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Wine of the month ( so far ) 1990 Leoville Poyferre (Posted on 23 April 2014)


“As I write I am enjoying a spectacular 1990 Leoville Poyferre which has just arrived with us at our online store .

A powerful and spicy effort made for the long haul , still benefitting from half an hour in the decanter , it is however deliciously moreish and mouth filling , bursting with richness .

As you can see below it comes with the kind of sediment usually reserved for the very grandest of wines .

Here’s a shameless plug :

1990 Leoville Poyferre at HK$2,975 per bottle including delivery next working day .

RP97 pts .

Only 11 bts available as of 23.04.2014 ( as we couldn’t resist opening one ! )

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To buy online: http://onlinewinehongkong.com/en/home/404-leoville-poyferre.html

Please don’t hesitate to contact me if I can be of any assistance .

Visit our online store today for great value by the bottle fine wine.

Warmest regards

Stephen

Stephen Wickens
Managing Director

Wickens & Co Ltd
22/F
37 Hollywood Road
Central
Hong Kong

Mob : +852 6848 8270
Dir : +852 3590 9693
Tel : +852 3590 3618
Fax : +852 3590 9695
Email : stephen@wickensandco.com
Website : www.wickensandco.com

My thoughts on Bordeaux 2013 for what they are worth …. (Posted on 16 April 2014)


What the Bordelais don’t seem prepared to recognise is that most wine regions of the world produce perfectly adequate , though perhaps not great wines , each and every year ( perhaps of a similar quality to the Bordeaux 13’s) yet the other regions don’t require us to pay up front for the honour of receiving the wines some 2 and a half years later.

We need something more than protestations of much endeavour and smaller than usual quantities being available to bring back the magic of En Primeur .

That something more , is simply PRICE – there needs to be a reason for merchants and end users to be persuaded to lend their money to the chateau for several years before receiving the juice .

If the bordelaise wish to keep all of the profit ( if any) to themselves whilst passing the risk to others then the Latour model must be followed and wines should be aged at the risk & cost of the chateau and then released when deemed ready to enjoy & also once a sensible judgement of quality can be made .

In this respect the Champenois are far ahead of their Southern colleagues and should be given much credit for ageing champagne usually for many years until it is ready for drinking .