Ultimate Fine Wine Pair with Corkscrew in Wooden Gift Box

CHATEAU D'ANGLUDET
Chateau D’Angludet is a Margaux estate with 300 years of wine-making pedigree.  Owned by the famous Sichel family, Margaux property Chateau Angludet remains refreshingly uninfluenced (for now) by Bordeaux’s compulsion to invest heavily in shiny new buildings and art installations. Here the time and effort is spent in the vineyards and barrel room. 30 years ago, the estate was one of the first in the region to adopt biodynamic practices and has seen quality accelerate in recent years. The vineyards are planted with Cabernet Sauvignon (58%), Merlot (35%), Cabernet Franc (5%) and Petit Verdot (2%). 2010 was a great year for Bordeaux as a whole and this is reflected in an exceptional release from Angludet which is starting to hit its peak. This stock is in impeccable condition, shipped directly from the cellars of the Chateau. Gorgeous perfumed nose of cassis, dark berries cedar, hints of savoury spice and smoked meats and a dash of vanilla oak. Plump, creamy palate with ripe forgiving tannins and long, complex finish.

ROGER BELLAND CLOS PITOIS CHASSAGNE-MONTRACHET 1ER CRU MORGEOT
Today, Roger’s daughter, Julie, has taken over the day to day running of this excellent estate. A range of top quality Chardonnays from highly regarded vineyards are made, which contrast somewhat with their succulent reds from lesser-known yet great value appellations such as Maranges and Santenay in the Côte Châlonnaise. Processes in the vineyard are as natural as possible, with grass sown between the vines to encourage natural biodiversity and reduce predators. Very environmentally conscious, Julie prefers to use prophylactic methods instead of chemicals. In order to control the yields and vigour vines are selectively debudded. Grapes are pressed pneumatically followed by a natural cold settling for 36 hours in thermo-regulated stainless steel tanks. The alcoholic fermentation occurs at low temperatures in French oak barrels in the cellar. During malolactic fermentation, the lees are stirred once per week to bring extra complexity to the wine. The bottling occurs after 12 months of barrel-ageing in 30% new French oak.