CALMER COMME LES SOURIS PROVERBIALES D’EGLISE: DJ JAZZY JEFF AND CO. INVADE THE STUDIO WITH SOME INCREDIBLE WINES FROM FRANCE

DJ Jazzy Jeff made an encore stop in the Studio Thursday, along with SWS/Crown wine manager Scott MacGruder and Maria from Esprit du Vin, the new marquee French division of Palm Bay International.

Domaine Rochers Macon-Chaintre 2010.  Grade=Very Good.  Stone fruit and minerals show off some nice nuances of lemon custard.  Clean, light-bodied Chardonnay.

Domaine Rochers Pouilly-Fuisse 2009.  Grade=Outstanding.  Well-made Chardonnay with lime, apple, pear, mineral and touches of white spices.

Chateau Bellevue Entre-Deux-Mers Blanc 2010.  Grade=Outstanding.  50/50 Sauvignon Blanc and Semillon; this wine shows off notes of lemons, limes, jalapeno, cilantro, guava and melon.

Chateau Chantegrive Graves Blanc 2010.  Grade=Good.  Also 50/50 SB and Semillon, this one seems lighter, softer and subtler than the Bellevue Blanc; muted with much more mineral and much less fruit.  More expensive too.

Domaine Vincent Vatan Pouilly-Fume Cuvee Silex 2009.  Grade=Amazing.  I love the minerality in this wine, with its smoky stone fruit, flint, lime zest, white pepper and roasted pear notes; this is an incredibly complex white wine.

Domaine Jean Vincent Sancerre 2009.  Grade=Outstanding.  More exuberant citrus notes, mint, and limestone characters.  Light-to-medium-bodied with terrific acidity.

Chateau Bellevue Entre-Deux-Mers Rouge 2009.  Grade=Outstanding.  60% Merlot, 30% Cabernet Sauvignon and 10% Malbec, this medium-to-full-bodied red shows off impressive black fruits, brown spices, tar, cedar and smoky cedar notes.

Chateau de Le Coste Margaux 2009.  Grade=Outstanding.  50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet Franc – this is packed with blackberry, currant, anise, mocha and brown baking spices.  Toasty oak and dark plum round it up without losing its good grip.

Chateau Reine-Blanche Saint-Emilion 2009.  Grade=Amazing.  65% Merlot and 35% Cabernet Franc; this impressive (and affordable) Saint-Emilion is full-bodied, dense and structured with layers of red and black currant, roasted figs, red flowers, blueberries, roasted nuts and smoky cedar.