Our spring pack is all about wines for a warming trend. And the 2022 Touraine Blanc is ideal for the first patio days of the year. It is a fresh, zippy white balancing citrus fruit flavors with cut grass and minty herbs. Not at all pungent like a new world Sauvignon Blanc, it's more elegant and refined but with plenty of charged minerality.

Domaine des Corbillières' Touraine Blanc is a Sauvignon Blanc that, vintage to vintage, outperforms its humble appellation and is more aptly comparable to wines from neighboring Sancerre. The secret lies in the quality of the grapes, and in that endeavor, the Barbou family are masterful. Meticulous and conscientious farmers, the Barbous take a sustainable approach, using no chemical fertilizers. The grapes are grown on soils of sand over clay. Much of their vineyard acreage contains very old vines, and the Touraine Blanc is made with grapes whose vines average 25 years in age.

Wow! This is sparkling wine from the same appellation as the Touraine Blanc is a revelation. This is going to be your pool sipper, that can dress up a special occasion as well. It's a pale cherry, and the bubbles are energized. The aromas are of melons, strawberry, and a hint of citrus. The palate is lively and balanced with the berry and melon fruit holding together, braced by the tangy citrus zip. There seems to be an extra dimension of complexity on the palate, something bold and brambly. And though it's less than half of the blend, the inclusion of Côt (or Malbec), is likely responsible for this extra dimension.

Domaine d'Orfeuilles was founded in 1947 by Paul Herivault in Vouvray. Their holdings include 20 hectares upon clay and clay/limestone soils with a high density of flint. Planted mostly to Chenin Blanc for their signature Vouvrays, the Herivaults tend a few red varieties as well. For their Touraine Brut Rosé, the grapes are Côt (40%), Cabernet Franc (40%), and Grolleau (20%). Now managed by Bernard Herivault, assisted by his son, Arnaud, the domaine has been farming organically since 2010, and is now certified. This fizz is made in the traditional Champagne style, fermented first in heat-controlled tank, then in the bottle. The bottles are disgorged 9-12 months later, and then released, ready to drink.

This is the white wine sister to the Puy-Servain red we have offered in the past. It sings with all seafood, but it can hold up to lots of butter and even a lean cut of protein.  Château Puy-Servain lies in the Montravel appellation just east of Bordeaux. The majority of their Montravel vines are planted to white varieties Sauvignon Blanc, Sauvignon Gris, Sémillon and Muscadelle. 

For his Terrement blanc, winemaker Daniel Hecquet deftly blends Sauvignon Blanc and Gris. For the price, it's amazing! The Sauvignon Gris gives the blend a soft, plump middle which fits in seamlessly with the Sauvignon Blanc. Think of it like how Sémillon tempers dry white Bordeaux. It has aromas of stone and citrus fruit with floral and herbaceous notes. The palate is bright and crisp, leading to a rich, complex finish. I may have to open one as I type. So darn good!

I have been working with this winery since early 21st century and it is only getting better and better. One of my favorite wines in the world for the money. The 2021 Les Cimels incorporates 30% of that old vine Carignan (now over 80 years old), and it makes a world of difference. Aromas of an herbal nature, forest floor, lush undergrowth, mushroomy, black olive tapenade, black tea and cracked pepper waft from the glass. The wine’s fruitiness is not of a plummy nature, it’s more on the savory side, more in line with the olivey notes in the bouquet. The palate is medium-full with great balance and lithe tannins. It is a Rhone wine, so there is juicy purple and black fruit at its core, but its complexity makes it a standout. 

It must be the Carignan. Back in 1998, Diane de Puymorin purchased Chateau d’Or et de Gueules, or “Red and Gold” in the Occitan dialect. She was strongly advised to rip up her Carignan vineyard in favor of re-planting it with more “noble” varieties such as Grenache and Syrah. Diane disagreed with her advisors, pointing out that the Carignan vines at the time were over 60 years old! She insisted on keeping them because they would help add complexity to her blends.