It was in 1937 that Count Max de Pontac, descendant of an illustrious family of Bordeaux winegrowers, bought the Château de Myrat. He has worked for forty years on these Sauternes, located on the limestone plateau of Haut-Barsac. From 1995, the wines of Château de Myrat began to regain their elegance and their typicality. Made from the three traditional grape varieties (Sauvignon, Semillon and Muscadelle), they present evolved notes of honey, lemon and citrus, while keeping their freshness. Pair deliciously with lobster, lamb curry, stuffed pigeon with foie gras, crème brûlée and crème caramel.
One of the strengths of this Domain is to create wines of an exemplary freshness with very marked aromas on the first nose. To preserve this rare quality, the owners of Cloudy Bay have put in place an environmentally friendly winemaking process where each step is meticulously carried out to preserve the aroma of the grapes. Cloudy Bay Late Harvest Riesling 2009 is a wine made exclusively from Riesling, as its name suggests. Its gilded yellow colour dazzles and shows the strength of this vintage with its incredible ageing potential of ten years. The nose combines a clever mix of different and varied aromas including honey, nougat, orange blossom and ripe peaches, giving this wine a special identity. The mouth, both fresh and sweet, is characterised by an excellent fruity reoccurrence. Enjoy it with salmon gravlax, Chinese dishes, Sushi and Sashimi.
The Selections De Grains Nobles are wines of an incredible elegance and delicacy. Only grains with noble rot are harvested, which requires manual work and several successive sorting in the plots, often to obtain very small quantities. Cuvée Gewurztraminer Selection de Grains Nobles is composed only of Gewurztraminer. It’s a work of colossal precision which offers a wine of angelic expression... The nose of the 2008 vintage is powerful and subtle, on honey and fruity notes. On the palate, the length of acidity surprises; it brings an enchanting elegance and finesse... delicious with honey roast pork, chicken tajine and chicken Tikka Massala.
Domaine Hétszőlő 5 Puttonyos Aszu is made from 13 to 15-year-old Furmint vines southerly exposed on the hillside. The 2004 vintage in Hungary was a cooler and rainier year than usual, resulting in longer harvests. One first notices the beautiful amber colour, deep and intense. The bouquet reveals aromas of dried and candied fruit, yellow fruits and citrus, on truffle frame and delicate wood notes. The attack on the palate is very lively and perfectly balanced. The mouth is lined with intense and complex aromas of fruit, mixed with sweet spices. Delicious with game, Roquefort or Tart Tatin.
Harvested at the height of the cold Canadian winters when temperatures drop below freezing, the Vidal grapes are naturally frozen on the vines. Only a few drops of succulent nectar can be pressed on each cluster. The finest Vidal grapes were selected for this vintage. It reveals on the nose ripe peach and apricot with hints of marmalade and brown sugar. With intense fruity flavours on the palate, the wine's ample natural acidity is softened by the creamy vanilla notes, offered with oak barrel ageing. Delightful with Foie Gras duo and fruit chutney, Saint-Agur or a Fraisier.
Pure, precise and refreshing, this Riesling opens on the nose with fresh aromas of slate and acacia honey. Extremely well defined, it expresses in the mouth intense aromas of ripe fruit evoking apple, pear and blood orange supported by characteristic notes of slate and vanilla. Its crystalline finish is long, pure and refined, with hints of smoke and anise. Pair it with chicken curry, scallop’s foie gras, tajine of poultry curry, tuna carpaccio or an apple tart.
Over 300 years old, the Klein Constantia estate, situated between the hundred-year-old trees at the foothills of Constantiaberg, enjoys an impressive view of False Bay. Rich and unctuous and superbly racy, Vin de Constance Constantia, made from Muscat, offers a wonderful array of flavours of dried apricots, figs, mangos and quince, highlighted by a sharp hint of blood orange and supported by a long finish of spices and green tea. Still young, it should keep a while in the cellar! Pair beautifully with scallop in puff pastry, cheese soufflé.