Barolo Bussia by Sergio Barale is aged in oak barrels in the style of the other great Barolos from Barale. This slow process of oxidation, combined with the extraordinary quality of the Nebbiolo, has produced a classic Barolo that will cross well and promises a long evolution. In general, the fruit of Bussia tends to be more structured, as shown by this vintage. Its garnet colour is bright and vivid, and its finish is full of energy and verve. Its silky imprint is grandiose. Delightful with roasted pigeon, Osso Bucco Milanese, cheese (Gorgonzola, Pecorino, Burrata) and Panna Cotta, raspberry cake or red fruits salad.
Château Troplong Mondot offers a wine with a very beautiful deep ruby colour. A balanced nose between fruit, freshness and wood, with aromas of red fruits and slight toasty notes, then a kernel, almond and a touch of menthol and liquorice characteristic of the terroir adding a nice freshness in the mouth. A “greedy” wine, long, ample and classic. Wonderful with duck confit, steak Roquefort, cheese (Délice de Bourgogne, Brie de Meaux, Saint Nectaire) and chocolate and raspberry tartlets.
From a stony plateau of La Crau, southeast of the Châteauneuf-du-Pape appellation, this vintage is composed of 65% Grenache Noir, 15% Mourvèdre, 15% Syrah & Cinsault and Clairette with the vines aged around 60 years old. The gorgeous colour of this wine, opens on purple ruby with violet reflections. The nose, intense and deep, distils a bouquet of red and black fruits, blackcurrant, cherry and blackberry with floral notes of violets. The palate is round, woody with coated tannins and flavours of spice and liquorice. Fantastic with Asian cuisine, duck gourmet hamburger, cheese (Pont L’Evêque, Epoisses, Livarot) and chocolate dessert.
After some time spent in the glass this delicious Meursault opens with notes of flowers and citrus, topped with mineral touches, all soon joined by scents of acacia honey. In the mouth, Les Genevrières is well balanced between a nice acidity and a pleasant sweetness. The saline finish imposes itself in all simplicity. Amazing with morel mushroom risotto, trout with bleu cheese, and tart Tatin.
The Riesling Clos Sainte Hune is a dry, fat wine that keeps a nice acid structure and minerality in harmony. It is charming, straight and structured, revealing a specific bouquet and a remarkable concentration of fruit enhanced by a refined touch of minerality at the end of the mouth, typical of a “Clos Sainte Hune", and after a few years of ageing, is one of the great wines of this world. Incredible with sauerkraut, gambas beignets, tart Tatin or apple crumble.
Penfolds is one of the oldest and most famous Australian cellars. It’s a powerful and uniquely fruity wine. A very dense red colour with aromas of spices and red fruits with notes of quince and fig. A chocolaty, fruity mouth with notes of spices. The tannins are soft and silky and the finish is fresh. Inimitable style! Perfect with chicken tandoori, Bolognese Lasagne or black berry mille-feuille.
This Grand Cru Charmes-Chambertin from Philippe Pacalet is opulent and rich. It is a wine with delicate aromas of flowers: wild roses, peonies and violets; notes of musk, black truffles and cherries. It is creamy, complex and tannic in flavour with a wonderful round finish. Delicious with roast Bresse chicken, beef tournedos, cheese (Beaufort, Bleu de Brest, Boursin) and pears poached in red wine.