Global Icons Release 2021
September has become one of the most exciting times in the fine wine calendar. We have a wealth of releases expected in the coming weeks including some of the hottest vinous commodities on earth.
Just in case you think we are exaggerating, in a single month we will see the release of Latour, Opus One, Inglenook, Phelps Insignia and Seña among others... can they be described as anything but the pre-eminent wines of their regions?
Pre-order now to make sure none of these iconic masterpieces passes you by. When they do hit the market in the coming weeks, without fail they will sell out with remarkable speed.
Wine Advocate (96)Beaucastel’s 2007 Chateauneuf du Pape has turned out even better out of bottle than I predicted. An inky/ruby/purple color is followed by a glorious nose of blue and black fruits, truffles, pen ink, licorice, and meat juices as well as glorious levels of acidity and sweet tannin, buttressing the fruit’s fabulous freshness and vibrancy. This full-bodied effort still displays considerable tannin, no doubt because of the relatively high Mourvedre content. It should resolve its tannins in 2-4 years, and last for 25 or more.In Bond: £315.00
Jancis Robinson (18)Cask sample, tasted at the domaine. What a stunning nose! Piercingly fresh and expressive notes of violet, garrigue and black-olive tapenade. Defined tannins support the fresh zesty mid palate and is all beautifully encased in a toasty cape of dark fruit.In Bond: £349.99
In Bond: £385.00
In Bond: £365.00
Decanter (98)Aromatically lifted, strongly showing the floral, violet, dimension of Mourvèdre. Very silky and stylish, luxurious but not opulent. Ripe, with great tannic finesse, amply weighted, but more a vintage about finesse than power. Very well balanced, almost drinkable already. It will age on its balance, not for as long as some recent vintages perhaps, but that's of no great consequence – it’s still an exceptional wine. Around 60% of the blend comes from old-vine Mourvèdre from their Courrieux vineyard. Grapes are destemmed, fermented in tronconic wooden vats using natural yeasts after a brief cold maceration, with regular punching down.