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Chat-En-Oeuf Côtes du Ventoux 2005

Winemaker's Notes:

Tasting Note Rich and juicy, with ripe berry fruit flavours, a touch of tannin and a subtle hint of spice. Producer Summary Paul Boutinot's philosophy is to make wines that are a true expression of their varietal character and perfect partners to food. Scouring France with his team of winemakers - Samantha Bailey and Eric Monnin, Paul aims to select the best vineyards, or sometimes just parcels of wine, to deliver just that. He is meticulous about the blends, tasting and re-tasting until he is completely satisfied that the wine offers the highest quality and value. Originally focussed on the Rhône, Paul, Samantha and Eric now select sites in the Loire, Burgundy and Languedoc, and aim to offer a range of wines - from elegant sparklers, to every day drinking wines through to more robust reds with wines that appeal to all those who have a love for the diversity of French varietals.. In the Vineyard Grapes selected from sloping plots at the foot of Mont Ventoux. In the Winery De-stemming takes place prior to pressing with regular pigeage and remontage during the cuvasion. A small proportion of the wine is matured for up to twelve months in old and new French oak barrels to obtain rounded tannins. Food Recommendations Delicious with hearty meat dishes - casseroles, tagines, sausage and mash - or with cheese. Perfect to lap up on it's own curled up in front of the fire on winter nights.

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Member Reviews for Chat-En-Oeuf Côtes du Ventoux

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Snooth User: rreichert
30553412
3.50 5
08/04/2008

Tasty and such a clever name/marketing strategy. Bravo!


Snooth User: XPirate
9501638
5.00 5
10/10/2011

One of the best whites I have ever tried. Cheap and very good. Not sweet- not dry and perfect with any white meat or fish.


Snooth User: Samir
39436105
4.00 5
12/07/2008

Four glasses



Tasting Note Rich and juicy, with ripe berry fruit flavours, a touch of tannin and a subtle hint of spice. Producer Summary Paul Boutinot's philosophy is to make wines that are a true expression of their varietal character and perfect partners to food. Scouring France with his team of winemakers - Samantha Bailey and Eric Monnin, Paul aims to select the best vineyards, or sometimes just parcels of wine, to deliver just that. He is meticulous about the blends, tasting and re-tasting until he is completely satisfied that the wine offers the highest quality and value. Originally focussed on the Rhône, Paul, Samantha and Eric now select sites in the Loire, Burgundy and Languedoc, and aim to offer a range of wines - from elegant sparklers, to every day drinking wines through to more robust reds with wines that appeal to all those who have a love for the diversity of French varietals.. In the Vineyard Grapes selected from sloping plots at the foot of Mont Ventoux. In the Winery De-stemming takes place prior to pressing with regular pigeage and remontage during the cuvasion. A small proportion of the wine is matured for up to twelve months in old and new French oak barrels to obtain rounded tannins. Food Recommendations Delicious with hearty meat dishes - casseroles, tagines, sausage and mash - or with cheese. Perfect to lap up on it's own curled up in front of the fire on winter nights.

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