@SQUAREMEAL TASTING #SMTasting17 coming up!

2017 SquareMeal Tasting

The SQUAREMEAL TASTING 2017 is nearly upon us! We’re counting down to #SMTasting17 Wed 8 November, 6-9:30pm when we head to The Honourable Artillery Company (EC1Y 2BQ) to show off our double #gold medal LEVIN #Sauvignon Blanc, our Madame L & Mister L premium cuvées, our pretty, young thing LVL Pinot Rosé and our #AOC Vin CERVEAUX #Pouilly-Fumé.

We’ll be in very fine company with tasting dishes from Bar Boulud – Oxo Tower Restaurant – Sea Containers – Jose Pizarro restaurants – The Cinnamon Club – Aqua Nueva – Treves & Hyde – Zoilo – Obica – Galvin restaurants (sneak peek: spiced duck, Jerusalem artichoke curd, hazelnut and soy by Oxo Tower Restaurant, or egg foam, smoked paprika, potatoes and shaved truffle by Aqua Nueva, or even a chocolate pot seasoned with olive oil and salt by Jose Pizarro).

Plus, some lucky duck will a luxury, business class mini-break with Lufthansa to Munich drawn on the night, another great reason in itself to come along.

SquareMeal tasting room

SquareMeal Tasting 2017

When: Wednesday 8 November, 6-9.30pm
Where: The Honourable Artillery Company (Prince Consort Rooms), City Road, EC1Y 2BQ
Why: A great night out with friends, colleagues or clients
How much: £52. Ticket prices include a £3 booking fee. Groups of eight or more pay £47 – see below
Email: sarahr@squaremeal.co.uk
Telephone: 020 7582 0222
How: Book here. Tickets are strictly limited and always sell out in advance. Tickets are not available on the door. Discounts available for groups of eight or more by emailing sarahr@squaremeal.co.uk

#V17 + @peachpubco Vintage Experience

It was brilliant to have the Peach Pubs team, Dylan, Gabi, Bee, and Jessica for our Levin Vintage Experience in the #Loire last week.

In the vineyards at Bourré, we looked in on the pickers and did maturation testing (picking 100 berries from along the rows and crushing by hand to test acidity and baume – the potential alcohol). We went for a vineyard walk to look at our new plantings and talk about the soil composition of our Tuffeau and Silex sites. At the winery, we watched the action of the press and tasted the just pressed, ‘fresh from the tank’ samples of the different vineyard parcels of Sauvignon Blanc and Gamay juice.

We presented a vertical #SauvignonBlanc #vintage tasting going back #2006, #2008 (gorgeous elderflower, passionfruit vine on the warmer ’06 and ’08), #2009, #2010 (white nectarine and wild mint on ’10), #2011 (hot then cool ’11, flinty minerality and white peach) and #2012 (elderflower and mint back for the #double #goldmedal ’12) vintages.

Of course, lots of great food was eaten at our gîte in Monthou-sur-Cher, La Demeure de Bizard. The roasted local black foot chicken, Loire pork rillettes, Saint Maure de Touraine goats cheese and Black Russian tomatoes grown at the winery were a real highlight. And, there was lots of bonding about our shared passion for crafting authentic, thoughtful, brilliant food and wine experiences centred on the guest. We’re very pleased to be honorary peachy people!

Sommelier Wine Awards

SWA LVL Bronze sq

Following in the footsteps of big siblings 2012 LEVIN Sauvignon Blanc (#Gold Medal 2016) 2012 Mister L Sauvignon Blanc (Gold Medal 2016), we’re pleased as punch that our village wine 2015 Le Vin de LEVIN Sauvignon Blanc was awarded Sommelier Wine Awards Bronze Medal! #SWA2017

No wonder it’s such a popular on-trade organic #Sauvignon Blanc. (Our 2015 VinCerveaux Sauvignon Blanc and 2015 Levin Gamay received #Commendations, too!) Get in touch with Emmanuel for more info on trade release Emmanuel@levinwines.com +44 (0) 7584 096 704

#EatJersey16 with Chef Tom Brown and LEVIN Wines

Tom Brown, Head Chef of Outlaw's at The Capital

Tom Brown, Head Chef of Outlaw’s at The Capital

So excited to be joining our very own Outlaw’s at The Capital Head Chef, Tom Brown at #EatJersey16 Food Festival @atlanticjersey next month.

Our Michelin-starred Tom will be sharing the pans with Michelin-starred Executive Head Chef Mark Jordan at Ocean Restaurant at The Atlantic Hotel on Saturday 5 November 2016, for lunch and dinner. (Click to book.)

Ocean Restaurant at The Atlantic Hotel

Ocean Restaurant at The Atlantic Hotel

It was a pleasure to match LEVIN Wines to the incredible menu, showing our current vintages as well as reaching back into our museum stocks for some special food and wine experiences on the eight course menu.

LEVIN Wines vintage 2016

LEVIN Wines vintage 2016

Mark Jordan’s Squid, ‘Risotto of Jersey squid and cauliflower, scallop carpaccio’ will be matched to our Museum 2006 LEVIN Sauvignon Blanc.

The 2006 LEVIN Sauvignon Blanc is an extraordinary wine, with excellent balance, bright acidity and freshness, evolved with wonderful weight and texture that will be a brilliant match with the squid, scallop and cauliflower.

Tom Brown’s Scallops, ‘Raw Jersey scallops, bacon, onion, anchovy, chilli’ will be matched to our just released 2015 LEVIN Gamay Rosé

The 2015 LEVIN Gamay Rosé is an elegant but complex wine, the slightly savoury Gamay characters match with the bacon anchovy and chilli characters, but the wines crisp acidity and minerality enhances and underpins the scallop.

From the outstanding menu to the views from the Ocean Restaurant, it’s bound to be a feast for the senses in the Channel Isles in November!

Eat Jersey 2016 #Eat Jersey16 @atlanticjersey

Saturday 5 November

Outlaw’s at The Capital in London when Head Chef Tom Brown will join The Atlantic Hotel Ocean Restaurant Executive Head Chef Mark Jordan to create a collaborative menu of beautifully crafted seafood dishes for both lunch and dinner.

Ocean Restaurant at The Atlantic Hotel

Lunch 12:30 – 14:30 (£40 for four plates or £60 for six plates menu)

Dinner 18:30 – 22:00 (£60 for six plates or £80 for eight plates menu)

To purchase tickets please contact James Peters on 01534 744101 or email james.peters@theatlantichotel.com

https://www.theatlantichotel.com/dining/eat-jersey/2016-saturday-5-november

LEVIN wins 2 GOLD MEDALS at SOMMELIER WINE AWARDS

2012s LEVIN Sauvignon Blanc & MISTER L judged top tier in premier trade driven awards

SOMMELIER WINE AWARDS

Media release 
EMBARGOED until 11:00am GMT, Tuesday 26 April 2016
London, United Kingdom

LEVIN Wines is very pleased to announce their double gold medal success at the 2016 Sommelier Wine Awards, Britain’s only on-trade wine competition, judged blind by a panel of sommeliers and wine buyers from the UK’s top hotels, bars and restaurants.

‘Our wines have always been made to match with complex menus, originally for our own restaurants and hotels and today many other beautifully curated wine lists around the world, so it’s really very gratifying to have them recognised by London’s top sommeliers,’ enthused LEVIN Wines director, Lynne Levin.

The premium cuvée MISTER L Sauvignon Blanc 2012 (which is certified organic, handpicked from a single vineyard in Choussy, barrel fermented and matured on lees for nine months in new French oak) and the flagship LEVIN Sauvignon Blanc 2012 (also certified organic, handpicked blend of 18 vineyards across Bourré, Choussy and Oisly, before low temperature fermentation and maturation in stainless steel) were both included in the Gold List – the SWA competition’s ‘ultimate wine list’, chosen from the 2,500 wines submitted.

Both wines were provided with tasting notes from the judges:

LEVIN Sauvignon Blanc 2012 GOLD MEDALLEVIN Sauvignon Blanc 2012

Competition category: France Loire Sauvignon Menetou/Pouilly

Judges’ Tasting notes:

Truly fresh varietal characteristics took this well priced wine to the Gold podium. ‘Elegant and mineral, with gooseberry and herbaceous style and decent acidity,’ began Dario Barbato of Individual Restaurants, while Sara Bacchiori of Chez Bruce highlighted its ‘asparagus, gooseberry and greengage, quince with some pear notes on a ripe, fruity palate with some length’.

MISTER L Sauvignon Blanc 2012 GOLD MEDALMISTER L Sauvignon Blanc 2012

Competition category: France Loire Sauvignon Menetou/Pouilly

Judges’ Tasting notes:

Barrel fermentation gives depth and creaminess to this Gold Lister. Gustavo Medina of Tate Britain found this ‘complex with great concentration’, finding ‘gooseberry blossom notes on the nose, lime and lemon freshness with a touch of tropical fruit and a rich midpalate’. ‘Rich and complex, with some honeyed development,’ added team leader Natasha Hughes MW.

For more information, bottle shots or samples, please contact:

Lynne Levin lynne.levin@levinwines.com  or 

Kimberley Pearce kim@levinwines.com  +61 413 120 385.

For trade orders or enquiries in Melbourne, please contact:

Victoria Sharples victoria@thewinestation.com.au +61 411 202 750

Adventures in Armadale

Our dinner at the newly opened Amaru (@amaru_melbourne Amaru Melbourne 1121 High St, Armadale, Melbourne) hosted by the inimitable Phil Hude (ably assisted by Aine Conran) from Armadale Cellars was such a wonderful treat.Amaru Restaurant

Clinton McIver’s background as sous chef at Vue de Monde has been well documented, as was his dazzling 14-month stint at Clayton Bowls Club, where he honed his menu and carefully plotted his next steps (undoubtedly the best food to ever grace that particular eastern enclave!).

Clinton and his partner Ali have set up close to their home in High Street, Armadale, in a strip formerly more renowned for its pret-a-porter than haute cuisine, but with this addition it’s sure to become a real food destination. Ali and Clinton have been able to create an impressive, high concept menu, but with a warm sense of welcome and dinner party ambience.

Our starters, served as canapes (chivalrously camouflaging any latecomers) each had a nod to Indigenous produce. Puffed Kangaroo tendon served in wildflower honey, caramelized roo fat & burnt fig leather, was like a very antipodean prawn cracker, the saltiness combined with a thin wafer of richness and sweetness making for a lovely mouthful. Lightly cured bass grouper with fresh finger lime, native pepper leaf & fried pigs ear was a gorgeous ceviche of deep water wreck fish on a crispy, porky skin.

Blue swimmer crab with day old bread, vinegar, brown butter & pickled nasturtiums was a delectable crouton topped with shredded crab, its richness lifted by the pickled flower. The 80:20 blend of 2011 Le Vin de LEVIN Sauvignon Blanc Chardonnay, served ‘en magnum’ with fresh notes of lemon, green apple and a rounded palate complemented each taste beautifully.

After Phil’s typically idiosyncratic introduction of the wines (he always manages to include a few references to Hawthorn FC), Lynne Levin explained the some-35-year history of the domaine, the organic and biodynamic production, the vineyards and flavour profiles of each of the wines to the avid vinophile audience.1heirloom

Next, we enjoyed the deceptively simple Heirloom tomatoes stewed with marron heads & muntrie berries. The rich umami sauce created by the marron mustard was contrasted with the just-collapsing, multi-coloured heirloom tomatoes, with bright bursts from the berries, which we greedily mopped up with the Organic spelt sourdough & Tasmanian grass fed cultured butter. Such a wonderful match to our savoury, dry, tomato leaf, cool cherry and redcurrant 2011 LEVIN Rosé. Bass Groper

Next, we returned to the groper in greater proportions, Bass Groper, sauce of roasted wallaby bone & tender sea grapes, which was an ever-so-gently cooked fillet with lashes of salty seaweed and a rich reduction of wallaby. The 2011 LEVIN Sauvignon Blanc with its subtle herbaceousness, pink grapefruit, and minerality was a bright and jaunty foil to the sea grapes, though 2011 MISTER L Sauvignon Blanc with its richer, smoky layers of complexity and gentle spine of acidity was a transcendent match.Dry aged Burrawon Gaian duck

The Dry aged Burrawon Gaian duck, preserved blueberry, barbecued radicchio was where our gamays really shone. This dish’s lift of blueberry played joyfully with the more generous cherry and dark berry notes in the 2011 Le Vin de LEVIN Gamay, while the smoky duck and radicchio was a brilliant compliment to 2011 Madame L Gamay’s savoury, spicy, earthy notes overlain with violets, lavender and cherry.
Cultured buffalo milk ice cream

Finally, we were treated to the impressive and slightly savoury dessert Cultured buffalo milk ice cream, cold pressed olive oil, Tasmanian pepper berry and seasonal aromatics. Almost playing the cheese course, the curd-like buffalo ice cream had a lively twang, with the clean, savoury flavours of the olive oil and pepper berry seeming to match equally well with the 2011 LEVIN Gamay and 2011 LEVIN Noble Botrytis Sauvignon Blanc, creating a good deal of lively discussion in the process!

We were so proud that LEVIN Wines was part of Amaru’s very first winemaker’s dinner and we know that Ali and Clinton will enjoy some very deserved success at their world class restaurant. Mister & Madame L look forward to dining at Amaru again when they return to Melbourne!

Amaru

@amaru_melbourne Amaru Melbourne

1121 High St, Armadale Victoria 3143, Australia

+61 (0)3 9822 0144

info@amarumelbourne.com.au

LEVIN Wines releases new vintage organic 2012 Sauvignon Blanc just in time for the Australian summer

Media release

Friday, 3 December 2015, Melbourne, Australia (for immediate release)

Organic Loire Valley winery LEVIN Wines is very pleased to release their latest vintage, the gold medal-winning 2012 Sauvignon Blanc, just in time for the Australian summer. David and Lynne Levin were thrilled to be awarded GOLD at Concours Mondial Sauvignon (World Sauvignon Competition) 2013 – and now to present the wines to their Australian clients.

The Levins both have a rich background in hospitality – David Levin also owns The Capital Hotel and The Levin Hotel in London and Lynne Levin has been a Good Food Guide-hatted restaurateur and leading international figure in the food and wine industry for more than 40 years – and so they take a unique approach to their production of their Sauvignon Blanc:

‘Unlike many Sauvignon Blanc producers around the world, we insist on releasing our wines with optimum bottle development, not as dictated by cash flow. Picking and vinifying each of our 19 vineyards separately allows us to create a blend that is the finest expression of that vintage, creating layers of textured aromatics and flavours. The vineyards were first established to produce mature wines that matched with the food in our Michelin-starred restaurant. So, continuing to present intense, perfumed, supple wines with balance and minerality that complements a range of dishes is of the highest importance to us,’ explains Lynne Levin.

The wine

LEVIN Sauvignon Blanc 2012 Loire, VDP du Val de Loire, France (RRP $39 AUD per bottle)

The zippy and charming LEVIN Sauvignon provides a pure expression of healthy Loire fruit underpinned by characteristic minerality.

Appearance: Clear and day bright with light green reflections.

Nose: Clean and fresh with a subtle herbaceous nose with refreshing citrus notes, leading to aromas of exotic fruits and wild mint which typifies the LEVIN style.

Palate: Complex and refreshing with intense flavours that echo the nose; wild mint, a subtle herbaceousness, citrus and pink grapefruit with fruit characters and just a hint of some exotic fruit. Underpinned by characteristic minerality and a delicious mouth-watering acidity.

Certification Agriculture Biologique (Organic)

GOLD MEDAL – Concours Mondial Sauvignon 2013 (World Sauvignon Competition)

The terroir

LEVIN has 19 distinct vineyards on two different types of terroirs. The sites are planted in the villages of Bourré, Choussy and Oisly, some 15 to 20 kilometres apart, over about 20 hectares.

The grapes from Bourré-Vallée du Cher soil are planted on the region’s famed Tuffeau* limestone, mixed with a harmonious blend of loose and flinty clay, mica and sand, which greatly aid in the building of body, texture and minerality in the wine. The soils of the Choussy and Oisly vineyards are of sandy topsoil sitting on top of a thick layer of excellent smectite clay, which provide the wine with the fruit flavours, aromas and bouquet we aim to achieve.

The vineyards are farmed organically with viticultural practices which although labour intensive, are designed to respect all environmental aspects in both the vineyards and winery. In 2005, LEVIN began to use biodynamic pulverizations and green fertiliser to stimulate the microbiological life into the soils and improve the vines’ natural immunity system and have since been Certified Organic by the exacting French certification body Ecocert.

The Loire Valley’s semi-continental climate – chilly nights and warm days – allow for slow and complex ripening periods, producing a unique aromatic profile.

The winemaking

LEVIN Wines is also certified organic in the winery and we take care to preserve our pristine fruit. Each vineyard undergoes daily maturation testing, with 19 individual vineyards of varying ages and terroirs, it allows us to hand pick our grapes at perfect maturation as each vineyard progressively ripens. Hand harvested grapes are swiftly brought to the winery where they are destemmed and chilled before entering the press. This preserves the aromatic profile and reduces oxidisation.

The fermentation tanks are stainless steel and temperature controlled.  The wines are fermented at a lower temperature in sealed tanks, which helps prevent oxidative flavours from developing. These are key factors in preserving the aromatics that delivery exceptional wine. Cold stabilisation and a long maturation period allows the development of the complex flavours leading to increased flavour.

For LEVIN Wines, the process is one of controlled simplicity. The goal is to permit the grapes to express their full potential with as little intervention as possible.

David and Lynne Levin are committed to producing a world class Sauvignon Blanc in the Loire Valley, in its original home in The Loire. LEVIN integrates modern winemaking, with the ancient terroir of the Loire Valley — a wonderful marriage of ‘new world’ and ‘old world’ — much like the Levins themselves.

*Tuffeau soil is marine sedimentary limestone formed during the Upper Cretaceous Period, around 100 million years ago. Over millennia, mineralised fossil marine creatures were deposited, when the Loire was an ancient inland sea. Mixed with sand, mica and flinty clays from later eras, the Tuffeau creates the some of the best vineyards soils in the world, particularly for Sauvignon Blanc. It’s chalky-white, luminescent quality was also prized for the construction of Loire Valley’s renaissance châteaux.

LEVIN Wines Australian retail stockists include: Annangrove Cellars, Armadale Cellars, Blackhearts & Sparrows, Canterbury Cellars, Chaucer Cellars, Harvest Wine & Liquor, Leo’s Fine Foods and Robin Hood Hotel.

 

For more information, please contact: Lynne Levin lynne.levin@levinwines.com or for media support in Australia, Kimberley Pearce kp@winebrain.com.au 0413 120 385. To download LEVIN Wines images, please visit http://bit.ly/1NmLSYG 

 

Ends—

Levin Wines is a boutique, family-owned, organic winery that has been producing wine in the Loire Valley for 30 years.

David Levin, owner of The Capital Hotel in London, originally started growing grapes in the Loire Valley in 1986 to produce his own private label wines. David’s yearly travels to Australia introduced him to new world practices, not then used in Europe and so, he had a winery designed in South Australia and built on the estate. Today, David Levin’s wife, Lynne, manages the domaine and Levin Wines’ export all over the world.

Levin Wines’ vineyards cover some 20 hectares across three sites in Bourré, Choussy and Oisly, in the eastern Touraine-Amboise section of the Loire Valley. The Bourré vineyards, are on a Tuffeau terroir comprising flinty clay over thick limestone mix. The Tuffeau rocks are composed of millions of fossilised marine animals containing traces of mica and sand.

Levin Wines’ village, flagship and premium cuvée wines are available in 14 countries and have collected awards from Sommelier Wine Awards, Decanter Wine Awards and World Sauvignon Competition. The Levins are committed to producing a world class, organic Sauvignon Blanc – and Gamay – in the Loire Valley, Sauvignon Blanc’s original home.

Levin Wines is Certified Organic in both the winery and vineyards, utilises biodynamic practices and a biodiversity program that includes hand picking and green harvesting, bottling under screw cap and a commitment to land conservation. Certified Organic No 64932 / 12P ECOCERT.

Proprietors: David & Lynne Levin

Established in 1986
Production Capacity: 10,000 cases

Vintage Report 2015

With the LEVIN vendadge now finished, our grapes having been carefully picked and fermenting, it is time to reflect on a pleasing Vintage 2015.

At the beginning of the growing season, inclement weather at flowering resulted in lower fruit set, followed by very low rainfall for three months. This meant fewer bunches of smaller, more intense and aromatic grapes.

The drier and slightly warmer conditions that followed brought vintage forward by two weeks. The earlier vintage, combined with the quality and size of grapes and healthy vigour and fertility, all resulted in a faster fermentation, which had the effect of preserving the aromatic profiles and delivering lovely balanced acidity and increased minerality.

We very much look forward to introducing the 2015 wines, when they have reached maturity, of course!

Vintage 2015

Cubitt House Guests at La Demeure de Bezard

Alongside the harvest, Vintage is also a wonderful time for us to welcome our supporters and friends to the Loire Valley for a hands-on vintage experience. We hosted our visitors at the amazing gîte, La Demeure de Bezard in Monthou-sur-Cher. Bezard is on the site of 6th Century monastery, nestled in a wooded valley, next to the middle ages-built fortress and renaissance château, Gué-Péan.

Vintage visit with the Cubitt House team

At the end of September, we welcomed a fabulous team from Cubitt House Group for a three day visit. Nadine, Sara, Valerie, Mo, Sam, Aniello and Hannah began the visit with a tour of our Oisly (pronounced ‘Wally’) organic vineyards and Clos Rosier (our cherished, home block vineyard) – where the much loved Cubitt Sauvignon Blanc is grown, which LEVIN Wines produces especially for The Orange, The Grazing Goat, The Alfred Tennyson and The Thomas Cubitt, in London.

At the winery, we talked about how we produce our premium cuvée, Mr L Sauvignon Blanc, as well as LEVIN Wines history and organic and biodynamic philosophy and practices. We then all sat down to a traditional vigneron’s lunch with the LEVIN team, Bernard, Denis and Adrien.

This included a vertical tasting of LEVIN Rosé from 2009, 2010 and 2011, with local charcuterie specialties Pork Rillettes, rustic Terrine of Rabbit and Duck Foie Gras. Aniello wowed us with his service skills: carrying 18 glasses at a time and six plates in one hand! This was followed by a delectable Apple Flan, from our local patisserie, with Crème Fraiche and LEVIN Noble Botrytis Sauvignon Blanc.

Vintage experience

The wine experience was continued after lunch, with a tasting of the free run grape juice for our premium cuvée Gamay. Then we presented a simple Sauvignon Blanc parcel blending exercise, with samples drawn from several of our 19 vineyards sites. The clever Cubitt team declared their favourite to be from our beloved Choussy vineyard, where our finest grapes for premium cuvée Mr L Sauvignon Blanc are grown.

We took the Cubitts to visit to the gorgeous château Gué-Péan where they had the chance to meet the local chevaux, followed by dinner of roasted local Organic Black Leg Chicken, Pommes Dauphenois, French salad and baked quince flan for dessert.

We presented a vertical tasting of LEVIN Sauvignon Blanc: 2006, 2008, 2010, 2011 and 2012, as well as a horizontal tasting of the 2011 vintage: 2011 LEVIN Sauvignon Blanc (unoaked), 2011 Mr L Sauvignon Blanc (oaked) 2011 LEVIN Noble Sauvignon Blanc (botrytis).

We also took time to enjoy the amazing autumn sunsets and explore the wonderful tranquillity of the secluded forest. We were sad to see Nadine, Sara, Valerie, Mo, Sam, Aniello and Hannah go, but bid them farewell as they set out to visit to the most beautiful château in the Loire, spanning the River Cher – Château de Chenonceau.  (Sam, we’re eager to see you in your movie, coming soon to cinemas!)

Our Australian Visitors to the winery

It was so lovely to welcome our Australian visitors, Brendan Vivien and Miranda from Melbourne and their friends Barbara and Nick from England to Domaine Levin, even though an electrical outage triggered our security alarm system, giving a rather noisy welcome.  Our Levin Sauvignon Blanc, Madame L Gamay and Mr L Sauvignon Blanc were greatly enjoyed, with Brendan and Vivien already seeking them out in Melbourne and Barbara and Nick, in London.

Lunch at Château Roches

We joined our friends for a vintage celebration and were treated to a most fabulous lunch at Château Roches. We enjoyed local specialities including a beautifully prepared Loire River fish, with crumbed Mussels and freshly-picked Girolle mushrooms, with spinach.

Our Scottish guests from L’Art du Vin

Our next vintage visitors were our wonderful Scottish friends at L’Art du Vin. Our very successful Scot agent, Richard Bouglet brought with him Craig, Ed, Andrew, Fred, Alex and Lewis, a group of the most passionate restauranteurs, chefs and sommeliers from Scotland and Northern England.

By then, the weather had become more autumnal, although it did not prevent our tour of our Oisly vineyard, and presenting a comparison of organic and non-organic vineyards. We were able to show the group the great texture and structure of the soil, and ‘sweet’ earthy smell of the terroir on our organic vineyard, in stark contrast to the hard, compacted and lifeless non-organic vineyard. (Remarkably, the leaves on the organic vines remain for weeks after they have turned and dropped from non-organic vines!) It was a great opportunity for Richard to show first hand his passion and knowledge of organic viticulture.

Vintage friends from abroad

Of course, we made a visit to château Gué-Péan for a photo opportunity, before getting down to some serious tasting of the newly pressed grape juice. We again enjoyed a stunning response to the longevity of our Sauvignon Blancs, from the 2006 through to 2012 in bottle.

We also tasted the 2014 Le Vin de LEVIN Sauvignon Blanc en magnum, 2011 Mister L Sauvignon Blanc , 2010 and 2011 LEVIN Gamay and Madame L Gamay – and a surprise for all – 2009, 2010 and 2011 LEVIN Rose, served with gazpacho was a magnificent match.

We believe the 2015 vintage will be one of our best for Gamay (watch this space!). Our Choussy vineyard has delivered the Sauvignon of a generation, which we are so delighted will produce a superb 2015 Mr L Sauvignon Blanc – a fitting tribute to Mr L himself, in his 80th year.