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The grapes to produce Valençay “Le Claux Delorme” Domaines Minchin were harvested at optimal maturity and gently crushed with a pneumatic press. Valençay “Le Claux Delorme” Domaines Minchin fermentation took place with selected yeasts in temperature controlled tanks and winemaker Bertrand ensured the temperatures remained low to preserve the purity of fruit and aromatics of the Sauvignon Blanc grape. The wine was aged in vats on its lees for five to six months to impart texture and complexity.
$24.00
Honeyed notes of apricot giving way to a tangy mineral finish. The sort of classic “bistro wine” wine that you’d dream of drinking on a warm summer evening in Paris, it’s fantastic for fresh goat-cheese salads, fish in cream sauce, or even herb-roasted pork or chicken. Just don’t serve it too cold, according to Mary, to avoid masking its full depth and aromatic complexity.
$36.00
Elegant salmon pink color. Complexity and powerful aromas of raspberry, lime, candy, slightly minty notes, give a very generous bouquet. On the palate, this wine is rich, with notes evolving towards strawberries and blueberries with a smooth minerality, adding freshness, and a long finish with persisting notes of red fruit. A superb Rose!
$36.00
With a purple and brilliant color, this Brouilly gives us morello cherry, blackcurrant aromas with spices hint. The mouth, very complex, full and aromatic, reveals notes of wild strawberries, violet and grilled coffee in the final and silky tannins, on an exceptional length.
100% Gamay
$20.00
Sourced from vineyards that surround the winery and fermented without oak to preserve the underlying expression of its classic terroir, this is Sauvignon Blanc as channeled through the unique prism of Bordeaux.
