Le Clos de la Meslerie: Tasting & Drinking
I have often said that the truest expression of Vouvray is obtained not from selecting out the botrytised fruit and therefore dividing the spoils of the vineyard between the sec, demi-sec and moelleux cuvées, but from harvesting the entire vineyard and bottling as is. This would appear to be Peter’s chosen methodology, and so what we have here is a wine which sits at the intersection between demi-sec and moelleux, residual sugar concentrations for the first three vintages being, in order from 2008 to 2010, 29.9, 31.2 and 39 g/l. Having said that, in more difficult vintages the wine is naturally drier. This is certainly the case in 2011, which carries just 10 g/l residual sugar, and which is one of the most successful dry cuvées in this difficult vintage. I struggled with it at first, but it evolved in a quite beautiful manner.
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