Below are my notes on the sparkling, white and rose wines – the reds and a fortified will follow shortly.
Pale in colour, this displayed a persistent stream of very small bubbles. Not much on the nose at first – elderflower? – with perhaps some apple or pear nuances developing over time.
Very noticeable acidity on the palate. The general consensus on my table was that a glass of this would be a good aperitif or appetiser. However, it isn’t the sort of sparkling wine that would send me off looking for a second glass. Then again, few do…
There was a discussion on our table about how Picpoul seems to be “en vogue”. A grape most would never have seen a decade ago but now (like Terrontes) seems to be in fashion.
Very pale. Held up against the white tablecloth it seemed almost colourless. Very fresh on the nose with distinct lemon and herbal notes. On the palate it had good length and an almost saline edge. Interestingly Emma commented the locals would probably drink this with oysters. I can absolutely see that. And I think it would be good with a range of seafood dishes. A food wine for me – not one to be drunk on its own.
Pale gold in colour and with very long “legs” in the glass. The nose is dominated by pear – and very enticing it is too. Emma rightly served this out of order after the other whites and the Rose as it is such a big wine.
Very full bodied this is rich and round on the palate. The best white of the evening by a long distance. Again, like the Picpoul screaming out to be drunk with food. Perhaps a chicken dish with a cream sauce. Come pay day I think some of this will be headed to my reserves. TWS drink to date is 2021 but I think that’s very conservative. A definite 4* (out of 5) wine and good value at £14.50 a bottle.
I am a big fan of the Saint Eulalie red wines, so I was excited to see this on the tasting list. Made using the Saignee Method – which, as I understand it, entails running off juice from tanks that will go on to be fermented as red wine. Usually after 1-3 days of maceration with the skins. That leaves a pale pink rose and increases the skin to liquid ratio in the tank to deliver a darker red wine.
And, in a way, I think that sums up my problem with this wine. It does almost feel the lesser of two parts. I found some redcurrant on the nose, but the palate was quite subdued. It has good acidity, which suggests it might be quite food friendly. I heard a fellow taster comment that they wanted to like rose but were still searching for one they could get really excited about. I know that feeling…
The reds from Saint Eualie punch so far above their weight that perhaps I had unfair expectations of the rose. At £8.50 it is a good buy – just not the great one I’d hoped for.
Tasting notes of the other wines to follow.
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