Déniché, AOP Vouvray is a balanced yet complex wine with natural acidity and sugar. Its flavours of apple tart, quince jelly, pear and vanilla offer a delightful textural experience, with a candied peel finish. Perfect for white meats, seafood and cheese, it's ideal for any occasion.

Critic Review

Decanter World Wine Awards: 93pts Silver Medal

"Elegant honeysuckle with apple and pear aromas, a rounded beeswax texture, a bright acidity and a caramel finish."
Decanter Panel for DWWA 2023

About the Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade they had become a bigger and better company. A company that not only sought out great wines but made them too. 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines..

Today, Boutinot’s French office has relocated to Macon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. There is no single model to source the wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as their own vineyards in Cairanne and Saint-Vérand. Drawing on the expertise of their four in-house winemakers and a network of partner growers, they seek to deliver the highest quality-to-price ratio possible for every wine.

Vineyard and Winery

We select this wine from growers with whom we have worked for over 20 years now, whose vines lie on the higher plateaus of the appellation. Grapes are harvested during the early daylight hours, before the sun has time to heat up the vines; this is essential in order to keep the bright, fresh character that one looks for in a sweeter style of Vouvray. The wine is kept on fine lees in cool cellars that are hollowed into the chalky rock strata, thus optimising both freshness and complexity.