Supermarket own-label wines – who holds the cards?

This article is in Issue 5 of Meininger's Wine Business International, October 2014

Own-label wines have been much in the news lately. Wines from UK supermarkets such as Tesco, Asda and Morrisons have been awarded the highest accolades at the Decanter World Wine Awards and the International WineChallenge. Marks & Spencer won 280 medals this year, a haul matched by many of its competitors.

‘Another stunning victory for the UK high street via this great-value supermarket wine,’ Decanter declared in July, as it handed an International Trophy to Morrisons for its 2012 Valpolicella Ripasso from the ‘M Signature’ range. The wine retails for £8.99, and is made by Cantina do Soave, a Verona cooperative with more than 6,000ha of vineyards.

Decanter also gave an International Trophy (the top level of the Decanter World Wine Awards) to Marks & Spencer for its Eclipse Bio Bio Riesling from Chile, while over at the International Wine Challenge, Sainsbury’s, Tesco and Asda were garlanded with awards, including the IWC Own Label Range of the Year for Tesco Finest*.

Eclipse: Trophy

Own-label wines – and chocolate, coffee, tea, ice-cream, school shirts, soft toys and baked beans, for that matter – have been with us since the 1970s. Traditionally, own-label was seen as the cheaper alternative to the ‘real thing’: you knew that Sainsbury’s beans would somehow be inferior to Heinz. It’s only relatively recently, due in part to the rise of premium ranges such as Tesco Finest* and Sainsbury’s Taste the Difference (both launched in 2000) that supermarket brands have been accorded the same respect as proprietary brands.

‘It’s a great way to get customers on board and trying new things,’ Barry Dick, formerly Sainsbury’s winemaker and now at Accolade wines says. ‘They will trust an own-brand wine sooner than an unknown label. It’s a question of comfort and reassurance.’ A customer who might otherwise fight shy of Valpolicella can be introduced to the style via Morrison’s M Signature, for example.

Then there is the advantage of consistency, a concept dear to supermarkets’ hearts. ‘With own-brand you can deliver a cohesive brand of wine across world markets. It’s very compelling,’ Dick says. He adds that exclusivity is another great attraction of own-label. Anyone can sell a Casillero del Diablo Chardonnay, but only Sainsbury’s can sell Taste the Difference Chilean Chardonnay. In many cases it will be made by the same person. The higher-end ranges promote their collaborations with renowned producers. Domaine André Figeat appears on the front label of the Taste the Difference Pouilly Fumé, and when Denbies Wine Estate in southern England was signed up for the Taste the Difference English Sparkling, Sainsbury’s announced it with a fanfare. ‘It’s a great privilege to be selected,’ Denbies said.

It can also be a double-edged sword. Martin Krajewski, who owns the premium rosé producer Chateau de Sours in Entre-deux-Mers, Bordeaux, has had a 20-year relationship with UK supermarkets. He currently supplies a wine called La Fleur d'Amelie to Marks & Spencer, and Tesco stocks his Domaine de Sours rosé. Both are in the UK on an exclusive basis.

Krajewski does not supply own-label wines but he recognises the advantages: ‘For some producers having 50,000 bottles in a supermarket is brilliant,’ even though that may compromise any chance of getting the wine under their own name in the same retailer. There’s no reason why they shouldn’t, he says, but then ‘you’d be competing against yourself’.

A privilege to be selected: Denbies for Sainsburys

But he also explains that supermarkets hold most of the cards. ‘They don’t give contracts and things can simply change: they can drop you for any reason.’

The price supermarkets pay for own-label wines varies widely. Krajewski notes that he is perfectly satisfied with his arrangements at with M&S and Tesco, with whom he has strong long-term and trusted relationships, but adds ‘some supermarkets are quite capable of trying to squeeze you for less money’ when they are negotiating the next year’s deal.

No supermarket would comment on the relative prices it pays producers for own-label compared to branded wines, but one producer who wished to remain anonymous told Meininger’s that of all supermarkets, the resolutely upmarket Waitrose drove the hardest bargain, generally offering ‘ten per cent less than other supermarkets and selling at 25% more. They are the sharpest at this game.’ A Waitrose spokesman said, ‘We don’t believe this is the case, we provide our customers with excellent value and quality wines selected from around the world.’

On average, across all supermarkets and other wine retailers, more than a third of wines sold are own-label (some market watchers put the figure at 50%). It makes up some 300 of Tesco’s 800-strong in-store range, and almost the entire M&S offering. Sainsbury’s own-label wines are one-third of its range; the Wine Society, the 140-year-old mail-order cooperative, similarly bottles about one-third of its wines under its own banner.

There are many ways to make an own-label wine – it can be simply a matter of buying several tanks of Chardonnay from a cooperative and sticking a label on it. Or there are what one owner, Gavin Quinney at Chateau Bauduc in Bordeaux, memorably described as ‘tender blenders. You put it out to tender, get the samples, get to work with your test tubes, and make your blend according to a formula. It’s not winemaking, it’s a chemistry set.’

That’s the lower end of the spectrum, producing wines that are unlikely to win awards. At the other end, the supermarket is involved at every stage of the process, from drawing board to label design. Quantities also vary hugely. Marks & Spencer made 500 cases of the northern Spanish white Txakoli; a premium Taste the Difference wine at Sainsbury’s would be perhaps 2000 cases, and a mass-selling style like Marlborough Sauvignon Blanc 100,000 cases.

Getting a listing is not a matter simply of waiting for the supermarket to come calling. ‘You need to know the buyers at the supermarkets and be in close contact with them,’ Krajewski says. ‘Know what they are looking for each year, which are the growth markets or categories, produce products that can fill those niches or gaps, do it early and be prepared to wait one, two or even three years to get a listing. You also need to be pitching at the right price points and be flexible on volumes. ‘

What surprises some people is the degree of expertise the supermarkets have in-house. Marks & Spencer for example employs three full-time winemakers, two of whom are graduates of Roseworthy Agricultural College at the University of Adelaide, while the most experienced member of the department, Sue Daniels, is a veteran of 32 years in the wine business.

‘It’s the untold story,’ Daniels says. ‘Most people think there’s a man tending grapes, and that’s it.’

Getting an own-label wine on the shelf is a long and involved process. In M&S’s case, the initial impetus might come from the food category. ‘We look at things working well in the rest of the business,’ Daniels says. ‘For example, there has been a big push on Spanish foods.’ They knew the north of Spain, the Atlantic coast from Santander to San Sebastian, is renowned for its food, so they hit on the local wine of the region, Txakoli, as an addition to the range. Once two possible suppliers had been identified they were visited – ‘we make clear this is going to be a partnership’ – tank samples tasted and a bespoke blend is put together. M&S buyers are involved at an early stage in order to make financial decisions as to quantity and bottle price. ‘Then we go back later to put the final blend together.’

Supermarkets are often criticised by producers for high-handedness. It is not unusual to hear complaints that buyers drive down prices and demand producers pay promotional and other costs. One artisan winemaker in the South of France told Meininger’s his doors would in future be closed to one particular supermarket – he was offended by the buyer’s demands that he increase the residual sugar in his rosé.

The supermarkets Meininger’s has interviewed energetically reject the notion that local winemakers are sidelined. ‘It’s a very collaborative process,’ Tesco product development manager Graham Nash says. ‘I have never encountered hostility from a winemaker. We encourage them to have their views, but often they don’t want to give views, as they understand we know our customers better than they do.’

Of course, there are opportunities for conflict, Barry Dick concedes. ‘But the clever ones let you get on with it. We will have benchmarked other supermarkets and will know what style works. If they are sensible they have all the numbers in front of them and will see the advantages – they don’t have the knowledge of the UK market that we have.’

Thierry Coulon, managing director of the huge Beaujolais negociant Paul Sapin, has worked with Marks and Spencer for 18 years and provides it with a range of wines from a dozen different countries, from France to the US. He is impressed by the level of commitment the buyers and winemakers show. ‘They know exactly what they want and they take hours and hours to achieve it. Sometimes we are in the tasting room all day. And it’s never a question of them arriving and leaving on the same day – they always want to see the vineyards, to know the region, to go deep into the process.’

Coulon also stressed that buyers and winemakers take the same pains whether the wine they are blending is a high-end New Zealand Sauvignon Blanc, or an entry-level wine. ‘There’s no way of selecting a cheap wine quickly – they are just as exigeant.’

The degree of involvement of the retailer’s winemaker can vary, however. If quantities are very small, or if the wine in question is little-known, the retailer might defer entirely to the producer. When M&S wanted to try out the Japanese Koshu grape, Daniels said, ‘it would have been arrogant of us to think we would be able to blend better Koshu.'

Own-label has burgeoned in the UK for many reasons – the growing power of the supermarkets, the success of premium ranges, and the nature of the average consumer’s relationship with European wine regions, which will lead them to trust an own-brand wine much sooner than one from an unknown Chateau, Domaine or Schloss.

In the US the scene is very different: statistics are hazy but some commentators reckon own-brand accounts for only 5% of the wine market. The main reason for this, according to John Bradbury, brand manager for Codorníu-owned Aveníu Brands, is the three-tier system, under which production, distribution and retail of wines must be handled by different companies. This means a supermarket can’t create its own wine as it can in the UK, but has to employ a third party. “It’s a structure thing, not a consumer thing,” Bradbury says. But, he adds, supermarkets are cottoning on to the value of own-label. Costco has its well-established Kirkland brand, which covers everything from underwear to cookies to wine. “Its reputation for good prices and good quality is evolving,” Bradbury says, and other retailers are likely to follow suit. The branding company Winery Exchange produces the boutique H&G brand for Whole Foods Market and supplies a dozen retailers with own-branded wines. “The private label business is small in the United States,” Winery Exchange’s Sandrine Perry told Meininger’s, “but it will get bigger.”

Back in the UK, most big retailers consider their own-label offering is stable. The Wine Society CEO Robin McMillan says they are “happy where they are” with their range and are unlikely to increase it, and Nash says Tesco will stay close to its 300 branded wines.

The publicity given own-label wines by this year’s awards ceremonies means more and more producers will be keen to work with UK supermarkets, which will have wider choice and more bargaining power to produce exactly what their research tells them the consumer wants. Once again, the supermarkets hold all the cards.

Tickets, still out of time and still as popular

Just how preposterous is Tickets? It’s been open three years now and it still takes some serious string-pulling to get a table. From the bell-boy uniforms (the door-girl wears a ringmaster’s topper), to the three-language menus, our waitress’s opaque patter, and the carefully-created air of controlled mayhem, the place has the feel of a chaotic pantomime in a provincial theatre.

Delicious cool draft on the palate: Tickets edible cocktail

The décor is a jaunty post-retro hotchpotch of big top and music-hall: brickwork, a 1960s bare-bulb cinema marquee above the bar, 19th-century playbill menu graphics – all cheekily ironic. There’s even a hint of send-up in the wait staff’s greeting,‘Hi, I’m Beatriz and I’m here to look after you this evening’.

So there you sit, trying to make sense of it all, getting nowhere with the menu and its daft divisions – so what is the difference between tapa and finger-food, and how big is this dish, and what the hell is an airbag baguette anyway? And there’s a guy in the middle of the room dressed like a flunkey doing something with dry ice (and dry ice is as dated as Gordon Ramsay’s swearing). After five minutes of Alice-in-Wonderland back and forth with Beatriz– she’s explaining spherification and thinks we’re being wilfully dim – she says, ‘why don’t we start with the olives?’ and we snap our menus shut and settle back to enjoy the Cava.

Jaunty post-retro hotchpotch: Tickets

Tickets, the brainchild of the Adrià brothers – Ferran (of El Bulli Foundation and whose late restaurant was just up the coast in Rosas), and Albert, who have said the time for high-concept fine dining is past – opened in 2011 and is still the hottest molecular bar in Barcelona. It’s supplanted the achingly avant-garde Tapas 24, now seen as very año pasado. ‘A tourist trap,’ one of my local colleagues sniffed. Tickets has a four-month waiting list. It's also got a list of sponsors as long as your arm, from Estrella Damm and Riedel to Coca-Cola, Sharp, Lavazza and half a dozen media companies.

From the moment you arrive and see the dismembered penny-farthing in the window, you know you’re in for a performance. Indeed, the menu tells us the whole affair is an ‘Adrià Entertainment’ presented by the ‘Tickets Theatre Company’. It all seems rather over-produced, and we’re just beginning to be dismayed by the paucity of the wine list (short and unimaginative), when something wonderful happens. The food arrives.

Just what the hell is an air baguette?

First, the spherified olives. Spherification is the first trick you learn at molecular cookery school. Invented by Ferran Adria 10 years ago, it’s an alchemical process by which a solid is liquified then re-formed into a sphere when suspended in a calcium bath.

When done to an olive it produces a thing looking very much like an olive but whose greenness is somehow greener, as if we’re suddenly in Technicolor, whose texture (they explode on your tongue) is like cooled, molten salted honey, and with a flavour of such delicate salinity and umami meatiness that it’s like eating the first olive ever.

Then we’re entranced by the ‘Edible cocktail’ a slice of Granny Smith marinaded in beetroot juice and fennel, an appley crunch releasing a delicious cool draft on the palate. Then cod crackers, crisp saltiness and a slow-developing, intense flavour of fish.

The oysters have a lovely smokiness and concentrated taste of the sea, and the ‘pearl’ – spherified wakame seaweed – detonates deliciously. Then there are the air baguettes, little wands of hollowed-out loaf wrapped in pata negra ham, and mini-air-baguettes filled with foamed manchego, and anchovies on toast with tomato and fake scales of edible silver. Then cumin-marinaded 6-hour pork which is so melting it has to be scooped up in your fingers.

A mild disappointment was lobster with pimento sauce, fine and picante but lacking in the surprise factor that had everyone flocking to Rosas in the first place. This is the law of diminishing returns: you approach every dish expecting fireworks. There’s no place for the merely delicious.

Pipette: passé

The puddings are fun, delicious, slightly dated (any dish with a self-basting plastic pipette...), but still the flavours have us guessing – was that verbena with the coconut ice cream?

Tickets is a mini-Bulli, a kids’ version of the molecular Mecca, cheaper, faster, slightly easier to get a table, with a wine list that is frankly unchallenging. What I loved about it was the exuberance and the lack of cynicism. Everything’s done with a knowing wink, but it’s an inclusive joke (pace the sponsors). I get the feeling it could only work in Barcelona – that Londoners would regard it with ennui and a raised eyebrow, thinking they'd seen through it and not realising the joke is that it's already been seen through. And so the whirligig of irony runs round and round. The crowd’s interesting, definitely not the hipster bunch it would attract in Shoreditch or Clapton, rather more office workers and hen-parties. The room erupts into Happy Birthday at one stage, as staff bring a cake and candles. Very uncool, and rather sweet. As one of my party said, ‘you can only do this sort of thing if your second name’s Adrià’.

The bill for four with two bottles of wine, and four glasses of liquoreux, came to just shy of €300.

Rite of passage: Vérité takes its place alongside the world's first growths

There’s a she-bear stealing grapes from one of Jackson Family Wines’ Sonoma properties and I thought – for a moment - I’d use it as an intro for the Decanter feature I’m writing on JFW’s CEO, Barbara Banke. Something along the lines of, ‘Banke gives it a wide berth, and I’m sure the feeling’s mutual – it would take a brave bear to tangle with the formidable etc etc.’ A bit glib, of course...

Banke may be modest (the family/corporate pic on the website has her diminutive and smiling in the second row; if you didn't know her you might take her for a loyal and valued senior staffer) but formidable she certainly is. Since her husband Jess Jackson died in April 2011 she has increased JFW’s holdings to the tune of 14 new estates (from Oregon to McLaren Vale), spending some US$100m a year for the past three years. If JFW was a force in California three years ago, it is now well on the way to international First Growth cachet.

This is a deliberate and planned policy, as evidenced by the latest tasting of the company’s flagship wines, Lokoya, Cardinale and – at the very top of the pyramid – Vérité.

Banke, often accompanied by one of her daughters, both of whom are deeply involved in the family company, has been coming over to London every autumn for the past few years to show the latest vintage of these wines, which are made in small quantities from the premium vineyards of Napa and Sonoma. Lokoya is 100% Cabernet Sauvignon, made by Chris Carpenter from the four great high-altitude appellations of Napa: Mount Veeder, Spring Mountain, Diamond Mountain and Howell Mountain. Cardinale, also by Carpenter, is a Cabernet-Merlot from Oakville.

Vérité was born in 1998 when Jess Jackson suggested to the French winemaker Pierre Seillan (originally from the Loire but with a Bordeaux pedigree) that he could make a wine from Sonoma ‘as good as Petrus’. Ninety-eight was cool and ‘Bordeaux-like,’ Banke says. ‘It rained all the time’ and the wine (which I haven’t tasted) is ‘ageing very well’.

Standing, left to right: Jennifer Jackson Hartford, Don Hartford, Laura Jackson Giron, Rick Giron, Barbara Banke, Christopher Jackson, MacLean Hartford. Seated, left to right: Katherine Jackson, Julia Jackson, Hailey Hartford.

There are now three Vérité wines based on some or all of the five Bordeaux grapes, sourced from the Sonoma appellations Alexander Valley, Bennett Valley, Knights Valley and Chalk Hill. According to Jackson’s – and Seillan’s – vision, each wine aims to evoke a different Bordeaux terroir. The Merlot-based La Muse is inspired by Pomerol; Le Desir, Cabernet Franc, is St Emilion (Cheval Blanc is frequently mentioned at tastings), while the Cabernet Sauvignon-based La Joie takes Pauillac as its benchmark.

They don’t slavishly ape Bordeaux (I always think American winemakers must get sick of the constant referencing). ‘Of course not. These are California wines,’ Banke says. 

This year’s tasting marked a coming-of-age for the wines. In a low-key fashion, without much noise, Banke and her right-hand man Nick Bevan put together a splendid line up of international icons, including Lafite 2001, Tenuta dell’Ornellaia 2004 and Mouton 2004, for a comparative tasting.

Pitting your wine, blind or otherwise, against the established greats is something of a rite of passage for new world wineries aspiring to first growth status. Eduardo Chadwick does it to great effect with his well-known Berlin Tasting series, and every year there's any number of Judgment of Paris lookalikes.

This was an eccentric exercise in a way –  we tasted Grange 2007 and Pingus 2007 against Cardinale 2007 – that is, a Shiraz and a Tempranillo and a Cabernet. It wasn’t done blind: ‘The idea wasn’t to do a Judgement of Paris,’ Bevan said. ‘But to show that our wines can genuinely hold their own alongside the first growths of the world.’

And hold their own they did. However great the company (the Lafite 01 was effortlessly poised)  they were never eclipsed, and in some cases they sang – I was particularly impressed by how the Cardinale showed against Grange and the overoaked Pingus.

For what it's worth, Robert Parker, and latterly Antonio Galloni, love these wines. Parker has handed out seven 100-point scores to Vérité since 1998.

I love tasting the 2011s, a famously cool and difficult vintage. I was in Oakville, at Opus One, and Screaming Eagle, in October of that year. Those winemakers who celebrate restraint were pleased with the quality (if not the quantity) – Michael Silacci at Opus was particularly excited. But it was an incredibly difficult year, with producers losing row after row to botrytis; no one was complacent about it.

2011 Tasting

The Dorchester Hotel, London, 7 October 2014

Vérité La Muse 2011, Sonoma County

14.3%
89% Merlot, 7% Malbec, 4% Cabernet Franc

Very elegant restrained nose with hints of briar fruit and damson and ripe plum, sweet cherry, tobacco leaf with undertow of fresh nettle. Sour plum and damson on palate, snapped stalk greenness, not dense but feeling of lightness and open freshness. Length elegant, the tannins tactile and chewy and never taking over but delivering welcome fresh juice like tiny darts in the mouth.

Vérité La Joie 2011, Sonoma County
74% Cabernet Sauvignon, 10% Cabernet Franc, 7% Merlot, 6% Petit Verdot, 3% Malbec

13.8%

Lovely fresh nose, savoury, mint and marmite, some medicinal and saline notes. Structure and precision – tannins tightly-wound, dense dark damson fruit in high register, ending in tannins with dry grip releasing back-palate juice. Savoury, saline length

Vérité Le Desir 2011, Sonoma County
14%
54% Cabernet Franc, 36% Merlot, 5% Cabernet Sauvignon, 5%  Malbec

Opulent nose with dark chocolate and coffee – roast fresh coffee – with ripe briar fruit. Palate perfumed, ripe dark fruit at first then redcurrant, coffee and chocolate, mouthwatering freshness from the acidity. Dry, arrow-sharp tannins dissolving to juice. A tour de force.

Cardinale 2011, Oakville

14.5%
Cabernet Sauvignon Merlot 

Intensely lush and opulent medicinal nose with great concentration. Palate elegant and powerful with dense dark fruit and brisk acidity, lovely juiciness setting off elegant dry tannins. Full length, continues for more than a minute and then subsides slowly. Delicious

Lokoya Spring Mountain 2011

14.5%
Cabernet Sauvignon

Almost raisined nose leading to fresh and bright open palate, graphite, stony minerality, open and juicy, fresh, with wonderful cedary brightness. Elegant

Lokoya Diamond Mountain 2011

14.5%
Cabernet Sauvignon

Tight ungiving nose. Refreshing acidity, very approachable, juicy, mouthwatering cherry and damson fruit. Rugged, dense with juicy acidic finish

Lokoya Howell Mountain 2011
15%
Cabernet Sauvignon

Massive, tarry, sweet fallen black stone fruit, lovely tactile grainy tannins. Wonderful freshness borne out of intense acid and tannin. Length very fine

Lokoya Mt Veeder 2011

14.5%
Cabernet Sauvignon

Carpenter calls Mount Veeder ‘the beast’. Quite undemonstrative nose, tarry, then on palate really powerful tannic edge, intensely dry, powerful with concentrated dark fruit slowly gathering itself to push through the tannin. This will evolve, the tannins will calm, the fruit will sweeten. Good length

Comparative tasting

2004

Vérité  La Muse 2004, Sonoma County

Lovely dense sweet nose with ripe plum and damson, then on restrained coffee and mocha, sour plum, saline/mineral texture, very open and fresh, sense of juice and freshness

Tenuta dell’Ornellaia Masseto 2004

Tar on nose, powerful, intense tarry chewy tannins, ripe macerated black fruit. Powerful and rather brash

Chateau Mouton-Rothschild 2004

Wonderful evocative perfumed nose, lots of elegant earthy notes, tannins in a lower key, there’s perfume and grip but the juice is restrained, holding back now, leading to dryness at finish, charming but lacking in punch

2007

Cardinale, Oakville 2007

Damson bright fruit, dusty dry tannins, tannins dominant and strong, very powerful, very strong, still incredibly young and powerful

Grange 2007

Tarry intense medicinal nose. Opulent palate, very new world with sweet raspberry fruit, dark chocolate – almost jammy! – tannins intense and precise to the end with very good length, length intense, concentrated, massive.

Dominio de Pingus 2007, Ribera del Duero

Slightly closed nose. Sinewy, chewy tannins almost swamping sweet blackberry fruit, which comes through with graphite, and smoky damson. I find the oak – 23 months new French - drying and over-powerful and I fear the tannins are not going to get any sweeter.

2001

Lokoya Mt Veeder 2001

Deep spicy nose – brooding – then very juicy, the tannins giving out juice from dark fruit, ripe plum and damson, even hints of sloe. Full-bodied and concentrated, with extraordinary structure and fine length

Tenuta San Guido Sassicaia 2001

Struck match and coffee nose, dense knitted dry tannins, full savoury even meaty nose. Perfumed palate, concentrated dark fruit, very fresh acidity with dry tannins dissolving to juice. Fine length

Chateau Lafite-Rothschild 2001

Sweet and wonderfully juicy from the beginning – poised and precise, fine-grained tannins, acidity and oak beautifully integrated, dark plummy fruit concentrated and intense. Effortless finesse, standing out even in this company as quite masterful.

In addition, the following wines were tasting at AWC, London, 6 October 2014

Vérité 2011 - see above

Vérité 2007

Vérité La Joie 2007, Sonoma County
Gorgeous cedar (old armoire) nose, velvety almost porty raisined grape aromas, pot pourri. Still very young, a bit closed now,  tightly-wound tannins holding out promise of juice to come, overall fresh and brimful of potential.

Vérité La Muse 2007, Sonoma County
Toasted oak on nose, meaty and savoury notes hint of very ripe redcurrant, even tending to jam. Palate with powerful tannins, ripe, fresh acidity carries through to finish, though there seems a slight disjoing in the integration of acidity, tannin and oak. Lovely length, and as wine opens in glass any angularity softens.

Vérité Le Desir 2007, Sonoma County
Wonderfully savoury, tarry nose, then bright, fresh tannin and acidity on palate. Fresh and dense, opening out to juice and sweetness of blackberry and blackcurrant fruit, integrated oak and acidity and leading into a pure, concentrated finish. magnificent

Vérité 2004

Vérité La Joie 2004, Sonoma County
Tarry perfumed nose with sweet ripe black cherry and damson. Fruit carries through satisfyingly to palate with saline notes and brisk minerality, very intense chewy tannins, hints of camphor. The tannins are there, young and vibrant to the end, dry but releasing spurts of juice. Lovely

Vérité La Muse 2004, Sonoma County
See above

Vérité Le Desir 2004, Sonoma County
Nose has a wonderful freshness - fresh cigar, even a note of hay - getting some age now, sweet ripe fallen damson and pot pourri, lovely earth and dark, spiced chocolate, camphor. Velvety tannins enriched with black cherry, the whole freshened by racy acidity. Delicious