Château de Pierre Bise
Claude Papin's work at the Château de Pierre Bise has been directed at getting the ripest and most botrytised grapes possible by harvesting non-stop for two months, only taking the rot-affected grapes on each of several passes down each row of vines, and also in the winery, in prolonging the fermentations for as long as possible to achieve the greatest purity and freshness of expression in the wines. (If you ask him he will explain that it is all to do with the correct polymerisation of the polyphenols). In doing this he completely avoids the wet-sheep smell that dogs many Chenin wines in the Loire, and produces a range of wines from different terroirs which are among the great sweet wines of the world at some of the lowest prices for this style.
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Anjou-Saumur Loire France
Half-litres
Still young, with a nervy almost mentholated edge to the fresh appley nose, then unctuously rich and very sweet, with a line of acidity which keeps it long and pure.
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Anjou-Saumur Loire France
Half-litres
Developing with age so deep-coloured but by no means old, quite softly round with hints of golden syrup and waxy frui. It immediately brought toffee-apple or tarte tatin to mind, either of which it would go very well, with its notes of caramelised fruit and a hint of spice too.
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