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Champagne Thienot

The more Champagne one drinks the more one really recognises the range of styles available. Unfortunately Champagne suffers through its association with celebration. Whilst the producers themselves may be thankful of the price premium it is possible to enjoy as a result of this, it does mean that the majority of glasses downed act as a vehicle for emotion rather than being the cause of it. If only we would pay more attention. I say this having drunk more Champagne in the last two months than I have ever managed before in such a similar time frame. Such sacrifice has engendered in me a much greater appreciation of the Champenois and their offerings as well as a surprising shift in my bubble brightened preferences.

I remember the first time I had Krug Grand Cuvee and Bollinger’s RD, two wines whose depth and richness sparked in me the realisation of what Champagne was capable. This was back in early 2004 and although my financial limitations prevented me from drinking either of these wines with any frequency they became the benchmarks against which other Champagnes came to be judged. These two wines have many things in common, they are both wallet witheringly expensive, they both spend some time in oak, they both have a backbone of Pinot Noir rather than Chardonnay and they are both very ‘winey’ Champagnes (rather than the lighter, aperitif style) and therefore demand your attention and a certain coherence. Yet as time has passed I have found my tongue turning to Champagnes that are less obviously rich and powerful. If current consumption is to believed, I have been enjoying the work of Veuve Fourny et Fils, Bruno Paillard, Taittinger and the half way houses that operate between these two extremes of delicacy and density, namely Larmandier Bernier, Pol Roger and Dom Perignon.

As of last week I have been able to add another Champagne to this list having been introduced to Champagne Thienot. This relatively new house was started in 1985 by Champagne broker Alain Thienot and last week his son, Stanislas, was in Taipei hosting a tasting that revealed wines with the fresh and exuberant style that are currently en vogue in my household. What was crystal clear was the lack of any oxidative characteristics. These were whistle clean without being boring, polished but not prim and extremely enjoyable. Below are a few notes about my favourites. 

Thienot Brut NV
45% Chardonnay, 35% Pinot Noir, 20% Meunier, 9g/RS, 4yrs on lees. 45% Reserve wine. Fruit from 65 different villages.
Elegant and gently yeasty nose with a touch of hazelnut, with crisp but ripe apple fruit and a persistent fine mousse that makes this a real palate enlivener. Chalky, sherbert-like mouth-feel drags its way across the palate leaving a minerally reminder of its presence once swallowed. The dosage is perfect balancing the brisk acidity whilst adding nothing that might get in the way of the style.

Thienot Brut Rose
45% Pinot Noir, 35% Chardonnay, 20% Meunier. 10g/RS, 7% Red wine, 2-3 yrs on lees, 45% reserve wines.
Salmon pink, and with aromas of redcurrant, and some fresh cherry pie. Delicious but perhaps not quite as persistent or fine as the Brut NV?

Thienot Brut 2006
57% Chardonnay, 28% Pinot Noir, 15% Meunier, 8.5g/RS. 6 yrs on lees
Expressive nose, with the heady and alluring aroma of a bakery at work. Powerful, firm of structure and with Chardonnay’s mineral grip, lots of stewed/preserved fruits whilst still very elegant. Delicious.

Cuvee Stanislas 2005
Blanc de Blancs (100% Cote des Blancs), 9g/RS, 6 years on lees.
Showing some maturity with a touch of fennel, jasmine tea, very floral, stewed apple fruit, pear and grapefruit. Lovely tension without being testing or remotely hard work. Fine, persistent and worthy.

Cuvee Garance 2007
Blanc de Noirs , 100% Pinot Noir (100% Montagne de Reims), 10g/RS, 7 yrs on lees
More yellow fruit here plus a little wet wool and orange peel accompanied by some toastiness and has again a pink grapefruit finish that leaves a persistent impression.

Cuvee Alain Thienot 2002
60% Pinot Noir, 40% Chardonnay, 9g/RS, 10yrs on lees
Lovely mature nose of savouriness with mushroom, dried fruit and dried flowers (almost pot pourri like) but with that touch of ripe grapefruit that haunts these wines. Persistent, rich and mouthcoating with weight but also elegance and finesse. Very fine.



我記得自己第一次喝到深度與豐裕度均佳的庫克陳年香檳(Krug Grand Cuvee)與伯蘭爵RD年份香檳(Bollinger RD)時,徹底發現了香檳驚人的實力;那已經是2004年的事了。即便我的荷包沒深到可以時常品嚐它們,這兩款酒依舊成為我日後品評香檳時的最高標準。事實上,這兩款香檳有許多相似之處:首先是它們的價格都貴到令人掉淚;再者是它們均於橡木桶中陳年,並都以黑皮諾(Pinot Noir)為組成架構,而非夏多內(Chardonnay);最後,這兩款酒其實都非常近似於一般非香檳的葡萄酒,風格不走輕巧或開胃酒路線,但也因為如此,它們總是能抓住飲者的注意力。然而,隨著時間的推移,我發現自己愈來愈偏好較不濃郁或展現勁道的香檳。如果要以我現在的品飲做為喜好標準,Veuve Fourny et Fils、布魯諾・百漾(Bruno Paillard)、泰廷爵(Taittinger)等其實是我目前更偏愛的類型,還有介於細緻和濃郁兩個極端的中間類型香檳,如浪夢迪-貝荷尼香檳(Larmandier-Bernier)、保羅傑(Pol Roger)與香檳王(Dom Perignon)等酒廠。

上週,當我第一次品嚐到席諾香檳(Champagne Thienot)時,我發現自己又能為偏愛的香檳品牌多添了一家。這家歷史較短的酒廠,是由香檳酒商Alain Thienot於1985年成立。上週,莊主的兒子Stanislas來臺舉辦品酒會,並展示了一系列風味新鮮、豐富的香檳,正是我目前所愛的風格。這些酒款都沒有展現出任何氧化風格,嚐來雖乾淨,卻一點也不無趣,精雕細琢但不呆板,而且非常可口。以下簡介幾款我最愛的香檳。(編譯 / 艾蜜・emily) 

品種資訊:45%夏多內、35%黑皮諾、20%皮諾莫尼耶(Pinot Meunier)
其它資訊:殘糖量每公升9克;瓶中二次發酵四年;45%為陳年酒(Reserve wine);葡萄來自65個不同的村莊



Cuvee Stanislas年份香檳2005
其它資訊:葡萄100%來自白丘(Cote des Blancs);殘糖量每公升9克;瓶中二次發酵6年

Cuvee Garance年份香檳2007
其它資訊:葡萄100%來自漢斯山脈(Montagne de Reims);殘糖量每公升10克;瓶中二次發酵7年

Cuvee Alain Thienot年份香檳2002

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England vs. France: Part 1, 2016

At the weekend I enjoyed an excellent bottle of Champagne from Larmandier Bernier. This wine, their Terre de Vertus, was everything I want in a glass of fizz; it was invigorating and salivating yet also winey and delicately yeasty, a fine wine in its own right, with or without the bubbles. Such vinous pleasure made me think of the wines we make in England and particularly the award winning nature of many of our sparkling wines. Although it may not be very patriotic to say, I have not, as of yet, had an English fizz that has exhibited the same completeness or complexity of the very best Champagne. But that does not mean that they are not often very good. Led by the likes of Taittinger, the Champenois, clearly enamoured with what they are tasting from this side of La Manche, are increasingly making the trip to England in search of prime vineyard land.

If we assume that the soil is the same (chalk) and that an already similar climate will only become more so with a soupçon of global warming, then perhaps Sussex really can begin to challenge the best of the Cote des Blancs? The problem with this argument is that it does not take into account our differing cultures and whether a Frenchman or woman has a greater affinity for the crafting of such wines by the very virtue of being imbued with a certain Frenchness, almost from birth.

The one year that I spent living in France, the torrid 2003 vintage, I existed in a state of constant appreciation. This was caused by three things that the French are extraordinarily good at:

  1. Bread
  2. Wine
  3. Lingerie

Any small provincial French ‘town’ worth its sel can be guaranteed to have at least three good bun shops, a couple of ‘caves’ or wine vendors and a shrine to the bra and knicker.

In Britain the same sized village/town has a:

  1. Co-op (other chains of convenience stores do exist)
  2. A Charity shop
  3. Post Office

This is why so many of us find the French an incomprehensible bunch. Whilst they are thinking ‘food, drink, sex’ (a simple but enjoyable formula for life based on the feeding of one’s sensuous appetites) we’re thinking ‘convenience, cheap, stamps’.

If we, the English, can let go of our prosaic disposition and instead view life through the lens of our more romantic neighbours to the South, then perhaps English Wine will become the world’s best and Champagne will be relegated to an also ran? The conclusion or ‘Part 2’ to this article will be available in 2050 when, assuming I’m not dead, we’ll assess again which country’s wine is in the ascendency. In the meantime below are a couple of excellent wines from both sides of the channel which I am sure will be more greatly appreciated by your inner monkey than any banana.

Happy New Year!

Larmandier-Bernier, Terre de Vertus 1er cru, 2009, Blanc de Blancs, 12%, (Biodynamic)
Grape: Chardonnay
Winemaking: Traditional method, 48 months on lees, zero dosage
Note: Rich, savoury and biscuity. This had the purity of fruit expression one expects from zero dosage wines without the mouth puckering and enamel cracking acidity that can leave some examples of this sugar regime, gaunt and hollow. Fine stuff and at this price a true bargain.
Price: Bought for 2000NT, regular retail price is 2450NT (2010 now available). Or 39.50GBP in the UK
Score: 17+/20
Available from: New Century (,

Gusbourne Estate, Brut Blanc de Blancs, 2010, 12%
Grape: Chardonnay
Winemaking: Traditional method, 36 months on lees, 9g dosage
Note: The sugar balances the acid tang and adds richness to the delicious baked apple aromas. Firm and well mannered, this has enough guts and class to be drinking very well until 2020.
Price: 38.95GBP in UK
Score: 16.5/20
Available from: Handford Wines (

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Champagne: Greater than the sum of its parts

Where is Champagne? Assuming you know that it is in northern France, most fans of the world’s finest fizz would identify Epernay as the heart of the region. Journey south and any visitor would quickly find themselves in Chardonnay territory, the aptly named Cote des Blancs. Head west and Meunier production dominates in the Vallee de la Marne and if one were to look up in a northerly direction, the most famous hill for the growing of Pinot Noir outside of Burgundy, would frame one’s view; the ambitiously named Montagne de Reims. Yet in the same way that London exists beyond the streets painted on a Monopoly board, Champagne encompasses much more than the three ‘vineyards’ that envelop Epernay.

Some 130km further to the south, beyond the city of Troyes and closer to Burgundy than the rest of Champagne, lies the Cote des Bar. This is Pinot country and is as significant as the more famed Montagne de Reims producing as it does 50% of Champagne’s most coveted dark skinned variety. The Champagne house and bastion of the Cote des Bar, Devaux, were in Taipei last week represented by the excellent Jean-Noel Girard. Monsieur Girard managed to do what seems beyond the reach of many of the reps that reach these shores in that he both engaged and entertained the crowd. Jean-Noel’s party trick was really no trick at all, he just informed and educated those assembled through an excellently worked tasting. This included ten samples of vin clair, ‘raw’ Champagne, bereft of bubbles, age and the mollifying effect of sugar. You cannot buy this raw wine (believe me your teeth will thank you, so high was the level of acidity) but you can buy them in assembled form and it is these Devaux Champagnes that receive attention below.

Devaux, Ultra D, Extra Brut NV
Grapes: 60% Pinot Noir, 40% Chardonnay
Wine-making: 2g/l dosage. A minimum of 35% reserve wines. A minimum of 5 years ageing.
Note: I’ve had too many lean and scrawny ‘ultra’ Champagnes but this is not one of those. Positively generous and vivid with great purity of fruit and a saline tang.
Price: 2,800NT
Score: 16/20
Available from:

Devaux, 2006 Vintage D, Brut
Grapes: 50% Pinot Noir, 50% Chardonnay
Wine-making: 6g/l dosage. A minimum of seven years ageing.
Note: Still young and relatively closed, this needs a little time for the fruit to reappear, but your patience will be rewarded with a Champagne of persistence and definition.
Price: 3,600NT
Score: 16.5/20
Available from: 

Devaux, Cuvee D, Brut NV
Grapes: 60% Pinot Noir, 40% Chardonnay
Wine-making: 7g/l dosage. A minimum of 35% of reserve wines. A minimum of 5 years ageing.
Note: Relatively inexpensive yet decidedly cheerful, by virtue of the costly and lengthy ageing. Good aperitif style sparkler, lighter and more featherweight than the rest.
Price: 2,550NT
Score: 15.5
Available from:


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Bruno Paillard and the Art of Refinement

Bruno Paillard is alive. This is one of many aspects of Bruno that sets him and his eponymously named estate apart from the other famous Marques in Champagne. Being the proprietor means that every bottle that leaves his cellars bearing his name is an effervescent reflection of his experience, professionalism and desire to make wine. And this is what Bruno does. These wines are perhaps less about the bubbles than any other Champagne I’ve had. They are delicate and elegant, complex yet approachable, they also happen to be fizzy.

The big difference between these Champagnes and many others is the length of time the wines rest or convalesce following disgorgement – the process by which the plug of yeast that has helped create the bubbles in bottle during the second fermentation is removed. Bruno sees this as an operation, akin to surgery where the removal of the yeast leaves the wine a little under the weather in the same way that we humans might feel after an appendectomy or wisdom teeth removal. He therefore believes in lengthy periods of rest for his wines before sale. This is why he was the first of the Champenois to label every wine with the disgorgement date so that the consumer can decide when to drink the wine based on the experience or flavour profile that they like. The slow evolution in bottle without the protective effect of the lees sees the aromas and flavours retain much of their primary character, citrus, cherry etc, but with the addition of candied fruits, marzipan and even violets becoming more pronounced as the wine ages.

These are Champagnes for wine-lovers, suitable of course for celebration but perhaps even better in the presence of good company and food – a fact recognised by both Bruno and his loyal band of customers that include some 400 michelin starred restaurants. Let’s hope that Bruno remains this side of the ground for many years to come.

Blanc de Blancs Réserve Privée, Grand Cru
Wine-making: 48 months on lees, 5g dosage (the addition of sugar and reserve Champagne that helps balance the wine following disgorgement), disgorged May 2012.
Note: Very fine, pure and delicate. Apple skin and citrus, subtle aromas of the bakery. Really well balanced acidity, and fine but gentle mousse. No clunkiness here, persistent.
Price: 3,700NT
Score: 17.5/20
Available from: Oriental House 02 2873 3433

Brut Première Cuvée,
45% Pinot Noir, 33% Chardonnay, 22% Pinot Meunier
Wine-making: 36 months on lees, 6g dosage, disgorged April 2013.
Note: More overt on the nose with brioche, redcurrant and wild cherry. Firm but approachable with a very pleasing chalky texture. Perfect for a variety of savoury dishes.
Price: 2900NT
Score: 17.5/20
Available from: Oriental House 02 2873 3433

Brut Millésime Assemblage, 2004
52% Pinot Noir, 48% Chardonnay
Wine-making: Nine years on lees, 5g of Dosage, disgorged March 2012.
Note: An initial burst of brioche followed by fresh primary red cherry and blackberry fruit. Remains relatively austere and would benefit from another couple of years of maturation in your wine fridge/cellar if you can resist.
Price: 4,000NT
Score: 17.5/20
Available from: Oriental House 02 2873 3433

Nec Plus Ultra (NPU for short and when translated from the latin means the best of the best), 1999
50% Pinot Noir & Chardonnay
Wine-making: 100% barrel fermentation followed by maturation of ten months. Ten years on lees, 4g dosage, disgorged January 2012.
Note: Unlike some deluxe Champagnes (Cristal springs to mind) this is not an instantly charming wine, rather it earns one’s respect before allowing you, very slowly, to love it. The problem initially, if you want to call it that, is this wine’s intimidating complexity and firm structure. Beeswax, honey, brioche, marzipan, candied fruits, cherry, violet and a subtle spiciness meld together to form an exercise in achingly elegant and precise Champagne. This is fine.
Price: 9,900NT
Score: 18.5-19/20
Available from: Oriental House 02 2873 3433

Rosé Première Cuvée
Pinot Noir & Chardonnay
Wine-making: This rosé achieves its colour from Pinot noir that has macerated with the skins until red which is then blended with rapidly pressed Pinot Noir (so the juice remains clear, the colour being in the skins) and Chardonnay. 6g dosage, disgorged May 2013.
Note: Delicate salmon colour, redcurrant, cherry and violet nose, smells like young red burgundy with a touch of anise. Delicious and as is the way with all these Champagnes, remarkably elegant.
Price: 3,700NT
Score: 17.5/20
Available from: Oriental House 02 2873 3433

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The W Taipei

Although no longer the newest big hotel in town (the Mandarin Oriental is the wearer of that crown) the W remains Sniff’s favourite.

The secret is in the service, the ease with which anyone can navigate the drinks/wine-list and the relaxed and hip hedonism that pervades the bar space here. Too many Taipeian establishments remain mired in the past, sporting onerous beverage menus that make little sense, are intimidating and bear no relation to the environment (the bar or restaurant) that they are representing. The W exists without a sommelier, and I like a good sommelier, so a great deal of credit must go to Kenny Miau (W’s Beverage and Food manager) for providing a list that is extensive yet compact enough not to warrant the expense.

I have to confess some bias here as a friend and ex-student of mine, the excellent Nancy Wang works in the W’s top floor Yen restaurant where both commanding views over the city and great food can be had. The employment of skilled people like Nancy, who has worked for luminaries such as Gordon Ramsey, helps explain why the W offers an experience that is so easy to appreciate by both those from within and outside of Asia. They know what they are doing.

On speaking with the knowledgeable and affable Cary Gray (W’s General Manager), I was keen to ascertain the top performing drinks at the W. On the wine front these are Kim Crawford’s Marlborough Sauvignon Blanc and Veuve Clicquot Champagne. They also sell a wide variety of cocktails with the ‘Flirtini’ their best-seller. I’m more of an ‘Old-Fashioned’ kind of guy but for those in search of voguish modernity, the W should be visited, just remember to book.

Listed below are the W’s biggest selling tipples, plus my favourite…

Kim Crawford, Sauvignon Blanc, Marlborough, 2013,12.5%
Sauvignon Blanc
Wine-making: Stainless steel, this is all about the fruit
Note: Clean and fresh with passion-fruit and pink grapefruit. Very Marlborough and very suitable accompaniment to Taipei’s sub-tropical climate.
Price at the W: 2500NT per bottle, 500NT per glass (plus service)
Score: 16/20

Veuve Clicquot Yellow label, Champagne, N.V, 12%Grape: 50% Pinot Noir with the balance made up of Pinot Meunier and Chardonnay
Wine-making: On lees for at least two years
Note: Classic, biscuity style of Champagne that is dangerously easy to drink due in part to the lack of any acidic bite (a result of the dosage’s effect of rounding out the seam of acidity that underpins this Grand Marque).
Price at the W: 4800NT per bottle, 690 per glass (plus service)
Score: 16/20

The Flirtini: How to make one, courtesy of the W.

30 mls of Raspberry Vodka
15mls of Cointreau (Triple Sec )
30mls of Pineapple Juice
20mls of Raspberry Puree
5ml of Lime Juice

The Mix Method:
Add all ingredients to the mixing glass (a Boston Shaker is what you need)
Add ice and shake well
Strain into a chilled Martini Glass

Redcurrant if you have them to hand…

Price at the W: 400NT
Score: another please!


The ‘Old-Fashioned’, this recipe is lifted from the great Charles Schumann’s ‘American Bar’

1 sugar cube
dashes of Angostura bitters
2oz of Bourbon
Stemmed Cherry

The Mix Method:
Place sugar cube in an old-fashioned glass (a tumbler)
Saturate with the bitters
Add orange and lemon wedges
Press with a pestle or muddler
Add Bourbon
Stir well, add ice cubes, top with soda
Stir again and garnish with cherry

Price: This is priceless, my go-to cocktail
Score: With good bourbon and patience when stirring (you need some of the water in the ice to melt) this is a 19/20.

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A Beginning and an End

Date: 28th August 2014
Place: Sherwood Hotel
, Minsheng East Rd, Section 3, Taipei.
Event: Finesse Wines: Taittinger & Graham’s Port

The drinking of Champagne and Port is usually separated by a few hours, one served as an aperitif and one as a post prandial accompaniment to a fat Cohiba. Yet the drinking of Port and particularly aged Tawny Ports and Colheitas (vintage tawnies), is arguably most suitably consumed when served lightly chilled before dinner.

On working my way through Graham’s 10, 20, 30, 40 year old tawnies and the 1982 Colheita, the dominant features were not those of richness, spice and power (although they had these qualities in abundance) but elegance and freshness. These elements were most obvious in the 20 and 30 year old. The difference between the 10 and the 20 year old in their respective complexity and style is considerable. During the slow, oxidative ageing process in barrel, the red berry and cherry fruit that haunt the 10 year old, fade to be replaced by orange and citrus peel, burnt sugar and a pleasant woodiness. Crucially the spirit that is used to fortify Port is completely integrated in the 20 year old providing the drinker with a palate bereft of the fieriness that flickers in the heart of younger bottlings.

And yet there is always a place for Champagne.

The house style of Taittinger which promotes delicacy and finesse over overt yeasty/autolytic/winey styles (i.e. Bollinger, Vilmart et Cie, Charles Heidsieck) is perfect for sub-tropical sipping. It all really depends on the occasion. At home, before a meal (I don’t mean breakfast), tawny port is perfect. It can be kept in the fridge, almost indefinitely, without fading in flavour or aroma and is thus very convenient as well as being delicious. With a few extra guests you may want the added drama of bubbles. Whatever you choose these wines are for the beginning not the end of an evening’s entertainment.

Brut Reserve NV
Chardonnay 40%, Pinot’s Noir 35% & Meunier 25%
Wine-making: Full malolactic conversion (MLC), 3 years plus on lees, 9g/l dosage
Note: Delicate, autolytic nose, touch of tarte tatin, vanilla, floral, precise. Bright acidity, persistent mousse. Very good and great value.
Price: 2700NTD
Score: 16.5/20

Brut Prestige Rose NV
Chardonnay 30%, Pinot Noir 45%, Pinot Meunier 25%
Wine-making: Made by ‘L’Addition’ method whereby still red wine is added to still white wine at the beginning of the winemaking process. Full MLC, 10g/l dosage, 3 years on lees.
Note: Beautiful salmon colour, spicy almost peppery red currant fruit, raspberry, blackcurrant leaf, less obvious autolysis than the regular brut.
Price: 3200NTD
Score: 16/20

Nocturne Sec NV
Chardonnay 40%, Pinot’s Noir 35% & Meunier 25%
Wine-making: Full MLC, 3 years plus on lees, 18g/l dosage
Note: Very fine mousse. Lovely lemon sherbert nose, touch of green apple, licorice and delicate autolytic character. Extremely (dangerously) easy to drink. The extra dosage leads to a less subtle character but mutes/balances the acidity well. Retains the signature Taittinger elegance.
Price: 3000NTD
Score: 15.5/20

Prelude Grand Crus Brut NV
Chardonnay 50%, Pinot Noir 50%,
Wine-making: Full MLC, more than 5 years on lees, 10g/l dosage.
Note: More restrained than the brut reserve on the nose, more structured on the palate, with a seam of minerality, citrus and physalis (very Chardonnay), fine mousse, persistent
Price: 3300NTD

Comtes de Champagne Rose Brut 2003
Chardonnay & Pinot Noir, 18000NTD
Wine-making: Full MLC, 6 years plus on lees. Made by ‘L’Addition’ method.
Note: Salmon orange colour. Smells mature, touch of mushroom and meat glaze, some umami character that you either like or don’t like. Retains some red berry fruit and persistence of flavour alongside inevitably a more delicate mousse (due to the age) than the other wines here.
Price: 18000NTD

Graham’s Tawny Ports:

General winemaking notes: Port is a fortified wine meaning that it has had neutral grape spirit added early in the wine’s fermentation, after approximately 36 hours. This stops the fermentation thus preserving a large proportion of the grape’s naturally occurring sugars. All of the Ports listed have a residual sugar content between 100 and 110g/l. All the wines below are wood (cask) aged. Therefore they have been matured oxidatively resulting in lighter coloured Ports with a vastly different flavour and aroma spectrum to Ruby examples such as LBV or Vintage Ports. Apart from the Colheita, the age indication is an average age of the wines used in the blend.

10 yr old Tawny
Pale ruby/tawny, touch of penicillin character indicating age. Still a little spirity. Raisined, spiced cherry fruit coupled with tobacco, toasted walnuts, caramel, moderate acidity and soft tannins. Persistent.
Price: 2200NTD

20 yr old Tawny
Full tawny, much more orange in colour than the ten year old. More penicillin, no red cherry fruit here. Instead fresh wood, burnt sugar, dried orange peel, spicy and more unctuous mouthfeel. Once again the acidity provides a freshness and poise. Very persistent and seamless integration of wine and spirit. Excellent and good value.
Price: 4000NTD

30 yr old Tawny
Completely tawny/orange colour. Very concentrated and dense making the wine feel less sweet than the twenty year old. Woody, peppery, nutty, chocolaty, with citrus peel and some umami-like character. Full bodied, complex and with great persistence. Again Excellent.
Price: 6500NTD

40 yr old Tawny
Full tawny/orange colour. Nutty, burnt, woody, dense, rich and spicy. Lovely integration of the spirit and fine acidity that lends poise. This reminds me of some very old oloroso sherries i.e. massively concentrated and complex but perhaps less easily enjoyable than some of the younger examples.
Price: 10,000NTD
Score: 16.5/20

1982 Colheita
Full tawny/amber. Smells, unsurprisingly, like a cross between the 20 and 30 year old tawnies. Delicious, dense, rich, penicillin, nutty, woody, spicy and with an alluring Chinese smoked plum character. A wine for sipping.
Price: 16800NTD
Score: 17/20

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