Wines in the Press |
Corbières Blanc Chateau la Bastide 2008 |  | As featured by Jonathan Ray in the Saturday Telegraph 4th September 2010 in his article "10 top wines from 10 top independent wine sellers"
"Hicks & Don in Dorset boast no fewer than three Masters of Wine on their team, a fact borne out by the quality of their wine-buying. I recommended H&D's fine house claret the other week and also really enjoyed this blend of roussanne (mainly), bourboulenc and vermentino from Corbières in the Languedoc. With soft, creamy, peachy fruit and a long finish, it has bags of character and is great with chicken and creamy tarragon sauce." Jonathan Ray, Saturday Telegraph.
"This intriguing blend of Roussanne, Bourboulenc and Vermentino has produced a peachy spiciness on the nose and a fleshy texture on the palate, backed by an acidity that suits the style well and a light touch of tannin to firm it up. Ideal to accompany fish or white meat in sauces with a touch of richness to them." Anthony Barne MW.
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Chateau Unang 2007 Côtes du Ventoux |  | As featured in the Saturday Telegraph on 12th August 2010 by Jonathan Ray.
"I've long been a fan of the curiously named Unang, in the southern Rhône, owned by English couple, James and Joanna King. They make great whites and a fine rosé, but are best known for their reds. This lovely example, made from low-yielding grenache, carignon and syrah, is vibrant and full of spicy, dark, cherry fruit. It's soft, and great with creamy cheese and French bread." Jonathan Ray
Lying at nearly 700 feet, this vineyard produces lighter, fresher wines than those from the valley floor. Bright cherry fruit with a satisfyingly mouth-filling flavour marks this out as one of the most exciting Chateau Unangs ever produced. Strongly recommended. (2009-2014
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Hicks & Don Claret |  | As featured in The Saturday Telegraph 31st July 2010 as Jonathan Ray's Wine of the Week
"A great-value house Claret, with cutting-a-dash magnums also available at a cheering £16.30. With ample but well-checked fruit and silky smooth tannins, it is quintessential Claret, complete with those typical hints of cedarwood and pencil shavings. Despite the modest price it's worth decanting and is best served with the Sunday roast or slow-cooked belly of pork." Jonathan Ray, Saturday Telegraph 31st July 2010.
We believe the essence of Claret is the refreshing bite and restrained fruit which make it such a good accompaniment to food, especially red meat such as lamb and beef. Some, such as the current Claret Hicks & Don, are supple enough to be enjoyed by themselves but, however you decide to drink it, here is a wine offering character and good value for money. Well worth decanting.
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