9 August 2011: Great wine but perhaps not quite the thing to pair with my lemongrass-infused braised turbot, nor the spicy minced chicken with Thai basil!
Pale gold. Decanting recommended. A deeply intense nose of lemon curd, acacia, honey, figs, quince, dried apricot, toasted vanila, smoke and cardamon. Weighty and creamy, full of richness and ripe, enlivened by firm acidity. Finishes long and spicy. Perhaps a little heavy handed with new oak but it has integrated well with the ripe fruit and firm acidity bolstering the structure. A very rich and opulent wine, to be paired with chicken cooked in a foie gras sauce, à la façon de Fernand Point, or poached salmon or veal in rich creamy sauce. Absolutely brilliant now, and will continue to evolve over next 4 - 5+ years. There is no hurry to drink this wine but I love the acidity and for me, it's perfect now! Drink now to 2020+. 18.5/20
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