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Top 10 wines in the Asian media

2011 Los Boldos ‘Momentos’ Reserva Cabernet Sauvignon, Chile

Timothy Goh is the Maitre D’ and chef sommelier at Singapore’s Les Amis Restaurant Group’s flagship restaurant in the Shaw Centre, overseeing its SGD$5 million wine collection. Writing at the Local Nose, he recommended this “easy-going” Chilean Cabernet Sauvignon from the Viña Los Boldos winery in the Cachapoal Valley.

He said: “Mint leaves and licorice notes over an aromatic core of blackberry and some tree bark. Full-bodied, great fruit cone even if the tannins are a touch green. Easy-going Chilean red.”

Roger Sabon “Le Sabounet”

Another wine reviewed by ‘the noses’ at Singapore’s Local Nose was this Grenache blend from the France’s southern Rhône region.  Suzanne Brocklehurst said it was a wine with “finely textured tannins”.

She said: “Opaque center with crimson, youthful rim; concentrated blueberry and spice on nose; finely textured tannins with good acid element and ripe black fruit and milk chocolate flavors.”

Huber Grüner Veltliner Obere Steigen

 Oenologist Ed Soon, writing at the Local Nose, reviewed this Grüner Veltliner from Austria. Gruner Veltliner is the signature grape of Austria. Gruner means “green” and reflects the grape’s yellowish-green berries and green-pepper character.

Of this Grüner Veltliner Soon said: “Citrus, white pepper. Good texture, medium body, lightly sweet, peach, tropical fruit flavours. Balanced and medium long finish.”

Cos d’Estournel

Jeannie Cho Lee MW, took a look at the wines of Bordeaux’s Saint-Estèphe following en primeurs, which she said was one of the stronger appellations in the Medoc in 2013.

Writing on her blog, The Asian Palate, Cho Lee listed her top eight Saint Estephe wines of Bordeaux 2013 which included this “supple and velvety” Cos d’Estournel.

She said: “Attractive spicy and floral aromatics with a palate that is pure and focused. Supple and velvety on the palate, the flavours are well defined and fairly long. The wine finishes with a minty, spicy note which is very attractive. A lighter, leaner style than usual with good density and only 12.7%. Last time the wine was at 12.7% at Cos it was in the 1980s. Gentle extraction this year and less new oak, only 60%. 2013 had 78% Cabernet Sauvignon.”


Another of Cho Lee’s Bordeaux 2013 favourites was this red from Chateau Meyney.

She said: “Lifted floral notes with firm tannins and juicy plums and red currants. This wine is very well made given the challenging vintage conditions. It should start drinking well fairly young, at about 4 years of age and should keep up to 8+ years.”

Les Pagodes de Cos

A third recommendation from Cho Lee was this red from Les Pagodes de Cos.

She said: “Approachable, medium bodied Pagodes with good concentration, supple tannins and elegance. The wine has liveliness and lifted flavours with a moderate finish. A wine to enjoy young and fresh. Grows grass in the vineyard between the rows and Aymeric de Gironde says it helps with earlier ripeneing.”

Rocca di Montegrossi Rosato IGT Toscana 2012

Sarah Wong, writing in the South China Morning Post, highlighted a number of wines from the Rocca di Montegrossi in Italy. The family of its current owner, Marco Ricasoli, has been making wine for more than 800 years.

Of the 2012 Rosato IGT Toscana Wong said: “Rosé wines can be hit and miss affairs. But this Tuscan rosé is refreshing, dry and crisp, and perfect for a lazy summer’s day in Tuscany. Made from the signature variety Sangiovese, with a small component of Canaiolo and Merlot. An attractive, bronze-coloured wine. Fresh strawberry, raspberry and floral notes. Medium body with crisp acidity. Easy to drink. Enjoy on its own or with seafood and cold meat.”

Rocca di Montegrossi Chianti Classico DOCG 2011

Of the winery’s Chianti Classico, Wong said: “Made from a blend of Sangiovese, Canaiolo and Colorino. Cherry, licorice and some savoury notes. Elegant and well-balanced with fresh acidity and ripe, well integrated tannins. A modern, approachable wine with a focus on lovely summer fruits.”

Rocca di Montegrossi Vin Santo del Chianti Classico DOC 2004

Sold in half bottles, the origins of Rocca di Montegrossi’s sweet Vin Santo, or holy wine, are said to stretch back to the Middle Ages.

Wong said: “At Montegrossi, only 2,500 half-bottles are made. Ricasoli says that there are no financial benefits from producing this. A beautiful amber-coloured wine. Honeyed, dried fruits and toffee. Rich, and unctuous on the palate with concentrated fruit. Goes well with crème brûlée, blue cheese and braised dongpo.”

Chateau Yuhuang Cabernet Sauvignon 2012

Hai Jia, writing on, said Chateau Yuhuang’s Cabernet Sauvignon, made from grapes grown at the eastern foot of the Helan Mountains, was “superb”.

He said: “Dark ruby red in color,plum,aromas of plum,black berries,with flavors of vanilla,creamy and toast bread.Silky tannins with long aftertaste. Superb. Chateau Yuhuang’s general manager gave me this bottle of wine during this year’s Chengdu Food and Drinks Fair in March.I was very excited about this special gift.I know a special task is waiting for me.”

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