A blend where Nebbiolo dominates, Langhe Sito Moresco of Gaja presents typical aromas of the variety: cherry stone, kirsch notes, spices. In the mouth, the body harmoniously gives an impression of volume from which emerge fine and juicy tannins. Its flavours are enhanced by a good acidity, offering freshness and good ageing potential. Perfect with pigeon with olives, marinated venison or Gorgonzola.
The Alvarez family, also owners of Vega Sicilia made Alión with the ambition to produce a modern Tempranillo, both seductive and elegant. The long ageing explains the sophistication and complexity of a nose marked by black fruit (blackcurrant, blackberry), kirsch, sweet spices and oaky notes. Concentrated and opulent, with silky tannins and great length. Superb with squid stuffed with prawns, pork cutlets with lentils or Pont Lévêque.
Château de Béru is an historic estate owned by the same family for over 400 years. The domain lived entirely on the vine until the phylloxera crisis in the early 20th century when the whole vineyard was torn up. In the 80’s, Count Eric Béru, driven by his passion for wine decided to replant the entire vineyard including the famous Clos Béru. His wife, Laurence, and their daughter, Athénaïs, are now head of the vineyard and began a series of qualitative approaches to give new life to this domain. Châteaux de Béru has adopted an organic cultivation method in order to reveal and respect the unique terroirs it operates, including the Clos Béru. The results of these efforts are beginning to bear fruit in recent vintages produced by Athénaïs and her team since her takeover in 2004. The 2014 vintage holds a fine and discreet nose with notes of zesty and fresh herbs, a round and greedy mouth with ripe fruit, sign of a clean and healthy harvest. Pair this delicious wine with veal sweetbreads, morel mushroom risotto or Comté.
Le Vieux Télégraphe is a rich and powerful wine that reveals a warm nose combining ripe fruit and spice notes, herbs and liquorice. The palate shows a lot of volume and concentration that will gradually refine with time. At maturity, the silky texture and fine tannins will evolve to a wine full of nuance and complexity. Excellent with a tarte Tatin with porcini mushrooms and walnuts, beef tournedos with Roquefort or Bleu d'Auvergne.
This Vendanges Tardives Riesling of the Domaine Marcel Deiss opens with a golden colour and an intense nose of citrus, exotic fruits with a floral touch and hints of undergrowth. The palate has a great soft balance, between roundness and freshness, with a beautiful acidity that gives shine and length with flavours of ripe fruit. Marcel Deiss has produced a Late Harvest Riesling of power and remarkable purity and length. Wonderful with salmon quiche, grilled veal chops with creamed cabbage and truffles or rhubarb tarte.
Georg Breuer’s Riesling Rudesheim opens with classic aromas of green fruit, citrus and exotic fruit. A precise mouth is chiselled and crossed by fine acidity and mineral flavours. This is a nice dry Riesling, full, firm and aromatic, to drink or to keep. Great with swordfish carpaccio, halibut fillet with spices or crème brûlée.
It was in 2010 that Patrice Pichet bought Château Les Carmes Haut-Brion to turn it into a real wine gem set on ten hectares on the outskirts of the city of Bordeaux. To accommodate and shape the new vintages in the best conditions, the domain has entrusted the making of its new winery to Philippe Stark and architect Luc Arsène-Henry. The result is an effective and technical winery whose design recalls a fallen blade, distributing over four decreasing levels all the collaborating activities to do with the vines, an emblematic representative of the only Grand Cru Bordeaux set within the town.