World wines that have got 5,0 NJP
Enjingi, Venje, Bijelo, 2006, white dry blend wine, Kutjevo, Slavonia, Croatia, 5,0 NJP of 5,0 NJP (100 points of 100 points) (07-07-2019 by Nenad Jelisic)
That a white wine can be so complex and concentrated and have such a good tannin structure is absolutely incredible. On the side of the wine's pre-mentioned complexity, concentration and tannin structure, the wine's minerality and extremely long aftertaste stand out. 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 13 years old, but shows no signs of such ages, on the contrary it shows a really good acidity, a really good tannin structure, a really good concentration and a really good complexity. In addition, the wine never stops growing/developing in the glass. The aroma is big, complex, floral, creamy and feels almost a little perfumed. In the aroma, one will find white flowers, roses, vanilla and other sweet spices, honey, dried fruits, yellow apples, yellow pears, honey melon and freshly baked brioche. The flavour is even more complex, floral, creamy and perfumed than the aroma, as well as fresh and mineral rich. In the flavour, one will find minerals, honey, sweet spices, peaches, apricots, yellow pears, yellow apples, honey melons, dried fruits, orange peel, grapefruit and lime. Thanks to its complexity, acidity and tannin structure, Enjingi Venje Bijelo 2006 fits almost any food. Here are some suggestions: chicken soup, grilled salmon with white wine sauce and boiled fresh small potatoes (my favourite food with Venje), grilled corn chicken or grilled pork chops with grilled red peppers, grilled tomatoes, grilled zucchini, potato croquettes and bearnaise sauce and Bouillabaisse. Regardless that the wine already has 13 years, it has a great aging potential, at least 10 years (2029). 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. Most recently, the wine was produced in 2008 and before that, 2006, 2003, 2002 and 1998. The quantities are very limited.
Merryvale Vineyards, Profile, 2015, red dry blend wine, Napa Valley, North Coast, California, USA, 4,0 NJP of 5,0 NJP (90 points of 100 points) (12-05-2019 by Nenad Jelisic and Robert Jonasson)
Profile 2015 is a wine that makes you happy when you taste it. It is hard to stop smiling when one has smelled and tasted the wine. The wine really shows how high class Merryvale Vineyards winemaking and vineyards holds. The aroma is very complex with blackcurrants, dark cherries, dark chocolate and a hint of cedar and roasted coffee beans. The flavour is long and elegant with a velvety tannin structure, in combination with a good acidity. A very well-balanced wine where the aftertaste remains for a long time. This wine is great to drink now and will benefit from decanting. Those who really want to enjoy how the wine develops in the glass, it is recommended not to decant it. The wine will continue to develop for at least 10 years in the wine cellar i.e. until 2029. Merryvale Vineyards Profile 2015 goes very well with grilled lamb chops with buttery mashed potatoes and red wine sauce or with a classic Coeur de filet Provencale with pan-fried potatoes with garlic or with different types of hard cheeses such as Cheddar, Svecia, Västerbottensost, Parmesan and Grana Padano. Drink the wine at 18°C in real Bordeaux glasses, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. The grapes for the Merryvale Vineyards Profile 2015 come from a steep part of the Profile Estate Vineyard, which is located in the eastern corner of St. Helena appellation (AVA). The wine is produced from a blend of grapes of 90% Cabernet Sauvignon, 5% Petit Verdot and 5% Cabernet Franc. The grapes are hand-harvested at night in order to them will come in the winery early in the morning and as fresh as possible. The grapes are sorted by hand. Each part of the vineyard is fermented separately in small tanks. After that the wine has been fermented and macerated for 15 days, it is racked to oak barrels where malolactic fermentation takes place and then a 26-month long aging. 80% of the oak barrels consist of new French oak barrels. After the aging, the wine is bottled without fining and filtration.
Morlet Family Vineyards, Passionnément, Cabernet Sauvignon, 2012, red dry wine, Oakville, Napa Valley, North Coast, California, USA, 5,0 NJP of 5,0 NJP (100 points of 100 points) (12-11-2018 by Nenad Jelisic)
What a fabulous wine! The best 100% Cabernet Sauvignon wine that I have tasted so far in my life. The wine is the only wine that got 5,0 NJP of 5,0 NJP (100 points of 100 points) of over 400 wines that were tasted by NJ Wines on the 2-day long Decanter Fine Wine Encounter 2018–tasting in London. The wine is also the only wine that has gotten 5,0 NJP of 5,0 NJP (100 points of 100 points) of me so far this year. The aroma is very complex (almost perfumed) and big, and at the same time nuanced, with clear sweet spices (vanilla, cinnamon and cardamom), blackberries, Crème de Cassis, blue ripe plums, dates, sweet tobacco, cocoa rich dark chocolate and licorice. The aroma never ceases to evolve in the glass and it only confirms the incredible complexity and greatness of the wine. The flavour is, like the aroma, very complex, big, and at the same time nuanced, with clear flavours of cocoa rich dark chocolate, black pepper, blue ripe plums, blackberries, Crème de Cassis, dark cherries, tobacco, licorice, dark roast coffee and sweet spices. The wine has a very good tannin structure. The balance between it and wine's fruitiness is perfect and therefore, the tannins do not feel prominent in the flavour. The wine's complexity with its perfect balance says that the wine will develop for at least 10 more years i.e. until the year 2028. The Morlet Family Vineyards Passionnément Cabernet Sauvignon 2012 is already wonderful, but it will be even better within a few years. The question is just what will happen then to my rating system 5,0 NJP of 5,0 NJP, maybe I will be forced to extend it to 6,0 NJP. The grapes for the wine are harvested by hand. After careful selection in both vineyards and winery, careful destemming and pressing, the wine is fermented/macerated in stainless steel tanks and puncheons (454 litres oak barrels). After the fermentation and the maceration, the wine is aged in new puncheons for 16 months and finally a few weeks in a bottle. The wine is not filtered. Such a tasty, complex and tannin rich wine as this one fits just fine with grilled fillet of beef/entrecote with Café de Paris sauce, potato gratin and a salad consisting of tomatoes, dark olives, small pieces of feta cheese, Italian salad spice and virgin olive oil or with reindeer stew with buttery mashed potatoes or with grilled pork chops with grilled red peppers, yellow onions and tomatoes and béarnaise sauce or with rich wild (venison and boar) stew with jasmine rice or with pasta carbonara or with hard cheeses such as Svecia, Västerbottensost, Cheddar, Grana Padano and Parmesan. Morlet Family Vineyards Passionnément Cabernet Sauvignon 2012 should be served at 18 to 19°C in Bordeaux glasses, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. Start by serving it at 16°C (when room temperature is over 20°C or outdoor temperature is over 23°C) and then enjoy when it starts to grow in the glass. If the wine would be drank today, it should be decanted for an hour.