Review Round-up (June-July 2018) - Boutinot

Quite a selection of reviews for you this month!…


Grésy Chardonnay 2015: “… understated and gracious in this vintage. Despite the warm vintage, the Chardonnay Grésy plays off freshness and more of an orchard fruit/citrus profile than was once the case. There is lovely concentration and depth, but those elements are nicely balanced. 91 points.” Antonio Galloni (1st June 2018) – Piedmont’s Affordable Gems



Will Lyons selection of Summer Sizzlers, Sunday Time Magazine (3rd June):

Les Six, Cairanne AOP 2015,  Boutinot Rhône:“From the Rhône Valley comes this intriguing blend of six grape varieties, including grenache , counoise and cairanne . Soft and smooth, with notes of dark red fruit and the region’s signature pepperiness.” Will Lyons


Victoria Moore, writing in the Daily Telegraph selected two Rosé’s:

Pasquiers Grenache Cinsault Rosé 2017: Made in the Languedoc but its a very good copy of a Provençal style – pale and with a savoury, herbaceous quality and a nip and tuck on the finish.

Rimauresq ‘R’ Cru Classe Rosé 2016: The best Provençal  roses are delicate and gentle, but, like a fine perfume, filled with subtle detail. Rimauresq is one such wine. A beauty.”


From the Wine Advocate:

We’re currently on the 2014 vintage, but the next vintage will be 2016 which received this glowing review from the Wine Advocate:

 Sentiers de Bagatelle ‘Cuvée Donnadieu’, Saint-Chinian Rouge 2016 (FCB009):

From schist soils, the 2016 Saint Chinian Les Sentiers de Bagatelle Donnadieu is a foudre-aged blend of Syrah, Grenache, Mourvèdre and Carignan. A silky, delicate expression of site made for drinking when young, it combines hints of cracked pepper, garrigue and blueberries into a medium to full-bodied wine that’s harmonious and elegant.” Joe Czerwinski91 Points, The Wine Advocate (Issue 236, 27th April 2018).


Brisa de Verano Garnatxa Blanca 2017:It’s another lovely wine to pop when the sun’s out and there’s some fish grilling on the barbie. It’s made from Garnatxa or Grenache Blanc as it’s known in France. A small percentage of macabeu is added for texture to produce a wine that is peachy on the nose and quite full and rounded on the palate with a hint of creaminess.” Andy Cronshaw…

– who also reviewed Bottega Vinai Nosiola 2017:Another more unusual grape variety here in Nosiola which comes from the word nocciola meaning hazelnut. There’s definitely a nuttiness to the wine. It’s made in Toblino, home to one of Italy’s most beautiful lakes. The aroma and palate is dominated by pear-like notes, while the textures are a little honeyed. This could match chicken but any barbecued fish dish would be ideal.” (Stockport and Macclesfield Express, 6th June 2018)




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