What we’ve been drinking index

Amy Wislocki

Managing Editor, Decanter

   Framingham Noble Riesling, Marlborough 2008

Winemaker Dr Andrew Hedley is passionate about Riesling, specifically those made in a Germanic style, and produced seven different Rieslings in the 2008 vintage. The sweetest is this, the Noble Riesling, with 195g residual sugar. Perfectly balanced and fresh, this uses around 60% botryised fruit and has musky, spicy aromas and a deliciously marmaladey finish. Lush without being at all cloying.

Oliver Styles

Deputy Editor, decanter.com

   Clos Mogador, Priorat, 2004

This is a big one. Even after being decanted this took time to come out of its (giant clam) shell. Initially, the nose held black and blue fruits and the overall structure promised to verge on being over-the-top. But, crucially, it developed in the glass and after a while, every sip was a newfound pleasure – going into those inimitable Spanish flavours. Dining at Gordon Ramsay’s Royal Hospital Road (come on, it was my birthday), it was a stunner – along with the food. Then my girlfriend mischievously asked me how many Parker points I thought it got. Think you know? Answers via email please (no cheating).

Christelle Guibert

Tastings Director, Decanter

   Podere Il Palazzino, Grosso Sanese, Chianti Classico 2000

Very warm and rich on the nose with notes of black fruit. Soft tannins on the palate with some complex black fruit characters and sweet spice, elegance and finesse on the finish.

Guy Woodward

Editor, Decanter

   Coyam Emiliana, Colchagua, Chile 2005

Sitting down to a Sunday lunch of Moroccan lamb (apricot and pine nut stuffing, since you ask, though I’ve no idea how authentically Moroccan this is), Coyam’s 2005 Emiliana went down a treat. It’s a biodynamic red blend from Colchagua – an elegant, spicy, rich fruited number with which to while away the rest of Sunday afternoon.

Adam Lechmere

Editor, decanter.com

   Domaine Drouhin Oregon, Cuvée Arthur Chardonnay Dundee Hills 2007

From the Oregon arm of the ancient Burgundy house. A sweet peppery nose, and lovely spicy sharp acidity on the palate, with a delicate buttery taste overlaid with apple, pear and cut fruit. Delicious, elegant, and difficult to spit, even at 10 in the morning.

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