Julian Castagna had the good idea to plant Sangiovese on his Beechworth vineyard. It is blended with Syrah in this Le Sauvage cuvée to give a flattering and fruity nose of plum, black fruit, with spicy and floral tones. The mouth is frisky and full, with a good tannic structure and a significant length. Perfect with salted beef with a rocket salad and parmesan or grilled red mullet.
La Chapelle d'Ausone is the second wine of Château Ausone. Its colour is generally quite strong. This very elegant wine delivers a complex bouquet of blueberry, Sumatra pepper with chalky notes. On the palate, it presents an energetic sap that’s perfectly in harmony. Pair this with tournedos of venison or squid ink pasta.
This domain in the Côte de Nuits is the only one possessing vineyards within the enclosed Vougeot. Clos Vougeot, Vieilles Vignes of Château de la Tour has exceptional density. Here, each stock gives just over two glasses of grand cru. This is why Pinot Noir powerfully transcribes the fullness of the terroir and expresses, over the years, a fine bouquet of aromas of truffle, liquorice, violet, and wild mint. To be enjoyed with fresh figs with Prosciutto or magret de canard with morels.
Château Haut Brion is always even-tempered whatever the stage of its development. It definitely belongs to the fine wines of the vintage. The beautiful ruby colour opens on smoky, blackcurrant, and cedar notes preceding a mouth that develops into beautiful ripe fruit with perfectly melded and balanced tannins. Château Haut Brion gradually develops in the glass, so it is advisable to open two hours before hand and to decant . A great match with roasted pigeon with Foie Gras or chocolate and raspberry tartlets.
Clos-Vougeot of Domaine Charlopin is a good example of the style of this passionate winemaker. In this Grand Cru from the Côte de Nuits, as in all of its Burgundian vineyards, Philippe Charlopin exploits the best of modernity: high maturity grape harvest, meticulous sorting of the grapes, long vinification, and ageing almost entirely in new barrels. But with all that, the winemaker does not forget the terroir that is expressed here with freshness and complexity to the final. To be served with Roasted duck or Raspberry Charlotte.