Lunch at HIX

Lunch at HIX Oyster & Chop House in Smithfield, London, with Simon and Geoff

Champagne Eric Rodez, 'Empreinte de Terroir' Blanc de Blancs 2002

Eric Rodez from the grand cru village of Ambonnay, where this eight-generation grower owns six hectares, made this special cuvee Blanc de Blancs (from 100% Chardonnay grapes). Organic farming and biodynamic production ensure purity and high quality. The wine is a blend of seven vintages. 70% of the wines are made in small oak casks and 30% undergoes no malolactic fermentation contributing to its freshness. Low dosage at 5 g/litre. Pale gold with an intense nose of citrus and peach. The palate is dry with medium acidity and notes of citrus fruit and apricot. Good finish.

Domaine Leflaive, Bienvenue-Batard-Montrachet 1996

A wonderful grand cru wine by the late Anne-Claude Leflaive, also a promotor of biodynamic practices, living up to what we all hope to get when we open a bottle of white Burgundy. Medium gold with an intense and beautiful nose of lime and lemon infused with white peach and mineral notes. On the palate this delicious dry wine shows perfect balance with a lively acidity, pure minerality and intense citrus fruit. Very long finish. Barely ready with many more years to go.

Domaine Paul Jaboulet Aine, Hermitage La Chapelle 1983

Sole owner since 1919 of this terraced Northern Rhone vineyard associated with the Chapel of St-Christophe, Jaboulet produced a somewhat controversial wine in this difficult vintage. Critics have wondered if it would come around or not. Deep ruby red colour with a very developed rim. The nose is pronounced with blackcurrant, plum, leather and menthol notes. The palate is supported by pronounced but well integrated tannins and medium+ acidity. Full bodied with fruit of raisins and plums that is rather lean but balanced and a long finish.

Domaine Huet, Vouvray Moelleux Cuvee Constance 1993

At the pinnacle of Loire sweet wine-making is this special cuvee from Vouvray named after the wife of the founder of the domaine (Victor Huet). The wine is made from botrysis grapes and only in the best years, 1993 being the second time it was made after 1989. The fruit is sourced from Huet’s three main vineyards (Clos du Bourg, Le Haut Lieu and Le Mont). The result is delightful. A medium golden colour. The nose is very rich and intense with aromas of honey, honeysuckle and mandarin. The medium bodied palate shows layered sweet fruits such as apricot, citrus and honey. Despite the elevated residual sugar it is a very balanced wine, never cloying thanks to the medium + acidity while it retains its complexity. A long finish marks this elegant wine.