Kooyong Haven Pinot Noir 2011

Kooyong Haven Pinot Noir

2011 Mornington Peninsula, Victoria, Australia 

My birthday present from love ones! Kept for a month now and I only have chance to taste it this week.  This whole cluster fermented Pinot is a bomb.  Clear bright ruby color with medium concentration on the center. The nose is youthful and packed with fresh strawberries, crushed red cherries and watermelon. Hint of spice and rose petals on the nose too. The wine was dry in the palate, medium body with medium high acidity. Medium minus tannins with lots of fresh red fruits like cranberry, strawberry flavors and little touch of rhubarb and gravel like minerality in the finishing. It’s by far the best Pinot noir I’ve tasted coming from New World with burgundian style.

 

I was stucked with my job for almost 2 months now without a proper rest. There was a plan to visit Mornington Peninsula in early November but it falls off after a sudden lay off from my colleague who now enjoy working in Europe. Sacrificed many including good times with my love ones, I was suppose to get to Kooyong by myself to try this wines but who knows shit does happen. She has been kind and patient to me all this while with my hectic schedule at work. Forgive me please. Wish to spend more quality time with her next year, I'm fighting for a better opportunity and strive myself to another high.

Trying my luck again next year July in Sydney pursuing my level 3 Advanced sommelier exam by Courts of Master Sommelier. Finger cross!

Merry Christmas and Happy New Year 2015

HAN

December2014

Twitter @yewkongHan

Past came haunting

Past haunting….

Just recently I had a weird dream. I kept dreaming of the day when I failed my Advanced sommelier exam (CMS Level 3). It was so real that every single word told by the Master sommelier were the exact sentence they told me that day, the things I should improve on, classic cocktails knowledge and single malt producer to his Italy’s trip and pickpocket adventure.  Conversation last for a few minutes before I was awake. There is an absolute sore on my right arm; perhaps recently I am too exhausted out of work. Maybe this is a sign or something? Or just the past haunting me again? I was in dilemma and little disappointed that day when I knew that I didn’t make it for my theory test. I should have done better. ( I passed my practical and tasting test.)

Talking about work, it has been 120 over days I’m working without a Wine Director. As soon as Lauri decided to leave for a better prospect in Finland, the replacement was sought but none of the other came to a good respond. Moreover, Lucas (Bar manager) left Mozza family and joined the hotel side (Sands), which means more work for me. I could have taken a holiday right now but I couldn’t. Buried with 3 tasks and my regular on floor physical torture, I have no idea when I will tumble and fall. Pray the best out of me. Staying on floor making a good wine recommendation and seeing my guests leaving the restaurant happy still make me a little proud of what have been done.

Anyway below are the wines being sold recently…

 Bruno Giacosa  Santo Stefano di Neive Barbaresco 1997

Wines leading to a tawny color, besides aging beautifully it does remind me of some old burgundy like Clos St Jacques '85. Deep concentrate of fruits, still refreshing surprisingly, dried cherries notes, some huckleberry and on the palate silk tannins with some lengthy finish and medium range acidity. This is a white label which is a non reserva, red labels are his flagship wines which is a reserva. I wonder if it taste better.

Scarpa I Bricchi Barbera d'Asti 2001

one might wonder how does aged Barbera grape taste like. This one was awesome. Despite losing its color into tawny hue and brick core, its was packed with fresh red berries and element of spices. Soft acid in finish make it balance with a smooth tannins now. Good barbera with pork.

H

Altesino Brunello di Montalcino Montosoli 1995

Altesino Brunello di Montalcino Montosoli 1995


Slow Sunday night so we decided to finish off our balance wine from the Coravin program available in Osteria Mozza. It has been a little aged for the Brunello and the sediments was rightfully present.

The color was almost brick red with cloudy brown rim.

On the nose it shows a matured ready developed red wine consists of dried red prunes and raisins character. Secondary nose was prominent with spices and chinese herbs, black dates and licorice. A little stalky smell maybe because of the sediments was not properly filter earlier on.

Palate was dry, coated with medium rounded tannins with baking spices flavor lingering. Little coffee flavors as well. Acidity was on the medium side but i found that maybe it was on the downhill where it makes my mouth starts to be watery. Not too bad for the price range and the food that we served in the restaurant matched really well with it. Unfortunately I need to remove it from the list as it was the last bottle in our cellar.

Tasted 15/06/2014 - Han

Sommelier Spring Class- Germany~

Sommelier Spring Class 25^th – 29^th April 2014

                First of all I would like to express my big thanks to the Sommelier Association of Malaysia (SOMLAY) and German Wine Institute (DWI) in organizing this beautiful trip for me. It was a real eye opener to German wines and a great vineyard exploration. The whole trip was well organized in terms of lodging, time management as well as detail programmed. I would say without any of the efforts and good communication between the winery and German Wine Institute (DWI) this trip will not be that sound and successful. What impressed me the most is the amount of winery we get to visit and the friendliness of the wine producers. We were showed to their house, winery and even get to know their friends and vineyard dogs. I have great exposure to the land and soils types, where each of them can bring so much different to the vines thus affecting the outcome.  The best day was the walk in Nahe region, we were walking through the wine trail on few vineyards, Niederhausen in particular were so steep with different soils types, from porphyr to schist and were planted with different grape varieties. This shows that how much love and research being done before any planting on the respective terroir.

There were 34 of us in this spring class. On the third day 27^th April we were divided into 3 groups to visit different regions. I was in the Rheinhessen group, travelling to Rheingau and Nahe in the next day. It was a good experience besides getting into the vineyards and touching the grapevine, I do make some friends from all around the world. These sommeliers from the European country are willing to share their experience and wine culture in their country making this trip more worthwhile.

Before it ends, I bought a couple of German Riesling and Spatburgunder from respective winery before flying back. If time permits, I will definitely be back to Germany in future with hope visiting other winery and wine regions.

Timeline of the trip

25^th April 2014

1500 hrs – 1600 hrs

Touchdown Frankfurt airport. Waiting for delegates from China, organizing driver from DWI drove to IBIS Hotel, Mainz

1800hrs

Departure to Bodenheim for “ Welcome Evening” in Weingut Kuhling-Gillot – Rheinhessen

Dinner with winery owner- Caroline Spanier-Gillot with the wines from Kuhling-Gillot and her husband wines, Battlefield-Spanier

26^th April 2014

0900 hrs

Departure to Geisenheim University (famous eonology university)

1000hrs

Wine Growing & Terroir seminar by Prof. Schultz, President of Geisenheim University

1130hrs

Wurzelwerk & Winzers Beitrag comparative tasting of three vitners by Johannes Hasselbach & Max von Kunow

1300hrs

Open tasting of Riesling & Pinot Noir of various regions & terroir in Germany

1500-1700 hrs

Vineyard walk with explanation and tasting in vineyard with winery Balthasar Ress, Hattenheim by Stefan Ress. Stefan is outgoing, funny and generous enough to let us taste its 1999 Rudesheim Berg Rottland Riesling Auslese

1800hrs

Back to hotel

1930 hrs

Culinary experience, German food with VDP wines in Kupferbergtassen hosted by Hilke Nagel VDP and her team

Went down secretly to 7 level underground sparkling wine  (Sekt) cellar in Kupferbergtasse, winery since 1850

27^th April 2014

1100hrs

Seminar at Mainzer Weinbrose

Ageing Potential of German Wines.  Tried the oldest Reisling ever, 1959 Heissche Stattsweinguter Kloster Eberbach Steinberger  Riesling Beerenauslese

1200-1600hrs

Visit VDP fair Weinborse Mainz 2014. VDP fair tasting of recent release of 2013 vintage. All tasted fresh from 2 weeks of bottling.

1700hrs

Visit and tasting at Weingut Johanniger in Biebelsheim. Hosted by winemaker aand owner, Markus Hass. Markus explained us his biodynamic approach and philosophy behind his winemaking.  He also showed us on manual disgorgement process in his underground cellar.

1900hrs

Dinner at Johanniger estate, NICKL’s Speisekammer. Fresh white asparagus as main course. White asparagus season now. End the dinner with more Riesling and Riesling marc/grappa.

28^th April 2014

1000hrs

Nahe wine tour with Laura Dreher

1100hrs

Winetasting at Weingut Sinss , Nahe

1400hrs

After traditional German’s sausages lunch, we walk from Sinss winery via wine trail to Niederhausen.

Great exposure to the terroirs, beautiful sceneries, steep vineyard and we were told all different soils are planted with different grape varieties. It’s amazing to know  that 2km walk in wine trail we were exposed to 6-8 different soils types.

1530hrs

Winetasting at Weingut Jakob Schneider hosted by Jakob Schneider. One of the oldest winery and the first winery to bottle their own wine in Nahe.

 Jakob is friendly enough when we request to try some old Riesling from his cellar. He ran down to the cellar and pick up few old ones. 1989 Rosenberg Riesling Auslese is one of the marmalade, juicy stuff he pulled the cork for us.

1630hrs

Departure to Guldental

1700hrs

Cooking class and winetasting of various Nahe wine at Der Kaiserhof.

Sommeliers have to cook their own dinner under the guidance of the chef owner of Der Kaiserhof. Great experience for all where we gel in like a team in kitchen, everyone has their own apron and station to prepare the foods. More Riesling and Pinot noir for dinner.

29^TH April 2014

0800hrs

Check out at IBIS hotel

0830hrs

Departure to Siefersheim.

Winetasting and lunch at Weingut Wagner Stempel, Rheinhessen.

We were shown the difference of Riesling from Hollberg and Heeerkertz vineyard.

1200hrs

Departure to Frankfurt airport. Return flight at 1700hrs.

Goodbye by now Germany, I will see you again soon!

Biodynamic continues to reign~ Emidio Pepe

Emidio Pepe ~Abruzzo

Really late posting!

Such a privilege and honor to host Emidio Pepe masterclass in Osteria Mozza Singpore with Senor Emidio Pepe himself present for the tasting. I was such an amateur when come to Abruzzi- Montepulciano wines, as always I make an assumption that these wines are big and non-interesting. Till last week, my eyes are open to these remarkable “terroir” driven Montepulciano d’Abruzzo

Emidio Pepe winery located in northern part of Abruzzo nearby Torano hills, producing only 8.5 hectares of Montepulciano d’Abruzzo and 3.5 hectares of Trebbiano. Practicing biodynamic viticulture in his wines, he uses no chemical but only sulphur and copper water into his lands.

All Montepulciano are de-stemmed by hands, hand crushed and let ferment in tub with natural yeast - explained Chiara, granddaughter of Emidio Pepe (Mr.Pepe speaks no Americano). The wines are non filtered in cellaring. These bottles then decanted and hand labeled by he rgrandmatoher Rosa Pepe.

We tasted a variety of vintages that afternoon, some old vintages as early as 1974.  I now could recalled I’ve sold his vintages 2000 before in Mozza. I must say the wines shows elegant, warm characters and throughout consistency.

Va Bene!

We were served with Trebbiano to start followed by variety of vintages of Montepulciano.

Trebbiano 2010

His trebbiano was cloudy yellow in color with little CO2 present in the glass. Pretty complex nose with pineapple, nectarine, cider aromas, chalky and some candy flavors. Medium body with ripe acidity and Mr.Pepe said it will be good to serve it with brodo( soups in italian).

"serve Trebbiano straight into ice for 5 mins and not to chill in fridge, you only put dead thigns in fridge"- Emidio Pepe

Even if the Trebbiano was kept straight, the cork is always wet because of the CO2 present in the wines and malolactic fermentation happens in the bottle. Many producers uses oak in Italy to make their wines ready to be drink but we don't, after 10 years the wines will be ready not the same style as of COS or Foradori.

Montepulciano 2005

Straight from the bottle with no decanting! 

Garnet red, pretty barnyard smell, slightly tight at the moment. Black and blue fruits, dried herbs of rosemary, burnt leather and sweet baking spices. very complex palates, ripe red fruits, long finishing, high acid and high tannins. alcohol is medium + with lots of spices.

Montepulciano 2003 -  great warm vintage

Complex nose, mixed of black and red ripe fruits, black plums. Silky tannins, sweeet spices,cinnamon, bellpepper,licorice with medium + tannins and acidity.

Montepulciano 2001 - more powerful more wild

Barnyard and rustic, red currant and red peppers. Some coffee beans touch too. Elegant finish with smooth tannins, rounder and ready to drink!

Montepuulciano 2000 - more feminine vintage, classic vintage

Nose of cured meats, old leather, gamey red cherrries, capsicum and cedar wood. Long finishing on plaate with medium+ acid and tannins. Need ageing. Keep

Montepulciano1994

Sour berries notes, sour red frutis, raspberries, red plums. Touch of mushroom and cloves. On the palate has high volatile acidity but with silky finishing.

Montepulciano 1984

Black tea, elegant ripe juicy red berries. Lively body, good strcture, tannins is integrated. Beautiful stuff.

Montepulciano 1975 - one of the best vintage in Abruzzo

Black tea like character (like chinese pu-erh) dried red fruits. Longevity on finish with volatile acidity.

P/S - they do magnum bottles too but wines are from 2 normal aging bottles poured into it.

wine tasted in Osteria Mozza Singapore 11 Dec 2013

 Lauri Vainio- Wine Director Osteria&Pizzeria Mozza chatting with Mr. Emidio Pepe

Edmund Liew, Emidio and Me :)

Route to grower champagne

FEW RANDOM GROWER CHAMPAGNE TASTED

Just about a month ago, I have a chance to taste some of the finest small grower champagne in 1 of the prestigious local merchant here in Singapore. Each of the producer has their own vineyards, has their own stories to tell, some family business, some grower even never leave their winery/vineyards before. The good things about this few RM (Recoltant-Manipulant) is they maintain the quality of their own grapes, grow their own and make their own champagne in small quantities but good qualities. This is a movement towards quality champagne (like burgundy) slowly denying what the big houses can do all this while.

Champagne Marie-Courtin, the producer named the champagne house after his grandmother. 1 of the small grower in Aube, alongside with Jacques Lassaigne and to name a few, produced great blanc de noirs, blanc de blancs and their house cuvee. Many centuries ago, Aube is the town where grapes are harvested and sold to Reims for blending in big champagne houses.  Marie Courtin Resonance made of 100% pinot noir from 2008 vintage(left in pics) crafted another level of elegancy and eccentric acid champagne to start as aperitif or drink all day. Blanc de blancs (not in pics) are in depth and longer finishing, beat many big commercial champagne houses. Say goodbye to NM!

Pretty proud to say that the wine list in the restaurant that I'm working for right now, we featured mainly small grower champagne at an affordable price.


Can't say no to bubbles.
Han

Domaine de la Pinte Chateau Chalon 2004, Jura

Domaine de la Pinte Chateau Chalon AOC 2004

100% Savagnin

Deep orange color, oxidative, almond like yet citrusy aromas. Deep intensity, high concentration.

On the palate, soft texture, medium plus body, soft tannins and medium plus acidity. Long finishing, a salty tang on the mid palate,a very dry white like manzanilla sherry style.

Region- Jura

Appellation- Chateau Chalon

Also known as yellow wine (vin jaune), made of 100% Savagnin and aged for 6 years and 3 months before release. It is also bottle in special bottle size 62cl or 620ml called clavelin. Legend said it is the amount of wine left in casks after 6 years and 3 months ageing. This wine is not fortified, the casks is not filled up, encouraging a film of yeast (voile) to develop on the surface. Those yeast are like flor' which present in sherry. Thus explain the wine is oxidative style.

p/s chateau chalon is good with asian curry, it has a certain similiarlity in the wine and curry, some scientific term which I cant recall...:) 

tasted on 30 May

H

Romano Levi Grappa

Romano Levi Grappa

The most expensive grappa in town! (Singapore)

Been regarded as one of the best and rare grappa of the world! The late Mr. Romano Levi handcrafted his grappa from distilling to even drawing the label. Romano only bottles his grappa when he has time to draw his labels. Yes, each and every labels of his grappa is by his own writing and paperwork! This make it even more exclusive and fetching a higher price when he passed away about 2 years ago.

The company who take over his legacy decided to keep the original recipes and drawings, only printing has been done to his non-vintage blend grappa. The grappa that I had for this tasting is a blend from 2005-2012. Using only the pomace from the best of Barolo, Barbaresco and Muscat from Piemonte region.

The master distiller produces more than 10 or more grappas, some infused with local herbs and ingredient. You may find one or more of his grappa was bottle with fresh herbs like rosemary or cammomile in it. (more to come- as I carried 9 of his grappas in Osteria Mozza)

Powerfully refined, perfume, floral, very aromatic grappa for the first sniff, on the palate it was complicated taste, elegant, many layers and plots of aromas and flavors. It really stays more than 2 mins in moi mouth! totally different class from other distiller, also beat my favorite Nonino grappa.

Romano Levi is still alive...

H

Tasted 29 April

Marcel Lapierre Morgon 2010~

Marcel Lapierre Morgon 2010

This elegant red wines has tricked me twice n a year!  First time was in a blind tasting with the sommeliers in DB Bistro (courtesy of Mr.Rajeshwaran Gopal), second was in the recent Malaysia Champions reselection for World Best Sommelier Competition this March! What a tricky wine that my guess it was a fine Burgundy wines, Chambolle/Morey because of the elegancy! Second try in the competition, probably because of pressure and time constrain, I thought it was a burgundian pinot noir / bourgogne because of its fruits forward and juiciness..

I might be wrong in guessing game but I'm sure this is a very good wine. Superb plum and red cherry character, elegance and smooth tannins and finishing. Good mineral chacracter too as later that I found out that Mr. Marcel planted his wine on granite soils.

Great wine to drink on its own or with some cold cut meat.

Han

Foradori SGARZON Teroldego 2010~

Foradori Sgarzon Teroldego 2010

Teroldego, the least Italian known grape varietal, pretty funky notes at first and hard to appreciate.
But this grape variety is being well taken care of Foradori, as they are biodynamic producer, on their hands, they make a pretty light  but complex and easy drinking Teroldego.

On the nose, funky character, touch of smoke and wet forest floor character. Touch of cold raspberry like with many other dried herbs character. On the palate, spicy light red fruits wine and medium acidity. Pretty good finishing and most importantly is a good wine to pair with some game dishes as well as tomato based pasta.

p/s- It is an unfiltered wine. This wine comes from Teroldego indigenous grape from Trentino, north-east Italy.

COS CERASUOLO DI VITTORIA DOCG 2009

COS CERASUOLO DI VITTORIA DOCG 2009

The one and only DOCG in Sicilian’s island wine made of 60% Nero d Avola and 40% Frappatto.

Colour:-  pale red leading to an orange colourless hue

Aroma: - redberries predominant with lots of ripe raspberry,  ripe red cherry like character. Hint of strawberry too.  Herbs touch of mint. Mineral like based   aroma of stone, chalk and dust aromas. Basically changing aromas every half an hour, interesting nose.

Taste:-  Medium minus body red wine with low tannins, medium acidity and medium minus finishing. Good ripe cherry and red berries touch on palate, very cheerful and lively red. Would do well with game dishes or have it on its own.

Chateau Montus Pacherenc Du Vic Bilh Sec 2000

Chateau Montus or known as Brumont Chateau Montus Blanc Sec Pacherenc du Vic Bilh

It is a dry white wine from south west of France around Madiran, Pacherenc du Vic Bilh is the appellation AC.
We tried this wine during one of our sommelier committee meetings in the evening. And of course the wine is from courtesy of Frangipani restaurant. Only in the latter part of the evening I've found out that the wines is not made from Gros Manseng and Petit Manseng  (because Alain Brumont is made famous for this Manseng's blends), it was Courbu (less popular/ never heard of it)! The appellation permits two Courbus  ( Courbu Blanc + Petit Courbu) and two Mansengs in blendings for this wine. Vintage dated back to 2000, as I predict the wine is best to be drunk around 5 to 8 years times, surprising still have the acidity and slight refreshing touch although the colours of the wine looks golden and slightly tired. The nose was clean, ripe stone fruits character, apples, touch of pineapple with pronounce minerality. Palate was dry and round, medium acidity and good bite of mineral. I would say this is a best dry white wine after the Gros Manseng.

Brumont Chateau Montus was tasted in Aug 2011 in Frangipani Restaurant KL

Spanish Wine and Gourmet Food Showcase 2011

HOla!~

Happens in 28th July 2011 in Hilton Kuala Lumpur

This is once and only event to showcase some of the hidden gems in Spain beside promoting the well known Tempranillo and Garnacha. I decided to sneak out from my workplace forget about email and takes some times to discover some uprising star from the world cup winner land...

Valencia- Bodega Enguera,
Winemaker- Alvaro Nieves shows us some exciting fruity vibrant yet balance red wines made from Monastrell and a little Syrah.

Found some interesting yet good quality Cava (sparkling wine)
It is not from Penedes, it is from a town called Requena, a region in Valencia.

Utiel-Requena- Dominio De La Vega (www.dominiodelavega.com)

So far our market have no local distributor yet but will be informed once imported in!

Highly rated Dominio de la Vega in yellow label is brut cava reserva. Blend of Macabeo and Chardonnay. Persistent bubble with a honeyed and yeasty aromas and citrus predominantly. Touch of toastiness in the flavor, a balance cava with acidity and length. Mr.Juan Carlos actually explained that these cava spent time in lees before bottling (more than a month), depending on vintages, some good vintages might spent up to 2 months before bottling.

Also spotted from the same wineries, Bobal! the local grape varieties of Spain. The Anacal (grey label) is without oak-ageing, is fruit driven,easy going wine with short finish. The Bobal (colourful label), I like this fancy label, the wine is fruit driven more layer of complexity, vanilla essence and med- long finish. It does has ample tannins that is good enough for few more years of ageing.

Mucho gracias senor Juan Carlos for the wonderful wine.

The BIG Shot Bodegas RODA

Rioja- Bodega Roda

This big names needs no extra advertisement. The wine itself do the talking. The wiens in the showcase is young to be tasted, astringent tannins and close. It needs time to settle and develop. What catch the eye is Cirsion, where its fruits are big but is balance with its acidity and tannins. Long finish with oakiness wrapped up with ripe plum, dark cherry, currant and cassis. Certainly a class on its own. ( not to compare with vega/alvaro)

Mucho gracias again for the beautiful Roda, Miss Arancha Busnadiego.

A Tempranillo Rose. 

Lots more wines to be mentioned in this showcase, unfortunately memories fall. Albarino from Adegas Valminor is worth to mention. The albarino is fresh and crisp and easy to go with asian food like steam chicken or chinese dim sum. 

The crowd doesn't turn out as grand as what I expected. Maybe because it is working days/ hour, or maybe it is by invitation only. More than 50 counters of wines, cheeses and olive oil (no Iberico ham!!) samples and presentation in the hotel grand ballroom. Masterclasses of olive oil and wine being conducted in separated hall. Hope to have more event like this kind. :)

Again Bobal was in the Masterclass of Hidden Gems of SPAIN..viva espana!

2010 Terravin All That Jazz Sauvignon Blanc

Up for some jazz anyone?


All that jazz sauvignon blanc by Terravin a family orientated wineries from New Zealand. (Mike and Jo Eaton)

This refreshing wine has crisp acidity and nuances of gooseberries and lime! Nearly clear and pale yellow in color, this vibrant young wine has done an awesome job as an aperitivo for Andrew's friend birthday dinner in Sage. I can drink it on its own all by Myself! haha.

Terravin vineyards is located in Marlborough, South Island of New Zealand. They are famous with their fabulous easy to approach Pinot Noir and Sauvignon Blanc. Labels are easy to catch as potrait of father holding his hands with two sons. (Terra means Earth in Latin as for vitivulture and micro-climate and Vin means wine in French)

2007 Michel Colin Deleger Chassagne-Montrachet 1er Cru En Remilly

2007 Michel Colin-Deleger Chassagne-Montrachet 1er Cru En Remilly


The colors are bright clear light yellow with white rim thats shows that this is young to be drinkable. Viscosity is low. Aromas is fresh, fruity notes with slight nuttiness. Predominantly lime and citrus fruits with grapefruit character, slightly almond like aroma with chalk and mineral essence. The palate and bouquet shows young and bright wine with ample acidity and fruits. Very fresh and vibrant, friend of mine suggest it should be a good base for blanc de blanc champagne... keep for another year or two to shows it true character. Second tasting after half an hour or more opens up its stone-fruit character like green apple touch. Good for salad and seafood (shellfish) minus the heavy sauces and dressing!


Where is Chassagne-Montrachet? (Nic asked in the middle of dinner)

Chassagne-Montrachet is one of the village in south Cote de Beaune, a sub region in Burgundy. En Remilly is a small premier cru site (climats) located nearby Saint-Aubin. En Remilly south facing vineyards is actually large and majority of the vineyards is located within the limits of Saint-Aubin.These premier cru red are made of pinot noir and whites from chardonnay.

There are 3 grand crus in Chassagne, the famous king of the whites. Grand Cru :

 Montrachet, Batard-Montrachet and Criots-Batard Montrachet.

Rossignol Trapet Gevrey-Chambertin Premier Cru Petite-Chapelle 2007

Domaine Rossignol-Trapet Gevrey-Chambertin 1er Cru Petite Chapelle 2007

Healthy Pinot-Noir!~ :)

Nicolas and David-Rossignol began experimenting biodynamic practices in late 1990's and received certification from EcoCert in 2005. EcoCert is a control and certification organisation, whose activities are governed by the public authorities and legislation. So is EcoCert does any good to the wines? It depends on the viticultural practices by the winemaker itself, which includes traditional method, low vines, green harvesting, high vine foliage, only natural products being used... etc.. etc.. 

To the extend of the wine being tasted so far, it still taste good and can be better than any other Gevrey amongst them. The families does believe that Pinot Noir is a very aromatic grapes so the use of oak is much careful. Too much oak will kill off the characteristic of the Pinots. 

Due to recent Rossginol-Trapet wine dinner held in Leornardo's Restaurant in Jalan Bangkung, I have the privileges to try this premier cru with fellow sommeliers in town. Purple-ish young in color denotes its youth for the wine, aromas is handful of strawberries, flower and lightly spices on the other hand. Palates shown that this Pinot Noir is typical of Burgundy terroir expression, with mineral, strawberry like flavors, cherries, cinnamon like spice, gentle oak and a bit high in acidity. Overall the wine goes pretty well after hour of breathing and suits our roast pork well. Before the end of the tasting, Yin How walks into the kitchen and bring us some cheese in platter.   

wine tasted May 16 in Vintry Jaya33

Schloss Lieser Brauneberger Juffer Sonnenuhr Riesling Spatlese 2008

Schloss Lieser Brauneberger Juffer Sonnenuhr Riesling Spatlese 2008 ERSTE LAGE

Nevertheless it is indeed a very hard to pronounce name, but just remember it is a Riesling from Schloss Lieser from the Braunerberg estate and you will never goes wrong. About sweetness level it is not that complicated after all.* 

The wines is good in balance with sweetness, minerality and acidity. Although the latter is not that strong but thats what make the wine balance and not cloying after few sips.Very good aromas of dried candied fruits and shows some mineral notes. Honeyed of course, dried apricot and some ripe pineapple feels. The palate is balance with roundness of acidity and sweetness but somehow I think it lacks a bit of alcohol. The finishing is long and definitely a wine after meal with fruits or cheese.  Winemaker Thomas Haag claims thats this particular wine site is actually is the most geographical area to plants vine. 

* The German classified the quality of wines based on the balance amount of sugar left on the wines. Kabinett being the driest (it somehow has residual sugar in wine), Spatlese (sweet), Auslese (sweeter), Beerenauslese Trockenbeereauslese, Eiswein (the sweetest amongst all).

There is a German Grand Cru (VDP) , a governing body to classified citeria for great growths and first growth for selected site of vineyard in German. This great growth (Groses Gewachs) does produce some top dry Riesling! - so don't say German has no dry wine!

Wine bottle? out of no where~

Locate me!!~... (no prizes for the one who gets it correct :p)

Jacques Frederic Mugnier Nuits-St-Georges 1er Cru Clos de la Marechale 2006

2005 Jacques Frederic Mugnier Nuits-Saint-Georges Premier Cru Clos de la Marechale


I'm so lucky to get to taste this supple burgundy, thanks to Mr Mohan Lourdes who cannot finish the bottle in my shop, haha :)

The wine is closed* when it is first open last week, had let it breath for an hour and it starts to show some fruits and floral character. On the nose it shows fruits of strawberries on the left hand jugging, and on the right hand, blossoms and grapey skins smells. Medium soft tannins, juicy and tasted more to raspberry juicy and has a medium to soft acids. Basically this village wine is well made and supple, has an attractive nose and body. This pronounce burgundy example is ready to be drunk in a year or two times. Remember to have this with some semi hard cheese.


Wine tasted on 2nd June 2011- Han

closed*- the term closed is used to denote that the wine is not showing its potental, which remains locked in.

Bordeaux 2010

BORDEAUX 2010

Bordeaux 2010 s it better than 2009?'  Once quoted saying that 2010 is the exceptional year!
Is it 'better' that I am not sure, after so many comments and tasting by fellows wine lovers and merchants around town, average comments is about the high tannins and very big fruits flavors. Few fellow merchants has flew to the chateau itself to have a very good sip of this controversial vintages. After tasting from Medoc to Graves, Pomerol & St-Emilion, the comments are very different from 2009. It is vigorous and exceptional good year, particularly for Cabernet Sauvignon. Some has exeperience not a very good one, particularly with high astringency tannins and killing alcohol level.

‘Only time will tell if it is better than 2009,’ Lawther says, adding that the wines of 2010 are more ‘classically’ defined.-- Mr. James Lawther quoted saying after Decanter magazine released its Bordeaux2010 ratings.

Spurrier too was pleased by what he saw, reserving special praise for Graves and Pessac-Leognan, the ‘standout success’ of the vintage, and also for the lesser Cotes de Bordeaux appellation.-- Steven Spurrier covering the tasting of Medoc and Graves for Decanter magazine.
 
So far as what I had understand is that 2010 is a combination of dry and sunny summers but on the other hand is that moderate temperatures that gives some freshness to the grapes. And so the acidity that comes in to picture for Bordeaux 2010 is impressive and for surely will survive throughout time. Do bare in mind that acidity is the backbone for the wine to be kept and mature. The long and dry summer gives a lot of things to the grapes and it does contributing high alcohol level to the wines.  (La Mission Haut-Brion 2010 is at 15% alcohol ! )

Scores are high this year, with four ‘perfect’ 20-point scores from Decanter magazine, the top wines are Chateau Margaux, Latour, Lafite and Cheval Blanc. Prices are not been released yet at the moment but for the lower yield this year (due to the problems with Merlot grapes), prices are expecting to be sky high for the classified growth and partly also thanks to the Chinese businessman and its blooming wine market. :)