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I would love to share my experiences of my trip to Bordeaux last May. Again I selected the best wines for you and searched for the latest developments. With a small, illustrious group we joined a four-day excursion. During these days we visited Saint-Emilion, Pomerol, Saint-Esthèpe, Saint-Julien, Pauillac and the Graves. Our trip started with a visit at Cheval Blanc. Here we experienced once again that for producing a healthy, ripe grape, good wine yard management is crucial. We admired the precision and professionalism that they have there, to create a perfect balanced blend of Cabernet Franc 2007 out of several wine yards. I am excited to taste this wine soon!
We continued our trip, and by driving through the wine yards of Bordeaux we arrived at Château Petrus. We discovered a peaceful silence. Inspired and excited, we tried to find out how one creates this mysterious wine. By tasting a wine of the harvest of 2006 we could at least presume… Soft, a fine acidity of blackberries and a light mineral kind of taste in the end. This wine has a lot of potential! In ecstasy we left this wonderful wine castle.
The next day Château Cos d’Estournel, in the North of Haut-Médoc, gave us a new dose of energy. The taste of this wine (the yards are situated at the Gironde river) is powerful, youthful and the potential of black forest fruit creates a strong taste of minerals.
Classic and fascinating was the next location we visited; Château Mouton Rothschild (since 1973 Premier Grand Cru Classé). Well known because of the museum with the famous tapestry. The eyes of one of the figures on the woven picture didn’t stop staring at us! Bowls from Mesopothanie of the fourth century and small figures pictured on the Château Clerc Milan- en d’Armailhac 2006 represent the ambience. Again they served a characteristic wines from Pauillac, with cassis, blackberries, acidity and light dry tannins in the end.
As a god in France we continued our way to the final challenge; situated in the wide wine yards ‘Smith Haut Lafite’. We drank an excellent white wine of Sauvignon Blanc and Semillon of 2006. Fresh citrus fruit, pear, a light vanilla taste due to the wooden layering and a dry taste in the end were recognized clear. We stayed in chalet ‘Les sources de CAUDALIE’ and experienced a vinotherapy Spa. We enjoyed a scrub cream of Merlot and facial mask of Sauvignon. In the evening we had a wonderful diner in the middle of the wine yards of ‘La Grand ‘Vigne’. In short; a fantastic experience on a high level!
Kind regards, on behalf of the team of Ciel Bleu, Noël Vanwittenbergh
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To get a good impression of the Ciel Bleu Restaurant we kindly invite you to have a look at the photo's and films . 
Follow Executive chef Onno Kokmeijer and his team searching for the best. 
An exceptional culinary experience , get a glimpse into the culinary secrets of the Ciel Bleu Restaurant. |
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