Top Pauillac with real maturity.
Pichon Comtesse is one of the great names of Pauillac, a Second Growth known for a more graceful, perfumed style than its neighbours. The 2008 is classic Bordeaux with some age on it.
Tastes like: Cassis and cedar, with graphite, tobacco and violets.
Feels like: Full-bodied and dry, with firm, drying grip, bright freshness and oak in the background.
Great with: Roast lamb, rib of beef, duck, aged hard cheeses.
Singapore and Asian favourites: Peking duck, roast goose, braised beef brisket.
The geeky bit: 63% Cabernet Sauvignon, 29% Merlot, 5% Petit Verdot and 3% Cabernet Franc, from gravel soils in the south of Pauillac, next to Château Latour.
Why we like it: A chance to drink a top Pauillac that has had time to settle.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first. Stand upright for a day, decant gently off any sediment and serve soon after.
Alcohol: 13%
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