France

Showing 577–585 of 622 results

  • Vincent Girardin Bonnes Mares 2005

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  • Vincent Girardin Corton Grand 1998

    TASTING NOTE
    Very complex wine that expresses itself over time with very mineral notes (Silex, vegetal notes). These aromas will evolve later on flint, lemon peel.
    FOOD PAIRING
    Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (St Pierre, Crayfish, Char, Langoustine). Serving temperature : 12 °C
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  • Vincent Girardin Meursault Les Charmes Dessus (W) 2013

    TASTING NOTE

    HThe palate is opulent between tension and finesse whil leaving a fresh and mineral finish. Good and strong structure in mouth.
    FOOD PAIRING
    Fish, shellfish or white meats served with a cream sauce. Serving temperature : 12 °C
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  • Vincent Girardin Bienvenues Batard Montrachet (W) 2006

    TASTING NOTE

    the Bienvenues Bâtard Montrachet Grand Cru possesses an astonishing degree all the best qualities of white Burgundies: bright gold colour, rich and complex aromas recalling hazelnut and honey. Great depth and firmness but mellowness as well. Intense and persistent savour. This is a wine which needs time to reveal all its potential.
    FOOD PAIRING
    Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (Monkfish, Crayfish, Char, Langoustine), but also with a pan-fried veal. Serving temperature : 12 °C

     

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  • Vincent Girardin Chevalier Montrachet (W) 2014

    TASTING NOTE

    This wine suggests butter and hot croissant, fern, dried fruits, spices and honey. The body and bouquet are no longer distinguishable, the structure and harmony merge into a perfect unity. Smooth and firm, dry and caressing, wrapped and deep, it possesses all the graces under an inflexible charater
    FOOD PAIRING
    Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (Monkfish, Crayfish, Char, Langoustine), but also with a pan-fried veal. Serving temperature : 12 °C

     

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  • Vincent Girardin Montrachet (W)

    TASTING NOTE

    This wine suggests butter and hot croissant, fern, dried fruits, spices and honey. The body and bouquet are no longer distinguishable, the structure and harmony merge into a perfect unity. Smooth and firm, dry and caressing, wrapped and deep, it possesses all the graces under an inflexible charater
    FOOD PAIRING
    Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (Monkfish, Crayfish, Char, Langoustine), but also with a pan-fried veal. Serving temperature : 13 °C

     

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  • Sale!

    Saint-Prefert Chateauneuf du Pape Collection Charles Giraud 2006

    NT$ 5,520

    這是款極度驚人且完美無瑕的Chateauneuf du Pape Collection Charles Giraud。由80歲的Grenache老藤(60%)及60歲的Mouvedre老藤(40%)釀造而成，並桶藏於600公升的中等橡木桶。每一口的Chateauneuf du Pape，都能感受到它迷人的優雅、純淨，並沉醉其中。與高貴的深李子色(紫色)相依隨的是與甘草、地中海灌木叢及香料盒等香味交織的樟腦、胡椒粉、甜黑莓及黑櫻桃果實芳香。這就是Chateauneuf du Pape 、Provence及southern Rhone的典型特徵。在紅黑色果實、香草及香料中，展現出它的層次分明卻又絲絲入扣。飽滿厚實的酒體，豐富濃鬱，卻又有出色的純淨感，感受到似多層的質地，並擁有令人讚嘆，長達60秒以上的餘韻。現在的Chateauneuf du Pape已展現出它在各面向的完美均衡，並頗富誘惑力，但等待15-20年將會有更傑出的表現。適飲期：2009-2029
    95 – Wine Spectator

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  • Meo Camuzet Nuits St. Georges Aux Boudots 2011

    (BH91-93 points) Mild reduction blocks a clear examination of the nose. There is good volume and plenty of dry extract that imparts a wonderfully seductive texture to the silky mid-palate of the focused and moderately powerful medium-bodied flavors that display excellent complexity on the well-balanced and splendidly persistent finish. This is really lovely stuff and a classic Boudots.
    BH 93 – Burghound, January 2013
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  • Chateau De La Tour Clos de Vougeot V.V (De Plus de 100 Ans 金頭)

    Here the nose is compositionally similar to that of the regular cuvee but as is usually the case it is more reserved, more complex and the wood treatment is more subtle. There is notably better concentration to the impressively rich, powerful and muscular big-bodied flavors are shaped by dense but relatively fine tannins on the wonderfully long, balanced and again youthfully austere finale. This terrific effort is really most impressive though note well that it is going to need at least 10 years of bottle age and reward 15 to 18.
    95-Burghound

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