This month a very special winemaker luncheon took place to honor the splendid tastings of Chateau du Parc, Chateau Moya and Chateau Gaby. Damien Landouar and Tom Sullivan hosted the lovely, intimate affair at the famous CORE Club.
Guests enjoyed an array of food including Chicken Liver Mousse served on toast with sauterne gel and pink peppercorn; a Mushroom Tart with fricassee with herbs, arugula and Ossua Iraty; Hanger Steak that was pan seared with a truffle jus, potato fondant and porcini; and sweet dessert of Napoleon with Berry, Vanilla, whipped mascarpone napoleon with berry gel and honey ice cream.
The topic of discussion at the intimate table was poignant and representative of a new wave of wine appreciation that is coming to the forefront. There is a pre-conceived notion that Bordeaux wines can be frankly stuffy and unapproachable. But these new age selections are breaking the mold in a bold and beautiful manner.
The redefining of the genre makes it attainable and affordable for all while maintaining the high quality and standards of the region. There is a reason why the wine is adored.
Here is a look at some of the highlights of the luncheon:
2012 Chateau Gaby ($48) aged in US oak barrels is fresh and elegant. The clay and limestone origins make it a good wine that is full of sophistication.
2012 Chateau Gaby Cuvee ($238) from clay and smaller portions of limestone comes from oak and concrete vats. The fruit tones are robust with a sweet complexity on the nose. There is a wonderful structure here and a velvety sensation on the palate.
2014 Chateau du Parc ($68) has many of the characteristics of the property. With a background of more clay than limestone, there is refined characteristic here that is robust and delightful.
2012 Chateau Moya ($59) grazes and grows from the top of the property that is full of limestone and soil. The quality of the grapes is superb and the structure is truly delightful.
The portfolio is truly diverse. There is also a Princess, which is good and elegant. It is fruity and easy to drink. Another is a rose gleefully called Dancing Mermaid. The Chateau Moya made with organic grapes is divine.
These are wines that are breaking the mold and becoming the future of the industry led by insightful men such as the hosts. With over 20 years at Chateau GABY, Damien Landouar, knows every inch of the renowned GABY terrier. He watches the vineyard all year. Grapes with him are delicately handpicked and he vigilantly blends the various parcels to create a special blend of Canon-Fronsac Bordeaux
In 2012, the Le Grand Classement Competion of Bordeaux took place in France to determine the best Bordeaux. Nearly 600 hundred of the most important vineyards were involved in a blind tasting in over 90 sessions with 180 wine connoisseurs. The big names did as expected with high-rankings, but one took the world by surprise. First Place went to the small, but powerful Canon Fronsac vineyard – Chateau Gaby. The Chateau Gaby Cuvee came in first place.
GABY is sold in New York at Core Club, The Lambs Club, BLT Steak, Michael’s, Café Luxembourg, Monkey Bar, 21 Club, Triomphe Restaurant, Baccarat Hotel, Vins Sur Vingt, Le Singe Vert, STK Midtown, Spring Place Studio, The Hunt & Fish Club, Pompette and more locations.
For retail you can find bottle selections at Wined Up, Maison Du Vin, Quality House Wines, Westchester Wine Warehouse, Columbus Circle Liquors and Mitchell’s Wines & Liquors.