Anyone who doubts that the Australian Chardonnay revolution is one of the most exciting trends in the world, right now, booting the old “sunshine in a glass” cliché into the Great Southern Ocean, should join The Wine Society and get hold of a bottle of this remarkable wine from the cool climate Adelaide Hills. Burgundy could only dream of providing such value at under £10. Fresh, minerally and yeasty, with subtle oak and a savoury undertone, it tastes like a really good Saint Aubin. Drink over the next five years.
A blend of 20 wines from ten different vintages, some of which are 15 years old, Krug’s non-vintage blend is one of a kind. It’s rich, complex and palate coating, with small bubbles, savoury, umami notes, hints of hazelnut and honey and a dry, refeshing palate. The kind of Champagne that works extremely well with food rather than as an aperitif.
Sourced from England’s oldest commercial vineyard (we are talking 1952), this blend of the Champagne grapes, Chardonnay, Pinot Noir and Pinot Meunier, is delicious, a fizz that manages to taste English while showing the complexity and nuances of a top Champagne. It’s chalky and dry, with subtle bubbles, hints of fresh pastry and citrus and a tapering finish: elegant, refined and understated.
At its best, Franciacorta can rank among the best sparkling wines in the world. This is rich, bready and nicely developed with toasty complexity, fine bubbles and a dry, savoury finish. Tangy, chalky and long on the palate.
Moët’s sparkling wines in South America have mostly been a disappointment, but this blend of Pinot Noir and Chardonnay is a huge improvement on what has gone before. It’s a rich, toasty style with some sweetness from dosage, flavours of hazelnut and brioche and a baking spicy, well balanced finish.
An unusual but (for Argentina) rather appropriate blend of Pinot Noir, Chardonnay and Malbec, this bronze-tinged rosé is savoury and flavoursome with notes of summer fruits, toast and leesy richness. A very drinkable bottle of bubbles at the price.
A broad, fruity, easy drinking fizz that’s great value at under £20, this combines malty, strawberry fruit flavours with a frothy mousse and chalky minerality. It looks the part, too.
Easy drinking, commercial Chablis made in the classic style without oak. 2013 was a tricky vintage in the region, but winemaker Grégory Viennois has done a lovely job here, combining citrus fruit with minerality and good mid-palate creaminess.
I’ve been very critical of the 2011 vintage in Chablis (because of a root vegetable-like taint called geosmin that I find on too many of the wines) but this is a welcome exception to the rule, a clean, appealingly developed Chardonnay from an excellent Premier Cru. There’s a touch of oak on this wine, but it’s steered by fruit. Honey, pear and aniseed spice are nicely combined on the palate.