Saint-Estèphe 2014 Paired with Braised Lamb Shanks
The Wine
Chateau, Lilian Ladouys, Saint-Estèphe 2014
When I tried this wine I knew I liked it, then I started to do some research, and I found out that, most of the acclaimed wine critics, liked it as much or more as I did, here’s is what they had to say:
93 points James Suckling, Fantastic aromas of blueberries, orange peel and flowers. Full-bodied, fruity — yet silky and focused with a beautiful center palate of fruit and ripe tannins. Remains fresh and gorgeous. Best ever. (2/2017)
93 points Wine Enthusiast, under the ownership of Jacky Lorenzetti, president of one of France’s top rugby clubs, this estate is now performing impressively. The wine is finely structured with dark tannins and tight acidity and a hint of minerality. It is Merlot-dominated, although it is the 40% Cabernet Sauvignon that brings out the black-currant fruitiness. (RV) (4/2017)
90 points Robert Parker's Wine Advocate, the 2014 Lilian Ladouys has an upfront blackberry and blueberry-scented bouquet, quite showy compared to its peers. All the same, it seems very pure with some luscious blackberry and bilberry scents neatly entwined with the oak. The palate is medium-bodied with firm tannin and it is a little rigid at the moment, yet it offers commendable depth and grip. Afford this 3-4 years in bottle as it feels "uptight" at the moment, but there is certainly focus and class in situ. (NM) (10/2016)
90 points Vinous, the 2014 Lilian Ladouys is soft, plump and incredibly appealing. Bright red cherry, raspberry, rose petal, mint and sweet spice notes are all pushed forward. This is an absolutely delicious, joyous bottle of wine to enjoy for its primary fruit and raciness. The blend is 55% Merlot, 4 % Cabernet Sauvignon, 4% Cabernet Franc, and 1 % Petit Verdot. The team headed by technical director Vincent Bache-Gabrielsen and consulting winemaker Eric Boissenot continues to do impressive work at this Saint-Estèphe property. Tasted two times. (AG) (2/2017)
90 points Wine Spectator, Juicy, with good briary energy to the core of crushed plum and black currant fruit. Bay and tobacco notes fill in on the finish, adding range, though the fruit holds the upper hand easily. (JM) (3/2017)
The Pairing
Braised Lamb Shanks with Rosemary
What you will need:
6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel
How to prepare it:
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl. Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low.
Cover; simmer until meat is tender, about 2 hours. Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.)
Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks. Recipe adapted from epicurious.com
Cheers!
The Wine Guys