Christmas Gift Guide 2021

For Christmas inspiration, we share with you some of our favourite gift ideas from the Shaw + Smith team...

Shaw + Smith Single Vineyard Box $265, includes shipping, buy
Three Single Vineyard wines presented in a wooden gift box. Set includes a bottle each of 2019 Lenswood Vineyard Chardonnay, 2019 Lenswood Vineyard Pinot Noir and 2018 Balhannah Vineyard Shiraz. Only 30 available. 

Limited Edition Sauvignon Blanc Print, Belinda Aucott $95, buy
This limited edition A1 print by Sydney based artist Belinda Aucott depicts our inimitable Sauvignon Blanc. Commissioned by and available exclusively through Shaw + Smith.

Dinosaur Designs Resin Servers $125, buy 
Dinosaur Designs resin servingware is hand made in Australia, making every piece unique. Available in a range of colourways to brighten your festive table.

Coravin Pivot $184.95, buy
Extend the life of your everyday wines with Coravin Pivot wine preservation system. The combination of the Pivot Stopper and Device preserves the remaining bottle for up to 4 weeks, ensuring the last glass is just as amazing as the first.

Corey Ashford Brass Coaster, set of two $145, buy
Designed in Melbourne and crafted from solid brass, the set of two coasters are inspired by delicious spills. Both forms have been hand-sculpted in clay, then forged using poured molten brass.  Arrives delicately wrapped in a fabric pouch, perfect for gift giving. 

Maison Balzac The Solitaire Game $299, buy
A one person meditation, meant to bring focus and calm to each moment spent in consideration of your next move. Listen to the serene music of the glass marbles along the board as they jump over each other until there is only a single one left, resting gently in the centre cradle of the marble board.

Beysis Personalised Water Bottle $37.90, buy
The original leak-proof and BPA water bottle is designed to fit in any cupholder. We love that you can add your name or initials to create a personalised accesory.

BALADÉO Laguiole Oyster Knife $42.95, buy 
The precision of an exceptional oyster knife combined with the always fashionable Laguiole style. The perfect gift for your foodie friends!

Everything I love to cook, Neil Perry $59.99, buy
Neil Perry's influence on the food culture of Australia is unrivalled. In this latest release, Neil revisits legendary Rockpool Bar & Grill recipes alongside new favourites. 

The Interview Series #8

Alex Camatta chats with CFO Grant Lovelock, who joined the team at Shaw + Smith in 2009, and is one of our longest standing employees. He is a Chartered Accountant and a Graduate of the Australian Institute of Company Directors with over 25 years of experience in the wine industry.

Grant, can you tell us a little about your career and how you become involved in the wine industry?

My initial involvement in the wine industry was at the retail level, working at Baily & Baily, whilst at University. To show you how small Adelaide is, I worked with David LeMire at the same store. Following the completion of my degree, I was employed as an auditor at Ernst & Young and then Beston Pacific Corporation. These two roles allowed me to gain valuable experience working with Tarac Industries, Suntory, Wolf Blass Wines and Andrew Garrett Wines. Prior to my employment at Shaw + Smith, I worked for 12 years at Pernod Ricard (“Orlando Wines”) in a number of finance and commercial roles, both in the Adelaide Head Office and in the Barossa Valley. My first role at Pernod Ricard in the late 1990’s was a financial accounting position at their recently acquired ready to drink business - Two Dogs, based out of the Astor Hotel.

This year you will celebrate 13 years with the company. What is the biggest change you’ve seen during your tenure at Shaw + Smith?

Many things have changed, however the ongoing focus on our customer experiences and direct to consumer businesses, brand growth, increased capital investment in our vineyards, winery and cloud based operating IT systems, staff development and effective practices and protocols to minimise the impact on the environment, across all areas of the business.

And the most exciting development to come?

The continued focus on quality and the development of the Piccadilly Vineyard with Pinot Noir and Chardonnay.

When you’re not creating excel spreadsheets, how do you spend your time?

Lazy weekends at Middleton, spending fun times with my wife Sally, two adult children and friends, watching AFL, cricket and the share market.  I am trying to understand the cryptocurrency market and have recently acquired an interest in charcoal cooking – a member of the Cyprus Grill Club!  I play the occasional game of golf with my mates, that provides plenty of laughs and I am always on the lookout for cricket memorabilia from the 1920’s and 1930’s, when my wife’s grandfather played for Australia and South Australia.

Lastly, you are known in the office for your love of Pinot Noir. Is there a particular vintage which stands out for you?

The 2018 Shaw + Smith Lenswood Pinot Noir is a favourite which pairs best with Duck, that I haven’t had to cook myself!

Recipe: Franca's Wagyu Bavette

We are in the midst of planning our member events for the year, so when we started searching for a dish that is a great match for our newly released 2019 Shiraz, we looked to Franca in Sydney, where the team will be hosting a member dinner in July.

Located in Pott’s Point, Franca Brasserie presents a menu which highlights bold flavours and locally-sourced ingredients, prepared using classic technique.

For a traditional French bistro dish to try at home, Franca have generously shared their recipe for Wagyu Bavette. Enjoy with a glass (or a bottle) of 2019 Shaw + Smith Shiraz.

We look forward to trying this for ourselves, and then comparing our attempt to the real deal when we visit!

WAGYU BAVETTE with CARAMELISED ESCHALLOTS, BRUSSEL SPROUTS, PANCETTA

Serves 2

INGREDIENTS

500g Bavette steak
500g Eschallots
2sprigs Thyme
1clove Garlic
Red wine vinegar
200g Brussel sprouts
50g Pancetta
 

METHOD

Caramelised Eschallots puree:
Thinly slice eschallots and garlic. On a medium sized pan, add a dash of oil and start caramelising the onions, garlic, and thyme on low heat. Stir occasionally making sure it doesn’t burn.
Once very soft, put in a blender and puree. Add a tiny bit of water if the puree is too thick. Blend to preferred consistency.
Season with salt, pepper and red wine vinegar to taste.
 
Bavette:
Cook bavette steak with your preferred method. At Franca, We prefer over charcoal for the extra depth of char and flavour that the charcoal adds.
Season steak with a little bit of oil and salt. Make sure the charcoal is at its maximum heat. Sear/char on the charcoal about for about 40 seconds each side. Rest for 1 minute and do the process again. Rest the meat for 10minutes in a warmer area. Check internal temperature of the meat.
55 degrees for medium rare and 58-60 for medium. Once rested, put meat back on the charcoal for 20 seconds each side to heat up the exterior and give it that last char-y flavour.
Slice/carve meat against the grain. 1mm thickness.
 
Brussel sprouts & Pancetta:
Dice pancetta into small cubes. Set aside. Trim bottoms of brussel sprouts and cut them in half lengthwise. Slice halved brussel sprouts.
On a medium/large pan, start rendering the pancetta on medium heat. Once nicely caramelised, add brussel sprouts and sautee until brussel sprouts are cooked. Add a little bit of butter if you wish!
 

The Interview Series #7

In this Interview Series #7, Tasting Room Manager Alex Camatta chats all things Chardonnay with Joint CEO and Chief Winemaker, Adam Wadewitz.

Adam, you’ve received many awards for Chardonnay over the years. Can you tell us more about your interest in this variety?

Prior to starting at Shaw + Smith, I was the senior winemaker for Seppelt, based in the Grampians at Great Western. The exciting part of working there for me was a vineyard in the South, in the Henty region, called Drumborg which was planted to Chardonnay, Pinot Noir and Riesling. It is one of the coolest mainland regions in Australia. My interest in Chardonnay was really piqued at this time so I’ve long been a Chardonnay tragic.

While working for Seppelt, I remember having a chance to see wines from all around Australia and the ones that really stood out to me were Adelaide Hills and Tasmania. It’s quite serendipitous that I have now spent the last 9 years working with Adelaide Hills and Tasmanian fruit. It’s been a fascinating journey to be on.

What do you think makes the Adelaide Hills so well suited to Chardonnay?

It’s the one variety for me that is a real match made in heaven. Not often in new world places, and particularly in Australia, do you find such balance.

Often in cold places you end up with high natural acidity, but you don’t always see weight. What you see in the Hills is a mid-palate weight which gives shape to the wine and is beautiful. I feel there’s a real attraction and affinity of Chardonnay with (parts of?) the Adelaide Hills.

We’ve seen considerable changes to our viticulture practices over the last few years, including entering the process of organic conversion. How impactful are our vineyard practices on the final wine?

We take a holistic approach which informs everything we do. It starts with doing the right thing by the soil. And when you’re doing the right thing by the soil, you’re also doing the right thing by the plants and the microbes that are living there. As a result, we have more resilient, healthier plants. We sometimes see less fruit, but that’s ok when you have more balance.

Ultimately, it’s about the place and the attributes of that place. There’s certainly lots you can do with Chardonnay; you can shape it to be a better version of itself. For us, it always comes back to where it’s from, and when we finally get the fruit in the winery, we like that there isn’t much we need to do. 

Is there a particular vintage of Chardonnay you have made at Shaw + Smith that stands out for you?

There’s a few. I remember the 2014 vintage was an amazing year because it was so cold and there was a lot of flavour intensity. I remember sticking a flag in the ground and saying that we’re not going to see a better vintage than this! While I’m not sure we have, when 15 rolled around it was also a stand out.

The thing about chardonnay is that there is some malleability to it. You can like a chardonnay in two very different seasons for different reasons. In the warmer seasons you get opulence and in cooler seasons you see acidity and fineness.

If there is one wine that leaves me thinking more than most, it is the yet to be released 2019 Lenswood Vineyard Chardonnay. It’s a special wine.

The 2014 M3 Chardonnay has been made available in a Chardonnay Wine Flight for Chardonnay May. Book your tasting here.

Recipe: Fino Vino's BBQ Chicken

Recipe: Fino Vino’s BBQ CHICKEN, SWEETCORN, BLACK BARLEY, MISO BUTTER

Fino Vino, originally of Willunga, and then Seppeltsfield fame, is a delightful wine bar and restaurant in Adelaide’s CBD.

The Shaw + Smith vintage crew took over Fino Vino earlier this month, celebrating the official end to an excellent vintage. A stand-out dish from this lunch was Fino Vino’s take on BBQ Chicken. A brined and butterflied chicken which Executive Chef and co-owner David Swain steams and grills to absolute perfection, this is like a warm hug, a true comfort dish. Our new release 2020 M3 Chardonnay is a great match for this white meat masterpiece.

Tip: this recipe calls for overnight brining, make sure you start your preparation a day in advance.

BBQ CHICKEN, SWEETCORN, BLACK BARLEY, MISO BUTTER by FINO VINO
David Swain, co-owner, Executive Chef

Serves 4

STEP ONE | Brine solution

INGREDIENTS

1 litre water
60g salt
40g sugar
1 bay leaf
6 peppercorns
7 coriander seeds
1 clove

METHOD

Place all ingredients in a pot, bring to the boil. Remove from heat and place in your fridge until completely chilled before using.

STEP TWO | Preparing chicken for brining

INGREDIENTS

1 whole free-range chicken

METHOD

Find your favourite chicken and ask your butcher to butterfly it. 

Place chicken in brining liquid ensuring it is fully covered in liquid. Place in refrigerator overnight (about 16 hours).

Remove chicken from the brining liquid and pat dry with absorbent paper. Set aside.

STEP THREE | Preparing corn and barley

INGREDIENTS

2 corn cobs in their husks
1 cup black barley, cooked al dente
250mls chicken stock
10g white miso paste
50g unsalted butter
1 bunch chives, finely sliced
Salt and pepper

METHOD

Steam corn cobs in the husk for 15 minutes. Once cooked, peel and char over a hot barbecue until charred. Remove from heat, slice kernels from the cob and set aside.

STEP FOUR | Cooking the chicken

Pre heat a lidded barbecue to 200℃.

Place the chicken skin side down and cook until the skin is nicely caramelised. Turn the chicken over, reduce heat to medium or low, cover and cook for about 10 - 15 minutes until done.

Remove from barbecue, cover with foil, rest the chicken for 15 minutes.

STEP FIVE | Assembling the dish

In a pot, combine corn, black barley, chicken stock, miso paste, chives, butter and seasoning to taste. Bring to the boil.

When almost at boiling point, carve the chicken and arrange on a serving plate. Remove corn and barley mixture from the heat and spoon over the chicken. Serve immediately.

The Interview Series #6

In this interview series, Alex Camatta chats with joint CEO David LeMire MW about our Single Vineyard wines. David joined the team at Shaw + Smith in 2010, as Global Sales and Marketing Manager. He is involved in education with the Institute of Masters of Wine, is a wine show judge, and writes articles for Australia’s Wine Business Magazine.

David, you became a Master of Wine in 2007. Can you tell us a little about the process and what set you on this path?

When I did the WSET Diploma, which I did in London in 1995, I enjoyed the process so much that I knew that going on and doing the MW was the right option for me. I also knew that I needed a break after the Diploma, so it wasn’t until 2002 that I entered the MW programme. I feel really grateful that I did. It was great fun, challenging, and has opened a lot of doors for me. It is a big commitment though – total immersion in the process is what it took, for me. The process is different for everyone – it is largely self-study – but it involved a lot of tasting, reading, writing, things that I still get to do in my current role.

We often hear about the importance of site selection in relation to wine. Can you explain how this differs in single vineyard wines compared to regional wines?

With regional wines the sites are crucial but there is flexibility. A wine might be really interesting but not complete on its own. It might have some elements, like acidity or a particular flavour, that need to be balanced with another wine to tame them or add to them. It’s a great challenge to select sites that can work together, and then to have in mind the end product as each batch of fruit is being processed.  You can definitely treat one site with more freedom and creativity if it is going into a blend, rather than standing alone. For single vineyard wines, the challenge is to retain the unique character of the site, but also achieve a wine that is complete, that stands alone and has balance. We are still selecting sites from within a single vineyard for our single vineyard wines, so that allows some freedom. 

What factors determine which sites or blocks become Shaw + Smith Single Vineyard wines?

The key is that the vineyard must have something distinctive to say.  So those sites or blocks that we feel best express what the vineyard has to say are the ones that we will choose. They might be on the best soil, have an interesting aspect, or be older vines, but there’s no rule that fits every time. What sections of the vineyard are going to be more interesting and expressive of how we see this land, and of what this vineyard can be.  It’s great to see the winemakers taking a step back and avoiding the temptation to impose their vision, and instead listening and giving voice to the character of the vineyard.

In your experience, what is it about single vineyard wines that make them so special?

For me it is the connection with the place.  With a single vineyard, we can trace the influence of the season, the evolution of the winemaker, and we can get to know the terroir over the decades. This is so much more meaningful than to have just one encounter. We could have a wonderful experience of meeting someone once but we won’t really know them and appreciate all their qualities unless we get to know them over years.

Is there a particular vintage or wine from the Single Vineyard range which stand out to you?

There are a few. For me the 2015 Lenswood Chardonnay is the most complete, with great charm as well as structure, and ageing potential. The 2017 Balhannah Shiraz is such an individual, a great character, it’s uncompromising and doesn’t aim to please, but just is itself. It is polarising but one of the most interesting wines we’ve ever made, and that’s a great trait to have.

Recipe: Africola's Kingfish Nayeh

Africola hosted our Shaw + Smith member dinner late last year, in Adelaide's east end, and one of the stand-out dishes on the night was their kingfish entree, fresh and flavoursome, and a beautiful match with our 2018 Lenswood Vineyard Chardonnay. 

This Raw Fish recipe is shared from Africola's new book, Slow food, Fast words, Cult chef:

"Duncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg. The food is all about using sustainably sourced, low-impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'."

This is an excellent dish to prepare when it’s sweltering hot and you don't really feel like eating, let alone cooking anything. 

RAW FISH by Africola

INGREDIENTS

85 g (3 oz) white fish fillet (such as snapper, kingfish or cobia), trimmed, bloodline removed
Good pinch of sea salt
3 tbsp lime juice
3 red Asian shallots, sliced
2 lemongrass, trimmed and finely sliced
1 handful each of mint and holy basil leaves, torn (not chopped)
5 bird's eye chillies, halved, seeded and sliced
2 tbsp fish sauce
2 tbsp coconut cream

METHOD

Slice the fillet in half lengthways down the centre, then slice it finely crossways – one serving should be about eight slices.

Combine the salt and lime juice in a bowl, add the fish, and mix well to marinate. Allow to stand for 3–4 minutes to cure.

Combine with the remaining ingredients and finish with the coconut cream. It should taste sour, salty and spicy. Adjust little by little as necessary, and serve.

The Interview Series #5

In this Interview Series #5, we chat with Senior Winemaker, Matt Large, who joined the Shaw + Smith team in September 2020. Alex Camatta, our Tasting Room Manager, speaks with Matt about his winemaking career and the upcoming 2021 vintage.

Matt, can you tell us a little about your winemaking career thus far and what inspired a career in the industry?

I didn’t come from a winemaking family, but my father was always interested in wine and I have distinct memories as a child of visiting cellar doors; my parents holding wine dinners for friends and family; and me absorbing their interest and excitement about wine and sharing it with others. In terms of my career, I’m passionate about viticulture as well as winemaking. In fact, I think it’s impossible to separate the two, and immediately before Shaw + Smith, I was running vineyards and making high-altitude Chardonnay and Pinot Noir at Shadowfax winery in the Macedon Ranges in Victoria.  I have also spent a few years of my career over in Barolo, Italy. I was lucky enough to work vintage with Francesco Versio at Figli Luigi Oddero in 2017 and then stayed on as the Vintage Assistant Winemaker. Coming to Shaw + Smith and having the ability to work with such amazing vineyards and such a great team has been fantastic. Our new Piccadilly Vineyard project in the Hills is incredibly exciting stuff, as is the continued work down at the Tolpuddle Vineyard in Tasmania, so I’m keen to be a part of that and see the next chapter unfold.

What does the average day in the Shaw + Smith cellar look like for you?

The great thing about winemaking is that every day is different. The only thing that doesn’t change is our morning coffee and chat. Every day we meet around the coffee machine at 7:50am and talk about what’s ahead and make a plan for whatever needs to get done. Right now, we are getting the last couple of wines ready for bottling before vintage 2021, in particular, the M3 Chardonnay and Tolpuddle Pinot Noir. That means emptying all the barrels of their wine and blending them together in tank to rest before bottling. In a few weeks’ time, the days will look very different as the new vintage of fruit will be getting picked and coming into the winery, and the place will be full of grapes and ferments, and the barrels will be getting filled again. It’s a busy time, and I’ll definitely be needing that morning coffee then!

How are the early forecast for vintage 2021 shaping up, and what excites you most about your first vintage at Shaw + Smith?

Things are looking great for the 2021 vintage. We had really good winter and early spring rainfall here in the Hills which replenished soil moisture and perfectly set up the growing season to follow. Since then, things have been progressing nicely so everyone is gearing up for a great harvest. Down in Tassie it is much the same, and the Tolpuddle Vineyard is looking stellar as we head towards veraison and the critical last couple of months of ripening. What I’m excited about with this first vintage is seeing fruit in the winery from our different vineyards and varieties in the Hills - there is so much intricate variation within our sites in terms of soil, aspect and micro-climate and I can’t wait to see that through from the fruit stage first-hand.

Lastly, is there a particular wine you turn to after a long day in the cellar?

Things in the cellar can be pretty hectic at times, especially during vintage. It’s important to take the time to take stock and reflect on the day, the season and the work ahead. Personally, I think the Tolpuddle Chardonnay is a wine that really forces you to slow down and contemplate the beauty and complexity that can be found in wine. What’s more, its minerality and focused coil of acidity are incredibly refreshing and invigorating. The Tolpuddle Vineyard is a pretty special place and I feel pretty lucky to be able to come back to a glass of that after a long day in the cellar.

The Tolpuddle Vineyard in the Coal River Valley, Tasmania was purchased by Martin Shaw and Michael Hill Smith MW in 2011. The climate is cool and dry - ideal conditions to grow Chardonnay and Pinot Noir of exceptional quality. The fruit is carefully transported to the Shaw + Smith winery and made onsite in the Adelaide Hills. Tolpuddle Wines can be purchased here.

Christmas Gift Guide 2020

With Christmas fast approaching, we have compiled a list of gift ideas that our team love. While Christmas is about togetherness, we still want to gift something special and considered. We hope that you find these ideas useful or inspirational. 

Friday Table Gift Voucher $240 per person, buy
Come behind the scenes at Shaw + Smith with our Friday Table, a hosted tour of our winery and vineyard followed by a comprehensive tutored tasting including current releases, limited and single site wines, then a two course lunch.

The Champagne Guide 2020-21 by Tyson Stelzer $59, buy
“Tyson Stelzer’s annual Champagne Guide is essential for anyone with a keen interest in Champagne. Nothing comes close to it in terms of detail, currency or depth.” Michael Hill Smith MW

Africola by Duncan Welgemoed $49.99, buy 
This highly anticipated book by Duncan Welgemoed features bold and exciting recipes, inspired by his South African heritage, from his award winning South Australian restaurant Africola.

Code38 P-Type Pro Wine Knife from $455, buy
For the wine lover who has everything, the new P-Type professional series is the Stradivarius of wine knives. A truly beautiful tool.   

2018 Lenswood Vineyard Pinot Noir, gift boxed $93 + delivery, buy
In the words of David Sly: This is a model of winemaking restraint, allowing the vineyard to speak, with fleshy cherry and hint of tart mandarin providing a comforting tone, but its firm acidity and ripe, stalky grip ensuring good discipline is maintained in the shape and structure of a svelte flavour profile. 97 Points.

Brian Hirst Wine Decanter from $250 + delivery, buy
A leading figure in the Australian studio glass movement for more than 40 years, Brian Hirst creates distinctive hand blown decanters of deceptively simple form. His Penguin decanter is a favourite of sommeliers Australia wide.

Champagne Republic Limited Edition Print from $208 + delivery, buy
Signed, limited edition giclée prints on fine art paper by artist Belinda Aucott. A favourite among the Shaw + Smith crew is the ‘2005 Louis Roederer Cristal Muselet’.

Mould Cheese Collective monthly cheese subscription $75, buy 
Four unique, curated, artisan cheeses delivered to your door every month. Featuring a mix of styles, milks and regions from some of the best cheese producers in the country. Ships Australia wide.

2020 Shaw + Smith Sauvignon Blanc 375ml bottle, available in 3 bottle gift packs from $51 + delivery, buy
Your favourite Sauvignon Blanc is now available in half bottles. The 2020 has all the hallmarks of a cool season; floral and pink grapefruit aromas, intensity and texture on the palate and bright, lifted acidity. Just add a straw! Build your own 3 bottle gift pack. Chardonnay, Pinot Noir and Shiraz half bottles also available.

Tyson Stelzer's Champagne recommendations

Tyson Stelzer is one of Australia’s most respected and prolific wine writers. In addition to tasting and reviewing thousands of wines each year, Tyson also specialises in Champagne, and is among the world’s foremost experts in the field. Here are five of Tyson’s top picks for summer!

Louis Roederer et Philippe Starck Brut Nature Rosé 2012

Louis Roederer’s inspired (and more than courageous) ‘infusion’ method of rosé cofermentation produces a soft, silky harmony like nothing else. The inaugural Philippe Starck Rosé has an altogether distinct mood to everything to emerge from this hallowed house to date, fusing juiciness and spiciness with tension like never before. A masterful triumph and downright delicious.

 

Bollinger PN VZ15 NV

A bright new star has arisen from deep within the pinot noir firmament. Departing Bollinger’s home on the southern slopes of the Montagne de Reims, the house tactically jumped over the hill to the cooler northern aspect of the fabled grand cru of Verzenay in the warm 2015 vintage. Glittering, crystalline energy brilliantly contrasts the exacting pinot noir DNA that is Bollinger. 

 

Billecart-Salmon Vintage 2008

Categorically the finest Billecart Vintage yet, this is a cuvée of laser line and immortal structure that rejoices in the lightning energy of 2008 and the exacting precision engineering of the house. A cuvée to age for at least another 20 years (and it will easily live for 50). In sheer, breathtaking purity, monumental chalk minerality and endless longevity, this is one of the champagne buys of the decade.

 

Krug Grande Cuvée Edition 168 NV

Krug is older and more complex than ever, its latest iteration a blend of 198 wines from 11 vintages from 2012 back to 1996. And yet it is the most profound declaration of the grand contradiction that is Krug: brighter, paler and fresher than any Grande Cuvée I can recall! Purity and focus lift it to heights not achieved since the epic 2008 base in Edition 164. 

 

Taittinger Comtes de Champagne 2008

One of the most anticipated releases of the decade, the fabled Comtes 2008 has finally reached our shores. A frothing core of salt minerality bores to the depths of Avize and Le Mesnil-sur-Oger, the most mineral of sparkling crus in the known universe. With breathtaking precision, zen-like focus and unmitigated drive,