Chenin Blanc doesn't tend to have many friends in Australia. It's usually associated with cheap wines, but it doesn't have to be that way. The wines from the Vouvray region in the Loire Valley are world class, and quite often kick on for a number of years due to their acidity. This sec (dry) version shows lots of citrus and slatiness on the nose with hints of grass. The palate is lighter-bodied and zesty with bright acidity, appealing licks of savouriness, and a dry, graceful finish. If you haven't tried this style before, think young semillon and you will be in the right ball park.
Dry Vouvray comes from clay-limestone plots with a high density of flint stones. This soil produces fast-maturing wines. The grapes are pressed for 2 to 3 hours. Then decanted, the unfermented wine is put in oak barrels for spontaneous fermentation with temperature control. The wine is bottled in the spring after being racked two or three times and finely filtered.
Pale yellow wine with an iridescent colour that provides a fresh nose revealing the flint stone harmoniously mixed with lemon and grapefruit. On the palate, this ropy wine reveals the freshness and the mineral aspects with a slightly acid last note. This dry wine is delicate and well-balanced.
Food: Shell-fish, smoked fish, dry or smoked meats, "plain" fish or with a sauce, white meats or Asiatic foods.