Prestigious bottles!

Five promising bottles to enjoy now or to improve in the cellar. To help you chose a nectar that will not disappoint Anna Caidan has selected some emblematic reds from many destinations. Cheers!
2020-08-01
Wine Review

CLOS HENRI

Pinot Noir 2015, Marlborough, New-Zealand

Fine, pure and elegant with aromas of blackberry, plum and spices. On the palate, well-balanced texture with gourmet fruit flavours, and undergrowth. Silky structure, and soft tannins towards a long finish. Long cellaring potential.

AO YUN

Ao Yun 2015, China

A deep and dark colour. Intensely expressive, with smoky and woody notes of sandalwood and incense. Red berries aromas (cherry, strawberry and raspberry). Voluptuous and round on the palate deploying beautiful spicy notes, dense and well-polished tannins. The finish is elegant and long on beautiful saline mineral notes. Delicious with stir fried wagyu beef with assorted mushrooms, cheese board (vintage alpine cheese, Brie with truffles, vintage cheddar)

TWO HANDS

Sexy Beast 2015, McLaren Vale, Australia

Dark red colour, aromas of blueberries and notes of juniper and tobacco leaves. Fresh on the palate with lively fruit flavours, great energy, fresh acidity. The finish is complex with notes of coffee beans and chocolate. Pair deliciously with fine charcuteries, duck fillet with blackcurrant or a chocolate desert.

SENA

Seña 2017, Aconcagua Valley, Chile

Black fruit aromas, well-melted empyreumatic notes and a floral touch. Well-balanced between power and elegance, Seña 2017 will require few years in a cellar before revealing its full potential.

AALTO BODEGAS Y VINEDOS

Aalto PS 2016, Ribera del Dueros, Spain

An intense purple red colour, seductive aromas of fruit expression full of freshness, revealing light well-integrated woody and tobacco notes. On the palate, ample gourmet flavours of black fruit and spices giving way to liquorice notes and coffee. Complex and elegant, with a beautiful structure and coated tannins. Perfect with gambas a la plancha, sirloin with ceps, cheese board (goat cheese, Manchego, Queso de Tronchón)

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