Restaurant Manager Mirko Benzo Head Sommelier Daniel Manetti Ass. Head Sommelier Lupo Thoenes Sommelier Team Ludovic Fritegotto Pierre Knap Nicolo’ Cereghini Giorgia Ferrara Please note from time to time vintages may vary All bottles are 75cl, halves 37.5cl and magnums 150cl unless otherwise stated. All prices are in Pounds Sterling and inclusive of VAT at the prevailing rate Please note a discretionary service charge of 12.5% will be added. We are pleased to offer wine service for bottles not represented on our list for a £100.00 fee per 750ml of wine
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Restaurant Manager
Mirko Benzo
Head Sommelier
Daniel Manetti
Ass. Head Sommelier
Lupo Thoenes
Sommelier Team
Ludovic Fritegotto
Pierre Knap
Nicolo’ Cereghini
Giorgia Ferrara
Please note from time to time vintages may vary
All bottles are 75cl, halves 37.5cl and magnums 150cl unless otherwise stated.
All prices are in Pounds Sterling and inclusive of VAT at the prevailing rate
Please note a discretionary service charge of 12.5% will be added.
We are pleased to offer wine service for bottles
not represented on our list for a £100.00 fee per 750ml of wine
3
The Connaught Hotel is delighted to present
a collection of thoroughly selected fine wines from around the world.
We welcome the opportunity to
assist you with your selection.
CHAMPAGNE & APERITIF Page 6
COCKTAILS Page 7-8
WHITE WINE BY THE GLASS Page 9
RED WINE BY THE GLASS Page 10
ORANGE WINE BY THE GLASS Page 11
SWEET WINE BY THE GLASS Page 11
BEERS & CIDER Page 12-13
SHERRY, PORT & MADEIRA BY THE GLASS Page 14
CHAMPAGNE GRANDES MAISONS Page 15-20
KRUG COLLECTION Page 18-19
CHAMPAGNE RÉCOLTANTS-MANIPULANTS Page 21-23
SPARKLING WINES AROUND THE WORLD Page 24-25
WHITE WINE Loire Valley Page 26-27
Alsace Page 28
Jura and Savoie Page 29
Burgundy – Côte de Beaune Page 30-39
Domaine J.-F. Coche-Dury Collection Page 32-33
Domaine Leflaive Collection Page 34-35
Rhône Valley, Provence, Corsica & Languedoc-Roussillon Page 40-41
South-West and Bordeaux Page 42
Germany Page 43-47
Egon Műller Collection Page 44-45
Weingut Keller Collection Page 46-47
Austria Page 48
Italy Page 49-50
Spain & Portugal Page 51
Rest of Europe Page 52
California Page 53
Australia & Tasmania Page 54
New Zealand Page 55
South Africa Page 55
ROSÉ WINE Page 55
5
RED WINE C. Champenois & Loire Valley, Alsace, Jura & Savoie Page 56
Clos Rougeard Collection Page 57
Burgundy – Côte de Nuits Page 58-70
Domaine Armand Rousseau Collection Page 58-59
Domaine Comte Georges de Vogüe Collection Page 60-61
Domaine De La Romanée-Conti Collection Page 62-63
Domaine Prieuré-Roch Collection Page 64-65
Burgundy – Côte de Beaune Page 71-72
Beaujolais Page 73
Northern Rhône Valley Page 73-74
Southern Rhône Valley Page 75-77
Château de Beaucastel Collection Page 76-77
Provence, Corsica Page 78
Languedoc-Rouissillon Page 79
South-West of France Page 80
Bordeaux – Left Bank Page 81-85
Bordeaux – Right Bank Page 86-88
Germany & Austria Page 89
Italy Page 90-99
Roagna Collection Page 92-93
Spain & Portugal Page 100-103
Vega Sicilia Collection Page 100-101
Rest of Europe Page 104
USA - California, Oregon & Washington Page 105-108
Argentina & Chile Page 109
Australia Page 110-111
New Zealand Page 111
South Africa Page 112
HALF BOTTLES Page 113-115
BIG FORMATS Page 116-119
SWEET WINE France Page 120-122
Germany & Austria Page 123
Italy, Hungary & Slovakia Page 124
New World Page 125
FORTIFIED Vin Doux Naturels Page 126
Sherry Page 127
Quinta do Noval Collection Page 128-129
Port Page 130
Madeira & Marsala Page 131
SPIRITS Page 132-134
C H AMP A GN E & A P ER IT IF S
CHAMPAGNE 125ML
MV Brut Nature, Franck Pascal, “Fluence” 20
MV Brut Rosé, Eric Rodez Grand Cru Ambonnay 22
MV Brut Rosé, Billecart-Salmon by Magnum 26
2008 Brut Vintage, Delamotte, Blanc de Blancs 29
MV Brut, Krug “Grande Cuvée” by Magnum 65
SHERRY WINE 100 ML
“Una Palma” Fino, Gonzalez Byass, Spain 12
VERMOUTH 50ML
Aperitivo Cocchi Americano 10
Carpano Antica Formula 10
Noilly Prat 10
Martini Gran Lusso 12
7
COCKTAILS
FRENCH ’75 £19
Created in 1915 by Harry McElhone at Harry’s Bar in Paris, and named after the powerful
French 75mm field gun used during the first world war; it first appears in print in 1927
in a bootlegger-friendly volume called ‘Here’s How!’. From there, it was picked up
by the 1930 ‘Savoy Cocktail Book’ and once it was in there, it was everywhere.
Gin, sugar, fresh lemon juice, finished with Champagne
COGNAC CHAMPAGNE COCKTAIL £19
A well balanced bubbly conconction with all those wintery notes that will make
your togue tingle!
Remy Martin, Brown sugar cube, angostura bitter, finished with Champagne.
Served in a Flûte glass.
CORPSE REVIVER #2 £18
The Corpse-Reviver family of drinks is mentioned as early as 1871 in
‘The Gentleman’s Table guide’. Harry Craddock’s version is one of the many after the recipe was
published. Keep his warning in mind: ‘Four of these taken in swift succession will quickly
unrevive the corpse again’.
Gin, Americano Cocchi, Cointreau, fresh lemon juice, served in an absinthe-rinsed glass
AVIATION £18
A tale of neglect and abuse, rehabilitation and redemption, the Aviation has been around
at least from 1911. Hugo Ensslin first published the recipe in his 1916 ‘Recipes For Mixed Drinks’,
whilst the widely referenced ‘Savoy Cocktail Book’ (1930) dropped the crème de violette from the
original recipe.
Gin, fresh lemon juice, maraschino, crème de violette
MARTINEZ £18
Born in the 1880s , it is considered the grandfather of the Martini, this elegant classic
was first prepared by “The Professor” for a guest on his way to Martinez, California, where
1989 Vouvray Moelleux “Le Haut Lieu”, Domaine Huet 50
Loire Valley, France
2004 Château d'Yquem, 1er Cru Supérieur Sauternes 125
Bordeaux, France
BEER SELECTION
L A G E R B E E R
Bräustüberl Tegernsee, Helles, Tegernesee, Germany, 4.8% ABV (500ml) 12 Starting life as a Benediktine monk brewery, Tegernsee make one of the best Hell lager in the world. Using all the
traditional brewing techniques the German brewers have been perfecting for centuries this brewery makes unbeatable
Classically German, the Augustiner Edelstoff is a high-class product of the Old Bavarian brewing art and it is the crisp,
refreshing, and the German purity law defined. This world class helles lager is brewed with the best ingredients and is a
treat for all beer lovers.
R A U C H B I E R – S M O O K E D B E E R
Aecht Schlenkerla, Märzen, Bamberg, Germany, 5.1% ABV (500ml) 12 Bamberg’s speciality is a real throwback to old days, a dark, bottom-fermented smokebeer, brewed with original
Schlenkerla Smokemalt from the Schlenkerla maltings. A quirky style of beer, not one that would be a regular go-to, but
a unique speciality which is well worth exploring.
I P A – I N D I A N P A L E A L E
Thornbridge Brewery, “Jaipur”, Sheffield, England 5.9% ABV (330ml) 12 The Thornbridge Brewery is an independent brewery founded in the grounds of Thornbridge Hall, Ashford-in-the-Water
near Bakewell, Derbyshire, England. Widely recognized as England’s first craft brewery, Thornbridge has won more than
350 awards since its opening in 2005.
T R A P P I S T
Brasserie d’Orval, “Orval”, Florenville, Belgium, 6.2% ABV (330ml) 12 Orval Brewery is a Belgian Trappist brewery located in the Abbaye Notre-Dame d'Orval in Belgium founded in 1931. It
has a complex and unusual flavor and aroma produced by a unique strain of yeast called Brettanomyces lambicus.
St. Bernard Abbey, “English Tynt Meadow”, England, Nottingham, 7.4% ABV (330ml) 14 UK’s first and only Trappist Beer, this beer is produced by the Mount St Bernard Abbey, a Cistercian monastery founded
in 1835. Named ‘Tynt Meadow’, the plot of land on which monastic life was refounded here in the Midlands in 1835. They
produce a strong dark ale, but one with a clearly English character.
Westmalle Brewery, Tripel, Belgium, 9.5% ABV (330ml) 15 First brewed in 1934 in the Abbey of Our Lady of the Holy Heart of Westmalle, founded in 1794 by monks of the Order
of Cistercians and granted abbey status in 1836. Tripel refers to the fact that ingredients are used in quantities three
times the quantity of ingredients that was used for the original Westmalle Trappist beer.
B E L G I A N S T R O N G A L E
Brouwerij Bosteels, Deus Brut des Flandres, Kerkstraat, Belgium, 11.5% ABV (750ml) 75 After being brewed in Belgium by Brouwerij Bosteels, Deus is transported to the Épernay in the Champagne region of
France and re-fermented in the same way as Champagne with the Méthode Champenoise, before being cellared for 9
to 12 months.
13
S A I S O N
Brasserie Dupont, Tourpes, Belgium, 6.5% ABV (330ml) 12 The Saison Dupont is a top fermentation beer with refermentation in the bottle. Since 1844, this beer has been brewed in
this farm-brewery, during the winter time. Then this beer became a second refermentation in the barrel. Bottle conditioned
and un-filtered, Saison Dupont is a classic Belgian farmhouse ale.
S O U R R E D – B R O W N A L E
Verhaeghe, Duchesse De Bourgogne, Red de Flandres, Vichte, Belgium, 6.2% ABV (330ml) 12 Duchesee de Bourgogne is the traditional top fermented reddish-brown ale from the West-Flanders region of Belgium. This
refined ale also known as "The Burgundies of Belgium" is a blend of 8 and 18 months old ales following careful maturation in
oak casks. 100% natural and unpasteurized.
L A M B I C & G E U Z E
3 Fonteinen Oude Geuze, Brussels, Belgium, 6.0% ABV (375ml) 25 Brouwerij 3 Fonteinen is a traditional lambic brewery and geuze blender that has been going for three generations.
3 Fonteinen Oude Gueze is a blend of 1, 2, and 3 year-old lambic, unfiltered and unpasteurized, and aged in the bottle for at
least a year after blending.
Boon Geuze Marriage Parfait, Lembeek, Belgium, 8.0% ABV (375ml) 20 Brouwerij Boon is a lambic brewery located in Lembeek founded in 1978. Boon produces a wide range of lambic including
oude geuze, oude kriek, a sweetened kriek, and faro. Traditional Belgian lambic. 100% spontaneously fermented.
Refermented in the bottle. Tart, dry, sparkling and refreshing.
L A M B I C F R U I T E D
Brouwerij Oud Beersel, Kriek, Beersel, Belgium, 6% ABV (375ml) 24 Started in 1882, the brewery is one of the last remaining authentic lambic breweries of Belgium and well known for its lambic
beer brewed along traditional brewing methods. Lambic matures up to three years in wooden barrels, whereupon it is blended
to make Oude Geuze. Around 400gr/lt of sour cherries undergo fermentation in lambic beer and after a second fermentation
in the bottle Oude Kriek is born.
This unique brewing process with spontaneous fermentation is possible in Belgium in the Pajottenland region, the Zenne
Valley and in Brussels, because of the presence of a specific microflora. ‘Oud Beersel Kriek’ which is made for export only.
P O R T E R
Anchor Brewery, San Francisco, USA, 5.6% ABV (330ml) 12 Made in San Francisco since 1974, the Anchor Porter is the quintessential American porter. This handmade porter is expertly
crafted using the finest malted barley, fresh whole hops, and a first-rate respect for the brewing tradition.
125ML 550ML
CIDER DU SAINT BERNARD, MALEY 2016 £10 £45
S HE RRY , P OR T & L I QU EU R BY T H E GLA SS
SHERRY WINE 100 ML
“Vintage 1978”, Palo Cortado, Gonzalez Byass 58
“Vintage 1975”, Palo Cortado, Gonzalez Byass 60
“Vintage 1989”, Oloroso, Gonzalez Byass 55
“Vintage 1967”, Oloroso Very Rare, Gonzalez Byass 65
Cream “Solera 1847”, Gonzalez Byass 14
PORT WINE 100 ML
2013 Quinta da Gaivosa, LBV 14
2000 Quinta do Noval Colheita served by Methuselah 24
2003 Quinta do Noval 35
MADEIRA 100ML
1977 Sercial, D’Oliveira 45
15
C H AMP A GN E – G R A N D E S M A I S O N S
BILLECART-SALMON
MV Brut, “Réserve” 110
MV Brut, Blanc de Blancs 135
2007 Brut, Vintage 160
2002 Brut, Cuvée “Nicolas François Billecart” 295
1999 Brut, Blanc de Blancs, Magnum 650
1990 Brut, “Grande Cuvée”, Magnum 1700
MV Brut, Rosé Half 65
MV Brut, Rosé. 135
MV Brut, Rosé Magnum 320
2006 Brut Rosé, Cuvée “Elisabeth” 345
BOLLINGER
MV Brut, “Special Cuvée”, Half 70
MV Brut, “Special Cuvée” 130
MV Brut, “Special Cuvée”, Magnum 260
2007 Brut, “La Grande Année” 240
2005 Brut, “La Grande Année” Magnum 500
2002 Extra Brut, “RD” 435
1999 Extra Brut, “RD”, Jeroboam 4500
1996 Extra Brut, “RD” 950
1995 Extra Brut, “RD” 900
1976 Extra Brut, “RD” 2350
2006 Brut, “Vieilles Vignes Françaises” 1055
2004 Brut, “Vieilles Vignes Françaises” 1150
MV Brut, Rosé 135
2007 Brut, Rosé, “La Grande Année” 245
CHARLES HEIDSIECK
1995 Brut, “Blanc des Millénaires” 380
DELAMOTTE
MV Brut, Blanc de Blancs 160
2008 Brut, Blanc de Blancs 180
1990 Brut, Blanc de Blancs 415
DEUTZ
1990 Brut, Vintage 570
1982 Brut, Vintage 695
2005 Brut, Blanc de Blancs “Amour de Deutz” 395
2010 Brut, Blanc de Noirs “Hommage a William Deutz” 225
2009 Brut, Blanc de Blancs 180
1995 Brut, Blanc de Blancs 630
2000 Brut, “William Deutz” 230
1996 Brut, “William Deutz” 715
1995 Brut, “William Deutz” 725
1988 Brut, “William Deutz” 745
1975 Brut, Blanc de Noirs, Magnum 6800
2009 Brut Rosé, Vintage 165
1990 Brut, Rosé Vintage 515
2006 Brut, Rosé “Amour de Deutz” 450
DOM PERIGNON
2008 Brut, Vintage 295
2009 Brut, Vintage, Magnum 750
1996 Brut, Vintage, 750
1995 Brut, “Œnothèque” 1050
1993 Brut, “Œnothèque” 1300
1992 Brut, “Œnothèque” 1500
1975 Brut, “Œnothèque” 3200
1971 Brut, “Œnothèque” 3350
1970 Brut, “Œnothèque” 3500
2000 Brut, “Plénitude 2” 695
1998 Brut, “Plénitude 2” 900
1983 Brut, “Plénitude 3” 2450
1982 Brut, “Plénitude 3” 3500
1975 Brut, “Plénitude 3” 4200
2005 Brut, Rosé Vintage 620
1995 Brut, Rosé “Plénitude 2” 2200
17
HENRIOT
MV Brut, “Souverain” 115
MV Brut, Blanc de Blancs 130
1990 Brut, Millésimé, Jeroboam 1050
1999 Brut, “Cuvée Des Enchanteleurs”, Magnum 750
1996 Brut, “Cuvée Des Enchanteleurs” 365
1995 Brut, “Cuvée Des Enchanteleurs” 345
1995 Brut, “Cuvée Des Enchanteleurs”, Magnum 750
1990 Brut, “Cuvée Des Enchanteleurs”, Magnum 815
1988 Brut, “Cuvée Des Enchanteleurs”, Jeroboam 2950
LAURENT PERRIER
MV Ultra Brut 135
MV Brut, “Grand Siècle” 270
MV Brut, “Grand Siècle”, Magnum 420
MV Brut, Rosé 130
2004 Brut, Rosé “Alexandra” 395
2004 Brut, Rosé “Alexandra”, Magnum 750
LOUIS ROEDERER
MV Brut, Premier 105
2010 Brut, Blanc de Blancs 230
2008 Brut, “Cristal” 385
2005 Brut, “Cristal”, Magnum 1500
2000 Brut, “Cristal”, Magnum 1950
2002 Brut, “Cristal” 850
1995 Brut, “Cristal “Vinotheque” 2500
2009 Brut, Rosé “Cristal” 1200
2007 Brut, Rosé “Cristal” 1300
2004 Brut, Rosé “Cristal” 1400
2002 Brut, Rosé “Cristal” 1650
JACQUESSON
MV Extra Brut, “Cuvée 741” 130
MV Extra Brut, “Cuvée 739”, Magnum (deg 03.16) 350
2005 Extra Brut, “Aÿ - Vauzelle Terme”, Grand Cru (deg 02.15) 420
2007 Extra Brut, “Dizy - Corne Bautray” (deg 01.16) 390
2005 Extra Brut, “Dizy - Corne Bautray” (deg 02.15) 450
2004 Extra Brut, “Dizy - Corne Bautray” (deg 02.13) 480
2005 Extra Brut, “Avize” - Champ Caïn”, Grand Cru (deg 02.15) 440
2000 Extra Brut, “Millésime” Degorgement Tardif, Grand Cru 450
2000 Extra Brut, “Avize” Degorgement Tardif, Grand Cru (deg 01.16) 495
Krug was established in 1843 by the founder Johann-Josef Krug after having cut his teeth at Champagne Jacquesson and has since specialised in producing only
prestige and specialised firm still producing all its champagne in small oak casks, an essential element for developing Krug's intense bouquet and complex
flavours. Today, Olivier Krug, who supervise every step of production, tasting and blending, represents 6th generations.
WHY KRUG IS SO SPECIAL
Since Joseph and Paul Krug in the 1860s, each father-and winemaking team has worked together for several decades, developing passion and passing on the
family style. This tradition has now been broken, as Olivier Krug works with Cellar Master Eric Lebel and his team. Lebel has, however, been with the house since
1998 and has worked alongside Henri Krug for a number of years. Th high price of Krug permits a ruthles degree of selection. All pressings are vinified separetely,
which gives the winemaker the maximum number of blending components as well as the possibility for the individual growers to taste the result of their work, a
rarity elsewhere,. Krug is currently taking steps towards organic viticulture on its own plots, of which possess 20 ha. The aim is to be 100% by the end of 2018,
though certification is not sought after, as the house wants to have the option of rescuing the harvest with chemicals if disease pressure is too high. All wines ar
fermented in small barriques of weathered French Oak. Krug has over 4,000 barriques, which are situated at their vinification centres in Reims, Mesnil-sur-Ogier
and Ambonnay. On average Krug barrels are 20 years old and, though the company buy them new, they will not ferment wine that ends up in Krug cuvéesuntil
their third vintage. Rapid first fermentation, no malolactic fermentation, apart from a part of the reserve wines going through it spontaneosly, and a very slow
second fermentation. The Grande Cuvée receives 30-35% of reserve wines from 6 to over 10 vintages spanning 15 years or more. The reserve library, consisting
of 150 individual wines, is Krug’s greatest asset. Such quality demands long ageing and Grande Cuvée, th youngest Champagne in the range, has at least 5 to 7
years’ contact on the lees. Following Joseph Krug’s policy, the dosage is most often done with the with the same wine they re disgorging, since, according to his
philosophy, if the balance was right at belnding, there is no need to tamper with it at disgorgement. Minimum post-disgorgement ageing is six months, but CEO
Margareth Henriquez is working on increasing it to a full year.
THE KRUG STYLE & RANGE
Grande Cuvée . This is commonly a blend of 45-55% Pinot Noir, 30-35% Chardonnay, 10-20% Pinot Meunier. Winemaker Eric Lebel's first task each year is to
select the very best wines from which to blend it. On average, this involves up to 200 wines of widely varying proportions from 20 to 25 villages, of which Le Mesnil-
sur-Oger and Avize are most important for Chardonnay, Aŷ-Champagne and Ambonnay for Pinot Noir, and Leuvrigny and Ste-Gemme for Meunier. Typically some
35-50% of Reserves from 6 to over 10 vintages are added. Krug boasts an enviable library of 150 different base wines, offering Lebel a varied palette to choose
from. All Krug's base wines are vinified in 205-litre barriques made from weathered French oak, which is relatively neutral. Following the fermentation the wines
stay in the barrels for only a few weeks, after which they are carefully protected from oxidation. It ages beautifully, gaining more depth and complexity over ten
years, and improving up to 20, and in the case of the best cuvées even longer. The bottles are now equipped with an ID code that reveals the wine's full technical
data when entered on the Krug website. Henriquez is going as far as keeping back significant volumes for future use to be able to showcase the remarkable
ageing capacity of the Grande Cuvée. All Krug lovers know that Grande Cuvée ages sublimely, and that given time it often passes the vintage in complexity. The
2011-initiated ID system will enable us to follow the evolution.
Rosé . Usually composed of 50-55% Pinot Noir, 20-30% Chardonnay, 20% Pinot Meunier. The red wine base comes from vineyards in Aŷ and Mareuil-sur- Aŷ.
There is less reserve wine influence than in the Grande Cuvée and the wine is aged on the lees for a slightly shorter time, four to six years, to preserve the fresh
red fruit tone. It is the most difficult cuvée to make and Krug has initiated taking it seriously and trying to give it more bottle and post-disgorgement time as well.
Vintage . Usually composed of 30-55% Pinot Noir, 25-35% Chardonnay, 15-30% Pinot Meunier. The above grape mixes are approximate: only two vintages have
been Chardonnay dominant, 1981 and 1998. Pinot Meunier reached in 1953.
Collection. Exactly the same as for Vintage, except that these are later releases of the vintages in question. Almost all the older vintages have been disgorged at
the same time as the bulk of the vintage stock. The Collection concept is to offer old vintages that have never been moved from Krug's cellars. The age at which
they are offered is not so much chronological as evolutionary, since Krug waits for a vintage to enter what is termed its 'second life' before releasing it. Collection
wines have gone back as far as 1928. Unfortunately Collection is one of the most frequently counterfeited Champagnes take care when purchasing on secondary
markets.
Clos du Mesnil . 100% Chardonnay from a small plot of just 1.87 hectares situated in the built-up area of Le Mesnilsur-Oger. Its terroir, however, is divided from the
surrounding buildings by its very high walls, giving the vines growing on its gently inclined, east-facing slope a unique environment.
Krug bought and replanted it in 1971, but it was not ready to produce a wine until 1979. That first vintage showed great class and complexity as soon as it was
released, yet within a few years the fruit had become so exotic that the wine was vulgar and seemed to be going over. By 1993, however, the 1979 was back on
form, boasting incredible elegance for such a great concentration of creamy, oaky, walnutty, biscuity fruit and it was still in fine form when last tasted in 2009. It
now ranks with the straight Krug 1981 Vintage as one of the best three Champagnes produced in the last 30 years.
Clos d’Ambonnay. 100% Pinot Noir from the tiny plot of 0.685ha. Apparently Krug had been looking for a blanc de noirs counterpart to Clos du Mesnil for
some time. The house had bought Pinot Noir grapes from what is now called the Clos d'Ambonnay plot (originally Le Château) for years, but finally managed
to purchase the plot in 1994. only about a third of the size of Clos du Mesnil. It is completely enclosed, with a high wall on three sides. Only 3,000 bottles of
the 1995 were made, as the parcelle suffered from hail. Since then the highest production figures have been in 2004 and 2006, about 5,100 bottles in total.
So far three vintages of Clos d'Ambonnay have been released. The inaugural 1995 has been released in 2007 and is massive at entry, but soon the fine acid
structure takes over and the overall impression is refreshing. Only 3,000 bottles of the 1995 were made, as the parcelle suffered from hail. Since then the
highest production figures have been in 2004 and 2006, about 5,100 bottles in total.
MV Brut, “Grande Cuvée”, Edition 166, Half 175
MV Brut, “Grande Cuvée”, Edition 165 340
MV Brut, “Grande Cuvée”, Edition 163, Magnum 750
2004 Brut, Vintage 495
2003 Brut, Vintage 475
2000 Brut, Vintage 895
1998 Brut, Vintage 795
1996 Brut, Vintage, Jeroboam 6500
1995 Brut, Vintage, Magnum 2500
1990 Brut, Vintage 2950
1989 Brut, Vintage, Magnum 3500
1976 Brut, Vintage, Magnum 6500
1964 Brut, Vintage 7500
1952 Brut, Vintage 9500
1990 Brut, “Collection” 2250
1989 Brut, “Collection” 2350
1985 Brut, “Collection”, Magnum 6450
1982 Brut, “Collection” 3500
1981 Brut, “Collection”, Magnum 6950
1979 Brut, “Collection” 5150
2003 Brut, “Clos du Mesnil”, Magnum 5500
2002 Brut, “Clos du Mesnil” 2250
2000 Brut, “Clos du Mesnil” 2500
1995 Brut, “Clos du Mesnil” 3800
1990 Brut, “Clos du Mesnil” 3950
1988 Brut, “Clos du Mesnil” 7500
1983 Brut, “Clos du Mesnil” 4150
1979 Brut, “Clos du Mesnil” 10500
2002 Brut, “Clos d'Ambonnay” 3650
2000 Brut, “Clos d'Ambonnay” 3950
1998 Brut, “Clos d'Ambonnay” 4150
1995 Brut, “Clos d'Ambonnay” 4250
NV Brut, Rosé, Edition 21 565
NV Brut, Rosé, Half 290
PERRIER-JOUËT
2007 Brut, “Belle Époque” 340
2002 Brut, “Belle Époque”, Magnum 750
2004 Brut, “Belle Époque”, Blanc de Blancs 760
2007 Brut, Rosé, “Belle Époque”, Magnum 1450
POL ROGER
MV Extra Brut, “Pure” 135
2009 Brut, Blanc de Blancs 185
2009 Brut, Vintage 185
1996 Brut, Vintage 280
1982 Brut, Vintage 715
1914 Brut, Vintage 16500
1988 Brut, “Réserve Spéciale” 1800
2006 Brut, Cuvée “Sir Winston Churchill” 370
1995 Brut, Cuvée “Sir Winston Churchill”, Magnum 1300
1993 Brut, Cuvée “Sir Winston Churchill”, Magnum 1100
1990 Brut, Cuvée “Sir Winston Churchill” 1650
1988 Brut, Cuvée “Sir Winston Churchill” 1250
1982 Brut, Extra Cuvée De Reserve 1450
2008 Brut, Rosé 205
RUINART
MV Brut, “R de Ruinart” 110
MV Brut, Blanc de Blancs 155
MV Brut, Blanc de Blancs, Magnum 340
2004 Brut, “Dom Ruinart” 325
1998 Brut, “Dom Ruinart”, Magnum 765
1996 Brut, “Dom Ruinart”, Magnum 820
1993 Brut, “Dom Ruinart” 550
1993 Brut, “Dom Ruinart”, Magnum 1100
1990 Brut, “Dom Ruinart”, Magnum 2450
1988 Brut, “Dom Ruinart” 1050
1988 Brut, “Dom Ruinart”, Magnum 2650
1985 Brut, “Dom Ruinart” 665
MV Brut, Rosé, Half 80
MV Brut, Rosé 155
1998 Brut, Rosé “Dom Ruinart” 495
1988 Brut, Rosé “Dom Ruinart” 675
1982 Brut, Rosé “Dom Ruinart” 750
21
C H AMP A GN E – R É C O L T A N T S - M A N I P U L A N T S
AGRAPART, à Avize, Côte des Blancs
MV Extra Brut, Blanc de Blancs “Terroirs” (deg 02.17) 145
MV Extra Brut, “Complantée” (deg 09.16) 155
2010 Extra Brut, Blanc de Blancs “Minéral” (deg 02.17) 210
2010 Extra Brut, Blanc de Blancs “Avizoise” (deg 05.16) 240
2012 Brut Nature, “Experience” 525
2007 Brut Nature, “Experience” 550
CHARTOGNE-TAILLET, à Merfy, Massif de Saint Tierry
2011 Extra Brut, Blanc de Noirs “Les Orizeaux” 190
DIEBOLT-VALLOIS, à Cramant, Côte des Blancs
MV Brut, Blanc de Blancs “Cuvée Prestige” Grand Cru 130
2007 Brut, Blanc de Blancs “Fleur de Passion” Grand Cru 220
DE SOUSA, à Avize, Côte des Blancs
MV Brut, Blanc de Blancs “Reserve” (deg 02.16) 160
MV Brut, Blanc de Blancs “Cuvee des Caudalies” Grand Cru (deg 10.15) 195
EMMANUEL BROCHET, à Villers-aux-Nœuds, Petite Montagne de Reims
MV Brut Nature, “Le Mont Benoit” 140
EGLY-OURIET, à Ambonnay, Montagne de Reims
MV Brut, “Les Vignes de Vrigny” Premier Cru (deg 10.16) 140
MV Brut, “Tradition” Grand Cru (deg 07.16) 165
MV Extra Brut, “Vieillissement Prolongé” Grand Cru (deg 05.16) 230
MV Brut, Blanc de Noirs “Les Crayères” Vielles Vignes Grand Cru (deg 06.16) 350
2005 Brut, Vintage, (deg 05.15) 320
ERIC RODEZ, à Ambonnay, Montagne de Reims
MV Brut, Blanc de Noirs Grand Cru (deg 07.16) 125
MV Brut, Blanc de Noirs Grand Cru, Magnum 320
MV Brut, Blanc de Blancs Grand Cru, Magnum 340
MV Brut Nature, “Dosage Zéro” Grand Cru (deg 06.14) 150
MV Brut, “Cuvée des Grands Vintages” Grand Cru (deg 12.15) 210
2003 Brut, Chardonnay “Empreinte de Terroir” Grand Cru (deg 12.14) 355
2002 Brut, Chardonnay “Empreinte de Terroir” Grand Cru (deg 12.14) 385
1999 Brut, Chardonnay “Empreinte de Terroir” Grand Cru (deg 01.12) 375
2004 Brut, Pinot Noir “Empreinte de Terroir” Grand Cru (deg 12.15) 360
2003 Brut, Pinot Noir “Empreinte de Terroir” Grand Cru (deg 06.14) 355
MV Brut, Rosé Grand Cru (deg 08.15) 125
2009 Brut Rosé de Maceratión, Pinot Noir “Les Beurys” Grand Cru (deg 11.16) 295
BENOÎT LAHAYE, à Bouzy, Montagne de Reims
2011 Extra Brut, Grand Cru (deg 10.16) 170
2012 Brut, “Le Jardin de la Grosse Pierre” Grand Cru (deg 12.16) 250
DAVID LÉCLAPART, á Trépail, “Perle Blanche”, Montagne de Reims
2014 Extra Brut, Blanc de Blancs “L’Amateur” Premier Cru 195
2011 Extra Brut, Blanc de Blancs “L’Artiste” Premier Cru 295
2011 Brut Nature, Blanc de Blancs “l’Apôtre” Premier Cru 420
2012 Pas Dosé, “L’Aphrodísíaque” Premier Cru 580
2014 Pas Dosé Rosé, Blanc de Noirs “L’Astre” Premier Cru 380
FRANCK PASCAL, à Baslieux-sous-Châtillon, Vallée de la Marne
NV Brut Nature, “Fluence” 105
2005 Extra Brut, “Quinte Essence” (deg 11.13) 185
2010 Brut Nature, “Sérénité” (deg 12.14) 295
NV Extra Brut Rosé, “Tolérance” (deg 09.14) 160
GEORGES LAVAL, à Cumières, Vallée de la Marne
NV Brut Nature, Cumières 1er Cru 240
NV Demi-Sec, ‘’Garennes’’ 185
2013 Brut Nature, Cumières 1er Cru, Double Magnum 1500
2013 Brut Nature, Blanc de Noirs “Cumières Le Haut Chevres’’ 600
The Leflaive Family has been in puligny since 1717, but the real founder of the domaine was Joseph Leflaive (1870-1953) who was succceded by his two
sons, Vincent and Jo. Control in the recent generation wa`s at first shared by two cousins, Olivier and Anne-Claude Leflaive, with the latter taking complete
responsability from 1994 until her death in 2015. The domaine lost Olivier’s share of the vineyards in 2009.
After the untimely death of Anne-Claude Leflaive in April 2015, the estate is now being managed by Brice de La Morandiere with the winemaking under the
control of Eric Remy (in succession to Pierre Morey who retired in 2008). Today the helm is transferred to the 4th generation with Brice de La Morandiere's,
Anne-Claude's nephew and great grand son of Joseph Leflaive the founder, continuing with the same family philosophy of respect for the great terroirs',
humility towards the forces of nature and rigorous in it's relentless pursuit of excellence in wine making.
However it was under the stewardship of Anne-Claude between 1990 and 2015 that the domaine became a leader in Burgundy’s biodynamic movement,
the whole property being converted in 1997 after seven years of experiments.
Domaine Leflaive counts today on 22ha of vineyards, including 10ha of Premier Cru (including Sous le Dos d’Ane in Meursault) and no fewer than 5ha of
Grand cru. The wines are fermented and matured in 10-40% new oak barrels for their first year, before spending the second winter in stainless-steel thanks
whre they are allowed to clarify naturally. These are superb wines that combine richness and depth of fruit with elegance, refinement and perfect balance.
MONTRACHET Grand Cru 0.08ha
One very small parcel in the Commune of Chassagne dating back to 1960. The only wine fermented in 100% new oak Allier barrels and then aged for other
6 moths in used ones. There is both good freshness and vibrancy to the imposingly constituted flavours that, like the Chevalier, manage to retain an
unequelled grance and refinement on the gorgeously persistent finish where a hint of wood surfaces. Impressively deep reserves of dry extract that provides
a quite firmly structure.
CHEVALIER-MONTRACHET Grand Cru 1.92ha
Three plots in all, two lower on the slope and one above, with varying dates of plantation between 1955 and 1980. There is even a more majesty than for
Batard-Montrachet, but in a more chieselled version. Great power and weight, yet with a mouthwatering finish. Really expansive to the finish.
BÂTARD-MONTRACHET Grand Cru 1.91ha
4 separate plots in this Grand cru, two of each in both communes Puligny and Chassagne, with the oldest vines dating back to 1962. Concentration, intensity
and richness of flavour are the watchwords, but in youth it will be much less appealing than both Pucelles and Bienvenue-Batard-Montrachet.
BIENVENUE-BÂTARD-MONTRACHET Grand Cru 1.15ha
Old vines planted in 1958 and 1959 contribute to the quality of this Grand Cru, which has much more sensual bouquet thane the more powerful Batard.
Somehow it manages to offer delicacyand power at the same time. A wine of exceptional grace.
PULIGNY-MONTRACHET 1er cru Les Pucelles 3.05ha
3 separate plots, including most of the “Clos du Meix” and “La Grande”, planted between 1969 and 1985. This is one of Burgundy’s most sublime wines, starting
with a boquet which combines an intense floral elegance with a sense of nervous tension.
PULIGNY-MONTRACHET 1er Cru Les Combettes 0.71ha
The vines here were planted in 1963 and 1972, so have reached full maturity. Combettes from Leflaive is discreet at first, thjen opens out to a deliciously
plump mid-palate before returning to a more restrained finish. Undoubtedly curvaceous. Usually earlier-drinking than Pucelles.
PULIGNY-MONTRACHET 1er Cru Clavoillon 4.80ha
Domaine Leflaive own a small block at the southern end of the vineyard. Clavoillon makes fine, subtle, distinguished wine without quite the élan of the other
Premier Crus.
MEURSAULT 1er Cru Sous Le Dos d’Ane 0.54ha
Vineyard replanted in 1995 and 2004 to replace the production of Blagny Rouge. Racy with a minerally underpinning and floral, apple and lime blossom
flavours. Balanced in a steely way, showing plenty of stone, citrus and spice notes on the finish.
2003 Mondeuse “Tradition”, Domaine Prieuré St Christophe 155
2009 Mondeuse “Prestige”, Domaine Prieuré St Christophe 170
2003 Mondeuse “Prestige”, Domaine Prieuré St Christophe 195
1998 Mondeuse “Prestige”, Domaine Prieuré St Christophe 285
1997 Mondeuse “Prestige”, Domaine Prieuré St Christophe 265
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C L OS R OU GEAR D COL LE CT I ON
The Foucault brothers have a long and yet quiet history producing wine under the Saumur-Champigny appellation. We say quiet because,
despite the host of opinions given by the likes of Clive Coates MW, Andrew Jefford, Michel Bettane and others familiar with the estate,
who all rank it among the top domaines of the Loire, Clos Rougeard still seems to have a very low profile, and is generally appreciated
only by hardened Loire aficionados. Or perhaps Loire wine geeks would be a more appropriate name. Their wines are unique within the
appellation, and when considering Cabernet Franc without doubt the Foucault brothers deserve to be ranked among France’s finest.
Charlie and Nadi took on the responsibility of the estate in 1969, the vineyards having already been in the family for several generations,
and they have continued to fashion the wines derived from their 10 hectares of vines using what are perhaps best described as artisanal
and certainly organic methods.
The leading cuvée of Saumur-Champigny is Le Bourg, which comes from a 1 hectare plot of 70-year-old Cabernet Franc vines planted
on soils comprised of a thin layer of clay. These are the vines that lie directly behind the courtyard and its anonymous gateway. There is
also Les Poyeux, from a more distant plot of 45-year-old vines on more sandy soils, and finally for the reds there is the domaine Saumur-
Champigny which is produced from other plots. If these wines are not sufficiently esoteric there is also a white Saumur named Brèze,
made naturally from 100% Chenin Blanc, in miniscule quantities from 1 hectare of 40-50 year old vines. This wine is simply in a class of
its own, a wine of rare dimension.
The vineyards are tended without herbicides or fertilisers, with the plough being an important method of weed control. After harvest by
hand, the fruit is destemmed and fermented in barrel with the chapeau submerged by foot or by pumping over. The reds undergo
malolactic fermentation in barrel, with Le Bourg going into new oak, Les Poyeux in used one-year-old barrels and the domaine wine in
older wood again, often acquired from notable Bordeaux estates. There is no fining and no filtration, minimal use of sulphur, and the wine
is bottled after 18-24 months in oak. The end result is that there is a substance to the Rougeard wines that sets them apart, but more
importantly there is a textural quality to them, a silkiness to the tannins, that demands attention.
These are subtle wines, wines that do not assault the palate, but seek to impress on grounds of their elegant composition rather than
forceful flavour or aroma. They are truly stunning wines.
2012 Saumur Blanc “Brézé”, Clos Rougeard 525
2011 Saumur Blanc “Brézé”, Clos Rougeard 495
2012 Saumur-Champigny 430
2009 Saumur-Champigny 645
2006 Saumur-Champigny 620
2005 Saumur-Champigny 685
2012 Saumur-Champigny “Les Poyeux” 600
2011 Saumur-Champigny “Les Poyeux” 650
2010 Saumur-Champigny “Les Poyeux” 750
2009 Saumur-Champigny “Les Poyeux” 795
2011 Saumur-Champigny “Le Bourg” 985
DOMAINE ARMAND ROUSSEAU COLLECTION
This is one of Burgundy’s greatest domaines any way you want to look at it – in history, in holdings and in quality of wine. The original
Armand Rousseau was at the forefront of the first wave of domaine bottling in the 1930s. He was succeeded by his son Charles Rousseau
(born 1923) in 1959, shortly after they had bought a significant slice of the Clos St Jacques vineyard. Today Eric (born 1957), grandson of
Armand, is in charge of the vines and cellar. While Charles Rousseau may still be in evidence, his son Eric has taken over wine making
responsibilities, producing pale, finely structured wines of great elegance and class. The simple principle of old (but not ancient) vines
and sensible yields dictates the Rousseau style. Sometimes the wines can appear light in their youth but they nearly always take on
weight as they age. Eric has changed little in the cellar but a lot in the vineyards. Compared to twenty years ago the viticulture is
significantly more precise and yields are now mastered through green harvesting where necessary. The vineyards have always been
ploughed here, avoiding the use of herbicides.
Rousseau retains around 15 per cent of the stems, giving tannin and structure to his wines and aerating the juice and skins. After de-
stemming, the grapes are cooled to 15°C then macerated for 18-20 days, without heating or other temperature control. Punching down
and pumping over are both used. The wines are then sent to barrel, with the same percentage of new oak being followed each year,
except for the Clos St Jacques which may vary. Otherwise it will be 100% new wood for Chambertin and Clos de Bèze, and 100% one year
old wood for the other grands crus, though Eric is now experimenting with a little new oak on his Clos des Ruchottes. The prime barrel
supplier is François Frères, supported by the tonnelier Rousseau – possibly a distant cousin. The vinification is carried out in a very
traditional style, with 90% destemming, 18 to 20 days of fermentation in open stainless teel vats with regular pumping and treading, and
a strict.
Gevrey-Chambertin Village. 1ha68 out of 359ha with Eastern Exposure The appellation spreads widely to the east, thanks to the bedrock of the Combe Lavaux, which contributes essential minerals to the soil
and is the most important combe (valley) of the area. The significant amount of gravel in the soil allows for an excellent draining capacity,
even at the bottom of the slopes. Domaine Rousseau owns 10 vineyards in Gevrey-Chambertin, 8 of which are used in its Village
appellation. Each year, the domaine also relegates grapes from some Premiers crus like Perrières, Les Etournelles, Les Craipillots. This
Village wine is an excellent premise for the wines of the domaine, announcing as it does the fine structure of Gevrey-Chambertin wines.
Gevrey Chambertin 1er Cru Clos Saint-Jacques. 2ha 21 out of 6ha70 with South-Eastern Exposure
A statue of Saint Jacques was unearthed in this vineyard, which was then dedicated to the saint. The vineyard faces south-east and
benefits from maximum exposure to the sun, while its proximity to the Combe Lavaux keeps it cool. The Clos Saint Jacques is implicitly
recognised as a Grand Cru, but was overlooked at the time of the official AOC Grand Cru classification; it belonged to the Comte de
Moucheron, a fervent royalist who refused to allow his land to become part of the Republican classification system. The soil of this
vineyard is extremely fertile and very stony. The top of the Clos is ostrea acuminata marl. The shallow clay topsoil allows the water to run
down the slope following the strata of marl and this gives fullness and typicity to the wines.
Charmes-Chambertin Grand Cru. 1ha 47 out of 28ha 43 with Eastern Exposure
The Charmes-Chambertin comprises grapes from two parcels of Charmes-Chambertin appellation and a parcel of Mazoyères-
Chambertin. In Burgundy, the word Charmes refers to the ancient communal fields which became abandoned and overgrown. Here,
'Charmes' means 'Straw' or 'Stubble-field'. Mazoyères got its name from the small sheds built by the vignerons to store their tools. The
Mazoyères-Chambertin parcel is of Comblanchien limestone, with a layer of fine gravel originating from the Combe Grisard. The soil of
the Charmes Chambertin vineyard is composed of crinoid limestone on the upper slopes and Comblanchien limestone further down. A
supple wine; both fine and elegant.
Chambertin Clos-de-Bèze Grand Cru. 1ha 42 out of 15ha 49 with Eastern Exposure
The Clos de Bèze in Gevrey-Chambertin originally belonged to the monks of the Bèze Abbey, who were given the land by the then Duke
of Lower Burgundy in the year 630. They cleared the land and planted the first vines of what was to become the Clos de Bèze appellation.
To this day the vineyard remains a real ‘clos’, enclosed by old stone walls. The domain owns two parcels within the Clos de Bèze; the larger
one is in the upper part of the appellation. Here the soil is stony and has a high limestone content. At the top of the Clos there is a
predominance of Bathonien calcerous clay; half-way down this turns to crinodial limestone and marl from the Bajocian age. The stones
are spread out unevenly. Clos de Bèze is often described as the feminine face of Chambertin, revealing as it does all the elegance and
finesse of the Gevrey-Chambertin appellation. The wine is complex with deep colour and a long finish, smooth and of great finesse. The
rich aromas are dominated by red berries and oriental spices. The wines of Le Clos are subtle and mineral whereas those of Le Chambertin
are more ample and powerful.
Chambertin Grand Cru. 2ha 55 out of 12ha 90 with Eastern Exposure
Long ago, a man named Bertin decided to cultivate the same vines in his field as those of the Bèze monks. His wine was so exceptional
that his vineyard came to be known solely in reference to him: Bertin's field, or, in French, 'Champ de Bertin', which over the years became
'Chambertin'. The grapes for this Chambertin Grand Cru come from three vineyards in the east-facing Chambertin appellation, and from
a fourth vineyard, ‘Larrey’, a north-south parcel at the edge of the woods. The layout of this vineyard is such that it can only be cultivated
using a horse and plough. The soil has a very high limestone content. At the top of the Clos it lies on Bathonien calcerous clay and halfway
down on crinodial limestone and marl from the Bajocian age. The stones are spread out unevenly. Chambertin is the wine of kings.
Powerful, virile, concentrated with good structure. A wonderfully persistent mouthfeel with aromas of chocolate, liquorice and small red
fruits.
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Clos de La Roche Grand Cru. 1ha 48 out of 16ha 84 with Eastern Exposure
This vineyard lies in Morey-Saint-Denis and is the only appellation in the Domain which is not part of the commune
of Gevrey-Chambertin. The vines grow on limestone and calcareous-clay soils from the mid-jurassic period. Barely
30cm under the soil are large blocks of stone that give the plot its name. The domain acquired two parcels in this
area: one in 1920-1921 and the other in 1975. It was awarded Grand Cru status in 1936. The wines are mineral and
vibrant; long, firm and very consistent.
2014 Gevrey-Chambertin 550
2013 Gevrey-Chambertin 480
2010 Gevrey-Chambertin 585
2006 Gevrey-Chambertin 495
2005 Gevrey-Chambertin 650
2011 “Clos St-Jacques” 1er Cru 1650
2010 “Clos St-Jacques” 1er Cru 1950
2009 “Clos St-Jacques” 1er Cru 2450
2000 “Clos St-Jacques” 1er Cru 2950
2006 Ruchottes-Chambertin Grand Cru 1350
2005 Mazis-Chambertin Grand Cru 1500
2011 Charmes-Chambertin Grand Cru 1450
2010 Charmes-Chambertin Grand Cru 2050
2009 Charmes-Chambertin Grand Cru 2050
2000 Charmes-Chambertin Grand Cru 2250
1998 Charmes-Chambertin Grand Cru 2800
2013 Chambertin Clos de Bèze Grand Cru 4950
2010 Chambertin Clos de Bèze Grand Cru 6500
2005 Chambertin Clos de Bèze Grand Cru 5950
2004 Chambertin Clos de Bèze Grand Cru 4850
1998 Chambertin Clos de Bèze Grand Cru 3200
2013 Chambertin Grand Cru 4800
2011 Chambertin Grand Cru 2600
2010 Chambertin Grand Cru 3500
2009 Chambertin Grand Cru 7250
2008 Chambertin Grand Cru 5250
2004 Chambertin Grand Cru 4750
2001 Chambertin Grand Cru 3250
2000 Chambertin Grand Cru 5500
1995 Chambertin Grand Cru 7500
2013 Clos de la Roche Grand Cru 1650
2011 Clos de la Roche Grand Cru 1350
2010 Clos de la Roche Grand Cru 2550
D O MA I NE CO MT E GE O R GE S DE VO G Ü É CO L L E CT I O N
The Domaine Comte de Vogüé in Burgundy dates back to 1450 when Jean Moisson constructed the original
building. The property stayed in the same family, passing through the female line from time to time until a
Catherine Bouhier married Cerice-Melchior de Vogüé in 1766. Somehow the family, though in exile in England,
managed to retain control of the domaine during the French revolution. Modern history and the current label
begin with Comte Georges de Vogüé who took over in 1925 and ran the domaine for 52 years. The Domaine is
now owned by his granddaughters, Claire de Causans and Marie de Ladoucette.
The estate went through a bad patch from the 1960s until the mid-1980s. The count was absent much of the time
and entrusted the property to an estate manager, who allowed quality to slide. Then, in 1986, François Millet was
hired as technical director, and 10 years later the aptly named Eric Bourgogne was taken on as vineyard manager
– both of them are still in place.
Spectacular is the parcel of Musigny owned by Domaine Comte Georges de Vogüé – 7.2 hectares, amounting to
70% of the entire grand cru. Given that many Burgundy aficionados consider Musigny to be the finest vineyard of
them all, that’s a holding to die for. In addition, the estate is the largest owner within another grand cru, Bonnes-
Mares.
The turnaround was swift, and the 1990 Musigny was one of the great vines of that vintage, exquisite perfume, silky
textures, intensity of flavour, discreet but pronounced tannins and incredible persistence. Millet has always adopted
a perfectionist’s approach, thus he considers the 1.8ha of vines under 25 years old to be unworthy of inclusion in
the Musigny bottling; their production is bottled as Chambolle Premier Cru. A classic Musigny displays a paradoxical
mix of both elegance and raw power, it is commonly described as ‘An iron fist in a velvet glove’.
About half the Musigny vines are cordon-trained, which means that yields are low, bunches are small and
production is more regular than in parcels where Guyot-training is the norm. Bourgogne finds he rarely needs to
green-harvest the cordon-trained vines, but that procedure is sometimes necessary on the rest, so yields range
from 25 to 30hl/ha. The farming is not fully organic, but it certainly comes close. No fertilisers are used and the
vineyards are ploughed, but Bourgogne admits that when absolutely necessary he will use sprays to combat
diseases such as mildew. ‘We do the minimum, as we need to be humble in the face of nature and terroir. But that
doesn’t mean we don’t have to work hard to maximise quality,’ he says.
One peculiarity of de Vogüé’s holdings in Musigny is that 0.6ha, in two sectors, are planted with Chardonnay from
which is produced the legendary Musigny Blanc. These parcels, in the southern part of Musigny, are grown on
eroded limestone. However, the last vintage of Musigny Blanc was in 1993 because half the vines were replanted
in 1986, and the remainder in 1997. Millet decided that the vines were too young to produce Musigny, a view he
maintains, and the wines were released instead as a rather pricey Bourgogne Blanc. ‘I’m not sure when we’ll resume
production – it depends very much on how the wines taste. I think we need to wait, as with the Pinot, for 25 years.
I see no reason to treat the varieties differently,’ he says. When production of Musigny Blanc starts again, possibly
in 2017, it’s unlikely that more than 2,500 bottles will be released.
The parcel of Bonnes-Mares is on reddish soils in the southeast sector of the grand cru. The oldest vines date back
to 1945, while the oldest surviving vines in Musigny are from 1954. ‘The subsoil varies in depth,’ explains
Bourgogne, ‘and certain parcels have very little indeed. The soil is quite stoney and well drained, if less so than
Musigny.’
For Millet, Musigny has higher acidity and more tannin than Bonnes-Mares. ‘Bonnes-Mares is wilder, with ample
richness, but also with a prominent tannic structure,’ he says. ‘For me, it’s the antithesis of Musigny, which is more
classic. Remember that Bonnes-Mares is a vineyard that continues into Morey-St-Denis on the same band as Clos
de Tart and Chambertin. It’s a brother of Chambertin. It’s very direct and comes straight at you. It’s more electric
than Amoureuses, like a thunderstorm that’s about to break.’
Domaine Comte Georges de Vogüé also owns 0.56ha of Chambolle-Musigny’s Amoureuses vineyard, a premier
cru situated just below Musigny and regarded by many as of grand cru quality. For 10 years Bourgogne has used
horses to plough Amoureuses to protect the vines, which were planted in 1964 and 1974. Their parcels are on
stoney topsoils over oolitic limestone. Millet characterises the wine: ‘It’s the first lady of Chambolle, but not
frivolous.’ Or, to extend his metaphor, it’s like Musigny’s little sister, always refined, yet never lacking backbone.
2001 Musigny Grand Cru Vielles Vignes, Magnum 3850
1998 Musigny Grand Cru Vielles Vignes 1800
1996 Musigny Grand Cru Vielles Vignes 2800
1990 Musigny Grand Cru Vielles Vignes 3500
D OM AI N E D E LA R OMAN É E -CON TI C OLL E CT ION
Domaine de la Romanee Conti is co-owned by the de Villaine and Leroy/Roch families. The former are successor to Jacques-Marie Duvault-
Blochet, who bought the vineyard of La Romanee Conti in 1869, and the latter acquired the shares of of other descendants of Duvault-Blochet in
1942. The Domaine is today run by Aubert de Villaine and Henri-Frederic Roch.
As well as La Romanee-Conti, the domaine bought its other monopoly, La Tache, in 1933, along with significant holdings in the grand crus of
Richebourg, Romanee St-Vivant, Grands Echezeaux, Echezeaux and Le Montrachet at various points in the 19th and 20th centuries. The domaine
is the largest owner of any of red wine Grand Crus.
The wines are made by Bernard Noblet in succession to his father Andre’ Noblet. Whole clustersare used (no destemming) with a long vatting time
avoiding excess of heat. These are not merely among the most sumptous wines of Burgundy, but cerrtainly the most stylish. Ancestor Jacques-
Marie Duvault-Blochet was an advocate of harvesting late in order to ensure optimum ripeness, a philosophy to which his decendants to some
extent adhere today.
LA ROMANEE CONTI Grand Cru 1.81ha
The vines, otherwise untouched since pre-phylloxera, were replanted in 1947-1948, with the first new vintage being made in 1952. The former
Cros de Cloux vineyard was renamed Romanee in the 17th century, with Conti being added after it was purchased by The Prince de Conde’ (or
Conti) in 1760. He wanted the very best and kept it only for his own use and that of his immediate circle. Wine writers and critics across the
centuries have singled La Romanee Conti as Burgundy’s greatest vineyard.
LA TÂCHE Grand Cru 6.06ha
The Domaine acquired most of the 6.06ha of La Tache in 1933, completing the vineyards by exchanging small plots in Le Gaudichots. It stretches
from the top to the bottom of the mid-slope band which contains the Grand Crus, thus covering a complexity of terroirs. It is a more flamboyant
wine than La Romanee Conti but needs a minimum of ten years for all its aspects, including the tannins, to integrate.
RICHEBOURG Grand Cru 3.51ha
Just under half the vineyard (3.51ha out of 8.03) belongs to the Domaine, spread over several plots. This is always a robust wine, deeper in colour
than Romanee St-Vivant but not necessarily as elegant. The vines currently average 45 years old. About a third of the holding remained in
ungrafted vines until 1946, with two cuvees being produced - a regular Richebourg and a version called “Richebourg Vieux Cepages”. When these
vines were grubbed up and replanted after World War II, cuttings were taken from La Romanee Conti which was also replanted.
ROMANEE ST-VIVANT Grand cru 5.28ha
One single block previoulsy owned by the Marey-Monge family but was farmed and made by the Domaine from 1966 and purchased in 1988. It
is a beutifully refined, stylish wine, perhaps having more in common with La Romanee Conti itself than the more rugged Richebourg.
GRANDS ECHEZEAUX Grand cru 3.53ha out of 9.14ha
The soils here are influenced by the dawnwash from Le Musigny above - the wines have a little more flesh and are generally more consistent than
Echezeaux. The holding lies at the northern end of the vineyard, adjacent to Cru de Vougeot.
ECHEZEAUX Grand Cru 4.67ha
Most of the wine is soruced from “Les Poulailleres” plot, considered to be one of the best lieux-dits within the Grand Cru. There is very little topsoil
here above the hard limestone bedrock, and the grapes always ripens easily. In occasional vintages it excels several of its brethren. Glorious the
1986 vintage.
CORTON Grand Cru 2.27ha
In 2009 the Domaine took on three best vineyards of the late Prince de Merode - Bressandes, Renardes, Clos du Roi.
LE MONTRACHET Grand Cru 0.67ha
Three plots bought in 1963, ‘65 and ‘80 on the Chassagne side of the Vineyard. It is usually the last to pick its grapes, searching for the opulence
that this great vineyard should provide. The grapes here always seem to retain the necessary acidity evemn when picked late. On first opening,
the wine shows the character of this late picking, but with time in the glass or decanter the true nature of the vineyard reveals itsself ina.
Spectacular manner.
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“We are not the best in the world, we are just trying to make good wine.”
Aubert de Villaine
2013 Montrachet, Domaine de La Romanée-Conti 14500
2008 Montrachet, Domaine de La Romanée-Conti 15000
First appearing in the Portuguese land registry in 1715, Quinta do Noval is the only historic Port wine shipper to bear the name of its quinta, or vineyard.
Whilst its early ownership is uncertain, it was owned by the Rebello Valente family during the 18th century, a gift from Marquês do Pombal, Portugal’s
Prime Minister from 1750 to 1777. Ravaged by phylloxera in the 1880s, Quinta do Noval was sold in 1894 to Port shipper António José da Silva. It was
later owned by the Van Zeller family, who suffered a catastrophic fire at Vila Nova da Gaia in 1981. Taking advantage of technological advances and a
change in legislation in 1986, Noval moved its winemaking operations from the Vila Nova de Gaia entreposto to a purpose-built lodge at their estate
in the Douro, with air conditioning to mitigate the summer heat. Today Noval maintains a small quayside shop and office in Vila Nova de Gaia, but in
every other sense is now truly a “Quinta” led Port shipper.
In 1993 Quinta do Noval was bought by AXA Millésimes, a group that includes prestigious names such as Disznókő in Tokaj, Hungary, and the French
estates Château Pichon Baron in Pauillac, Château Suduiraut in Sauternes, Château Petit-Village in Pomerol and Domaine de l'Arlot in Burgundy. Under
the guidance of Christian Seely, Director since 1993, Noval replanted 1 00 hectares of the property with noble Douro grape varieties, adapting
plantation and pruning methods according to each parcel’s needs. Each plot was planted with individual grape varieties suited to the terroir according
to three criteria: altitude, exposition, and the required type of planting. Renowned Douro winemaker António Agrellos has worked with Christian Seely
as Technical Director of the property since the purchase of the Quinta in 1993. Together they have produced a series of award winning wines and
several 100 point Vintage Ports. The estate extends to 145 hectares and wines bearing the name Quinta do Noval are produced entirely from grapes
grown on the estate and foot trodden in stone lagares.
Quinta do Noval Nacional is made from ungrafted vines, a rarity in Europe, which succumbed to phylloxera in the 19th century. When the Quinta was
bought by Port shipper António José da Silva during the phylloxera outbreak in the late 19th century, the estate was thoroughly renovated and most of
the vineyard was replanted on phylloxera-resistant American rootstock. It seems that António José da Silva identified a small parcel of the vineyard
where phylloxera had been observed not to affect the vines and replanted this area with ungrafted vines. This is the origin of the Nacional parcel, the
first recorded bottling of which is the legendary 1931. This marked the beginning of the now legendary Quinta do Noval Nacional Port, produced
entirely from ungrafted vines.
Although the odd survivor is occasionally found, there is nothing quite like Noval’s Nacional vineyard. It comprises 1.8 hectare and more than 5,000
vines planted on traditional terraces. The name is derived from the fact that the vines are “attached to the soil of the nation” without recourse to
American rootstock. Vines are generally replanted on an individual basis when they become weak from age or disease. The vineyard’s average age is
about 35-years old, although there are individual vines up to 80-years old.
The Nacional vines are much less vigorous than the surrounding vineyard. Berries tend to be small, yielding around 15 hl/ha, compared to an average
of 30-35 hl/ha elsewhere on the estate. There is a relatively high percentage of Sousão grapes, which contributes colour to the blend. On picking, the
grapes are worked hard with five men treading for five days in a small lagar (which has a capacity of five pipes). Quinta do Noval Nacional is one of the
most powerfully concentrated of all vintage Ports with a deep opaque colour when young and an almost overpowering intensity of liquorice and bitter
chocolate fruit. Due to the extremely limited production, and infrequent declarations, Nacional is only available on a strict allocation basis.
Noval’s declaration of the 1931 vintage, when just three shippers had the temerity to declare, cemented its reputation as a great Port house. 1931 has
been revered as arguably the greatest vintage of the 20th century, and the 1931 Nacional is legendary for being the most expensive bottle of Port ever
sold. Following in this tradition, Noval has developed an idiosyncratic approach to vintage declarations with the belief that if a parcel of vines – however
small – produces a wine worthy of bearing the Quinta do Noval Vintage label, then it is worthy of release.
Quinta do Noval also has a great reputation for its tawny styles, and maintains small stocks of single vintage tawnies, Colheitas, dating back to 1937. In
exceptional years, certain lots of wine with great ageing potential and, occasionally, declassified Nacional wines, are set aside to spend their lives
maturing in casks. At a given stage, the Quinta decides to bottle part of a vintage. The rest is kept in casks where the wine will mature at a later stage,
opening new expressive possibilities. Thus, one and the same Colheita vintage can be put onto the market on 3 or 4 occasions: after 15 years, 30 years
or 40 years of maturing, and in some cases even longer.
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2011 Vintage 495
2007 Vintage 350
2003 Vintage 245
2000 Vintage 495
1994 Vintage 650
1985 Vintage 350
1966 Vintage 1200
1960 Vintage 475
1927 Vintage 2450
2011 Vintage Nacional 2700
2003 Vintage Nacional 2500
2001 Vintage Nacional 2600
2000 Vintage Nacional 2300
1997 Vintage Nacional 3800
1996 Vintage Nacional 2500
1994 Vintage Nacional 4600
1963 Vintage Nacional 9500
2003 Colheita 180
2000 Colheita 210
1997 Colheita 300
1986 Colheita 380
1976 Colheita 495
1968 Colheita 550
1937 Colheita 1650
PORT
Late Bottled Vintage
2012 Quinta da Gaivosa 80
Tawny
20yrs Ramos Pinto “Quinta do Bom Retiro” 500ml 95
Vintage
1994 Warre's 250
1977 Warre's 295
1985 Taylor's 325
1965 Quinta dos Malvedos, Graham's 625
Colheita
1961 Burmester 425
1940 Burmester 545
1937 Burmester 575
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MADEIRA
Sercial
1978 Barbeito 445
1977 D’Oliveira 325
Verdelho
1981 D’Oliveira 285
Terrantez
1977 D’Oliveira 375
Boal
1978 D’Oliveira 355
Malvasia
1989 D’Oliveira 235
MARSALA
NV “Vecchio Samperi”, Marco de Bartoli 150
1988 “Marsala Vergine”, Marco de Bartoli 280
S PI RI TS
GIN
Bombay Original 40% UK 13
Monkey 47 47% Germany 18
N.3 St.James’s, BERRY Bros. & Rudd 46% UK 15
Oxley 47% UK 15
Sipsmith 41.6% UK 14
Plymouth Navy Strength 57% UK 17
Tanqueray Ten 47.3% UK 15
Fisher’s 44% UK 18
VODKA
Beluga Barley, 40% Russia 17
Beluga Gold Line Malt Spirit, 40% Russia 30
Cold River Potato, 40% Usa 14 Konik’s Tail Rye, Spelt & Wheat, 40% Poland 13
TEQUILA
Casamigos Blanco 18
Don Julio 1942 40
Tapatio Reservas de la Excelencia 40
RUM
Appleton Extra 12yr Old Jamaica 14
Angostura 1824 Trinidad 16
Goslings Family Reserve Bermuda 18
Santa Teresa 1796 Ron Antiguo de Solea Venezuela 19
Diplomatico Ambassador Venezuela 43
Havana Club 15yr Gran Reserva Cuba 35
Havana Club Maximo Ron Extra Añejo Cuba 350
Mount Gay Tricentennial Barbados 210
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WHISKY
Scottish Highland Single Malts
Balanced, firm, hints of peat & sea breeze salt, delving into spicy
Dalmore 18yr 24
Dalmore Very Rare 1980 Vintage 290
Dalmore Costellation 1989 Cask 6 689
Macallan 30yr Triple Oak 380
Scottish Highland Single Malts Cask-Strength
Distinctive body, richly mellow, fruity sweetness, touch of smoke