Top 10 wines in the Asian media

1997 San Guido – Bolgheri Sassicaia

This wine was recommended by Jeannie Cho Lee MW, in asianpalate.com. She described it as a “gorgeous Sassicaia at its peak – exuberant, layered with great depth.”

She added: “The wine was decanted for about two hours but kept getting better and better in the glass. The tannins are still firm and are just starting to integrate into the wine; the flavours are still youthful with hardly any tertiary notes. The wine tastes barely 10 years old right now and it certainly has a long future head of it.”

Château Rives-Blanques Blanquette de Limoux 2010

Chek Wong, writing in Singapore’s The Local Nose, recommended this wine, which he described as, “90% Mauzac, with remainder being Chenin Blanc and Chardonnay.”

He added: “Hand-harvested fruit and made using the traditional method. Pale lemon, with apple cider, light grassy aromas and a hint of lemon sherbet. Shows delicate alcohol and a light body. Refreshing and persistent. Very good value.”

Château Maris La Touge Syrah 2011

Wong also recommended this wine to his readers in The Local Nose, writing, “85% Syrah with 15% Grenache grown on limestone soils and vinified in concrete and oak vats. Aged for 12 months in 30% new oak. A full bodied wine displaying notes of ripe blackcurrants lifted by spice and black pepper. A seductive wine with big and ripe tannins.”

2010 Domaine du Pere Caboche Blanc

This is one of the wines recommended by Gagan Sharma in wi-not.biz. He wrote: “Pale straw shade. Intense nose with an aromatic appeal. Dry palate with a crunchy acidity and mineral mouthfeel. Notes of white flowers, pears, honeydew melons, and a hint of white butter to end with. Clean and easy drinking wine. A must try.”

2005 Domaine de la Charbonniere Cuvee Mourre de Perdrix Rouge

Sharma also picked out this wine, writing: “Deep ruby with copper-hued rimes. Concentrated, structured, tad rancio touches, coffee, milk chocolate, sweet spices, red berries, wet wood, and earthy notes. Dry round juicy tannins, refreshing balanced acidity, warm alcohol, and long dry-fruity aftertaste. Commendable wine, collector’s pick.”

Tormaresca Chardonnay, Puglia IGT, 2012

Wai Xin CSW, recommended this wine in winexin.sg. He wrote: “Located down south at the heel of Italy, I had expected Tormaresca wines to be big, bold and overly ripe. On the contrary, this Chardonnay was vibrant, youthful, and it’s all about fresh bright aromas of orange blossom and flowers. Hints of tropical fruits were noted. The palate was well balanced with refreshing acid and salty mineral.”

La Braccesca Vigneto Santa Pia, Vino Nobile di Montepulciano DOCG 2006

Wai Xin also picked out this wine, writing: “La Braccesca, from Tuscany, is an estate that delivers what it demonstrates. The brand is represented with an armoured arm wielding a sword, and its wine equally powerful and well guarded. A slightly late harvest and fairly good weather provided the desirable level of ripeness and firm chewy tannins. Although perfectly approachable now, it will probably show better with more ageing.”

Masia Serra Gneis 2004

The Wine Times of Hong Kong wrote that this is “a serious ageing wine and only made in stellar vintages (this one was the ’04 and the next release will be the ’07).” Adding: “It’s a blend of Merlot, Cabernet and Garnacha and has a typical barn-yardy nose to it, something you’d expect from a Merlot wine maker whom studied at Petrus. I thought this wine was deep and complex, certainly needed the decanting it was given and, with only 1,422 bottles produced, is an extremely rare wine.”

2009 Wooing Tree Beetlejuice Pinot Noir, Central Otago

Yena Alicia Park with winekorea.asia, wrote that this wine is “suitable with many dishes, would work really well with mushrooms.” She added: “Aromas of cherries, raspberries, and plenty of red fruits. Palate is rich and silky despite being a relatively young vintage. Length sustained with fine tannins and acidity.”

Castello Romitorio Morellino di Scansano DOCG 2007

Damon Yuen recommended this wine in winebuzz.hk, writing: “Brilliant clear garnet, nose of fresh flowers, earth and plum. On the palate, bitter cherries end in a steady silky finish. This wine pairs well with (1) pea sprouts stir-fried in garlic (2) mushroom, beef or pork rice noodle wraps (Cheung Fun) with a light soya sauce (3) steamed prawns dipped in soy sauce with chilies and (4) fish steamed with ginger and green onion, bathing in hot oil and soya sauce.”