Food writer and cookbook author Roberta Muir picks her top 5 red wines to serve lightly chilled this month: Terre à Terre Piccadilly Red 2018 “At Terre à Terre winery, Trousseau, the classic red grape of Jura, is co-fermented with mondeuse (common in neighbouring Savoy) and pinot noir to create a wine with lovely chalky…
DAOSA Piccadilly Valley Blanc de Blancs 2015 “Medium to full yellow colour, with a very nutty, nougat-like bouquet which incorporates fresh oak and nutty lees-derived characters. It’s full-bodied and powerful, dry, savoury and lasting, with some tannin grip which helps dry the palate and aftertaste. Oak makes a strong statement and the wine is full-bodied,…
DAOSA Piccadilly Valley Blanc de Blancs 2015 “Baked Quince, brioche, subtle spiced hints, of ginger and cinnamon. Latterly toasty, suggesting autolysis derived. Complex, is where I’m heading. Fine, pillowy entry, yet with an assertive line of acidity that adds length to leesy depth. A suggestion of baked apple and stonefruit add a touch of fruit presence.…
DAOSA Piccadilly Valley Blanc de Blancs 2015 “The ripeness of the warm 2015 vintage is showcased in pear, grapefruit, golden delicious apple and even notes of fig, backed with the spicy, roast almond complexity of full oak fermentation. Age and oak brings creamy texture, well integrated with beautifully poised acid drive and integrated dosage. It…
