Calmel & Joseph Villa Blanche Sauvignon Blanc
75 cl
/
12 Vol
Lovely floral, fragrant Sauvignon Blanc from this esteemed Rhone producer. Vineyards growing in three parts of the Languedoc wine region: Mediterranean, Oceanic and Pyrenean terroirs, featuring both clay-limestone and gravelly soils. This gives this Sauvignon Blanc a more complex balance. Good acidity and well rounded.
Calmel & Joseph Villa Blanche Sauvignon Blanc
€15.50
Ex Tax: €12.60
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Clean and clear on the nose, with citrus and bergamot, and nuances of fern, broom and blackcurrant buds
Palate
On the palate, the clean acidity is balanced by a natural smoothness. This wine is fresh, elegant and possesses great aromatic complexity.
Colour
Pale Lemon
Fact Sheet
Fluid
75 cl
Grape Variety
100% Sauvignon Blanc
Alcohol %
12
Estate/Producer
Calmel & Joseph
Region/AOC
Languedoc
Vintage
2014
Making Techniques
The grapes are picked at night, in two groups. The first harvest is done at a relatively early stage in maturity, to keep freshness in the wine. Then 15 days later a second harvest is done, to get good concentration and varietal aromas. Grapes are destemmed and then macerated at 5°C for 4 hours. Fermentation is temperature-controlled 14°C (no malolactic fermentation). Ageing 4 months in vats.
Cellaring/Ageing Potential
Drink now
Awards and/or Press Quotes
Jancis Robinson
16/20. ‘Light, but ripe, gooseberry nose. Juicy with just enough tart pep to give the wine a bit of bite, but deliciously free of New World tropical-fruited shouty sweetness. Greengage and just a hint of green fig. Leafy streak on the finish. Great uncomplicated stuff.’
Gilbert and Gaillard
Gold Medal. 'Very pure nose, with accents of boxwood and grapefruit, evolving towards a more exotic register (pineapple, peach). Fresh mouth, crispy with fresh fruit. A wine of simple and immediate pleasure.'
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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