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Louis Latour Aloxe-Corton, Premier Cru Les Chaillots
Maison Louis Latour presented a dense and creamy 2011 Aloxe-Corton 1er Cru Les Chaillots. Latour’s family hometown for over three centuries, Aloxe-Corton, is also home to their famous Chateau de Corton-Grancey and vat house. The name Les Chaillots refers to the vineyard pebble-filled soil. The 2011 Aloxe-Corton 1er Cru Les Chaillots displays a shimmering, garnet-tinted, ruby red colour. The nose bears intense Morello cherry and liquorice fragrances. The wine offers a lovely acidity with well blended, round tannins, and a finish refined by a touch of liquorice.
£60.00 -
Bollinger Special Cuvee Champagne 75cl
Bollinger rose champagne is fresh, dry and delicate describe this sophiscated Champagne perfectly. The lemon and grapefruit notes that dominate this Champagne make for an acidic, lingering finish. Traces of nuts, candied fruits and coffee soften the Champagne to give it is unmistakable delicacy. It is a blend of 60% Pinot Noir, 25% Chardonnay, 15% Meunier and over 85% Grands and Premiers crus. It is serve with any fish, especially sushi and sashimi, shrimp, prawn, crayfish, grilled lobster, poultry and white meat, parmesan and good cured ham.
A golden colour, distinctive of black grape varieties and a beautiful aromatic complexity. It has ripe fruit and spicy aromas and hints of roasted apples, apple compote and peaches. A subtle combination of structure, length and vivacity and bubbles like velvet. Pear, brioche and spicy aromas, notes of fresh walnut. It contains 12% alcohol by volume
£60.00 -
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Louis Roederer Brut Premier Non Vintage Champagne 75cl
Champagne Louis Roederer was established in 1776 and remains under the ownership of the Rouzaud family to this day. With over 240 hectares of vineyards located exclusively in Grands and Premiers Crus villages, Champagne Louis Roederer is self-sufficient for approximately 70% of their non vintage production and 100% of their vintage champagnes.
£60.00 -
Pol Roger Pure Non Vintage 75cl
Champagne’s geographical location engenders capricious weather. For this reason, since their foundation in 1849 Pol Roger have observed the tradition of not releasing a vintage-dated champagne unless the climatic conditions permit the production of grapes of outstanding ripeness. A vintage champagne must, above all else, be a balanced champagne. This balance depends on the right blend of healthy grapes, a good potential alcohol and correct acidity. The first criterion for declaring a vintage wine is its capacity to age. Devotees who have the patience to age their champagnes are rewarded with a more complex and richer wine.
£60.00
