Wines that have got 3,0 NJP of 5,0 NJP, part 1 (09-08-2020)
Château de Rochemorin, 2015 (18 EUR/20 USD in Sweden) red dry blend wine, Pessac-Léognan, Graves, Bordeaux, France, 3,0 NJP of 5,0 NJP (80 points of 100 points) (17-04-2020 by Nenad Jelisic)
Finally, I have found a wine from Bordeaux that is really good and also for a little money. Very good value for money so to say. This is how I want my Bordeaux-wine, wine with a perfect balance between power and elegance. The wine is still young but nevertheless its aroma is generous and open with hints of black currants, plum, black cherries, strawberries, coffee and some white pepper. The aroma is clearly dominated by the Merlot grape. The flavour is complex and powerful, but thanks to the wine’s silky tannins the wine feels nuanced and elegant. Château de Rochemorin has a really good balance between acidity and fruitiness which makes it to a pleasure to drink. This is a wine that can be aged for 3 to 5 years (i.e. 2023 to 2025), but why wait? It should be served at 18 to 19°C in Bordeaux glass, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. The wine’s tannin structure makes it to a fantastic food companion. Such a nuanced and tannin rich wine as this one will go very well with a classic Swedish plankstek (fillet of beef with bearnaise sauce, duchess potatoes, grilled tomatoes and asparagus wrapped with bacon on a wooden platter) or with grilled lamb topside roast with creamy potato gratin and red wine sauce. Château de Rochemorin 2015 is a blend of 55% Merlot and 45% Cabernet Sauvignon. The vines have an average age of 20 years. The soil consists of gravel mixed with sand and in some places also with clay. The harvest is done manually or by machine depending on the vintage. All grapes are machine sorted on arrival at the winery. After the mechanical sorting, the destemming and the pressing, it is time for fermentation/maceration. The fermentation / maceration takes place in stainless steel tanks, which have a patented cap-breaking up/cap-submerging system (pigeage), at a controlled temperature between 28 and 30°C. The wine is aged in French oak barrels (30 to 40% new) for 12 months and then in bottles for a few weeks before it is released on the market.
King’s Bay, Sauvignon Blanc, 2018 (10 EUR/11 USD in Sweden) white dry wine, Marlborough, New Zealand, 3,0 NJP of 5,0 NJP (80 points of 100 points) (18-04-2019 by Nenad Jelisic)
I cannot remember when I have recently tasted such a good Sauvignon Blanc-wine from New Zealand. To be a Sauvignon Blanc-wine, King's Bay Sauvignon Blanc 2018 surprises with its aroma and flavour richness. In the aroma, one finds green tomatoes, passion fruit, sweet spices, apple and elder. While in the flavour, one finds lime, lemon, passion fruit, elder, green tomatoes and yellow apples. Already from the first sip, the sweetness of the wine is met extremely quickly by the wonderful acidity of the wine and their wonderful interplay continues to the last drop. The wine's balance between sweetness and acidity makes it to a really good aperitif. Grilled salmon with white wine sauce and boiled potatoes (preferably new potatoes) or gratinated lobster halves with a little butter, parsley and finely chopped red pepper on them or fresh boiled crayfish with dill or shrimp with baked garlic bread or pizza frutti di mare will fit exceptionally good to the wine. It should be drunk at 8 to 10°C from glasses as Difference Crisp from Orrefors or Veritas from Riedel or Esprit from Peugeot or Atelier from Luigi Bormioli. King's Bay Sauvignon Blanc is made from 100% organically grown grapes. The grapes for this wine are grown on the northern tip of New Zealand's southern island, in Marlborough. The ideal climate with long sunny days, little rain and limestone-rich soil contribute to that the grapes get longer time to mature compared to other places. The grapes are harvested by machine and after pressing the wine is fermented in stainless steel tanks. Thereafter, the wine is aged in the same stainless steel tanks for a few months. After that the wine has been bottled, it is aged in bottles for a few months before it is released for sale.
William Murdoch, Syrah, 2012 (18 EUR/21 USD in Sweden) red dry wine, Hawke's Bay, New Zealand, 3,0 NJP of 5,0 NJP (26-03-2018 by Robert Jonasson)
Wow, what a typical Syrah-wine from Northern Rhône I thought when I put my nose in the glass for the first time. However, this is not a Syrah-wine from Northern Rhône but from Hawke's Bay on the east coast of New Zealand's northern island. The aroma is very characteristic for the Syrah-grape with clear scents of white pepper, blackberries, herbs and raspberries. The dark-fruity flavor is long with a sweet spicy and herbal finish. The wine belongs to the slightly more elegant between Syrah-wines, but it is still powerful and concentrated. It has a relatively high acidity, is well balanced and has a good tannin structure. Although it is 6 years since the wine has been produced, it is still a very vital. William Murdoch Syrah 2012 can be aged for another 2 to 4 years. This is a very food-friendly wine. Serve it with an herb-marinated lamb fillet with creamy potato salad or spicy wild game patties with creamy sauce served with potato wedges. The wine should be drunk at 16 to 18°C in glasses such as Riedel Veritas Old World Syrah, Orrefors Difference Primeur, Spiegelau Authentis Red Wine or similar. The producer William Murdoch Wines comes from the wine district Gimlett Gravels in Hawke's Bay on the north island of New Zealand. Gimlett Gravels has a microclimate where the days are long and hot and the nights cold, which provides perfect cultivation conditions for grapes. William Murdoch Wines produces organically grown and hand-harvested wines. Both the vineyards and the vinery are certified organic according to BioGro 5144. The grapes for the wine are carefully destemmed and then transferred to small open top fermenters. The fermentation takes place with indigenous yeasts from William Murdoch Wines’ own vineyards. After the fermentation, the wine is pressed in a traditional oak basket press. William Murdoch Syrah 2012 has been aged in French oak barrels (35% new) for 16 months before bottling.
Trivento, Golden Reserve, Cabernet Sauvignon, 2014 (13 EUR/15 USD in Sweden) red dry blend wine, Tunuyán, Uco Valley, Mendoza, Argentina, 3,0 NJP of 5,0 NJP (07-10-2017 by Nenad Jelisic)
Who says that Argentina can not make really good Bordeaux-inspired wines. This wine, which is a blend of 92% Cabernet Sauvignon and 8% Cabernet Franc, is proof that they can do it. Aroma of sweet tobacco, milk chocolate, cinnamon, Crème de Cassis, blackberry jam, blueberry jam and green peppers. Flavour of dark chocolate, white pepper, plum, Cream de Cassis and blackberries. Trivento Golden Reserve Cabernet Sauvignon 2014 is characterized by a good balance, a good tannin structure and a long dark chocolate-like aftertaste. It will suit very well with pasta carbonara, grilled/pot roast corn chicken filled with bacon with ajvar and potato croquettes, chili con carne (not too spicy) and pizza capricciosa. The wine should be drunk at 16°C to 18°C from Bordeaux glass, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. It will develop up to 3 years, i.e. until 2020. The Trivento Golden Reserve Cabernet Sauvignon grapes come from vineyards planted on alluvial soils. The grapes are harvested by hand. After selection in both vineyards and winery, careful destemming and pressing, the wine is macerated in stainless steel tanks for 2 days, then the wine is fermented/macerated at a controlled temperature of 26°C in stainless steel tanks during a 28-day long period. After the fermentation and maceration, the wine is matured in French oak barrels for 12 months and finally in bottles for 12 months.
Château Boutisse, 2012, red dry blend wine, Saint-Émilion, Bordeaux, France, 3,0 NJP of 5,0 NJP (26-06-2015 by Nenad Jelisic)
Finally a really good Bordeaux wine from the difficult 2012 vintage. Château Boutisse 2012 is a really austere, tannin-rich and quite tasty wine. It consists of 88% Merlot, 11% Cabernet Sauvignon and 1% Cabernet Franc. In addition to the very clear and prominent tannins, one feels the taste of plums, blackberries, dark (cocoa-rich) chocolate, coffee, tobacco and a little vanilla. If you like tannin-rich wines, you will really enjoy the Château Boutisse 2012, both with food and without food. If you are not so fond of tannin-rich wines, do not drink the wine without food. With tasty, not hot spiced, and meat-rich dishes, it will fit just fine. To these dishes belong the shoemaker's box (the Swedish dish), coq au vin (with plenty of bacon), not spiced chili con carne, pasta carbonara, kebab without hot sauce, pizza capricciosa and boeuf bourguignon stew. The wine will also fit just fine with flavoursome and creamy cheeses such as Blue Castello and Camembert. Drink the wine at 18° C in real Bordeaux-glasses, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. The wine can be aged up to 5 years. To sum it all up, if you like dry and tannin-rich Barolo wines (Nebbiolo-grape) or Postup and Dingac wines (Plavac Mali-grape), do not miss to try this wine.
Real Tesoro, Sherry Medium Dry, NV, Jerez, Spain, 3,0 NJP of 5,0 NJP (09-04-2015 by Nenad Jelisic)
To be honest, I must admit that I do not like semi-dry wines, but this sherry, I strongly like. Real Tesoro Sherry Medium Dry is a flavorful, concentrated and almost, it feels so, a buttery sherry. Dried fruits (figs, grapes and apricot), brown sugar, nuts and orange peel feel very clearly in this sherry. To be 100% able to enjoy this sherry (experience its entire flavour), it must be served at about 12°C. Real Tesoro Sherry Medium Dry, due to its relative high sweetness (40 grams of sugar per liter), does not fit as an aperitif (as many other wine connoisseurs claim that it does), like many other drier sherry does, but it fits very fine with dried hams as Serrano ham, Jamón pata negra and Parma ham or with different tapas dishes or creamy porcini soup or creamy chanterelle soup or to different acidic cheeses such as Västerbotten, Svecia and cheddar. Moreover, it can be used as "autumn medicine" against the ongoing autumn depression.