LeDomduVin: Another Clos-Vougeot 😁👍🍷 Labet-Dechelette Chateau de La Tour Clos-Vougeot Grand Cru 2020

Another Clos-Vougeot 😁👍🍷

Labet-Dechelette Chateau de La Tour 

Clos-Vougeot Grand Cru 2020

Don't ask me how or why, but I am in a Clos-Vougeot mood lately (see my previous post).

Falling into a phase for a specific appellation or Cru happens a lot to most Sommeliers. It is a behavior that is difficult to explain. It is like falling in love. You can't control it. It just happens.

For example, last year, I went through a phase of liking Gevrey-Chambertin wines, specifically Charmes-Chambertin and Mazoyères-Chambertin. I bought and opened quite a few bottles from various producers for a while, then moved on to something else.

Like most people, my phases tend to follow the seasons. If we stick with French wines, I usually go from North to South:

Spring: I usually favor medium white and red Burgundy wines and some Loire Valley and Alsace wines.

Summer: I prefer light reds and whites from Burgundy and Loire Valley, as well as whites from Jura and Alsace. And, of course, the Rosé from Provence and other regions, too.

Autumn: If the weather is warm and dry, the so-called "Indian summer" is usually the perfect time for medium white and red Bordeaux wines and northern Rhone. And slightly heavier white and red Burgundy, like this wine from Vougeot.

Winter: The ideal period to appreciate heavier, stronger, and bolder wines from Bordeaux, the southwest, the Languedoc-Roussillon, and more, especially the Rhone Valley.

So why open a wine from Clos de Vougeot (or Clos-Vougeot) in December? It is the perfect wine to finish Autumn and start Winter.

A brief introduction to Clos de Vougeot

For those who may not know, a "Clos" (French for "enclosure") is a walled vineyard. Walled vineyards protect the grapes from theft (and other hazards) and may impact or even improve the microclimate. 

Clos de Vougeot, located in the heart of the Côte de Nuits, encompasses most of the vineyard area belonging to the commune of Vougeot. It is bordered by the neighboring villages of Chambolle-Musigny, Flagey-Échezeaux, and Vosne-Romanée. The slopes at the upper end of the Clos border the vineyards of Musigny and Grands Échezeaux. 

Founded around 1110 AD by the monks of Cîteaux (Cistercian monks), who remained its owners until the French Revolution in 1789, the Clos de Vougeot is an iconic symbol of Burgundy.

The Clos encompasses 50.59 hectares (of which 49.25 ha are under production*) that have never been subdivided (except by parcels starting in 1889), preserving its identity within the walls constructed five centuries ago. Its wines are among the finest of the Grand Cru reds, and it has held Grand Cru status since July 31, 1937.

The château, which adjoins the cellars and the winery, has giant presses dating back to the 12th and 14th centuries. It is built in the Burgundian Renaissance style and is open to visitors. The Confrérie des Chevaliers du Tastevin holds its meetings, or “chapters,” here. Therefore, it is no surprise that some of the finest food and wine in France can be found in this region.

As one of the top Burgundian Grand Crus, Clos de Vougeot offers some of the fleshiest wines of the Cotes de Nuits. Its wines are more opulent, richer, and fleshier than those of the neighboring appellations to the north, like Gevrey-Chambertin and Chambolle-Musigny, which are usually lighter and more delicate. Some Clos-Vougeot even come close to the complexity, texture, and structure of some wines from Vosne-Romanée and Nuits-St-Georges.

Labet-Dechelette Chateau de La Tour Clos-Vougeot Grand Cru 2020

For seven centuries, the Cistercian monks were the sole owners of Vougeot. After the French Revolution, the Clos remained under state ownership until 1818 and was subdivided in 1889. At that time, François Labet's great-grandfather, Mr. Beaudet of Beaune, was one of six buyers who went on to build Château de la Tour in 1890.

In the early 1980s, François inherited the 6.7 Ha (15-acre) family vineyard and produced his first vintage in 1984. Since then, he has continued to make wine from these highly regarded Burgundian vines. 

To honor the unique land with its exceptional soils and pay tribute to his ancestors, who farmed in the same manner, François has kept the vines free from outside management and chemical influences. He practices an intimate, natural, and regenerative approach to viticulture.

Clos de Vougeot is home to over 80 owners, with Labet being the largest landholder, possessing 6.7 Ha (15 acres). Aside from the renowned Château du Clos de Vougeot, Château de la Tour is the only other château within the entire vineyard.

*****work in progress*****

Cheers! Santé! 

Dom

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* 2018

Sources: 

http://chateaudelatour.com/en/accueil-english/

https://www.bourgogne-wines.com/wine-and-terroir/bourgogne-and-its-appellations/clos-de-vougeot,2458,9253.html?&args=Y29tcF9pZD0yMjc4JmFjdGlvbj12aWV3RmljaGUmaWQ9Mjg2Jnw%3D

https://terlato.com/s/brand/a0o1R00000OFyfjQAD/chateau-de-la-tour

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LeDomduVin: Domaine Georges Mugneret-Gibourg Clos Vougeot Grand Cru 2018

 

Domaine Georges Mugneret-Gibourg 

Clos Vougeot Grand Cru 2018

Domaine Mugneret-Gibourg was established in 1933 by Jeanne Gibourg and André Mugneret.

Their only son, Georges Mugneret, gradually expanded the estate holdings through successive plot purchases in parallel to his career as an ophthalmologist. This led to the creation of a second Domaine: Domaine Georges Mugneret.

Georges met his wife Jacqueline in 1958 while serving in Algeria. Upon returning to France, they married and had two daughters, Marie-Christine and Marie-Andrée.

After Georges passed away in 1988, Marie-Christine resigned from her position as a chemist to specialize in Oenology. She took over the family business with her mother. Several years later, Marie-Andrée joined them after obtaining her diploma in Oenology from the Université de Bourgogne in Dijon.

In 2009, Domaines Mugneret-Gibourg and Georges Mugneret were combined to create Domaine Georges Mugneret-Gibourg. The same year, Jacqueline retired, and today, the estate is managed by the two sisters, Marie-Christine and Marie-Andrée. Each has two daughters (the fourth generation) who are also involved in the Domaine.

The estate spans over 8 hectares (nearly 20 acres) across nine different appellations, producing between 20,000 and 30,000 bottles of exquisite wines from Bourgogne to the Grand Crus.

The vineyards are carefully tended with respect to the environment and minimal intervention, adopting sustainable methods that enhance each plot's unique terroir expression.

All grapes are harvested by hand and thoroughly selected before de-stemming. In the cellar, the wines are fermented in tanks and aged for about 18 months in varying amounts of new oak, ranging from 10% for village wines to 70% for Grand Crus.

This Clos Vougeot is from the first parcel bought by Georges Mugneret in 1953.

The vines are planted in pebbly and gravelly soil with very low clay content, allowing them to establish deep roots easily. The resulting wine balances the power and finesse of Ruchottes-Chambertin with the elegance of Echezeaux, yet it has the most significant aging potential among these three Grands Crus.

Domaine Georges Mugneret-Gibourg Clos Vougeot Grand Cru 2018

The wine is a deep garnet color in the glass. The nose is fragrant and complex, showcasing floral and ripe cherry fruit notes alongside earthy and woody aromas. The palate is generous, rich, ample, and smooth, demonstrating an excellent balance between the fruit, the acidity, the integrated tannins, and a long lingering finish. While enjoyable now, it has strong aging potential and will improve with a few more years, rewarding those with the patience to wait.

Cheers! Santé!

Dom

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For info on their official website at https://www.mugneret-gibourg.com/fr/

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LeDomduVin: Back in action with a Quatuor

Back in action with a Quatuor

It has been a few weeks since I posted my last post. So now I have to catch up on sharing with you some of the bottles I opened these past few weeks, starting with this quatuor. 

Dom Perignon Plenitude 2 (P2) Vintage 2004

I promised myself I would write an article about Dom Perignon. I started but never finished it, yet tasting the P2 2004 reminded me why I should finish it. The regular Dom Perignon is usually pretty good, depending on the vintage, but overall, it is persistently enjoyable.  However, P2 (Plenitude 2) is a distinct step above the regular Dom Perignon. Rich, generous, unctuous, complex, and long-lasting, it has become one of my favorite Champagnes lately.  While it may not be as outstanding as the 2002 vintage, it could benefit from a touch more freshness to elevate it further.  Still, I love it.     

Pavillon Blanc du Chateau Margaux 2018

I must admit, I prefer the reds from Chateaux Margaux. Pavillon Blanc is usually good in its youth. A year or two after bottling, past that period, it becomes disjointed (in my opinion and to my palate).  So, I selected this bottle for that dinner with hesitation. Mostly to confirm my apprehension, to be frank. And I was right, it showed very poorly.  As one colleague said that night: "It tastes like diluted lemon juice with weird acidity and a bitter end!" I couldn't have described it better. I even decided not to pour it that night and poured the bottle of Domaine Leflaive instead.      

Domaine Leflaive Puligny-Montrachet 1er Cru Les Pucelles 2017

I'm very fond of and sentimentally attached to Leflaive Puligny-Montrachet 1er Cru Les Pucelles, as it was the first bottle of white burgundy I opened when I started working as a young Sommelier in London in 1997. Coming from Bordeaux, most of the bottles of white wines I had opened previously while working in restaurants in Bordeaux were mostly Bordeaux whites, not Burgundy. Even when I worked in Alsace and the Loire Valley, or even Paris, I never really had the opportunity to open or taste a white burgundy. It was only when I moved to London that I faced this opportunity. 

In 1997, I worked at Monte's Club on Sloan Street with two of my mentors, Yves Sauboua and Tim McLaughlin-Green, who taught me a lot during our years together. The wine list was filled with gems, notorious producers, and carefully selected bottles amongst the best from their respective appellations. 

Domaine Leflaive is unquestionably one of the best producers in the Puligny-Montrachet area. One of the members was having lunch in the club's restaurant (operated by Alain Ducasse team at the time) and ordered a bottle. It was a 1992 vintage, if I remember well. My Head Sommelier, Tim, asked me to get it from the cellar. I remember the excitement and the awe it procured me.       

I presented the bottle to the host and his guests, opened it before them, poured myself a little in a glass to taste it and ensure its quality, and then decanted it before serving it. The sensations and emotions that went through my body while tasting it were incredible.  I had never felt that way tasting a white wine.  Smooth, generous, ample, layered, complex, yet fresh, graceful, and elegant, with a lot of minerality. Almost a sense of purity and generosity with that glycerine effect coating the palate. Finely toasted and buttery, with apple and yellow stone fruits, white flowers, and stony minerality, magnificently expanding from the refreshing attack to the lingering seamless finish. What a wine! It was almost magical for a young Sommelier like me to experience such a great white Burgundy for the first time.    

27 years later, enjoyable and joyful images of this memory still come to mind whenever I open a bottle of this delectable wine. Although not the best vintage I ever tasted, the 2017 was still excellent and pleased the guests that night. As I often said, Domaine Leflaive never makes bad wines, even in lesser vintages!        

Olivier Bernstein Mazis-Chambertin Grand Cru 2016

I'm not too familiar with Olivier Bernstein wines. I bought a few of his wines in the last 3 years and like them very much. Olivier Bernstein only crafts wines from old vines between 40, 60, and even 80 years of age, yielding wines of outstanding quality resulting from careful plot selection, meticulous work in the vineyards, avoiding chemical treatments, adhering to "lutte raisonnée" (or reasoned intervention) only when necessary, minimizing unnecessary practices in the vineyards and the cellar. Although acting as a Negociant, Olivier and his team take most responsibilities in the vineyards and at the cellar, attentive to the needs at every step of the winemaking procedure, from the vine to the finished bottle.  And this Mazis-Chambertin is an excellent example of Olivier's talent and dedication to great winemaking.  Loved it.  

Cheers! Santé! 

Dom 

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LeDomduVin: Fürst Masterclass with Sebastian Fürst presented by Bachmair Wines

Fürst Masterclass with Sebastian Fürst 

presented by Bachmair Wines 

at HKGTA Town Club

Thank you to Sebastian Fürst and Karl Bachmair (@karlbachmair), as well as the team of Town Club (@hkgtatownclub), for this Masterclass on the delicious wines of Fürst (Weingut Rudolf Fürst), Germany’s greatest Pinot Noir winemaking family. 

Sebastian delighted us with an eye-opening, very detailed masterclass and tasting, where we had the pleasure to taste 11 wines (8 Pinot Noir or  Spätburgunder if you prefer + 2 Chardonnay and 1 Riesling). 

We also had the chance to have a few sommeliers and other wine people from the Hong Kong restaurant scene, including Reeze Choi (@reeze_the_sommbie), whose pertinent questions about winemaking helped us to better understand some of the winemaking processes of Fürst wines. 

I felt very honored to meet him as Reeze is one of the top sommeliers in the world (Founder of @somms_philosophy, 3rd of ASI Best Sommelier of the World 2023, and 2nd of ASI Best Sommelier of Asia & Oceania 2018) and now making his own wine in Japan. 

In 2023, Reeze Choi and Kenneth Lee, under Project 933, produced about 890 bottles of Sauvignon and Semillon blend and 300 bottles of Chardonnay in Miyoshi, Hiroshima (Japan), with Yokomachi-san of Vinoble Vineyards and Winery. 

Thank you again to Sebastian (and Karl) for this wonderful masterclass. It was a pleasure meeting and talking with you and, more significantly, tasting your wines. 

Cheers! Santé! 😁👍🍷

Dom 

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LeDomduVin: Bacchus Tasting 11.11.2024 (2)

Bacchus Tasting 11.11.2024 

Thank you, Roland (@rolls64), for inviting me to this tasting at @bacchuswinerestaurant with some wines from @imperatricewine 

Tasting these wines under the sun, on the Bacchus terrace, with some BBQ food, oysters, salmon, and cheeses, was a really fun and enjoyable experience!

It was also a good occasion to catch up with some sommeliers and other wine people from the Hong Kong restaurant scene. Loved it. 

Roland Tram (@rolls64) 

Sébastien Chevalier (@sebchev10)

Aiolos To (@aiolos.to)

Roger Chan

Kevin Davy (@sommelierathome)

Andrii Stetsiuk (@andriistet)

Pierre-Marie Pattieu MS (@pmp_sommeliers_masterclass)

Jean-Baptiste Copot

Claire Wang (@saichodrinks)

And a few others, but I forgot their names... 😅😅😅😅

There were too many wines to mention them all. Yet, the pictures highlight my favorite among those tasted that day. 

Cheers! Santé! 😁👍🍷

Dom 

@ledomduvin #ledomduvin #wine #vin #vino #wein #tasting #sommelier #sommelierlife #sommlife #ilovemyjob #wineyearly #lovewine

Unless stated otherwise, all rights reserved ©LeDomduVin 2024, on all the contents above including, but not limited to, photos, pictures, drawings, illustrations, collages, visuals, maps, memes, posts, texts, writings, quotes, notes, tasting notes, descriptions, wine descriptions, definitions, recipes, graphs, tables, and even music and video (when and where applicable).

LeDomduVin: Bacchus Tasting 11.11.2024 (1)

Bacchus Tasting 11.11.2024 

Thank you, Roland (@rolls64), for inviting me to this tasting at @bacchuswinerestaurant with some wines from @imperatricewine 

Tasting these wines under the sun on Bacchus's terrasse with BBQ food, oysters, salmon, and cheese was a really fun and enjoyable experience!

It was also a good occasion to catch up with some sommeliers and other wine people from the Hong Kong restaurant scene. Loved it. 

Roland Tram (@rolls64) 

Sébastien Chevalier (@sebchev10)

Aiolos To (@aiolos.to)

Roger Chan

Kevin Davy (@sommelierathome)

Andrii Stetsiuk (@andriistet)

Pierre-Marie Pattieu MS (@pmp_sommeliers_masterclass)

Jean-Baptiste Copot

Claire Wang (@saichodrinks)

And a few others, but I forgot their names... 😅😅😅😅

There were too many wines to mention them all. Yet, the pictures highlight my favorite among those tasted that day. 

Cheers! Santé! 😁👍🍷

Dom 

@ledomduvin #ledomduvin #wine #vin #vino #wein #tasting  #sommelier #sommelierlife #sommlife #ilovemyjob #wineyearly #lovewine @bacchuswinerestaurant #bacchus @imperatricewine #limperatrice

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LeDomduVin: The "Bellevue" dilemma

The "Bellevue" dilemma

I occasionally purchase “Chateau Bellevue” from my local supermarket. It is a pleasant, quaffable wine with consistent taste and flavors, year in and year out. And it usually comes at a fair price. Yet, if I don’t pay attention, I might pick up the wrong one from the shelves.

The problem is that “Bellevue” (“Beautiful view” in English) is such a common name (in France) for “a property with a nice view” that there is a plethora of “Chateau Bellevue” produced from various regions of France, and, of course, with the same or similar spellings. There are at least four or five in the Bordeaux area already.

Therefore, the dilemma is that if someone asks you to buy a bottle of “Chateau Bellevue” without providing any details, and you try to search for it on the internet, you'd probably be overwhelmed by the choices and frustrated because you wouldn't know which one to choose.

Moreover, to complicate the situation, “Chateau Bellevue” or “Bellevue” has been so widely used to name chateaux, estates, and other properties you can even find it in other countries like the US and Lebanon.

Writing it in French definitely gives the name a certain "je ne sais quoi" that makes it more romantic and glamorous. 😉😁👍🍷

Here is a non-exhaustive list (in no specific order):

Château Bellevue (Bordeaux, France)

Château Bellevue (Bordeaux Supérieur, France)

Château Bellevue (Médoc, France)

Château Bellevue (Saint-Emilion, Bordeaux, France)

Château Bellevue (Morgon, Beaujolais, France)

Chateau de Bellevue (Val de Loire, France)

Château Bellevue (hotel, restaurant, spa, Gers, France)

Chateau Bellevue (event venue in Austin, Texas, USA)

Chateau Belle-Vue (Haut-Médoc, Bordeaux, France)

Chateau Belle-Vue (a winery in Bhamdoûn, Lebanon)

So “which ‘Chateau Bellevue’ do you buy?" you may ask.

I usually buy the one from the Médoc (3rd on the list above), produced by Lassalle Yves et Fils.

The 2020 vintage in the picture was excellent, gentle, ample, rich, and balanced. It offers plenty of ripe dark fruit mingling with earthy and soft oaky notes, just enough acidity to keep it fresh, and good integrated tannins with a lingering chewy, earthy finish. Very easy to drink. Well done!😁👍

Cheers! Santé!

Dom

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LeDomduVin: Champagne Pierre Péters

Pierre Péters Cuvée de Réserve Blanc de Blancs Grand Cru Brut Champagne NV

My colleagues opened a bottle the other day and offered me a glass. I hadn't tasted this champagne for a while and was happy to try it. I love Champagne so much that it is difficult to resist the temptation anyway.

As I did not know much about this champagne house, I went to their website, and here is what I have learned:

Although the adventure started in 1858 when Gaspar Péters married Miss Doué, who owned a 2-hectare vineyard in the commune of Le Mesnil-sur-Oger, 

Champagne Pierre Péters was only founded in 1919, when Camille Péters, Gaspar's grandson, decided to harvest, handle, and, by 1929, sell bottles under his name.

In 1930, Camille acquired an additional 2.5 hectares of vineyards at “Les Chétillons,” a beautiful "lieu-dit" in the Grand Cru village of le Mesnil sur Oger.

In 1932, at the age of 12, Pierre Péters, Camille’s eldest son, attended his first exhibition alone and developed sales.

In 1944, Camille died suddenly, and Pierre took over the operations. In 1946, he released his first vintage under the brand name “Pierre Peters.”

After his mother died in 1949, Pierre supported the education of his younger sisters. For 35 years, he devoted his life to developing the brand and its vineyards in the "Côte des Blancs."

In 1967, due to extensive health problems, Pierre transferred the family estate to his second son, Francois. During his 40 years at the helm of the family house, he increased the vineyards to 17.5 hectares and dramatically improved sales growth in France and abroad until 2008.

In 2007, after 12 years of experience in wine and Champagne-related companies, oenologist-winemaker Rodolphe Péters joined the family business. In 2008, he took over the family estate and concentrated on improving the winemaking process. He also focused on enhancing the family brand's reputation and image in France and internationally, which now accounts for over 80% of the bottles shipped.

Pierre Péters Cuvée de Réserve Blanc de Blancs Grand Cru Brut Champagne NV

The "Cuvée de Réserve" is a "Blanc de Blancs" champagne. It is made exclusively with Chardonnay grapes from Grand Cru villages in the Côte des Blancs, mainly from Le Mesnil, with additional fruit from Oger, Cramant, and Avize. The base wines from the last harvest undergo 75% malolactic fermentation and are aged in a combination of stainless steel, concrete tanks, and large wooden barrels. They are then blended with approximately 45% of reserve wines from a perpetual reserve, inspired by the Solera Method, and enriched with more than 20 different years, with vintages dating back to 1988. After resting on its lees for at least 2 years, it was disgorged with a “liqueur de dosage/d’expedition” at 6-7 g/L.

The resulting Champagne displays a pale golden color with silver-greenish glints. The nose offers friendly aromas of lemon, yellow and green apple, lightly toasted, and mineral notes. The palate is ample and layered, generous without being heavy, balanced, with fine bubbles and zesty freshness. It offers a combination of lemony, toasted, mineral, and chalky flavors, expanding from the attack to the lingering finish. Charming, playful, sophisticated, and racy, without the pompous and aristocratic flair some champagnes pride themselves on having (which is a good thing😁👍🥂). Love it. 

Cheers! Santé! 

Dom

NB: Historical and winemaking info courtesy of (and edited for the purpose of this post) Champagne Pierre Péters website at https://www.champagne-peters.com/en/home 

 

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LeDomduVin: Déjà vu! Déjà bu!

Déjà vu! Déjà bu! 😉

As with all things in life: “Quand on aime, on ne compte pas!" (which translates to “When you love, you do not count the cost or the numbers!). Well, it's the same for wines!

As a private and corporate sommelier, I usually buy in small quantities and only according to the needs of the different dinners and events for which I buy, prepare, taste, and serve the wines.

Of course, anticipating the unexpected is essential, so I always buy one or two more bottles of each wine in case there are more guests than expected. 

As a result, I sometimes serve the same wines at different dinners or events that follow one another. Hence, the title of this post: "Deja vu! Deja bu!" ("Already seen! Already Drank."), because I have already served these wines in the picture a few times in the past few weeks. And this was the case again that evening.

I like to start the evening with Dom Perignon 2013 as an aperitif and with the first starter. In the last few weeks, I have opened a few bottles, and I really like this vintage: fresh, light, dry, mineral, and slightly toasted. Perfect to start a good meal.

Those following me are probably tired of seeing bottles of Bachelet-Monnot Puligny-Montrachet on many of my posts. But it's stronger than me. I love this producer; his wines are so good I can't resist serving them frequently. They are ample, generous, and smooth, with that glycerine sensation that coats the palate and makes you salivate with envy. I love it.

I opened a bottle of Domaine Faiveley Mazis-Chambertin 2010 a few days earlier and found it so delicious that I wanted to taste it again. It was a wise choice as it gave me the same pleasure as the previous time.

Never mind if I have already seen, tasted, and served them before; I never get tired of good things and good wines!😉😁👍🍷

NB: see my previous posts on my blog for tasting notes here (for Faiveley) and here (for Dom Perignon and Bachelet Monnot)

Cheers! Santé!

Dom

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LeDomduVin: Jamais deux sans trois!

Jamais deux sans trois!

In life, 1 is usually not enough, and 3 is too many, as things are usually better in pairs and even numbers. That goes for pretty much everything! 😉😁🤣

However, there are some exceptions, like with wine, for example. If you're at least 2-3 people, 1 bottle is usually not enough, 2 is perfect, and 3 might be too many, yet it will definitely be appreciated, too. 😉

That happened that day for a private after-dinner drink with cigars. I finished half of a previously opened bottle of Domaine Tortochot Chambertin Grand Cru 2015, so I had to open another one. Beautiful wine! (See my previous post for tasting notes here.)  

As the host and his guests enjoyed talking while sipping the wine, I realized the bottle would not be enough. As I was out of Tortochot, I had to open something else from another producer. 

I found this bottle of Laurent Roumier Clos-Vougeot Grand Cru 2016 and was really looking forward to tasting it, as it had been a long time since I last tasted it. Unfortunately, it was corked. (This is why Sommeliers taste the wine before serving it.) 

So I returned to the cellar fridge to pick up another one and found this bottle of Domaine Faiveley Mazis-Chambertin Grand Cru 2010, which was drinking beautifully. Despite its age, it showed many juicy red cherry fruit aromas and flavors mingling with floral, earthy, and mineral notes. Lovely acidity and integrated tannins enhanced the wine, bringing freshness, texture, and structure. I loved it.   

It's a shame the second wine was badly corked. I would have loved to taste it, as I am a big fan of Roumier. 

Two bottles were the correct number, although they would have drunk the middle one if it had not been corked. 

Cheers! Santé! 

Dom

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