Domaine des Aubuisieres Vouvray Cuvée Silex 2007
Featured in The New York Times Article Modest Luxuries for Lean Times Sept. 24th, 2008.Some of the finest value in France comes from the Loire Valley, and it's not just Sauvignon Blanc. Chenin Blanc is "king" in Vouvray. Asimov notes, "Vouvray is a famous name in wine that is often compromised by indifferent winemaking, but Bernard Fouquets Domaine des Aubuisières makes terrific Vouvrays. His 2007 Cuvée de Silex is rich and lively with a floral edge that can seem like a touch of honey." Hard to find a better aperitif white and it will be excellent with poultry dishes and seafood. Asimov: "Rich and lively with minerals and a touch of honey."
At first whiff, a basket of ripe pears and apples. It has a lush and creamy mouth feel with flavors of apples, pears, and honey. The flavors linger on the palate and gave me this vague recollection of cream soda on the finish (slightly sweet with strong acidity).
External Reviews for Domaine des Aubuisieres Vouvray Cuvée Silex
The Aubusieres 2007 Vouvray Demi-Sec Cuvée Les Girardièrres smells of quince jelly, candied orange rind, and lilies. While it is noticeably sweet, that fits the counterpoint of creaminess and yeastiness with citrus bitterness and brightness it expresses, leading to a finish suggestive of a quince jelly and orange marmalade glaze on a lime meringue pie. I would plan to enjoy it over the next 2-3 years although its evolution past that point might well continue to fascinate, if bitterness does not get the upper-hand. This 2007, incidentally, is closed with Stelvin screw-caps.
Narcissus, candied lime, grapefruit, and blood orange rinds memorably scent the Aubuisieres 2009 Vouvray Cuvee Les Girardieres, then go on to inform a nut oil- and honey-infused, bittersweetly zesty palate subtly oily in texture. This finishes with fruit pip and citrus rind bitterness, as well as alkaline and savory, saline minerality, and if it falls short in terms of sheer refreshment, that is simply a reflection of its vintage. I suspect this will hold well for at least 5-7 years, although its bitter element might become more pronounced.