2025 Technical Specifications
Grape Varieties Chenin Blanc
Region Vouvray
Soil Limestone-rich clay soils
Fermentation Vessels Large old oak demi-muids and stainless-steel vats
Production Details Grapes were harvested by hand through successive tries. Fermentation was temperature controlled; malolactic fermentation was not encouraged. The wine was aged in large demi-muids.
Tasting Notes Sweet quince, apricot, tangerine, chalk, heather, dried flowers and clover honey; deep, pure and concentrated, with strong acidity, focus and a long balanced finish.
Critics Ratings 98 (View From the Cellar)
Sources: www.polanerselections.com ↗ · Compare this vintage
2020 Technical Specifications
Residual Sugar 71 g/L
Grape Varieties Chenin Blanc
Region Vouvray
Soil Limestone-rich clay soils
Fermentation Vessels Large old oak demi-muids and stainless-steel vats
Production Details Grapes were harvested by hand through successive tries. Fermentation was temperature controlled; malolactic fermentation was not encouraged. The wine was aged in large demi-muids.
Tasting Notes Oranges, chamomile and violets, with a silky-smooth texture, fresh acidity and a lightly grippy finish.
Critics Ratings Vinous 96; Wine Advocate 95–96; Wine Spectator 95
Sources: www.polanerselections.com ↗ · Compare this vintage
1997 Technical Specifications
Alcohol 12.5%
Residual Sugar 83 g/L
pH 3.29
Total Acidity 5.4 g/L
Calories (estimated) 155 kcal / glass
150ml glass155 kcal
750ml bottle775 kcal
Grape Varieties Chenin Blanc
Drinking Window 2016–2037
Region Vouvray
Soil Clay-limestone
Harvest Dates October 1997
Vine Age 50
Fermentation Vessels 50% demi-muids; 50% tanks
Bottling Date April 1998
Production Details Goblet-trained vines were harvested manually through successive selections; maturation lasted 6 months.
Tasting Notes Exotic fruit, mango, lychee, honey and spices, with orange and pineapple fruit-paste notes; a soft, voluptuous and elegant palate followed by a mineral finish.
Food Pairing Gorgonzola and cooked York ham toasts, spiced foie-gras macarons with gingerbread pearls, or Fourme d’Ambert.
Sources: dreyfus-ashby.co.uk ↗ · Compare this vintage
1993 Technical Specifications
Alcohol 12.5%
Residual Sugar 62 g/L
pH 3.21
Total Acidity 6.1 g/L
Calories (estimated) 140 kcal / glass
150ml glass140 kcal
750ml bottle700 kcal
Grape Varieties Chenin Blanc
Drinking Window 2015–2025
Region Vouvray
Soil Clay-limestone
Harvest Dates October 1993
Vine Age 50
Fermentation Vessels 50% demi-muids; 50% tanks
Bottling Date April 1994
Production Details Goblet-trained vines were harvested manually through successive selections; maturation lasted 6 months.
Tasting Notes Quince paste, walnut crêpes, marzipan and spices on the nose; quince and caramelized baked apple on the palate; mandarin and liquorice on the finish.
Food Pairing Dry Crottin de Chavignol, honey-glazed ham, or saffron Tarte Tatin.
Sources: dreyfus-ashby.co.uk ↗ · Compare this vintage
Producer Information
Website
Address
11 rue de la Croix Buisée, 37210 Vouvray, France
Phone
+33 (0) 2 47 52 78 87
Email
Owner
Sarah et Hugo Hwang