If you are a fan of racy New Zealand Sauvignon Blancs then this exquisite white wine from the Loire Valley is just the ticket. It’s produced by Raymond Morin, a fourth generation winemaker based at Domaine du Landreau in St Lambert du Lattay, in the heart of Coteaux du Layon (he is also owner of several key areas in the Loire including Domaine la Jalouise in Chinon and Domaine La Chevalerie in St Nicolas de Bourgueil). The Morins are specialists in the Loire; creating delicious wines. This stellar Sauvignon is no exception and it’s flavours explode from the glass.
Morin’s Sauvignon Blanc is a superb combination of New and Old World styles – it has all the Loire’s sleek grace and New Zealand’s racy bright fruit rolled into one. Loire Sauvignons are renowned for their minerality (the scent of fresh wet stone) and Raymond Morin’s grapes are grown on shale containing quartz and calcite. This layer of shale runs down through the vineyards of Champagne, the Loire Valley and Burgundy. The cool Loire climate helps to bring out the acidity in the finished wine which gives it that zesty, nervy tingle. Morin’s Sauvignon Blanc is fermented in stainless steel tanks which allow the grape’s true aromas and flavours to develop without interference from oak; producing a pure, clean wine.
Delicious as an aperitif; the Raymond Morin Sauvignon Blanc is also lovely with food. It’s perfect with sea bass or bream, shell fish, Thai fish cakes and sushi. Try it with cold soups such as gazpacho, spaghetti marinara, pan fried herby or lemon chicken.