Château de Fargues 2007 is a beautiful golden yellow colour with a complex nose of candied fruits (apricots, exotic fruit), with notes of citrus and a beautiful intensity. On the palate the wine is full and silky and with a wealth of outstanding honeyed aromas. The wine exhibits a beautiful length supported by an outstanding freshness. Perfect with veal in a creamy sauce, Roquefort, or cannelés.
Château Duhart- Milon has a deep colour with purple accents creating a beautiful effect. On the nose one perceives immediately its depth. We appreciate the notes of cedar and tobacco and nuances of blackcurrant. The noble aromas found in the mouth are fresh and energetic with strict tannins that Pauillacophiles would appreciate! There is a real attack of the tannins that evolves in the most beautiful way. Duhart Milon must always be decanted two to three hours before serving! Pair it with lamprey à la Bordelaise, pheasant and mushrooms fricassée, or baked red fruit tart.
As usual it is the Cabernet Sauvignon and Cabernet Franc that make the success of Château Figeac. We love the delightful ruby colour and the nose where cedar accents mingle with cassis, and spice. Figeac shows an attack of energy in the mouth, vibrant and dynamic. This wine is refined over time and becomes more complex. Figeac takes time to assert itself, so it is better to decant two to three hours before serving. To accompany roast beef with autumnal vegetables or a lightly spiced pear tarte Tatin.
Château Lascombes 2003 offers a beautiful purple colour with ruby highlights. The nose is deep and makes you salivate with its accents of black cherry, spices and Sichuan pepper! This Lascombes has depth, and is formed in a classic Margaux style with volume, lengthiness and a beautiful purity of fruit. It is floral and spicy on the finish. A great accompaniment to stuffed quails with foie gras, boeuf fillet with ceps and girolles, Saint Albray or raspberry tart.
Situated in the South-West of Léognan, between three prestigious first growths châteaux, Château Le Sartre draws on a long wine making history dating back to the 19th century. Revived in the late seventies by the Perrin family, owners of Château Carbonnieux, the 90 acres estate has been managed since 2005 by a team consisting of Marie-José Leriche, the late Anthony Perrin’s sister, her husband René and winemaker David Château. This is a delicious drinking claret from the celebrated 2005 vintage. A blend of Cabernet Sauvignon and Merlot, it is rich and supple with cassis and raspberry fruit on the palate and showing just the right hint of development on the finish. This delicious Bordeaux will pair beautifully with a lobster fricassée, confit de canard or Comté. To be found at fine wine merchants and Fortnum & Mason.
The estate of Count Armand, located in Pommard in the Côte de Beaune, possesses one of the first best wines of the appellation, ‘Clos des Epeneaux’. This land, of over 5 hectares, grows the bio dynamic Pommard which combines power and finesse, a velvety texture, with spicy notes characteristics mixed with floral aromas of extreme elegance. A great pinot noir made for keeping! A wonderful match with beef fillet with ceps, game in a red wine reduction, Vacherin Mont Blanc cheese.
This domain well known for the excellence of its production in the municipality of Gevrey Chambertin, in the Côte de Nuits, also produces Pinot Noir in Marsannay appellation. This Marsannay Champs Perdrix has an elegant nose, black fruit aromas of blackberry, blackcurrant with a touch of vanilla. On the palate, this Pinot Noir reveals its delicacy through silky tannins on a tight structure of a good maturity. To marry wonderfully with foie gras risotto, grilled lamb or Boursault.
This prestige cuvée “Le Gréal” of Domaine Marc Sorrel, has the Syrah as its only grape variety. The 2012 vintage has a beautiful dark garnet colour. On the nose, one finds aromas of spices and red fruits. On the palate, this wine is exceptionally elegant. The amplitude of red fruit is increased tenfold; the whole is well balanced by tannins. To savour with venison stew in red wine, wild mushroom or Asian dishes.
The Riesling Grand Cru Kastelberg of Domaine Marc Kreydenweiss is a great shale Riesling with flint aromas, notes of apricot, orange and saline touches and slightly peaty. The mouth is full, voluminous and structured by a beautiful restrained acidity. The long finish of this Riesling Grand Cru Kastelberg really shows off an ardent minerality. Pair wonderfully with Asian dishes, carpaccio of scallops, boudin blanc with truffles, tarte Tatin.
Legendary character of the appellation and enthusiastic follower of biodynamic practices Henri Bonneau produces this Châteauneuf-du-Pape away from the norm. The nose is expressive and displays aromas of fresh fruit, cooked plum and hints of spice and tobacco. In the mouth, the texture is velvety, the flesh is generous and the tannins of a beautiful finesse. Henri Bonneau signs a blossomed wine with a balsamic finale. An excellent match for warm prawns with gingembre, roast pigeon with ceps, brie with truffles.