Wines that have got 4,0 NJP of 5,0 NJP, part 2 of 5 (12-12-2020)
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
Puligny-Montrachet, Les Nosroyes, Domaine Génot-Boulanger, 2016 (44 EUR/51 USD in Sweden) white dry wine, Côte de Beaune, Burgundy, France, 4,0 NJP of 5,0 NJP (90 points of 100 points) (03-03-2019 by Robert Jonasson)
Finally, the wines of Domaine Génot-Boulanger are available for the Swedish wine lovers! NJ Wines has tried quite a long time to convince the Swedish importers to begin import wines from this fantastic producer. It has been NJ Wine's favorite producer at the Burgundy tastings that Génot-Boulanger had been represented at. Puligny-Montrachet Les Nosroyes 2016 is produced of 100% Chardonnay. The grapes to the wine come from 1,13 ha of those 2,20 ha that Domaine Génot-Boulanger owns in Puligny-Montrachet. The wine has initially somewhat discrete aroma, but it blossoms out to a wine with a great complex aroma when the wine gets warmer in the glass. In the aroma you are invited to a deliciously fruity wine. Pears, citrus fruits, mineral notes and a slight buttery tone can be found in the aroma. The flavour; pears, citrus fruits and minerals; is in a brilliant balance with the aroma. The wine has a soft, smooth, complex and long finish. Serve this wine with a butter-fried chicken fillet, oven-roasted root vegetables and a sauce consisting of crème fraiche, tarragon and Dijon mustard. Another alternative more is a butter-fried cod with white wine sauce and pressed potatoes. Start by serving the wine at about 8°C in large Burgundy glasses from Orrefors, Spiegelau or Riedel. Then let the wine get a few degrees warmer in the glass to release as much aroma and flavour as possible. Puligny-Montrachet Les Nosroyes 2016 can be aged for another 3 to 5 years. After the grapes have been harvested by hand, they are pressed in whole bunches. The wine is fermented in oak barrels where the fermentation takes place with natural yeast. Then the wine undergoes both alcoholic fermentation and malolactic fermentation, but no batonnage is performed. The wine is aged in 225 litre French oak barrels (barrique), of which 20% are new. After 12 months, the wine is racked to stainless steel tanks for an additional 6 months of aging. The wine is filtered before bottling. NJ Wines has previously tasted vintage 2010, 2011 and 2013 of Puligny-Montrachet Les Nosroyes. All these vintages have gotten 3,5 NJP. This shows how impressively even and high-quality Domaine Génot-Boulanger's wines have regardless of vintages.
Gusbourne, Blanc de Blancs, 2013 (46 EUR/52 USD in Sweden) white dry sparkling wine, Kent, England, UK, 4,0 NJP of 5,0 NJP (90 points of 100 points) (06-01-2019 by Nenad Jelisic)
It has happened a lot with sparkling wines from England (UK) over the past fifteen years. And here comes the first sparkling wine from the county of Kent in England, which is made according to the Champagne method, that gets 4,0 NJP of 5,0 NJP. The fact that this sparkling wine is served as an aperitif during visiting heads of state at Buckingham Palace does not surprise NJ Wines at all. The wine has a wonderful aroma of toast, brioche and yellow apples. The flavour is complex and has a really good minerality, and clear citrus fruits, yellow apples and hazelnuts. It has a very good balance between acidity, sweetness, fruitiness and minerality. Gusbourne Blanc de Blancs 2013 has a good aging potential of up to 5 years (2024), but it will be drinkable for a long time. It will fit very well as an aperitif or with a luxurious lobster soup with a little saffron or with freshly cooked langoustine (scampi) or with gratinated lobster (not seasoned with hot spices) or with soft tunnbröd (the Swedish version of flatbread) with cold smoked salmon, horseradish and cream cheese (type Philadelphia Original) or with Bouillabaisse (southern French soup). It should be drunk at 8°C, if possible, from real champagne glasses from Orrefors, Kosta Boda, Spiegelau or Riedel. Gusbourne Blanc de Blancs is a sparkling wine made from 100% Chardonnay. Grapes that is used for the wine come from vines that are barely 16 years old and that grow in soil consisting of sand, silt and clay in south-facing position in Appledore in Kent, England. The grapes are harvested by hand and carefully selected both in field and in vineyard. Then they are gently whole bunch pressed and their must is fermented in stainless steel tanks for 10 to 12 days under controlled temperature of 18 to 20°C. Except a small portion of must that is fermented in oak barrels to increase the complexity of the future wine. Then the wine undergoes a 100% malolactic fermentation (the second fermentation) and is bottled for a third fermentation in bottle. When the wine’s fermentation has been done, it is aged on its lees for at least 28 months and another 3 months in bottle before it is released on the market. If Gusbourne Blanc de Blancs 2013, from the barely 16 year old vines, smells and tastes so good, one can only imagine how incredibly good it will smell and taste when the vines are 20 years or older.
Cuvée Sir Winston Churchill, Pol Roger, 2006 (142 EUR/165 USD in Sweden) white dry blend sparkling wine, Champagne, France, 4,0 NJP of 5,0 NJP (90 points of 100 points) (01-12-2018 by Robert Jonasson)
Christmas and New Year Eve is coming soon, and NJ Wines suggests that you buy a very nice and tasty Christmas gift for you and your dear ones. The choice cannot be better than spending the money on the very good champagne Cuvée Sir Winston Churchill 2006 from the reliable champagne producer Pol Roger in Épernay. As the name indicate, this is a champagne to honor Sir Winston Churchill. If you did not know Churchill was a great lover of champagne and, among other things, he said "Champagne should be cold, dry and free." Pol Roger's prestige champagne Cuvée Sir Winston Churchill is only produced during the best vintage and is always a wine of even and high quality. The vintage of 2006 is undoubtedly one of the best vintages of the wine that NJ Wines have tasted so far. The wine has a deep golden color. The aroma is initially a little bit shy but grows, with a little time in the glass, into a complex and very elegant. At first, it is primarily mineral tones and citrus that dominate the aroma. After a while, the aroma grows in complexity and becomes a little smoky with tones of nougat, hazelnuts and toasted bread. The long delicious taste is dry, fresh and elegant with a creamy mousse. In the taste one will find mineral, yellow apples, citrus, hazelnuts and toasted bread. The well-balanced wine has a high acidity and a very long aftertaste. Serve Cuvée Sir Winston Churchill with a delicious snack such as homemade small bagels (other types of bread can be used as well) filled with smoked salmon and cream cheese e.g. Philadelphia-cream cheese. Another perfect combination is butter fried cod fillets topped with small pieces of oven-dried Prosciutto di Parma that is served with almond potatoes purée and white wine sauce. Serve the wine at 8°C and let the temperature rise a couple of degrees while the wine is aired in the glass. The wine should, if possible, be served in wide, tulip-shaped glasses from Riedel Sommelier, Orrefors Difference or similar. This wine should not be served in narrow champagne glasses, so-called champagne flute, because the wine’s aromas appears much better in a wider glass. The wine can be aged for at least 5 years to round off the acidity and get a little more complexity in flavour and aroma. The main part of the grapes in the wine is Pinot Noir which is balanced with Chardonnay. The exact grape blend for Cuvée Sir Winston Churchill is a well-preserved family secret. The wine is fermented in temperature-controlled steel tanks. Grapes from the different villages are fermented separately. The wine undergoes malolactic fermentation before the final blending. Then the wine is fermented in bottle and aged in the deepest of Pol Roger's cellars (33 m below ground) in Épenay. For Cuvée Sir Winston Churchill, remauge (gradual tilting of the bottle neck down, meanwhile the bottle is rotated clockwise and anti-clockwise) is done by hand. To do remauge by hand is something that is very rare in Champagne today.