Philippe Delesvaux | Selection de Grains Noble 2006

PV Tasting Notes

Amber coloured with hints of gold, decadent, sublime, rich, intense and sweet, aromatically it titillates the senses with its mix, like pineapple syrup blended with dried apricot, golden raisin and mango, then citrus, floral and mineral notes added by almond paste allow the flavours to sail through the long unctuous finish which reveals waves of even more minerals and fruit. Complex, full bodied with a concentrated core, delicious. Tasted April 2008, best to wait a year or two and drink from 2010 through 2025.

96 Points Wine Spectator, Feb 2010
Intense, with taut golden raisin, dried green plum, green tea and crystalized ginger notes leading the way for a racy beam of dried peach, persimmon and quince flavors. A lovely spice edge on the finish adds length and leaves a mouthwatering feel. Shows remarkable precision. Drink now through 2020. 110 cases made.

Because of the high levels of fresh fruit sugars within this wine it will best suit any sweeter deserts including chocolate based puds. Perfect with Apple Strudel or apple based desserts, Bread and Butter pudding, Crème brûlée, Pears in red wine, Pavlova or Vacherin’s and Baclava. This will also suit all manner of soft and blue cheese.
 

Since 1985, Philippe has been a precursor in terms of grape sorting with the creation of a Cuvee called " Sélections de Grains Nobles " and has always worked on the fame of exceptional cuvees. In 2007, he became President of the Grains Nobles association.
For about 30 years they have focused on respecting the vines, the soil, the biorhythms and the biodynamic rhythms. They also have always waited as long as necessary for the maturation of the wine and have received the certification Organic Agriculture/ECOCERT.
A good wine cannot be produced without good grapes. Our wines are produced with grapes and only with grapes.
Catherine checks each bottle before and after labeling in order to avoid any default of the product.
High quality corks are used.
They are members of the following organisations : the Organic and Biodynamic Farmers Group in Anjou, the French Independent Winemakers. They also have created a club for botrytised wines called “Sapros”.
5.3 g/l acidity
165 gr/l residual sugars