CH’NG Poh Tiong
Jean-Luc Colombo Terres Brulees Cornas 2016
Stephane Soret cooked and served this at lunch yesterday. It paired brilliantly with the aubergine in tomato sauce, baked sliced potatoes and a huge piece of steak sprinkled with herbs. Jean-Luc Colombo is a much respected producer. The oenologist also cooks. Wife Anne – the viticulturist – is a qualified cordon bleu chef. It goes without saying that great food and just as great wines are a feature of the household. Daughter Laure is also multi-talented with qualifications in business, viticulture and oenology. And practical experience in Disney World, Alain Ducasse’s restaurant in New York, Dom Perignon, Maison Moët & Chandon and Grover Vineyard in India. Cornas Terre Brulees is 100% syrah from vines over 30 years and from 20 different plots. Hand-harvested, the fruit is destemmed and fermentation in stainless steel tanks. Aged about 20 months in oak, 10% of that is new and the balance comprised of one- to five-year old seasoned barrels. Very deep coloured, the nose is of liquorice, charcoal, graphite and deep, dark blue/black fruit, with still a whiff of violets. Rich and compact in fruit and tannins, this full-bodied Rhone needs decanting 60 to 90 minutes.
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