Bourboulenc (pronounced boor-boo-LAHNK), also known as Aprokondoura, is a white wine variety and comes from Greece, but is now primarily planted in Southern France in the Rhone region. This categorizes Bourboulenc as an ancient wine variety. It is one of only five white wine grapes allowed for use in Chateaneuf du Pape, along with Grenache Blanc, Clairette, Rousanne, and Picardan. It is also used in Provence, Languedoc, La Clape, and Minervois. It displays strong citrus notes, a hint of smoke, some floral attributes, and high acidity. In blends, it will give body and spicy tones. Bourboulenc has a tendency to ripen late, but the acidity retains freshness in the wine. However, it is best consumed young. Bourboulenc grape bunches are tight with large berries and sometimes susceptible to rot. It does well in warmer, sun filled climates with stony plateaus, much like the Mediterranean basin.
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Pernot Belicard Puligny-Montrachet is made from 100 percent Chardonnay.
The grapes come from the village of Puligny Montrachet, from a small parcel of 3.7 acres.
An expressive nose showing floral aromas, butter and woody notes. The mouth is round and suave with fruity notes and great minerality.
Pair with Sole Meunière, Bresse Poultry with morels, Livarot cheese.
Bass Phillips Estate Pinot Noir is made from 100 percent Pinot Noir.
For this reviewer's money, BP's Estate Pinot offers the best bang for buck. While still a special occasion wine, it's almost as gorgeous as its elder siblings, and crafted for drinking younger. Ironically, it's also the one that takes longest to open up. But when it does, it billows aromas of dried cranberry, cherry preserves, umami-like mushrooms, cocktail bitters and potpourri. The palate is silky with a lift of crystalline acidity, wound ultra fine, talc-like tannins. An iron fist in a velvet glove, this is long and elegant, able to age another 5-7 years but drinking beautifully right now.
-Wine Enthusiast 95 Points