- Joost’s winery has won a rep among wine critics for producing some of the finest sauce in the Sauvignon Blanc universe. And Sauvignon doesn’t come any lusher than Pouilly Fumé.
- Think pure, vibrant, mouth-watering luxury in a bottle. Then give it an OBE. Joost's Pouilly Fumé is crisp, complex and posh enough to be served with a trumpet fanfare.
- It tastes great on its own, even better with pan-fried scallops or steamy pasta. Or simply rip open a freshly baked French stick and go totally bonkers with the Brie.
- Charles is an Englishman in France breaking the rules - so when the locals say you can't make zippy Sauvignon, he went out to prove them wrong.
- In a previous life he worked in pharmaceuticals - now he takes a scientific approach to getting the best from his grapes. While the French are still on holiday in August, Charles is busy in the fields measuring and monitoring to get the best out of his vines.
- Bright and deliciously zippy citrus fruits with bunches of crisp green apples. Grab yourself some fresh shellfish and go nuts.
Savoie, in the heart of the French Alps, is home to Gilles and his family. They’ve been making top-notch wines there for over 7 generations.
- Gilles loves to champion native varieties and introduce people to grapes they may never even have heard of before. Cue the Jacquere! It’s deliciously gluggable, fresh, fruity and goes with just about any summer dishes you may have in mind.
- This is Gilles’ first wine for Angels and it’s safe to say he’s setting the bar high. So if you like a glass of fruity Pinot Gris then scoop this up straight away, you won’t be disappointed!
- Virgile's wines are in high demand and it's easy to see why with wines such as this cracking little Sauvignon that makes New Zealand versions look brash and brutish.
- Its subtle soft fruit flavours, all fresh apple and baked gooseberry with a slightly herbal edge slip down far too easily, making possession of a whole case a dangerous prospect.
- Try it with a big bowl of fat, juicy mussels - it really doesn't get much better.
- We didn't think Joost could actually make a better Sancerre, but he has surpassed himself - and thanks to Angel funding and sharp buying of grapes by Joost, it's still a steal.
- This is crisp with a capital C and has a tightly packed bundle of explosive gooseberry fruit waiting to go off in the mouth that is offset by a really lovely minerality and an uber long finish. Just so, so drinkable.
- You can't waste a serious Sancerre like this. Splash out on some lobster or a big bowl of mussels to make the most of it.
- The white wines of this area are greatly underrated. So when your continued support enabled me to purchase a couple of vineyards of Grenache Gris (which is pretty rare) and Grenache Blanc in my village of Tuchan... I jumped straight in!
- The vines are over 80 years old and I had had my eye on them for a while. Most white vineyards have been ripped up down here as it is predominantly a red wine producing area so I was pretty lucky to get in there before the digger did!
- The result is a wine that is elegantly fruity but not overpowering - it is subtle and sophisticated with a great freshness and should be drunk just below room temperature to allow the full flavours to develop. I hope you enjoy it!
- There are a range of different soil types in Sancerre - which is why wines from this appellation that are so different and unique to their vineyards.
- We want to show Angels that Sancerre from great terroirs doesn't need to be drunk within 2 or 3 years, but can age well for many years after that.
- This Sancerre has a nice balance between fruit and minerality. Fresh, complex and elegant, with a nice length. It is a powerful yet fine wine.
Matthias and Emile, Winemakers