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LOUIS ROEDERER COLLECTION 243, NV

CLASSIC CHAMPAGNE SHOWING COMPLEXITY AND FINESSE

Brut Premier is a classic Champagne showing complexity and finesse. Well balanced with buttery, creamy mouthfeel. Crisp acidity with plenty of fruit.

16.5 Jancis Robinson, June 2018

Food Pairing:  Great match for any fish, especially sushi and sashimi. 

 

FAILLA SONOMA COAST CHARDONNAY, 2019

LASER-FOCUSED EXPRESSION OF SONOMA COUNTY CHARDONNAY

“Failla is a reference point winery for the Sonoma Coast. This is as good as it gets.” Robert Parker.
With its spine of sappy brightness and crystalline salinity, this wine displays all the dense, bright and savory appeal of the Sonoma coast. At once textural and filigreed, this is a laser-focused expression showing citrus, coastal bay and textural depth to carry the mid-palate to a refreshing finish.

Food Pairing: Seafood dishes based on shellfish like crab, lobster, shrimp, and mussels. You will also find that it pairs very well with flaky white fish like halibut.

Cellaring: Ideal to drink now through 2025.
 

BODEGAS DE LA MARQUESA VALSERRANO GRAN RESERVA BLANCO, 2017

Classic oaked white Rioja: a blend of Viura with 5% Malvasia. Pungent and savoury nose of candied peel, preserved lemon and herbs. A fresh seam of juicy acidity underpins the savoury, leesy palate with notes of spice. Elegant oxidative development and lovely balance here – this will continue to improve with time in bottle.

• Decanter, 94 points.
• 18.5 months in oak
• Shipped Exclusively

Cellaring: 2020 - 2035

Food Pairing: Pair this wine well with Spanish food like tapas. Would also be a perfect match for fish stew, lobster and paella.

DOMAINE CYROT BUTHIAU MARANGES 1ER CRU LES CLOS ROUSSOTS, 2020

Deep purple in colour with a freshness on the nose that’s wonderfully counter-balanced by an earthy palate. A bouquet of strawberry, raspberry and hibiscus greets you. The palate exudes tart red cherries, blackberries, truffles and cloves. Tannins are soft and supple adding to a caramel-like texture on a flavourful finish. Decant for an hour beforehand.

• Mentioned in The Irish Mail, 9th October 2022
• Traditionally made, Hand-Harvested
• 12 Months oak ageing (40% New)

Cellaring: 2025-2052
Food Pairing: Braised ox cheeks, roast lamb w/ gratin dauphinoise, Asian-style pork chops.

CASTELLO COLLEMASSARI POGGIO LOMBRONE RISERVA, 2016

ColleMassari’s flagship 100% Sangiovese bottling is from Mt Amiata, overlooking Montalcino. Poggio Lombrone has not dissimilar weight to Montalcino’s Brunellos, but with a more tangy, playful juiciness. Its underlying depth has an airy quality as if the fruit were constructed with honeycomb-like layers. Smooth, memorable and enjoyable.

• Decanter, 95 pts.
• 18 months in barres, 12 months in bottle

Cellaring: 2021 - 2035 and we suggest 1 hour of decanting before serving
Food Pairing: Grilled T-bone steak and wagyu beef, cheese and truffle. Definitely a star wine for any barbecue!
 

CHÂTEAUX LE CROCK, 2020

Deep purple in colour with a freshness on the nose that’s wonderfully counter-balanced by an earthy palate. A bouquet of strawberry, raspberry and hibiscus greets you. The palate exudes tart red cherries, blackberries, truffles and cloves. Tannins are soft and supple adding to a caramel-like texture on a flavourful finish. Decant for an hour beforehand.

• Shipped Exclusively
• Château Le Crock 2020 is made from a blend of Cabernet Sauvignon (46%), Merlot (40%), Cabernet Franc (8%), Petit Verdot (6%).

Cellaring: 2025-2052
Food Pairing: Braised ox cheeks, roast lamb w/ gratin dauphinoise, Asian-style pork chops.