Chenin Blanc

The Champalou’s dry and off-dry Vouvrays have become among the most frequently seen on the American restaurant list, and no wonder, given both their phenomenal quality:price rapport and their style. David Schildknecht, The Wine Advocate

Exotic, fruity, floral and mineral nose.  The juicy ,complex flavors sizzle on the palate.  Try with shellfish, smoked fish and white meats.  Howard Padgett Imported Wine Buyer

92 points The Wine Spectator:Superracy, floral and pure, with enticing ginger, quince and mineral flavors that ripple through the filigreed finish. Lovely orange blossom and honeysuckle notes fill in the background. Dry, but still generous, with impressive length. Best from 2013 through 2018. 1,000 cases imported.

91 points The Wine Advocate:The 2010 White Blend consists of 80% Chenin Blanc, 10% Viognier and 10% Clairette fermented and aged in old French barrels for 12 months during which it goes through complete malo. It has an exquisite bouquet with notes of grapefruit, honeysuckle, melted candle wax and a hint of jasmine. The palate is well-balanced with a lovely, creamy textured entry. Racy from start to finish with just a dash of spice, dried honey, mango and orange zest and impressive persistence, this is a superb Chenin Blanc blend. Drink now-2018. Neal Martin