Top drops of 2011(2)
Louis Latour Corton Charlemagne Grand Cru, 2005
Region: Cote de Beaune, Burgundy, France
Variety: Chardonnay
Aging method/Potential: 18 months in French oak/Ready now or over the next 10 years.
Serving & food pairing: Serve at 12°C, the wine matches elegant cooked shellfish and fish dishes as well as roast veal, pork and chicken.
Body:
Dry/sweet:
Grand Cru Burgundy in the truest sense, this impressive wine features a yellow-green color, classy nose of minerals, ripe citrus fruit and cream and intense ripe yellow fruit, mineral and vanilla flavors with a long and complex finish
Domaine de Montille Vosne Romanee 1er Cru Les Malconsorts-Christiane, 2007
Region: Burgundy, France
Variety: Pinot Noir
Aging method/Potential: 12 months in French oak/Beautiful now but will gain complexity over the next decade
Serving & food pairing: Allow 30+ minutes for breathing & serve at 15-16°C; food-friendly wine that goes particularly well with elegant white meat dishes and rich stews including many Chinese "red sauce" pork dishes.
Body:
Dry/sweet:
top premier cru red Burgundy, this wine features a brilliant ruby red color, an intriguing spicy nose with black fruits and floral notes and concentrated rich blackberry, cherry and mineral flavors with well integrated tannins and a long complex finish
Torbreck Old Vines Grenache Mourvèdre Shiraz, 2007
Region: Barossa Valley, Australia
Variety: Grenache, Mourvedre, Shiraz
Aging method/Potential: Aged in French oak/Enjoy now or can be cellared for another 10 years
Serving & food pairing: Allow 20+ minutes for breathing & serve at 16°C; nice match with grilled meats as well as slightly spicy Chinese dishes like Hunan-style stewed duck.
Body:
Dry/sweet:
one of the best value Southern Rhone-style wines from Australia, the old vine wine has a mature brick red color, blackberry and cassis nose with hints of black pepper and ripe, almost sweet red cherry and plum flavors with a round, spicy tannin finish
Freixenet, Reserva Real Brut, NV
Region: Penedes, Spain
Variety: Macabeo, Xarello, Parellada
Aging method/Potential: Bottle aged for 30 months; lovely now but like a good Champagne will gain character over the next few years
Serving & food pairing: Serve at 8-10°C; elegant aperitif but also very good with shellfish and stewed fish dishes including Shanghai style carp in brown sauce.
Body:
Dry/sweet:
one of the very best CAVAs with light straw yellow color, hints of gold and a fine abundant mousse, notes of toasty-yeast, dried fruits, berries and ripe apples aromas and lively flavors of citrus fruit with good acidity and an elegantly clean finish
Chateau de Rayne Vigneau, Sauternes, 2003
Region: Sauternes, Bordeaux, France
Variety: Sémillon, Sauvignon Blance, Muscadelle
Aging method/Potential: 18 months in 50% new French oak/Approachable now but will develop even more complexity over the next two decades.
Serving & food pairing: Serve 8-10°C; classic companion to goose liver but also nice with spicy Indian and Thai dishes, strong cheeses and a wide range of desserts.
Body:
Dry/sweet:
historic, yet progressive Premier Cru Sauternes with deep golden color with hints of amber, elegant aromas of honey, fresh herbs with a typical botrytis character and concentrated apricot, honey and candied lemon flavors and a remarkably fresh and persistent finish
Veuve Clicquot, La Grande Dame, 1996
Region: Champagne, France
Variety: Pinot Noir, Chardonnay
Aging method/Potential: 6+ years bottle aging; the great 1996 vintage La Grande Dame is approachable now but will only get better over the next 5-10 years
Serving & food pairing: Serve at 10°C; serve with lightly cooked elegant fish dishes or with roasted fowl or veal in a cream sauce.
Body:
Dry/sweet:
one of the greatest prestige cuvees, the La Grande Dame 1996 features a bright pale gold-green color with abundant tiny bubbles and seductive mint, floral and citrus fruit aroma with nuances of fresh almonds and elegant peach flavors and toasty hints and minerality that coats the palate and a long complex finish.
