Great Beaujolais. Depth, beautiful fruit, plenty of body. Excellent value and an equivalent level of complexity and quality to much more expensive wines from other regions. I think it could also easily stay laid down for quite a few years to come .
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Tannin and acidity would suggest to me that this has a few years to go to peak, but that’s a matter of taste, as the tannins are by no means unobtrusive. It will get much more mellow in 3-5 years.
It’s quite a big wine. We happened to pair it with a venison bolognaise, and you could do a lot worse than that combo.
Certainly good quality Claret, and being the 2010 you cannot really go wrong.
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At Dinner by Heston Blumenthal, Dubai for Pete’s birthday celebration. A mid-ground Chardonnay somewhere between a very linear Bourgogne Blanc and a richer, Chassagne-Montrachet-style wine. I matched it with halibut, charred chicory and green sauce, and they went pretty well together.
2016 Domaine Métrat et Fils Chiroubles La Scandaleuse
2/18/2024 - thatsbabymakinwine Likes this wine: 90 Points
Great Beaujolais. Depth, beautiful fruit, plenty of body. Excellent value and an equivalent level of complexity and quality to much more expensive wines from other regions. I think it could also easily stay laid down for quite a few years to come .
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2010 Guinaudeau "G" Acte 2
8/29/2023 - thatsbabymakinwine wrote: 90 Points
Tannin and acidity would suggest to me that this has a few years to go to peak, but that’s a matter of taste, as the tannins are by no means unobtrusive. It will get much more mellow in 3-5 years.
It’s quite a big wine. We happened to pair it with a venison bolognaise, and you could do a lot worse than that combo.
Certainly good quality Claret, and being the 2010 you cannot really go wrong.
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2019 Hamilton Russell Vineyards Chardonnay
2/12/2023 - thatsbabymakinwine Likes this wine: 91 Points
At Dinner by Heston Blumenthal, Dubai for Pete’s birthday celebration. A mid-ground Chardonnay somewhere between a very linear Bourgogne Blanc and a richer, Chassagne-Montrachet-style wine. I matched it with halibut, charred chicory and green sauce, and they went pretty well together.
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