Domaine des Aubuisières Cuvee de Silex Vouvray 2017
Vouvray is one regional style where every tasting I find myself thinking ‘I should drink more of this’, even if we largely just see Marc Bredif and Domaine Pichot in Australia.
This Vouvray from Bernard Fouquet – tasted as part of a Loire masterclass a week or so back – shows exactly why, with that magical balance between residual sugar and acidity. That means circa 10g/L RS is balanced out by acidity not far behind, making for an unquestioned tension and freshness that is just delicious.
More than just freshness though, what this Vouvray possesses is layers of flavour, showcasing beeswax lemon, lemon rind and white peach with a soft, gentle finish that at first seems too juicy but then you get that Chenin Blanc tang (with some phenolic grip for good measure).
Ultimately, this is a well-priced wine that I would personally pay dollars for regularly (and there aren’t many of those).
Best drinking: Now to ten years (or more) if you want, but I’d drink it sooner. 18/20, 93/100. 13%, circa $35AUD. Would I buy it? Oh yes.
Buy online: Dynamic Wines, Wine Bubble (2015)
2 Comments
Great note. I’m also a fan of Vouvray when it’s balanced as you describe, but admit I’ve had some average ones.
My understanding is that it has the ability to age very well but I have not tried any that have had extensive cellering.
Marc Bredif often do 2 older releases along with the current wine. Last time I saw it this included a 1995 and a 1967! The ‘67 was a lovely honeyed creature that still has lots of acidity. Worth tracking down