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Wine from Larriaut
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The estate has been operated by the Larriaut family since 1890, and Château Camus itself since 1923. Today, it is run by Joris Larriaut who represents the 4th generation.
The family used to practice polyculture, a mixed farming of vines, pear trees, and tobacco plants, but in the 1960s, Jean-Pierre Larriaut decided to convert his gravelly and silico-gravel soils into a single landscape: vineyards. For the reds, he planted Merlot and Cabernet Sauvignon, and for the whites, Sauvignon and Semillon. Today, the estate spreads over 11 hectares (27 acres).
The gravel and pebble-based soils give birth to a racy red wine with great aromatic power (blackcurrant, cherry, cinnamon) and great aging potential and a dry white wine with lively and crisp aromas of citrus fruit and white flowers.
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Camus Graves Blanc is made from 50% Sauvignon Blanc and 50% Semillon.
A beautiful, brilliant color, this wine offers a great aromatic balance with complex and mineral notes, Offering white fruit (peach and pear), citrus (grapefruit and lemon), and a toasty finish with a delicate oak presence. The mouthfeel is rich and complex with a great minerality, freshness, structure, and a good length to the finish.
Pairs with poultry, fish, and shellfish.
Camus Graves Blanc is made from 50% Sauvignon Blanc and 50% Semillon.
A beautiful, brilliant color, this wine offers a great aromatic balance with complex and mineral notes, Offering white fruit (peach and pear), citrus (grapefruit and lemon), and a toasty finish with a delicate oak presence. The mouthfeel is rich and complex with a great minerality, freshness, structure, and a good length to the finish.
Pairs with poultry, fish, and shellfish.
Chateau Camus Graves Rouge is made from 50% Merlot and 50% Cabernet Sauvignon
A dark purple color, this wine exhibits some delicate oak aromas, well-integrated with notes of red fruits and spices. The mouthfeel is fresh and fruity, with soft and elegant tannins. The wine is ready to drink but can also be aged for a few years to develop some secondary aromas with truffles and mushroom components
Pairs with red meat, poultry, and cheese.
Roby Loupiac Semillon is made from 100% Sémillon.
This two-hectare estate is run by Colette Larriaut who inherited from her parents Jean and Denise Boutet. Colette focuses on traditional winegrowing and winemaking methods and keeps the passion and precision required to produce great sweet wines.
Château Roby Loupiac is built over time. More time is allowed to ferment and mature in order to produce a wine of character, a sweet wine marrying candied fruits, white fruits and white flowers with a remarkable freshness. The finish is long and very pleasant.
Loupiac is a very good alternative to Sauternes. It is less sweet and syrupy and has a nice balance and a delicious mouthfeel.
RS is around 60gr/L
Excellent with Foie Gras and Blue Cheese, but also with dessert and particularly with dark chocolate based cake.
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Paul Hobbs Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Grown on the west side of St. Helena, this distinctive cabernet sauvignon clearly displays its origins with a rich garnet hue and sophisticated aromas of cacao bean, crème de cassis, and sweet tobacco on the nose. Layered, with a superb structure, the wine offers impressions of blueberry coulis, black raspberry, and savory herbs like Herbs de Provence. The weighty mid-palate unveils anise spice and a graphite mineral note that combines with a fresh acidity that extends the long finish.
Review:
Needing plenty of air to show at its best, the 2019 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard is a sensational, gorgeous Napa Valley Cabernet that delivers the goods like only this region can. Pure Cabernet magic on the nose, with deep blackcurrants, smoked tobacco, lead pencil, and a kiss of spring flowers as well as a beautiful Pessac-Leognan-like scorched earth character, it hits the palate with full-bodied richness, silky tannins, no hard edges, and a great, great finish. It's one of those wines that builds incrementally on the palate and it's only after the second or third sip that you realize how special this wine is. It also offers that rare mix of power and elegance that's the hallmark of all great wines. It needs a couple of hours in the decanter if drinking any time soon. Hats off to Paul Hobbs for an incredible Napa Valley Cabernet Sauvignon.
-Jeb Dunnuck 100 Points
Manoir du Carra Bourgogne Blanc Le Soly is made of 100% Chardonnay. Average 50 year old vines.
The nose shows step by step fruity, smoky and mineral aromas. A slight oaky hint in the end with a lingering finish: those are typical Chardonnay aromas.
The wine is estate bottled.Ageing is done on fine lees during 3 to 5 months. About 40% of the wine has its alcoholic and malolactic fermentation in oak barrels (new, one, two or three wine barrels) with a weekly “Bâtonnage” (lee stirring) during 6 months. In the end, the wine in the barrels is blended with the wine in vats. Manual harvest of very ripe grapes. Selection of the best grapes on a vibrating sorting table, light pressing. The alcoholic fermentation takes place in cold stainless-steel vats.
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