Sourced from the Pla de Bages appellation in Catalonia, this is made from the same grape as Picpoul de Pinet, but is somehow weightier and spicier than many French examples. Pear and apple with an undertone of peach, Mediterranean herbs and crunchy, zesty acidity.
November sample tasting03 November 2012
2009 Ségla, Margaux, Bordeaux( £39, 14%, Oddbins )
Attractive Margaux made in a very approachable style, even for a 2009, with sweet cassis fruit and stylish oak integration. The wine has good acidity for the vintage, with elegant, fine-grained tannins and good palate length. Not a keeper, but attractive now.
2010 Domaine Brocard, Saint Céline, Chablis 1er Cru Mont de Milieu, Burgundy( £16.99, 12.5%, Sainsbury's )
It’s worth paying a little extra to secure a bottle of this special Premier Cru from Domaines Brocard, as it has even more weight and concentration. There’s great texture here, with notes of citrus fruit and fresh cream and a stony, chalky finish. Fantastic value and a brilliant expression of a very good Chablis vintage.
2010 Verget, Terroir de Pouilly, Les Combes Vieilles Vignes, Pouilly-Fuissé, Burgundy( £20, 13%, Oddbins )
Comparatively developed for a 2010, but this still has attractive aromas of white flowers and acacia honey, with fresh acidity and good concentration. I’d just like to see a little more zip in its step.
2011 Allegrini, Valoplicella, Veneto( £8, 13%, Liberty Wines )
Juicy, modern Valpol with more weight than most examples of Italy’s wine bar red. Unoaked, packed with brambly, raspberry fruit and bright acidity. A wine that surprises you with its seriousness. Perfect for a screwcap closure.
2010 Berry Bros & Rudd Good Ordinary Claret, Bordeaux( £9, 13.5%, Berry Bros & Rudd )
Not quite as sumptuous and fleshy as the 2009 GOC, but you’d expect that based on the character of the 2010 vintage. Just give this a little time to fill out, because it’s an appealingly fresh, well structured red with attractive berry fruits and medium tannins.
2008 Isole e Olena Cepparello, Tuscany( £45, 14.5%, Liberty Wines )
Paolo de Marchi is in the vanguard of Italy’s top rank producers with his switch to screwcaps. This, his top wine, is a stunning expression of Sangiovese, full of youthful, vibrant red cherry and damson skin fruit, with well integrated oak, medium tannins and bags of potential.
2007 Ogier, Clos de l'Oratoire des Papes, Châteauneuf-du-Pape, Rhône( £25, 15%, Majestic )
Too many UK retailers are already on the 2009 and even 2010 vintage of CNDP, so it’s good to taste a wine that, while still young, is showing some bottle maturity. This is rich and deeply coloured with dark berry fruits, a hint of clove and a spicy, meaty finish.
2012 Grosset Polish Hill Riesling, Clare Valley, South Australia( £23, 12.5%, Liberty Wines )
Polish Hill is always the tightest and most restrained of Jeffrey Grosset’s wines and that’s the case here, but this excellent dry Riesling seems a little more open than usual. It’s floral and delicate with lovely, minerally acidiity and notes of lime and green apple. Long and complex.
2010 Scott Shiraz/Sangiovese, Adelaide Hills, South Australia( £14.99, 14%, Oddbins )
A really innovative blend (12% of it Sangiovese) from a comparatively new Adelaide Hills winery, this is a very smart, textured red with cherrystone and plumskin aromas, supple, yet savoury tannins, bramble and mint flavours and an Italianate dry flourish. One of the best Italian-influenced reds I’ve had from Down Under.
2011 Livio Felluga Pinot Grigio, Friuli Colli Orientali( £12, 13%, Liberty Wines )
Just to prove that I don’t always have it in for Pinot Grigio, this one from Friuli is deliciously drinkable. It’s spicy and intense, with notes of pears and citrus fruit, with a nice undertone of fresh fennel and a zesty bite on the back palate.
2011 The Society's Verdicchio Dei Castelli di Jesi, Verdicchio dei Castelli di Jesi, Marche( £6.25, 12.5%, The Wine Society )
Good value Italian drinking from the Wine Society, made without oak to allow the variety to express itself, this is fresh and zesty with some weight and texture, notes of aniseed and spice and a breezy, zesty finish.