Saint-Amour is the most northerly of the ten Beaujolais Cru areas and is one of the region’s top rated vineyards. Saint-Amour’s granitic clay and schist soils are often credited with the particular  wine style produced from the vines here. These range from brightly coloured, fruity and floral examples through to fuller-bodied, more spicy and richly complex wines that can be aged for four to five years.

A large quantity of white Beaujolais Blanc is also made from Saint-Amour’s vineyards, mostly from Chardonnay and Aligote grapes.

The wines of Beaujolais Cru are both different in style and of a higher quality than is generally associated with the region and most producers move away from overt references to the generic title and prefer instead to use the name of a particular cru.

We have recently selected these wines from Domaine Du Penlois based in Lancie, Beaujolais

  St Amour, Les Vins du Penlois

  A fuller bodied, more spicy and richly complex style with lovely floral fruit

Beaujolais Blanc, Chardonnay du Chatelard

A pale straw colour with almond and grapefruit aromas

Celebrate Burns Night with Bobbie Burns Shiraz, Campbells Wines, Rutherglen, Australia

Burn’s Night celebrates the life and works of the poet Robert Burns, born January 25, 1759 as well as Scottish culture in general. John Campbell sailed from St Andrews, Scotland in 1857 to Rutherglen, Australia in search of gold. He acquired land adjoining the Bobbie Burns Gold Seam and established his Bobbie Burns Vineyard,Successive Campbell generations of this adventurous Scot have continued his tradition of premium winemaking on this original vineyard. We think Bobbie Burns Shiraz 2010 is a worthy wine to celebrate Burns Night this Friday 25 January 2013.

MALLORCA….Always Beautiful Sandy Beaches with lots of Sunshine and now Wonderfully Delicious Wines

With regard to great holidays in the sun, Mallorca is well known all around the world, but with regards to Mallorcan wines outside this beautiful island, they are not so well known. Maybe the reason for their limited availability outside the island is that only a dozen or so years ago most of the red wines produced were boardering on the harsh side and lacking finesse, while the white wines were mainly dry, thin and too acidic, only being enjoyed by the locals with most tourists sticking to beer, Menorcan gin and of course jugs of fruit filled sangria.

Although the wine making state of affairs has dramatically changed for the better in recent years, even so, the wines are sadly still relatively unknown outside the Ballearic Islands. There are many vineyards large and small around Mallorca with about twenty now producing stunning red and white wines along with some very decent rose, wines of such quality would command at least double the price if they were produced in Rioja or Ribera del Duero. Many of these vineyards I have visited over the past four to five years and can truly testify to the huge changes made to both facilities and the processing of wine e.g. modern stainless steel equipment and storage tanks, refrigeration and proper control of the fermentation temperature, automatic irrigation systems, much experimenting and more use of oak barrels for maturing wines and most importantly greatly increased planting and quality spacing of the more popular grape varities like cabernet sauvignon, syrah, merlot, chardonnay, viognier and malvasia and these varities are now producing many deliciously tasting varietal wines as well as carefully crafted blends.

Mallorca is perceived by most visitors to be an island in the sun, with many fine and interesting coastal resorts and beautiful golden beaches with crystal clear and seductively tainted azure waters and then to be arid,dry and uninteresting further inland where even today very few venture. For certain that is not the case, many parts of the central plain are extremely fertile, lush with ever ending fields of natures flowers, sweet smelling herbs and tiny leaved shrubs. Follow the ever winding narrow roads lined either side with wild poppys and you will also come upon acres and acres of fields of deep red soil producing each year successions of crops like strawberries, artichokes, potatos and green salads. Further on you could find huge orchards ripe with growing peaches, nectarines, oranges, lemons, almonds and we must not forget to mention thousands and thousands of olive trees. The whole island is a paradise, sadly to so few visitors.

The centre of the island around Inca and Manacor (note, Nadal territory ) is where the majority of Mallorcan vineyards are located, although you can find small industrious and successful growers around other parts of the island. Traditionally the grape of the island has and still is Monastrell, on its own it simply does not produce good red wines, but blended with other varities, the results can be simply outstanding.

Out of the many first class vineyards in Mallorca our favourite has to be MORTITX, a sleeping beauty and that is why we import, retail and wholesale six of their wonderfully complex, deep and rounded wines. Mortitx is located in the quiet North East of Mallorca a few kilometors from Pollensa on the steep rising road from Pollensa to Soller up in a hidden valley within the Tramontana mountain range. An awsome and captivating location with panoramic views looking down on to the enormous and attractive bays of Pollensa and Alcudia. Visitors are most welcome to taste and buy wines at the winery whose location is breathtakingly sited below rugged and steep pinky mauve coloured mountains with eagles and kites souring high above the sun baked pine trees and cliff tops and all around you take in the inviting scent of wild rosemary, thyme and juniper. This most appealing winery is owned by a number of private shareholders,many of whom own hotels and fine restaurants on the island and make available these exceptional Mortitx wines for sale in their own establishments.

From this magnificent vineyard we list the following wines:

Mortitx Negre Anyada Tinto

 Mortitx Rodal Pla Tinto

Mortitx Syrah

Mortitx L’u Tinto

Mortitx Rosat

 Mortitx Blanc

Mortitx Dolce de Gel

These wines can be purchased via our website or by visiting our Retail Outlet near Southampton

For Food Matches with the Mortitx Wines please check on http://www.ahadleigh-wine.com/wine-and-food/ which takes you to our websites specialist section on ” Matching Wines with Foods” then just type in the name of the wine in the box located under “TYPE IN WINE”.

Happy Mallorcan Days

Updated 23 September 2010

FOOD and WINE PAIRING—FOODS FOR THE SUMMER MONTHS
(continuation from blog  “ Food and Wine pairing”  dated 7 July 2012)

INTRODUCTION:—--this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–FOODS FOR THE SUMMER MONTHS - that can be enjoyed either hot, warm or cold.
A few examples of alfresco dishes would be : Quiche Lorraine, Onion and Tomato Flan, Stuffed Big Beef  Tomatoes, Chicken and Savoury Pies , Mushroom and Ham Tarts, Meat Loaves, Tapas style dishes and Picnic food.
(See a previous Blog for Pairing Summer Barbeque foods with Wine)

CHALLENGES:—–Another interesting and challenging bridge to cross, but if we group the foods into categories that represent similarity in strength of taste and textures, we then strike a good chance of pleasing most people :

- foods with an egg influence and creamy textures such as quiches and savoury tarts
- vegetable based dishes including green salads
- cold meat dishes with pickles and chutney
- cold seafood dishes including smoked salmon, smoked mackerel, soused herring and prawn/lobster cocktail

RECOMMENDATIONS:—–

- COLD SEAFOOD DISHES - a sparkling wine such as Saumur Brut Ackerman served as cold as possible would be a perfect match. For white wine lovers, another recommendation that would be most appealing is a crisp and dry Sauvignon Blanc from a vineyard of high standing in both hemispheres of the world.

- VEGETABLES AND SALADS - here a Pinot Grigio would work well or even a Frascati from the Lazio region of Italy. The Italians eat huge amounts of vegetables in the summer months, hence two Italian wines

- EGG BASED DISHES - try a creamy style Chardonnay from Simon Hackett Wines in McLaren Valley, Australia which matches well with this array of foods. If you prefer a wine with a little texture and body then check out a fine Viognier from Babich Vineyard in New Zealand.

- COLD MEAT DISHES - lots of scope although my preference would be light bodied reds such as Fleurie from Domaine du Penlois  or  Pinot Noir from  Hunter’s Vineyard in Marlborough, New Zealand . Either wine will stand alone for its own enjoyment and will not in any way diminish the taste and flavours of the dishes in question.

MAIN DIRECTORY:—--click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also view GREAT FRIENDS – CHEESE AND WINE for cheese and wine pairing.

NEXT ARTICLE:—–SUMMER DESSERTS

HAPPY FOODS FOR THE SUMMER MONTHS PAIRING DAYS

Graham D

HAYMAN’S LONDON DRY GIN

The original company of Haymans Distillers was founded in the 1800s by James Burrough, the great grandfather of the current Chairman, Christopher Hayman. James Burrough created the world renowned Beefeater Gin. Although Beefeater Gin and James Burrough Limited were sold to Whitbread in 1987, the Hayman family retained part of the business and continued the tradition of distilling and blending Gin and other white spirits.

BOTANICALS that make this fine gin – Christopher Hayman believes it is the careful and consistent balance of Juniper, Coriander, Orange and Lemon Peel which is vital in crafting a classic style of London Dry Gin. The Hayman’s Gin recipe consists of ten natural botanicals handpicked from around the world which creates a fresh crisp and fragrant flavour.

* The best Juniper provides the predominate flavour of Gin and is therefore the most essential ingredient.
* The finest Angelica Roots are harvested in France and give Gin its dry character.
* CorianderSeeds are imported from France which together with Liquorice gives Gin its complexity.
* Orris Root, sourced from Italy, has a scented flavour and is an essential part of the blend as it holds the other flavours together.
* Orange and Lemon Peel is sourced from Spain where the fruit is usually hand-peeled and left to dry in the Spanish sunshine to capture the oils and give Haymans London Dry Gin its crisp,balanced and unique flavour.

The important process of STEEPING and DISTILLATION

- Prior to the distillation process, the botanicals are steeped in the pot still for 24 hours which is the first part of the infusion process. After steeping, the gin undergoes the distillation process. During the distillation process, the still is heated at a gentle temperature so each botanical releases its flavour at a different stage of the process. The result is a premium London Dry Gin of consistently exceptional quality. Christopher believes Premium Gin should be created in a traditional Pot still to enable the flavours of the carefully selected botanicals to develop to their full potential and allow the Master Distiller to handcraft a uniquely flavoured premium gin with care and attention.

GIMLET- a highly recommended cocktail

* 2 shots of Hayman’s London Dry Gin
* 2 shots Roses Lime Cordial
* 1/2 shot water
Stir all ingredients with ice and strain into a glass.

HAPPY HAYMAN’S LONDON DRY GIN DAYS

Graham D

Sloe Gin is a fine gin spirit or liqueur flavoured with sloe (blackthorn) berries, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume and is produced by many small boutique wineries and distillers. The traditional way of making sloe gin is to infuse gin with the berries, sugar is required to ensure the sloe juices are extracted from the fruit. Almond or cinnamon flavouring is sometimes also added. Many commercial sloe gins today are made by flavouring less expensive neutral grain spirits, and produce a fruit cordial effect, although a number of long-established, reputable manufacturers still use the traditional method.

To make Sloe Gin, the sloe berries must be ripe. In the Northern Hemisphere, they were traditionally picked in late October or early November after the first frost of the winter. Each berry is pricked and a vat or barrel is part filled with the pricked berries, then the vat or barrel is filled with gin and sugar, adding a few cloves and a small stick of cinnamon. The vat or barrel is sealed and mixed several times by turning, then stored in a cool, dark place. It is usually mixed by turning every day for the first two weeks, then each week, until at least three months have passed. The gin will now be a deep ruby red. The liqueur is poured off and the berries and spices discarded.

Some great examples of Sloe Gins and Liqueurs

Sloe Gin Liqueur, Foxdenton Estate, Buckinghamshire

Sloe Gin Liqueur, Bramble & Gage, Gloucestershire

Sloe Gin Liqueur, Sloemotion, North Yorkshire

Sloe Gin Liqueur, Moniack Castle, Highland Wineries

Sloe Gin Liqueur, Scottish Liqueur Centre

Sloe Gin Reserve Liqueur, Lyme Bay Winery, Devon

Sloe Gin Liqueur, Gordons, London

Sloe Gin Liqueur, Sipsmith, London

Sloe Gin Liqueur, Plymouth, Devon

 Sloe Gin Liqueur, Condessa, Isle of Anglesey

Bodegas Williams & Humbert

The history of Bodegas Williams & Humbert goes back nearly 130 years. They participated in the creation of the Jerez-Xeres-Brandy Quality Demarcation and are now considered to be one of the world’s most prestigious wine producers.

The winery was founded in 1877 by Sir Alexander Williams, a great admirer and connoisseur of sherry products and Arthur Humbert, a specialist in international relations. Since then they have preserved part of the original wines and brandies (soleras) in high quality oak casks. These soleras are the base of the development and ageing of every sherry and brandy produced at Bodegas Williams & Humbert.

The following are summaries and tasting notes of many of the Sherries that Williams & Humbert are world famous for :

DRY SAC FINO SHERRY

This is a very dry Fino Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still fermentation at 22C. Then they go through early filtering and classification by quality. The best wine distillations are fortified at 15c to be racked in clean casks. They are then put into the traditional system of dynamic ageing employed in Jerez – Criaderas y Soleras- in the 6^th criadera cask, where the biological ageing under a layer of yeast takes place in the traditional oak casks, preferably of American oak. The ageing is minimum five years while the wine passes from one criadera to another until it reaches the solera, from which it is drawn out for consumption.

Tasting Notes : A wine of brilliant, pale gold colours. Intense, complex aromas reminiscent of the yeast layer with a hint of almond. Delicate yet full-bodied, with character and elegance. A long aftertaste and nose.

Suggestions with Food : Ideal for aperitifs accompanied by a high quality cheese, ham and seafood dishes. Also excellent with almonds.

DRY SAC MEDIUM SHERRY

This a blended Oloroso or Medium Sherry produced from Palomino and Pedro Ximenez grapes. Bud musts undergo controlled fermentation at 28c and fortified with alcohol distilled from wine up to 19.5 degrees. Palomino and Pedro Ximenez are racked into clean casks while waiting to enter the Criaderas y Soleras system. Physical-chemical ageing through oxidation for at least six years, obtaining a slightly sweetened oloroso or medium sherry.

Tasting Notes: An amber-coloured wine of intense aromas suggesting dried nuts. Full bodied and balanced, with little acid and slightly sweet .

Suggestions with Food: It can be drunk neat or with ice. It is recommended as an aperitif or to accompany pasta and rice dishes.

CANASTA SHERRY

A sweet Oloroso or Cream Sherry produced from Palomino and Pedro Ximenez grapes. The bud musts undergo controlled fermentation and fortified at 19.5 degrees. An elegant blend of Palomino and Pedro Ximenez before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A unique sweet Oloroso or “Cream” Sherry.

Tasting Notes: Sweet Oloroso. Mahogany colour and aromas of dried nuts with a hint of raisins and brown sugar. Smooth, velvety palate with warm alcohol flavours and a persistent aftertaste.

Suggestions for Food : It can be consumed very cold by itself and with desserts, or on ice as a refreshing early evening drink.

WALNUT BROWN SHERRY

This is a very Sweet Oloroso or Cream Sherry produced from Palomino, Pedro Ximenez and Muscatel grapes. Bud musts undergo controlled fermentation and fortified at 19.5 degrees. Palomino, Pedro Ximenez and Muscatel are blended and racked into clean casks before entering the Criaderas y Solera system for physical-chemical ageing through oxidation in oak casks. Aged for at least four years.

Tasting Notes: Very sweet oloroso.Dark mahogany, almost ebony. On the nose, dried nuts and faint aroma of raisins, muscatel and toasted sugar. Smooth and velvety with a warm palate owing to its alcohol content. A long finish.

Suggestions for Food: It can be consumed very cold by itself and with desserts, or on ice as a refreshing long drink.

WINTER’S TALE SHERRY

This a slightly sweetened Amontillado or “Medium Sweet” Sherry produced from Palomino and Pedro Ximenez grapes. The bud must undergoes controlled fermentation and fortified with alcohol distilled from wine at 28 degrees. Palomino and Pedro Ximenez are racked before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A slightly sweetened oloroso, or “medium sweet” sherry.

Tasting Notes: Brillant amber. Intense aroma of dried nuts. Full bodied and balanced, with low acidity. Sweet and persistent.

Suggestions for Food: To be drunk neat or on ice. Ideal as an aperitif or with pasta and rice dishes.

JALIFA AMONTILLADO 30 YEARS SHERRY

This a dry Amontillado Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtering, classification by quality and fortified at 15 degrees with the best distilled wines to obtain the traditional racks. Put into the classical Jerez Criaderas y Soleras system of dynamic ageing at the 15^th criadera, where the biological ageing takes place under a layer of yeast. Aged in traditional oak casks , preferably American for at least 8 years, after which it is transferred to the 6^th criadera for an additional 22 years of natural ageing by oxidation until it reaches the solera. It is then removed for consumption.

Tasting Notes: Bright hues of very old gold and amber. Pungent, intense and complex on the nose, with a subtle note of  fino sherry and a hint of dried nuts and filbert. Dry with excellent acidity, a long, full bodied and elegant palate. A delightfully expressive and unforgettable finish.

Suggestions with Food: An excellent aperitif served with a fine cheese, ham or seafood dishes.

DOS CORTADOS 20 YEARS SHERRY

A fortified wine, this rare and peculiar dry Pale Cortado Sherry produced from Palomino grapes is halfway between an Amontillado and an Oloroso. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtration, classification by quality and then the must is fortified at 15degrees with the best distilled wines to obtain the traditional racks. Put into the Criaderas y Soleras system in fino sherry casks for biological ageing. Sporadically, circumstances cause the contents of some casks to behave differently than it is expected – they will not become fino sherry. These casks are “cut” (hence the term “cortado”) with one or two jugs of alcohol to form the base of the palo cortado solera system. The wine is then aged for 20 years until it reaches the solera.

Tasting Notes : Bright hues of very old gold and amber . Pungent, intense and complex on the nose, with a subtle note of filberts and dried fruits. Dry with excellent acidity, a long, full-bodied and elegant palate. An incredibly expressive and unforgettable finish. Sherry with an amontillado nose and an oloroso palate.

Suggestions with Food: Excellent as an aperitif for those long evenings or in short drinks with tapas.

DRY OLOROSO 12 YEARS

This is a dry Oloroso produced from Palomino grapes. The bud musts undergo controlled fermentation at 28c, then fortified with distilled wine alcohol at up to 19.5degrees. The Palomino enters the racks before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. It is aged for at least 12 years. This is a unique dry Oloroso.

Tasting Notes: Bright amber. Intense aromas characteristic of this type of wine and a hint of dried nuts and fruits. Dry, rich, with smooth tannins, it is luscious and balanced with a long finish.

Suggestions for Food: As an aperitif with mature cheese, at meals with red meats and even as an after-dinner drink.

HAPPY WILLIAMS & HUMBERT SHERRY DAYS

DEL

Traditonal Wines from Bordeaux

In the heart of the beautiful Entre-Deux-Mers in the Bordeaux wine-producing region, near Creon, the vineyards of Chateau Haut Pougnan spread on the slopes of the right bank of the Garonne, superb clay-limestone soil and gravel.

The slopes are home to East and South vineyards of red wine grapes, the slopes West remain the domain of white wines.
The nature of the calcareius clay of these soils result in very fine wines with subtle bouquet.

The following grape varieties are utilised in the making of various wines on the estate. The red wines from Merlot (50%), Cabernet Sauvignon (40%) and Cabernet Franc (10%) reflects the triology of Bordeaux varietals.
For white wines, Sauvignon (70%), Semillion (25%) and Muscadelle (5%) give them a delicacy and a prestigious bouquet.

Chateau Haut Pougnan 1er Cotes de Bordeaux Rouge, rich and fruity has a tanicity particulary well balanced. On a beautiful dress, this wine continues to please with its elegance and balance in the  mouth.

Chateau Haut Pougnan Blanc is of great finesse and has a remarkable bouquet. Sauvignon Blanc is perfect for seafood dishes, or at any time simply for pleasure .

White wines are ideal for drinking young but will store well for a number of years.
Red wines are aged a year in oak barrels and flourish at the end of three to five years. Great vintages mature harmoniously in the cellar with an ageing potential from eight to ten years.

Both wines can be drunk on their own, or will make a wonderful accomplement for an evening dinner.

HAPPY CHATEAU POUGNAN DAYS

DEL

A little story about a very big  champagne born out of passion and imagination, handmade in the traditional way by the Cattier family and now voted the world’s number one champagne.

 First a little about the champagne itself and secondly some important comments on its recent status as the world’s number one.

This great champagne uses only the first pressing of harvested grapes and is thus classified as a ‘Prestige Cuvee’. A prestige cuvee contains only the richest wine from each harvest, enabling the champagne to become much more complex and delicate as it ages. Armand de Brignac owes its light, racy effervescence to the quality of its chardonnay grapes, these grapes come only from villages rated Grand Cru and Premier Cru. The berry driven pinot noir adds strength and boldness and is responsible for the depth of the Armand de Brignac palate and Pinot Meunier brings to the  champagne roundness, nuance and fruitiness to the bouquet and taste.

After the grapes are pressed, the Chateau’s oenologues Jean-Jacques and Alexander Cattier create the signature cuvee blend that embodies the quality and uncompromised individuality of Amand de Brignac. A percentage of the finest harvests stored from prior years is added to the newly harvested juice to ensure consistency between bottlings. This blending of top vintages preserves the Chateau’s character and brings the vivacity and excellence of the champagne art to the front.

When the champagne has been bottled and sealed the bottles are stored over 30 metres underground in cellars considered among the deepest in Champagne, these cellars maintain a constant cool temperature conducive to the slow natural aging process that enhances the classical character of Armand de Brignac. The remuage and degorgement process is again traditional, every operation is done by hand with no use of mechanized riddling devices—-uncompromised quality can only be guaranteed by time-honored techniques

Following remuage and degorgement, the blend of wine ia augmented with a special liqueur de dosage, a liqueur made from a secret formula passed down through the family. The liqueur is created from fine cane sugar and a blend of the very best still wines from prior harvests and is aged in oaken casks, which impart subtle accents to the champagne. This step is especially important in maintaining the unique nature of Armand de Brignac, as no other wine in the world includes the same combination of meticulously selected wine vintages from the Chateau’s private terroir. The end result of this long drawn out process is a cuvee of great distinction, a singular example of French Champagne Tradition.

This marvellously complex and full bodied champagne has a bouquet that is both fresh and lively, with light floral notes. On the palate Armand de Brignac has a sumptuous, racy fruit character that is perfectly integrated with the wine’s subtle brioche accents. The champagne’s texture is deliciously creamy, pairing rich depth with a long silky finish.

Yes the world’s number one—-2009 saw the world’s most respected wine critics and sommeliers conduct a rigorous blind tasting of more than 1000 brands of champagne. The results were published in ‘Fine Champagne Magazine’, the only international publication devoted to champagne and an authority on the industry.

Each champagne was rated on a 100 point scale. The process was so strict that, if judges’ scores were more than four points apart, the champagne would be re-tested and re-assessed. When the final results were presented, Armand de Brignac was ranked number one among the world’s best champagnes.

THE WORLD’S BEST CHAMPAGNES   

1.   96 points—Armand de Brignac Brut Gold
2.   95 points—2000 Dom Perignon
3.   94 points—1998 Mumm R. Lalou
4.   94 points—2002 Roederer Cristal
5.   94 points—2000 Egerier de Pannier
6.   94 points—1998 Pol Roger Sir Winston Churchill
7.   93 points—1998 Dom Perignon Rose
8.   93 points—1999 Jacquart Blanc de Blancs
9.   93 points—2002 Roederer Cristal Rose
10. 93 points—Chartogne-Taillet Fiacre

             The world is now aware of Armand de Brignac

Are there Angels in Provence   ???

Yes most definitely yes,  a certain alluring and bewitching corner of  Provence has thousands of Angels, all pink with shimmering and enriching qualities. So captivating and ideal are the conditions in this magical corner of South East France that these celestial Angels secretly keep reproducing around the same time each year when the warm, misty, quiet mornings of autumn prevail. Although these Angels from Provence can be mysterious, enchanting and unquestionably unique, they are generally accessible to us Homo Sapiens, but like all known Angels in limited quantities only.

 Some say Angels are divine messengers from heaven and portray paragons of virtue. Our Angels are certainly divine, heavenly, full of virtue and contain the purity of inner beings. Our special Angel is the “Whispering Angel” from Chateau d’ Esclans  nestling on the outskirts of the charming village of La Motte, not too far from the well known coastal town of St. Tropez in Provence. “Whispering Angels”are born out of old grenache vines and live in the splendour of one of  the most beautiful chateaux in the whole of France, these Angels lead a great life which can now be shared with you.

“Whispering Angel” is part of a kindred family with a distinguished hierarchy and substantial pedigree. This family is made up of the Finest Rose Wines in the World, Rose Wines of such class they need to be tasted to be believed. “Whispering Angel” belongs to a family (excuse the gender) made up of  the mother, the grandmother and the great grandmother as follows:

     Chateau d’Esclans,  Whispering Angel,  is the beautiful baby

     Chateau d’Esclans,  Esclans,   is the gorgeous mother

     Chateau d’Esclans,   Les Clans,  is the gracious grandmother

     Chateau d’Esclans,  Garrus,  is the resplendent great grandmother

How do we describe these extraordinary wines which grace the tables of many of the worlds finest Hotels and Restaurants, maybe first we should highlight the exceptional people behind this remarkable estate. It’s a huge challenge to turn a wine grouping like rose whose reputation as a good quaffing wine is ok, but not great, into a wine of substance that can now sit comfortably at the same table with great red and white wines like those from Bordeaux and Burgundy. This challenge was taken up by Sacha Lichine the owner of Chateau d’ Esclans and the son of the distinguished wine writer and past owner of Chateau Prieure Lichine in Margaux, Alexis Lichine.

Sacha is the driving force behind this accomplished enterprise, his intense belief that rose wines could be propelled high up in the league of fine wine is equally matched by the investment he has committed and the astute move to persuade Patrick Leon out of retirement to take the lead as head winemaker. Patrick Leon  one of the worlds leading winemakers has been a family friend for many decades and was before his original retirement the chief winemaker at Chateau Mouton-Rothschild and one of Patrick’s many claims to fame was his lead role with Robert Mondavi in developing Opus One at the Napa Valley winery in California, now one of the worlds greatest wines. With a great believer and a great winemaker success was inevitable.

If we can get a little technical and discuss the actual wines and bearing in mind the significant variation in costs, then the inevitable question that comes to mind is what is the difference between Chateau d’Esclans and other Provence roses and what are the differences between Chateau d’Esclans’s own four roses.

 Its important we highlight the main differences between Chateau d’Esclans and other top Provence estates. First the Chateau predominatly uses Grenache from vines up to eighty years old for all of the four roses they produce and using this grape variety is unique in its own right.

 Secondly they adopted a unique process to Provence whereby  85 to 90 percent of all four roses are made from “free run juice” and limited very light and soft pneumatic pressings of between 0 to 2 bar for the remainder of the process.

The third major initiative is the meticulous and lengthy process of temperature control which starts with early morning harvesting with ice packs in each of the pickers basket, the grapes are then chilled before a short maceration process, then the juice is free run via gravity and the grapes own natural weight before a very limited and light pressing. The cooling process continues in the fermenting halls via refrigerated steel vats and yet another unique system for the wines stored in burgundy barrels, these barrels have cooling tubes located through the centre which manages a slow fermentation over 3 to 4 months which in turn produces special wines of great taste, complexity and fragrant aromas unlike no other Rose Wines in the World.

The select processes and creativity mentioned above are not only very uncommon in wine making, but very time consuming and costly and only by tasting the wines can one realize the significant difference between the rose wines of Chateau d’Esclans and other best in class growers. Skill, effort and commitment  always reward in the end.

The following provides more detail regarding the individual wines:

Chateau d’Esclans,  Whispering Angel—the grapes are selected from the south exposure of the vineyard. The grape varieties utilized are Grenache, Syrah, Cinsault, Mourvedre and Rolle (Vermentino). Maceration is at 10-12 C to extract maximum aromas. The assemblage has been made without barrel fermentation to keep the freshness and all the fruit flavours. This is a beautiful wine, delicately scented with lovely flavours and enchanting aromatics. Soft and round it displays layers of exotic and seductive fruit.

Chateau d’Esclans,  Esclans—the grapes are selected from the best sections of the chateau, mainly from a south east exposure. 80 year old Grenache provides 39% of the juice, the balance of the Grenache being selected from 30 to 40 year old vines, some Rolle (Vermentino) is utilized to provide balance to the blend. The grapes are sorted manually three times with maceration following at 10 to 12 C to extract maximum aromas. The wine is partly vinified in demi-muids (500 to 600 litres barrels). The bottle bouquet of this class rose wine is powerful with an abundance of honey and melon sweet- smelling fruit. The underlying wine has an inner core of sumptuous and well proportioned fruit and acidity and a just fabulous finish.
 

Chateau d’Esclans,   Les Clans—the grapes are selected from the best south east parts of the vineyard. Grenache is the primary grape variety with 45% harvested from 80 year old vines. A little Rolle (Vermentino) being included to balance the blend. The grapes are tasted and bunches individually selected all by hand in the vineyard early morning before moving on to the winery. Maceration takes place at 10 to 12 C to extract maximum aromas and then only free run juice is selected before pressing. Vinification is exclusively in demi-muids (500 and 600 litres barrels) for 7 months with burgundian style batonnage. This remarkable wine will age well for up to 5 years. A gorgeously complex wine with exceptional richness. This rose wine exhibits huge amounts of fragrance, admirable levels of concentrated fruit with a lovely long lasting fresh finish.

Chateau d’Esclans,  Garrus—the grapes are selected from the best south east parts of the vineyard and harvested at optimum maturity. Grenache is the primary grape variety with 48% harvested from 80 year old vines. A little Rolle (Vermentino) being included to balance the blend. The grapes are tasted and bunches individually selected all by hand in the vineyard early morning before moving on to the winery. Maceration takes place at 10 to 12 C to extract maximum aromas and then only free run juice is selected before pressing. Vinification is exclusively in demi-muids (500 and 600 litres barrels) for 8 months with burgundian style batonnage. This top cuvee will age well for up to 5 years. Yes, stunningly opulent and sensationally concentrated, yet very cultured, this monumental rose has such intense flavours which release magnificent and compelling quotas of fruit as the wine leisurely cascades over the palate, with a gorgeous finish that  lasts for ever and ever.

Remember— Agnetha, Anni-Frid, Benny and Bjorn all believed in Angels

 
HAPPY  WHISPERING ANGEL DAYS

GRAHAM  D