Merwin Liquors USD 15.99 750ml

Domaine des Aubuisieres Vouvray les Girardières 2009

Winemaker's Notes:

Fermented and matured in thermo-regulated vats. Food suggestions: aperitif, cold and cured meat, fish, shellfish, white meat, cheese persillée. Can be aged for 10 years.

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3.17 5 0.5
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Member Reviews for Domaine des Aubuisieres Vouvray les Girardières

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Snooth User: dynowine
3956231,323
3.00 5
04/16/2010

Nose with hints of citrus, sour apples, and grass or leaves. Rich burst of fruit mainly on the attack, perhaps nectarine and guava, which gives way over the mid-palate to a good acid bite that overcomes the fruit. Finish features fading fruit and dried leaves with echoes of citrus and dried leaves. Medium body, medium plus acid, off-dry or dry.


Snooth User: smoore7
74011936
4.00 5
01/22/2011

Four glasses


External Reviews for Domaine des Aubuisieres Vouvray les Girardières

External Review
Source: Prestige Wine & Spirits
05/19/2011

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.


External Review
Source: Prestige Wine & Spirits
05/19/2011

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.



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Fermented and matured in thermo-regulated vats. Food suggestions: aperitif, cold and cured meat, fish, shellfish, white meat, cheese persillée. Can be aged for 10 years.

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