Gevrey-Chambertin En Songe 2010
Hautes Côtes de Beaune blanc Les Larrets 2010
Savigny-Vergelesses Premier Cru 2009
Your exclusive Gevrey-Chambertin En Songe 2010 comes from a tiny parcel of vines within the famous appellation of Gevrey-Chambertin in the Côte de Nuits. Despite the harsh winter of 2010 which killed off many of the En Songe vines - hence the limited supply this year - many believe 2010 to be as good as, if not better than the revered 2009 vintage. It was hard work in the vineyard, but the cool north wind in September helped produce enormously appealing wines with lovely, easy going, succulent fruit. Your Gevrey-Chambertin has an intense, brooding nose of ripe, dark fruits with a touch of incense. The palate is fresh and fragrant with sweet, juicy and seductive black cherry fruit, firm tannins and pepper spice in the long finish. Drink to 2020/2021.
To make up for the limited supply of Gevrey-Chambertin we are offering some Savigny-Vergelesses Premier Cru 2009 - which is one of the Jacob’s most popular generic wines. It comes from a wonderfully positioned vineyard 250 metres up, close to the famous hill of Corton, looking south east towards Mount Blanc in the far distance. Vintage 2009 was marvellous in Burgundy and this Premier Cru has lovely summer fruit fragrance and a sweet, juicy texture in the mouth, with long, precise, fruity flavours of blackcurrant, black cherry and raspberry together with seductive coffee and mocha in the finish. Drink to 2018/19.
Both these classic Pinot Noirs will work well with red meat and game dishes such as entrecôte steak in a red wine and shallot sauce, venison casserole or pheasant.
Your Hautes Côtes de Beaune blanc Les Larrets 2010 is the best yet from Domaine Jacob. The vineyard nestles high in the Hautes Côtes on a sun-drenched slope. It is a classic white burgundy; lemon, white flowers and toasty oak on the nose with a fresh, zesty palate of citrus fruit, greengage and subtle spicy oak. It finishes long, with lovely clean, refreshing flavours. Drink young and as a treat try it with seared diver-caught scallops or wild Scottish salmon.