Clarets in this case feature:
3 bottles of Chateau Rioublanc Organic Claret 2010 – Gold Medal
ABeautifully balanced with great structure and a fine nose of luscious black fruits. Deep flavours of blueberry, ripe blackberry and dark plum with notes of vanilla, pepper and oak. Soft, elegant tannins with a nice lasting finish. Decant 2 hours before serving.
Food pairing: An impressive Claret that begs to be drunk with food. It is the perfect accompaniment to roast beef, steak, roast rack of lamb, beef wellington and roast duck. It’s quite versatile and also marries well with meat based Italian spaghettis, lasagnes and Chinese dishes such as braised beef or mushrooms.
3 bottles of Chateau Toutigeac 2015 – Gold Medal
Well rounded, expressive Left Bank style Claret with complex aromas and smooth tannins. Classic flavours of cassis (blackcurrant liqueur), black cherry and rich raspberry with notes of mint, liquorice and green bell pepper. Medium bodied, fruity and firm with excellent balance. Good finish with an undertone of redcurrant. Stylish and silky.
Food Pairing: Being medium bodied and well rounded Chateau Toutigeac is an enjoyable glass at any occasion but it does go very well with food. Oriane, the winemaker, recommends it with fowl; roast chicken, pheasant, duck, partridge and goose – as well as mature cheese. We’d add that it also marries beautifully with lamb, roast glazed ham and pork!
3 bottles of Chateau de Hartes 2015 – Gold Medal
A classic Cabernet dominated 2015 vintage Claret made distinctive by its superb structure, good body and depth with soft tannins. Flavours of ripe blackberry, damson and red currant with notes of cloves and pepper. Very floral with aromas of violets, vanilla and herbs. A complex and expressive Claret that develops over time and will age well. Good lingering finish.
Food pairing: Full flavoured, hearty dishes. Delicious with roast beef, rich casseroles, game pie, wild boar, duck, guinea fowl, and strong cheeses.
3 bottles of Chateau Pradeau Mazeau 2015 – Gold Medal
Rich and smooth Left Bank style Claret with a beautiful palette of aromas. Fine tannins and good structure. Nice ripe flavours of blackcurrant, black cherry and plum with notes of oak, laurel, liquorice and leather. Fresh, very smooth in the mouth with a long lingering finish. Cellaring potential 2 – 5 years.
Food pairing: This lovely wine is a singularly good Claret. Oriane, the winemaker, recommends it with guinea fowl, chicken, turkey, goose and hard cheeses. We’d add that it marries well with roast pork, duck, game pie and roast glazed ham.