Loire | Page 5

"The lush, ripe pit fruit; luscious citrus; and wafting floral perfume that characterized “the rest” of the material that will become this year’s Tradition cuvee here display additional intensity, accompanied by piquant nut oils, oyster liquor, and shrimp shell reduction, making for a deep, saliva-liberating savor. For all of its richness, this delivers ample refreshment, while evincing a remarkable sense of buoyancy. Look to have a wonderful time with this beauty over the next 3-4 years."

"Tiny berry- and desiccated concentration rather than botrytis characterize even the 2009 Vouvray Moelleux Clos du Bourg Moelleux 1er Trie. This evinces an as yet unresolved tension between fresh citrus, chalk, and alkali on the one hand, and honey, caramel, and nut paste on the other. For all of its ripeness, there is a sense of textural firmness underlying the palate impression here. Marzipan, singed vanilla cookies, and suggestions of both peach and strawberry preserves enhance the wine’s confectionary aura, and despite its manifestly good strong acidity by vintage standards, the nearly 100 grams of residual sugar present here certainly result in a dominating youthful sweetness in its formidably long finish. If you want this to balance on its own (i.e. not in a dessert wine capacity) then I would be prepared to wait more than a decade, and the wine no doubt has at least three in it. Pinguet says this reminds him of the 1989 1er trie bottlings at the same stage."

"Beautiful ruby crimson colour with reflections of black cherry. The aroma is intense and is dominated by empyreumatic (roasted, grilled or toasted) notes. The attack is clear and the richness appears quickly, conferring roundness and consistency to the wine. Then tannin, already silky and distributed well, affirms its presence. This prestige red Sancerre wine has consistency and full body. It finishes on notes of maturity (caramel, fruit compote)."