NJ Wines 195.jpg

Wines that have got 3,5 NJP of 5,0 NJP, part 2 of 3 (09-05-2021)

Only the wines that still have aging potential (the largest majority of the wines here) and the few others that have no aging potential but are still in really good condition to drink are shown here. This applies regardless of the year in which the wine/wines was/were tasted. Note that if some wine has aging potential, it appears from the wine's description.

Wines that have got 3,5 NJP of 5,0 NJP   Wines that have got 4,0 NJP of 5,0 NJP   Wines that have got 4,5 NJP of 5,0 NJP   Wines that have got 5,0 NJP of 5,0 NJP

Part 1 of 3   Part 2 of 3   Part 3 of 3

Moët & Chandon, Grand Vintage, 2009 (48 EUR/56 USD in Sweden) white dry blend sparkling wine, Champagne, France, 3,5 NJP of 5,0 NJP (85 points of 100 points) (06-10-2018 by Robert Jonasson)


Moët & Chandon's standard champagne Brut Impérial does not belong to my personal favorites and therefore it is extra fun to note that their wine Grand Vintage 2009 is something completely different. The Grand Vintage 2009 is a delicious, flirty and complex wine with some maturity flavors. The aroma is big and fruity (yellow apples, peach and citrus fruits) with roasted bread, honey and nougat. In the aroma there is also a touch of smoke that contributes to the complexity. The flavour is rich and powerful with apple and honey tones. The wine has a well-balanced acidity and a long aftertaste with a hint of grapefruit. It is an easy drinking champagne (in a positive sense). Grand Vintage 2009 is a Pinot Noir dominated champagne, which makes it a brilliant food wine. It will fit absolutely brilliant with a creamy mushroom soup with flakes of oven dried Serrano ham on the top. Another great combination with this wine is Salad Nicoise. The wine should be served at 8 till 10°C in good champagne glasses with a generous cup from e.g. Riedel, Spiegelau, Orrefors or Kosta Boda. Moët & Chandon Grand Vintage 2009 is a lovely wine today, but it can be aged for at least 5 more years. Moët & Chandon Grand Vintage is the chief wine maker’s (Chef de Cave), Benôit Gouez, personal and completely free interpretation of every vintage’s quality and expression. The vintage 2009 is the 73rd vintage of Grand Vintage. It is produced of a blend of 50% Pinot Noir, 36% Chardonnay and 14% Pinot Meunier. Not since the vintage 1996, the proportion of Pinot Noir has been so high in Grand Vintage. The dosage is 5 g/l. The wine had been aged for 7 years in Moët & Chandon's wine cellar before it was disgorged. After the disgorgement, the wine had been aged another 6 months before it was released on the market.

Dom Pérignon, 2006, (140 EUR in Sweden) white dry blend sparkling wine, Champagne, France, 3,5 NJP of 5,0 NJP (05-08-2017 by Robert Jonasson)


What a beautiful nose! I can not remind me that I have tasted some vintage of Dom Pérignon that, upon release, has had such a great, open, complex and seductive nose. On the nose, you can enjoy of apples and pears, toasted bread, nougat and minerals. If the wine was only judged by the nose it would have got 4,5 NJP. The creamy flavor is a bit closed, but well refreshing and well balanced. The wine has medium acidity and a long aftertaste with a little bitterness at the end that contributes to the complexity. Dom Pérignon is a wine that is known to be even better with aging. The 2006 vintage is no exception; it will win a lot with at least 10 years of aging i.e. until at least 2027. If Dom Pérignon 2006 should be drank today, it is recommended to serve it in wide, tulip-shaped glasses from Riedel Sommelier, Orrefors Difference or similar or in a Burgundy glass. This wine should definitely not be served in narrow champagne glasses, so-called champagne flute, because the wine’s aromas appears much better in a wider glass. A young champagne like this loves the company of small salt and fat dishes. Serve it with cold cut delicacies such as air-dried ham and salami. Alternatively, with only lightly salted potato chips. For those who want to serve Dom Pérignon 2006 with a dish, a perfect combination is a luxurious starter like blinis, which are fried golden in butter, served with smetana and Russian caviar. The wine should be served at about 8 to 10°C. Dom Pérignon 2006 is made of 60% Chardonnay and 40% Pinot Noir. The grapes for the wine come from 17 different vineyards, of which 8 are Grand Cru-vineyards. The wine had been in contact with its yeast sediment for 8 years before bottling. The 2006 vintage of Dom Pérignon is the 42th in the order since the first vintage in 1921. In Champagne, the vintage 2006 is considered as a mediocre vintage, but Moët & Chandon has really managed to produce a high-class wine in Dom Pérignon 2006. It is impressive that Dom Pérignon, which is produced in up to 3,000,000 bottles, keeps such an even and high quality. Of those champagnes, I have tasted so far from the vintage 2006, Dom Pérignon stands out among the best.

Campo Viejo, Reserva, 2012 (10 EUR in Sweden) red dry blend wine, Rioja, Spain, 3,5 NJP of 5,0 NJP (85 points of 100 points) (03-06-2017 by Nenad Jelisic)


This wine has always been one of my most appreciated Reserva-wines from Rioja. That both Reserva 2012 and Gran Reserva 2010 got 3,5 NJP and 4,0 NJP respectively, say a lot about what good wines are produced by Campo Viejo. The main reason that I like Campo Viejo Reserva is because it always evolves into a better and more complex wine in the wine cellar. Here we talk about a fragrant and tasteful spicy wine. The sweetish and spicy aroma is characterized by vanilla, cloves, milk chocolate, coconut, blackberry jam and raspberry. The spicy and peppery flavour is characterized by good tannin structure, good acidity, dark cherry, vanilla, prunes and raspberries. To be a Rioja Reserva-wine, the wine feels very young. The wine consists of 85% Tempranillo, 10% Graciano and 5% Mazuelo. The wine should be drunk at 16°C to 18°C from Bordeaux glass with prefect grilled (not dry) pork chops with grilled red peppers, grilled yellow onion, grilled tomatoes and garlic baguette or with meat pate with Serrano ham, grilled pickled red pepper in olive oil, Blue Castello cheese (or Roquefort or Gorgonzola) and garlic baguette. The grapes for the wine come from Campo Viejo’s various vineyards in Rioja Alta, Rioja Baja and Rioja Alavesa. After selection in both vineyards and winery, careful destemming and pressing, the wine is fermented/macerated at a controlled temperature of 28°C in stainless steel tanks during a 20-day long period. After the fermentation and the maceration, the wine is aged in 225 litres French oak barrels (50%) and 1,000 litres American oak casks (50%) for 18 months and finally in bottles for 18 months. Campo Viejo Reserva 2012 can be aged up to 5 years, i.e. until 2022.

Previous page   Next page

NJ Wines