Charles Heidsieck Brut Reserve NV
Charles Heidsieck is one of the great names of Champagne and produces some of the finest of all champagnes. Founded in 1851 by Charles-Camille Heidsieck, the original 'Champagne Charlie', the foundation of its modern fame rests on the unrivalled quality of its wines, which receive countless awards and accolades year after year.
The grapes for the Brut Réserve are sourced from 60 different ‘crus’ across the region; fermentation and ageing of the base wines takes place primarily in stainless steel to preserve freshness; it is a blend of 40% Chardonnay, 40% Pinot Noir and 20% Meunier, including at least 40% reserve wines, the average age of which is 10 years; and finally, the Brut Réserve is aged in bottle on its lees for at least three years prior to release.This really is one of the best NV wines coming out of Champagne! Beautiful.
‘Carte Noire’ NV, Champagne Jean-Paul Deville
Chateauneuf-du-Pape, Closerie de Vaudieu
The 18th century Château de Vaudieu has been in the Bréchet family for over 50 years and today is run by Laurent Bréchet, the grandson of the original owner. The name 'Vaudieu' originates from 'Vallée de Dieu', or 'Valley of God', a reference to the beauty of the area around Châteauneuf-du-Pape.
Vaudieu has 70 hectares of vineyards in total, of which 60 hectares are planted with red varieties on prized sites that are located just east of Châteauneuf-du-Pape, neighbouring the vineyards of the famed Château Rayas.This is a blend of 55% Grenache, 33% Syrah, 7% Cinsault and 5% Mourvèdre and has lively berry fruits on the nose, with a touch of liquorice and a hint of black pepper. On the palate, it is full-bodied and the ripe tannins gently support the cherry, cassis and herb character on the finish.A great wine for stews, game, roast lamb. A classic.
Chateau Grand Village
This Chateau, situated in the Fronsac region of Bordeaux offers exceptional value for money.
It is owned by the Guinadeau family, who also happen to own Chateau Lafleur just down the road in Pomerol - one of THE great Right-Bank Bordeaux estate!
While Fronsac doesn't have quite the same cachet as Pomerol, and hence, can't command the same prices, the attention to detail and love that goes into this wine, is just the same as at Lafleur.
The soils are different here, more clay and limestone than gravel and the proportion of Cabernet Franc differs but it still gives you a snapshot of great Right-Bank Claret at an every-day price.
A perfect, posh dinner party wine; one that is bound to impress your friends and is a great accompaniment to classic roast meat dishes.
JCB No21 Cremant de Bourgogne, J.C.Boisset
40% Pinot Noir , 35% Chardonnay, 20% Gamay, 5% AligotéJean-Charles Boisset was born into a winemaking family in Burgundy and now makes wine all over the World.
Pale and vibrant in colour, this Crémant boasts aromas of citrus fruits, almonds and white flowers on the nose. The palate has refreshing and lifted acidity, coupled with a lovely, rich texture from the lees ageing.
A great value alternative to Champagne, showing
‘Douce Providence’ Muscat St. Jean de Minervois 50cl, Clos de Gravillas
This is a beautiful dessert wine from John & Nicola Bojanowski's organic winery in St.Jean de Minervois, deep in the Languedoc countryside. Made from that grapiest of grapes Muscat, this is floral and fruity with aromas of orange flower and honeysuckle combining with flavours of sweet pink grapefruit and mandarin. The finish has such a refreshing tang that you can drink it on its own as an aperitif, but it would also take kindly to strawberries and fruit pastries.
‘La Magendia’ Jurancon Moelleux (37.5cl), Clos Lapeyre
Jean-Bernard Larrieu makes some of the best wines in Jurancon at Clos Lapeyre. This isolated area lies inland in the foothills of the Pyranees and is home to some of the best sweet wines France has to offer (without paying Sauternes prices). Petit Manseng is the main grape for producing these delicious, honeyed wines and it's bright acidity is what makes it so successful; no matter how rich and unctuous the wine, it still feels fresh and mouth-watering on the finish. In case you were wondering, La Magendia means 'the best' in the local Occitane dialect; very fitting, as this is truly stunning.
Perfect with fruit desserts (rhubarb or apple crumble...?) and is a star with blue and rind-washed cheeses.
Mas La Chevaliere Rose
