Friday 11 March 2016

Hennessy X.O. Collection by Tom Dixon

Producer: Hennessy

The reveal of the final Hennessy X.O. Exclusive Collection in Singapore last month marked several milestones in the company’s history. Not only does it commemorate Hennessy’s 250th anniversary, but it also marks a turning point in the company’s fortunes, which had seen a decline since China implemented anti-austerity measures in 2012. The mood at the launch, held at Szechuan restaurant Shisen Hanten at the Mandarin Orchard, was (to use a forced pun) decidedly spirited. Ian McLernon, Director & General Manager of Moët Hennessy Diageo Singapore was all smiles as he reported on the health of the company. “We’ve had an exceptional 2015, and to be very honest with you quite often we’re running out of stock. With these very old eau-de-vies, we can’t produce any more.”

Sunday 6 March 2016

Wine of the Month - March 2016

Has affordable Burgundy become an oxymoron? The past few years have seen auction houses rubbing their hands with glee at the records being broken for cases of grand cru wines. According to Bloomberg, Burgundy vineyards are now the most expensive in France, outdoing even Bordeaux and Champagne. Look a little closer though and there are still pockets of value to be found, and you need not shell out thousands of dollars for a great wine.

The caveat though is that we're talking about white wines, specifically Chablis. Called "the best-value white burgundy of all" by wine expert Jancis Robinson, it is possible to obtain grand cru Chablis for less than SGD100. This month's WOTM is made by négociant Albert Bichot, coming from their own estate of Château Long-Depaquit. The estate was founded in 1791 and managed by winemaker Matthieu Mangenot.

Wine: Maison Albert Bichot Château Long-Depaquit "Les Blanchots" 2014

Tasting note: The Blanchots grand cru is a steep vineyard that receives predominant morning sunlight. This, combined with the Kimmeridgian limestone soils, gives the wine its rare delicacy. The pure aromas of lemon, oyster shell and custard blossom with pinpoint precision on the tongue, filling the palate with generous fruit and a lengthy finish. The slightest hint of vanilla is present - the wine sees vinification in only 15% oak barrels previously used 1-4 times.