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Looking at the label, there is no real indication for sugar levels. However, the fact that this was a recent release of the 1989 vintage, coupled with “Botrytis” printed in large letters, one can only imagine there is a higher level of residual sugar. Indeed, there was. In the glass, the wine pours a deep golden color that’s quite bright and appears to be full of life, not dull or tired looking at all. Viscosity looked to be medium+. The nose was vibrant and sweetly perfumed with Royal Riviera pears, Jazz apples, honey and white flowers. On the palate, the wine is sweet and tells a similar story with all of the aforementioned notes from the nose being confirmed. The finish is rich, long and ensconces the taste buds in flavor. What’s most remarkable is how balanced and drinkable this wine is; the higher acid no doubt largely to thank. For those that might be wondering, this falls into a residual sugar category that Pinon considers “liquoreux” which is basically “Doux” and nearly 2x the RS of their “moelleux”. Based off this experience, I would imagine well stored examples of this wine lasting until 2089, no cap. This wine was paired with a poached turnip topped with koji, honey and a sesame granola…which worked well. However, I’d be curious how a poached pear would work instead.
Looking at the label, there is no real indication for sugar levels. However, the fact that this was a recent release of the 1989 vintage, coupled with “Botrytis” printed in large letters, one can only imagine there is a higher level of residual sugar. Indeed, there was. In the glass, the wine pours a deep golden color that’s quite bright and appears to be full of life, not dull or tired looking at all. Viscosity looked to be medium+. The nose was vibrant and sweetly perfumed with Royal Riviera pears, Jazz apples, honey and white flowers. On the palate, the wine is sweet and tells a similar story with all of the aforementioned notes from the nose being confirmed. The finish is rich, long and ensconces the taste buds in flavor. What’s most remarkable is how balanced and drinkable this wine is; the higher acid no doubt largely to thank. For those that might be wondering, this falls into a residual sugar category that Pinon considers “liquoreux” which is basically “Doux” and nearly 2x the RS of their “moelleux”. Based off this experience, I would imagine well stored examples of this wine lasting until 2089, no cap. This wine was paired with a poached turnip topped with koji, honey and a sesame granola…which worked well. However, I’d be curious how a poached pear would work instead.
1996 vintage. Strong honeycomb character, dried apricot, brûléed pineapple, juicy red apple, persimmon, quince paste, candied citrus peel, honeysuckle, rooibos tea. Good streak of acidity and very long finish.
1996 vintage. Strong honeycomb character, dried apricot, brûléed pineapple, juicy red apple, persimmon, quince paste, candied citrus peel, honeysuckle, rooibos tea. Good streak of acidity and very long finish.
Vouvray, Touraine, Loire Valley, France
