Wines that have got 5,0 NJP of 5,0 NJP, part 1 of 4 (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

Part 1 of 4   Part 2 of 4   Part 3 of 4   Part 4 of 4

Gérard Bertrand, Rivesaltes Ambré, 1985 (11 EUR/12 USD in Sweden; 375 ml) white sweet fortified wine, Rivesaltes, Languedoc-Roussillon, France, 5,0 NJP of 5,0 NJP (100 points of 100 points) (30-04-2020 by Nenad Jelisic)

 

This is without a doubt the best white sweet fortified wine that I have tasted from Languedoc-Roussillon so far. It is absolutely fabulous. Bravo Gérard Bertrand! Regardless of the age of 35, it shows no signs of age. The balance between its sweetness, acidity and fruitiness is absolutely fabulous. This fabulous balance does that Gérard Bertrand Rivesaltes Ambré 1985, after its 35 years, still has at least a 20 years long life (aging potential). The aroma is very sweet, concentrated and sweet spicy. Clear aroma of sweet spices, dried apricots, dried figs, dried grapes, burnt sugar, sweet tobacco and walnuts. The flavour is very sweet, full and bitterly acidic. Clear flavour of sweet spices, dark chocolate, tobacco, burnt sugar, walnuts, dried apricots, dried figs, dried grapes and jam made from oranges and bitter oranges. The aftertaste is very long, sweet and in the end bitterly fresh. Thanks to that the burnt sugar feels clear in both the aroma and the flavour of the wine and that the wine has a good acidity, it will fit incredibly well with crème brûlée. In addition, it will fit really well with grilled duck liver or with blue cheeses like Gorgonzola, Roquefort and Stilton or with tiramisu or with black forest gâteau. Or just enjoy it without any food as a dessert in itself. Gérard Bertrand Rivesaltes Ambré 1985 consists of 80% Grenache, 10% Maccabeu and 10% Muscat. The grapes have grown on granite and gneiss soils. The wine-making process is as follows: the grapes are harvested and selected by hand and after the harvest they are delivered to the winery where they are destemmed and then crushed. After the destemming and crushing process, the grape must, which consists of pulp, skins and seeds, is fermented in the stainless steel tanks until it has an alcohol strength of 6 to 8% when it is fortified to 19 to 21% with 77% grape spirit. The wine is then separated from the grape must and aged in large oak barrels for about 30 years and then in bottle for a few months before it is released on the market. I recommend that you start drink this fabulous white fortified wine at 8°C (unlike what most of web wine pages recommend) and allow it to slowly grow/open in the glass while you drink it. If you can drink Gérard Bertrand Rivesaltes Ambré 1985 from Riedel Vinum Port or Orrefors Difference Sweet or Orrefors Elixir.

Churchill's, Late Bottled Vintage, 2015 (18 EUR/19 USD in Sweden) port wine, Porto, Portugal, 5,0 NJP of 5,0 NJP (100 points of 100 points) (03-03-2020 by Nenad Jelisic)

It is incredible that four consecutive vintages of one and the same wine get more than 3,5 NJP of 5,0 NJP (2012: 4,0 NJP, 2013: 4,0 NJP, 2014: 5,0 NJP and 2015: 5,0 NJP). The probability that NJ Wines would give more than 3,5 NJP to four vintages of one and the same wine in price range under 190 SEK is as great as someone would win 100,000,000 SEK in a lottery. The probability is even less that such a wine would get 5,0 NJP of 5,0 NJP (100 points of 100 points) two vintages in a row. Everything that has been mentioned before confirms again that very talented employees work for the Churchill's wine house. And it cannot be just that. The vines and terroir from which the grapes to this wine come have to be exceptional. Else how Churchill's wine estate would succeed produce such great wines (port wines) during not so good vintages as vintage 2012, 2013 and 2014. This vintage has a perfect balance between the sweetness, the acidity and the fruitiness as well as a perfect tannic structure. As the vintage of 2014, this vintage has one of the best aging potential of all Late Bottled Vintages that I have tasted from Churchill, at least 15 years, if not even more because it has everything that is required from a wine with a long aging potential. Furthermore, the aging will only make it more complex and irresistible to drink. The aroma of the wine is characterized by cocoa-rich dark chocolate, sweet spices such as vanilla, cinnamon and cardamom as well as dried black cherries, dates, grapes, blue plums, sweet tobacco and white pepper. The wine's flavour is characterized by rum raisins, sweet spices, black pepper, cocoa-rich dark chocolate, sweet tobacco, dried black cherries, dates and blue plums. The wonderful taste of cocoa-rich dark chocolate, black pepper and sweet tobacco stays in the mouth forever. Churchill's Late Bottled Vintage 2015 is an absolutely fabulous wine. The wine is a blend of six different grape varieties: Tinta Barroca, Tinta Francisca, Tinta Roriz, Tinto Cão, Touriga Franca and Touriga Nacional. The wine's production process is as follows: the grapes are harvested and selected by hand, after the harvest, the grapes are delivered to the winery where they are destemmed and then placed in the low stone tanks (lagares) where they are treaded (crushed) by mechanized feet. After the destemming and crushing process, the grape must, which consists of pulp, skins and seeds, is fermented in the stone tanks until it has an alcohol strength of 6 to 8% when it is fortified to 19 to 21% with 77% grape spirit. Then the wine is separated from the grape must and aged in large oak barrels 4 years before it is released on the market. With Late Bottled Vintage, it is meant that the port wine comes from a single vintage and that has been aged in oak barrels between 4 and 6 years. Do not worry about the sediment of the wine in the second to last or the last glass. The sediment only shows that the producer has not filtered the wine at all. The wine will brilliantly fit with a lot of different cheeses like Castello Blue, Gorgonzola, Parmigiano Reggiano, Roquefort, Stilton, and Västerbotten. Or with less sweet cherry pie, blueberry pie and apple pie or with cocoa rich dark chocolate or with pancakes filled with Nutella, very fine grated dark chocolate and walnuts or with Swedish kladdkaka, but so little sweet as possible. Or just enjoy it without any food. I recommend that you start to drink this fabulous port wine at 8°C (unlike what most of wine websites and the producer itself recommend) and let it slowly grows/opens in the glass while you drink it. If you can drink Churchill's Late Bottled Vintage 2015 from Riedel Vinum Port or Orrefors Difference Sweet or Orrefors Elixir.

Enjingi, Venje, Bijelo, 2008, white dry blend wine, Kutjevo, Slavonia, Croatia, 5,0 NJP of 5,0 NJP (100 points of 100 points) (03-11-2019 by Nenad Jelisic)

 

Unlike the 2006 vintage, this fabulous vintage is considerably more tannic, but still very complex and concentrated. Big and complex aroma and very dry, fresh and mineral flavour. Extremely long and very flavourful aftertaste. Better to say the wine never stops growing/developing in the glass. Clear aroma of dried fruits, sweet spices, peaches, honey, white flowers, yellow apples and yellow pears. Clear flavour of orange peel, honey melon, peaches, dried fruits, lime, sweet spices, yellow apples, honey and yellow pears. Enjingi Venje Bijelo 2008 will fit really well with grilled cod fillet with hollandaise sauce and roasted small potatoes or with bouillabaisse or crawfish etouffee or with cold smoked salmon with horseradish-crème fraiche and dill fried potatoes or with toast skagen. It should start drinking at about 8°C from large Burgundy glasses from Orrefors, Riedel or Spiegelau. Venje is always made from these five grapes: 20% Riesling, 20% Grasevina (Welschriesling), 20% Sauvignon Blanc, 20% Gewurztraminer and 20% Pinot Gris. The grapes are organically grown, and all the grapes are harvested by hand. The vines are between 30 and 50 years old. The soil on which the aforementioned grapes grow consists of about 30 cm of very rocky clay soil on the top of weathered magmatic rock. The grapes are fermented separately in stainless steel tanks under a controlled temperature between 15 and 20 degrees. Only the natural yeast, which comes from vineyards, is used. After the fermentation, the wines are blended together and first aged in 225 litres new oak barrels (barrique) from the Slavonia in Croatia for at least 18 months and then in stainless steel tanks for at least 12 months. After the aging, the wine is bottled, without fining, and aged for at least 12 months more. The wine is only produced during exceptional years. This vintage is the latest. Before it, the wine was produced in 1998, 2002, 2003 and 2006. The quantities are very limited. Everyone who knows a little about white wines knows that the largest majority of white wines should/shall be drunk young i.e. 1 to 3 years old, but this rule does not apply to Enjingi's Venje. The wine is already 11 years old and wonderful to drink now, but that it will even better show its fabulous complexity, it should be aged for 5 more years until i.e. 2024. After those five years, the wine will continue to develop for at least 10 more years, i.e. until 2034. In 2004, Enjingi Venje Bijelo 1998 got both a gold medal, the best white cuvée wine for the entire Central and Eastern Europe, and the International Trophy, the world's best white cuvée from the prestigious wine magazine Decanter and its Decanter World Wine Awards (DWWA). I am convinced that if Enjingi would send Enjingi Venje Bijelo 2008 to DWWA, it would also be selected among some of the world's best wines again.

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