This has been a really good couple of weeks for wine. Plenty of great wines allowed me to rescue them from their bottles … so fortunate that they come to me for help, because someone else could decide that they were too good to drink and ‘save them for a special occasion’. Those poor things would still be trapped in their glass prisons and no-one would know how beautiful they are…
Here are reviews of the best three of a few outstanding bottles I’ve tried. Unfortunately for red wine lovers all of them are white … clearly reflecting my own wine preferences.
Nautilus Grüner Veltliner Marlborough 2013
(£17-£18 Dulwich Vintners, Hermitage Cellars, House of Townend, Square Wine Co, The New Zealand Cellar)
Lovely, dry and spicy Grüner Veltiner, which has some very interesting aromas of Italian herbs, hint of bay leaf, pepper and touch of nuttiness. The palate is fresh and rather savoury but with good depth long finish, and rather full-bodied with a nice viscous texture*.
Domaine Zind Humbrecht Pinot Gris Trocken2014
(£14.99 – £18.00 The Wine Society, Majestic, Oddbins)
An aged Pinot Gris which has gone through natural malolactic fermentation and extended ageing on the lees** and therefore has a much fuller and softer style than usual. This is lush! The nose is huge and gorgeous – one of the best smelling wines I ever had – extremely intense and complex with aromas of quince marmalade, magnolia and meadow blossom, exotic fruits: pineapple, melon and white peach, and ripe pear, with noticeable hints of orange or clementines, herbs, spice like ginger and macadamia nuts. The powerful palate is full and oily, with dense and concentrated ripe fruits, some more grassy leafy notes, blood orange and honeycomb, all supported by fresh acidity and creamy velvety, almost endless finish.
Saint- Romain, Remoissenet Pere & Fils 2014
(£24.89-£29.50 Mathew Clark, Gourmet Hunters, Oddbins, James Nicholson Wine Merchant Corking Wines
One of the fat and very yummy white burgundies from the Beaune region, its bouquet is big and fragrant with aromas of white ripe fruits such as peach, pear and apple refreshed with some citrus and layers of stony minerality. The full-bodied palate is structured and elegant, fruity and fresh but rounded with butter and creaminess from oak, some sweet spice of vanilla, hazelnuts and creamy white chocolate, with a great, soft finish.
Very, very good!
*Viscous texture – in wine terminology means that wine is oily, fuller, has a bit of weight.
**Lees – refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of “fining” (with use of finning agent to bond the particles), to the bottom of a vat of wine after fermentation and aging. Normally the wine is transferred to another container (racking), leaving this sediment behind. Some wines like Chardonnay, Champagne and Muscadet and pinot Gris, are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste.