The name ‘Sauternes’ might get all the attention when it comes to dessert wines from Bordeaux, but Sauternes’ sub-region of Barsac also produces ‘nectar of the gods’ that’s equally intense.
When you see the scores and reviews for the 2015 Climens, it’s quite clear that Barsac delivers the goods. Decanter says, “It stands out from the rest [with] lift and tension. A beautiful wine that keeps on delivering.”
James Suckling doesn’t mince his words when he says, “Great concentration and textural complexity right from the tip of your tongue to the end of the extremely long, very pure finish [with] at least 50 years of aging potential!”
Fortunately, it presents very well now - no need to wait half a lifetime! Savour the wine’s frangipani, pineapple chews, ginger and creme brulee / toffee lift. A truly stunning wine that shows how complex and engaging top-end dessert wines are.
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Winemaker: Bérénice Lurton
Bérénice has been in charge of Château Climens since 1992. She is the fourth generation of winemaker in the Lurton family, now one of the great families of French wine. Her work at Climens is world renowned by critics and wine-lovers alike.
“This stands out from the rest - white flowers, bitter orange, mandarin and smoked caramel are met at every step by lift and tension. A beautiful wine that keeps on delivering.”
Full price $150.00 from the winery on 15 November 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Semillon
- Serving Temp.
Bordeaux is one of the oldest and most famous regions within France, known for both its Left Bank which produces more Cabernet Sauvignon based blends and its Right Bank which produces more Merlot based blends. Bordeaux is home to many of the worlds most expensive wines. The big guys on the left bank are Pauillac and Margaux and on the right you've got Saint-Emilion and Pomerol. Not forgetting the whites and the sweet stuff though, Bordeaux also is known for producing dry whites in Pessac-Leognan and sweet wines in Sauternes. The most common grapes grown in Bordeaux are Merlot, Cabernet Sauvignon, Cabernet Franc, Semillon and Sauvignon Blanc.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
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