If you have never heard of Vitovska, you may be forgiven. Vitovska remains an obscure phenomenon even inside Italy. Forty hectares divided in tiny plots between thirty or so producers – what’s the fuss?
Meatloaf can pair well with complex wines, but it also works with young, ripe, fresh wines as well. Which is why we chose to pair it with a beautiful 2005 from the Bordeaux appellation of Cotes de Castillon.
After Phillippe Dhalluin made the wine of the vintage in 2006, he was given more control to lower yields, production and to make improvements in the cellars and wine making facilities. The effects of these changes are clearly tasted in the wines of Mouton Rothschild as well.
Older Bordeaux wines are time machines. They are bottled history. Tasting older vintages of Bordeaux wine allows you to be instantly transported back in time. Opening these older wines is an honor. Not many bottles remain and the truth is, most wines that are 50 or 60 years old have not fared well.
Since 1982, Chateau Leoville Poyferre has been making exciting wine. In some vintages, they have produced the top wine of the St. Julien appellation. More importantly, they consistently release outstanding wine with a strong track record for aging.
Chateau Pichon Baron can make some of the finest wines from not just Pauillac, but all of Bordeaux. However, they lack consistency. 2010 Pichon Baron is a return to form
The wines being made today at Chateau Giscours by Jelgersma team, headed by Alexander van Beek and consultant Denis Dubourdieu, are the best wines they have produced in the history of the Bordeaux chateau!