Prêt à Prendre – April 2015

N.V. de Sousa et Fils Brut Réserve Grand Cru (2010 disgorgement)

All Chardonnay, from Grand Cru parcels in Avize, Cramant, Le Mesnil Sur Oger, Chouilly and Oger, this is our go-to wine from Erick’s portfolio. The inherent finesse of the Grand Cru sites is not overshadowed by oak aging (as can happen with less powerful base wines), and the extra 36 months of post-disgorgement aging have given this wine aromatic complexity and textural density. We recommend a very short 15 minute decant and serving in Burgundy bowls.

S$300 per 3 bottles; S$540 per 6 bottles


2005 Damien Laureau Savennières «Les Genêts»

The «Les Genêts» is Damien’s entry-level cuvée, and what an entry it is. The wine now wears its oak lightly, with the beeswax and mineral tones of schist-grown Chenin Blanc taking centre-stage. The palate is round, powerful and full of unabashed flavour. We like this with wine with equally aromatic dishes such as Pacaud’s Bresse chicken with black truffles (Restaurant l’Ambroisie) or Guy Savoy’s artichoke soup.

S$360 per 6 bottles


2003 Alain Chabanon «l’Esprit de Font Caude»

This cuvee is the heart of Alain’s efforts, named after his first domaine (Font Caude), drawing its power from the ripeness of Languedoc-grown Syrah. We were so surprised by how fresh the wine tasted at the domaine and immediately bought every bottle Alain could spare (which was still not a lot). There’s plenty of earth and spice on the nose which opens up to a welcoming, heartwarming palate. The liveliness of the finish attests to the low (for 2003) pH of the wine, and we believe it’s the right time to drink this wine.

S$270 per 3 bottles; S$480 per 6 bottles


2005 Edmunds St. John Bassetti Vineyard Syrah

The Bassetti Vineyard often produces ripe, intensely-flavoured grapes without dropping too much acidity, and the 2005 is no exception. It went through a long, shut-down phase characteristic of well-structured Syrahs, and is now just beginning to come through again, with the typical notes of violets, blueberries, earth and smoke. It needs a full-flavoured meat such as smoked beef brisket to show its best, and could still do with a short decant of an hour or less.

S$360 per 3 bottles; S$660 per 6 bottles


1999 Josmeyer Pinot Gris Grand Cru Hengst Vendange Tardive

We actually think Pinot Gris is well-suited to late-harvest styles, as it’s less at risk of becoming a blowsy, one-dimensional wine, and botrytis tends to complement, not overwhelm, the natural flavours of Pinot Gris – honey, nuts, flowers. This is a particularly fine example, with lots of dry extract (as befitting a Grand Cru site), and nicely resolved with neither the sweetness nor acidity ‘fighting’ each other. Serve with cheese at the end of a meal, or even a light Japanese-style cheesecake.

S$315 per 3 bottles; S$570 per 6 bottles

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