Showing 1072–1080 of 1359 results
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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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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!
NT$ 6,900 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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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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The Cuvée Classique (as this wine is known) is drawn from the Domaine’s parcels on the mid-slope of the clos as well as parcels on the lower and upper parts of the vineyard. There are six parcels in total. The main parcels are situated in the middle of the clos and include the lieux-dits: Montiottes Basses, Quatorze-Journaux and Quartier Marei Bas (home also to the 1910 planted vieilles vignes parcel). The smallest holdings are those in the Quatorze-Journaux and Baudes-Saint-Martin lieux dits, two parcels at the bottom of the slope that sandwich Etienne Grivot’s vines, and La Plante l’Abbé, at the top of the clos, near the Château and the Grands-Echezeaux border. These vineyards have been managed organically for well over 20 years and now average around 67 years of age. As for all the reds here, this is 100% whole bunch, fermented in concrete with wild yeasts and then aged in 50% new oak. The barrels are fashioned according to each season by Stéphane Chassin in Charente.
Testing Note : A highly perfumed red burgundy with loads of spice, ripe plum and blackberry fruit, and a plush and silky texture with fine tannins in support. Deep and powerful, yet fleshy and sweet fruited with earthy, tobacco notes on the long complex close. When you consider the pricing now being paid for GC wines of equivalent quality, this still represents very fair pricing.”A ripe and very fresh nose offers up notes of maraschino cherry, plum, raspberry, spice and distinct floral wisps. There is excellent concentration to the succulent but quite powerful big-bodied flavors that possess a sleek mouthfeel thanks to the relatively refined tannins shaping the youthfully austere finish that flashes fine depth on the highly persistent finish. I like the balance and this should age effortlessly.”
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(13.2% alcohol; 18 hectoliters per hectare produced; from vines harvested on September 23): Bright, moderately saturated medium red. Explosive, fruit-dominated aromas of dark berries, cherry, spices, mint, menthol, flowers and minerals. Conveys compelling sappy energy in a silky, medium-bodied package, with its black fruit and herb flavors complicated by a touch of saline minerality. Boasts glorious density of fruit–and near-perfect balance in spite of the very low yield. The very long, rising, perfumed finish offers a serious tannic spine for aging but no rough edges. This penetrating, urgent, classic Clos Vougeot, a standout for the vintage, boasts real pinosity. François Labet told me that, beginning with his 2015s, he did not use enzymes and did not add any sulfur until the middle of the élevage, well after the malolactic fermentations finished. He bottled this 2016 with just 20 parts per million free sulfur and 35 total.
96 POINTS – STEPHEN TANZER – VINOUS
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(Boillot noted that Chevalier was the only grand cru that didn’t freeze in 2016). Like several wines in the range there is a subtle whiff of the exotic in the form of mandarin orange to the acacia blossom, green fruit and mineral reduction-suffused aromas. The dense, serious and powerful broad-shouldered flavors flash plenty of minerality on the chiseled, even crystalline finish that delivers huge length. This tautly muscular effort is seriously good though patience will of course be necessary. 96/2028+ .
96 point – Burghound
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*Don’t miss!* Radiant white flower, citrus and limestone aromas are framed by a dollop of oak spice and lead to a refined, elegant, understated flavors combining intense minerality and marvelous detail plus remarkable depth and complexity. This is edgier and brighter than the Bâtard and just oozes class and refinement as it’s constructed along the classic Chevalier lines of silk, lace and an intense stoniness rather than power and richness. A brilliant effort. 
(7/2004)
95 points – Allen Meadows – Burghound
