L.J. scored this wine: 92/100

This is medium gold coloured wine with a pronounced nose featuring honey, bright lemon, white grapefruit, pear, rich barrel aged and white floral notes. Acidity is medium +,and it is full bodied and creamy in the mouth. Tongue tingling flavours on the palate of bright lemon, honey, white floral, and pear. Absolutely wonderful with fish pie from the Pelican; featuring scallops, shrimp, smoked haddock, white wine, fish stock, onion, cream,peas, potatoes, dill, chives, lemon and Old Bay spice. It also suited a green salad made with lemon infused olive oil and apricot balsamic vinegar. A great pleasure to drink.

L.J. scored this wine: 92/100

Deep ruby coloured wine, dry, medium + tannin and medium+acidity, full bodied and with a pronounced nose featuring dark fruit (black plum, black currant and black cherry), along with dark chocolate and cocoa powder, vanilla, herbs and a note of wet stones. The flinty note from wet stones comes out a bit more on the palate, the aromas are also present on the palate. Paired with a dish called steak pie with scalloped potatoes, featuring beef braised with mushrooms, fresh basil and other herbs topped with scalloped potatoes. The herbs spoke to the wine , complemented it nicely and softened its edge. This wine also paired well with dark chocolate, picking up those cocoa notes, best with 85% Ghana origin chocolate with 72% chocolate of Venezuelan origin a close second.

L.J. scored this wine: 94/100

The wine is deep gold in colour, sweet, medium acidity, with a full body and made of 100% Sémillon. The aroma is pronounced and entrancing, with very fresh fruit aromas, honeyed fruit, notes of lime, lily blossom and other floral aromas, mango, peach, passion fruit ; so many delicious layers of flavour!It is rich and silky in the mouth with fresh acidity , a hint of marzipan and a touch of ginger as well as the very fresh flavours. This was part of a special dessert; white Stilton with mango and ginger and Wensleydale with cranberry with or without ginger oat crackers and rough oatcake crackers. The rich texture of the cheeses suited the richly textured wine and the Stilton with ginger and mango enhanced those notes already in the wine. Classic panettone was also good with it; it's richness seemed to work with the marzipan notes in the wine. Such a treat! The bottle reviewed is the 375 ml size. The wine maker is Denis Dubourdieu Domaines at https://www.denisdubourdieu.com/?d=5&l=EN

L.J. scored this wine: 92/100

Deep gold coloured wine, with a pronounced aroma of ripe apple with honey, peach and pineapple and citrus tangy salinity and minerality notes.The wine is dry, with a nice weight in the mouth, full bodied but lower alcohol and racy and bright acidity that leave a fresh spritzy feel on the palate. The full body is due to the 48 months aging on fine lees, considerably more than most Muscadet of the Loire receives. I tried various goat cheeses with it; the first was Rabel hard goat cheese, coated in rosemary; went well, the wine showed an affinity for rosemary and the cheese and wine complemented each other well. Lemon lime goat cheese worked well; complementing the bright citrus flavours. But ashy soft goat cheese was too acidic and overpowered the wine. as well it drank well on its own.this wine should also pair well with shellfish; the bright lemon/citrus will complement it well. I paired this wine with 2 local seafood pate(s) from Pelican Fishery; smoked salmon and lobster; absolutely wonderful; some on oatcakes and some on a flatbread featuring garlic and olive oil; really good; both food and wine were enhanced.

L.J. scored this wine: 93/100

This wine is deep purple, dry, medium plus acidity, medium body yet high alcohol, and medium tannin. It is a blend of 40% Syrah, 33% Grenache, 17% mourvedre, and 10% Carignan from the Terrasses du Larzac in Languedoc-Roussillon. It has a pronounced aroma of black plum, raspberry, an earthy tang, herbal notes, black pepper, black olive, and is salty/smoky/ savoury and meaty. I believe I detected all the aromas on the palate; I would call it complex and evolving and very delicious. Paired with braised beef cooked and smothered in mushrooms with black pepper and basil. The earthiness of the mushroom and the herbal notes worked well with the wine as well as the beef. I would drink on its own, or with braised beef and mushrooms, or with a cheese of the area like Tomme aux 7 fleurs: cows cheese, made in Ardèche with mallow flowers, marigold flowers, cornflower flowers, safflower flowers, rose flowers, strawberry leaves and trigonella or a local tomme from Quebec or perhaps goats cheese.