This sparkling Vouvray has weight and richness, balanced by intense acidity and a crisp green-salad texture. Lemon zest and quince flavors add the fruit element. It will benefit from another two years in bottle.
— R.V.
(12/1/2012)
Certainly intense, dominated by dry botrytis, with the syrup element here in texture rather than taste. The wine has a great tension between richness and intense acidity, a wine with a potential of 15 years aging or more, but for the moment an intense glass of wine.
— R.V.
(9/1/2008)
One of the best sparkling Vouvrays, this 2005 vintage has an extra richness from the year. It has the mineral, chalky edge of Chenin Blanc, but this is rounded out with pear, white peach and sweet almond flavors. Good to drink now, but also worth aging for 2–3 years.
— R.V.
(7/1/2009)
Ripe and creamy, a classic sparkling Vouvray showing well in a cool year. It has weight and richness as well as fresh nuts and spice flavors, with just a touch of pepper. The acidity is well in balance.
— R.V.
(8/1/2010)
A curious connection here: the wine is called "Prédilection" because apparently novelist Balzac's mistress loved Vouvray. Whatever the reason, the wine itself is fine and complex, with aromas of hazelnuts, layers of acidity, a touch of toast, but still retaining great fresh fruit.
— R.V.
(6/1/2006)
There’s a serious side to this impressive wine, with its toast and biscuit flavors layered on top of apple acidity. It has richness as well as crispness, and a depth of flavor which promises some bottle aging potential. One of the best sparkling Vouvrays.
— R.V.
(9/1/2008)
A piercingly delicious, apples and cream wine. It has the youthful freshness of Chenin Blanc, its texture rounded with a great bright acidity. Almonds are a glint in the background. Drink now, or age for 4–5 years.
— R.V.
(5/1/2010)
A rich, creamy sparkling wine that brings out the ripe Chenin flavors: ground almonds and a touch of ginger to go with the fine maturity. The finish is bright, full of citrus acidity.
— R.V.
(5/1/2010)