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PV Tasting Notes
Pale, green-tinged color. Musky, heady, spicy aromas of lemon cream, flowers and hazelnut; much more sexy, complex and expressive than most fine Burgundies. Fatter, riper and sweeter on the palate than many and much easier to taste today. Fruit and mineral flavors are lifted by a floral element. Very harmonious Premier cru with an enticing sugar/acid balance. Persistent, stony aftertaste.
91 points Steve Tanzer Iternational Wine Cellar Oct 2006
Riper aromas of nectarine and lemon cream. Sweet and broad but with excellent inner-mouth energy; a step up in intensity and richness from the Folatieres. Here the pure fruit and stone flavors show little sign of oak influence. Finishes with sneaky, palate-saturating persistence and a lovely light touch.
This stunning burgundy will suit Stuffed turkey breast, Fennel and herb barbecued whole fish, Braised cod, Blackened cod, Poached smoked haddock with creamy tarragon sauce, Sea bass with dill new potatoes, pea purée and fish jus, Pan-fried sea bass with green bean sauce vierge, Salmon en papillote with ceviche of salmon and lime, Salmon en croute, Trout beurre noisette, Poached turbot with white wine sauce, Turbot with razor clam sauce vierge, Roast halibut with butter beans and chorizo, Sole à la meunière, John Dory and scallops with apple chutney, Hot roast snapper with coconut, chilli and lime salsa or Tuna sashimi with sesame soy dressing.
Simply match to the finest foods of the world.