Gilbert and Christine Felettig took over from their father, Henri, in 1993. The domaine now has plots extending from Gevrey-Chambertin to Beaune, with the Échézeaux Grand Cru taking its place as the ‘jewel in the crown’. The Felettig philosophy is to keep things simple by working hard to ensure the best grapes possible, then to treat them as gently as possible. At all times the organic approach is one of non-intervention so that Mother Nature can do her work.
Less than six hundred bottles of Felettig Échézeaux Grand Cru are made each year so its magnums are among the world’s rarest of wines. The vines are located on a small plot in the commune of Flagey- Échézeaux in Chambolle-Musigny,known for its two grand crus; Échézeaux and the Grands- Échézeaux. Comparing four magnums of Felettig Échézeaux Grand Cru, all of which are very much in their drinking window, will represent an absolutely fascinating experience.

Lot 6

Échézeaux Grand Cru 2006
Gilbert et Christine Felettig, Chambolle-Musigny
Excellent level, LSTL, LNL
R 1 magnums – 1.5ltr
Échézeaux Grand Cru 2008
Gilbert et Christine Felettig, Chambolle-Musigny
Excellent level, LSTL
R 1 magnums – 1.5ltr
Échézeaux Grand Cru 2009
Gilbert et Christine Felettig, Chambolle-Musigny
Excellent level, LSTL, LSCL
R 1 magnums – 1.5ltr
Échézeaux Grand Cru 2010
Gilbert et Christine Felettig, Chambolle-Musigny
Excellent level, LSTL, LSCL
R 1 magnums – 1.5ltr
Per lot $1500 – 2000

The Gaja family first came to the Piedmont region in northwest Italy in the mid-seventeenth century and began to produce wines in Piedmont’s Langhe hills in 1859. But it was Angelo Gaja (the grandfather of today’s world famous Angelo Gaja) who in the early 20th century first applied the fanatical dedication to quality that has driven the family and its wines ever since.
Gaja is celebrated worldwide for its red wines, which makes the white Gaia & Rey cuvee all the more interesting. Made from 100% chardonnay grapes it is a unique creation named after Angelo Gaja’s oldest daughter, Gaia, and his grandmother, Clotilde Rey.
The grapes are sourced solely from the nine-acre Treiso vineyard, planted in 1979, and the wine ferments with naturally occurring yeasts. Gaia & Rey is noted for being a fine-boned, aristocratic and ageworthy wine that combines precison and power with a ballet dancer’s grace. Over its long drinking window it slowly develops a complex and fascinating taste profile of nuts, butter and caramel. This enables it to act as a suitable accompaniment to structured dishes such as pork or spicy beef tartare.

Lot 135
Langhe ‘Gaia & Rey’ 2014
Gaja, Barbaresco
Excellent level and appearance
W 6 bottles (OWC)
Per lot: SGD 2000 – 2500

Lot 136

Barolo ‘Gran Bussia’ Riserva 2001
Aldo Conterno, Monforte d’Alba
Excellent level and appearance
R 3 double magnums – 3ltr (3OWC)
Per lot: SGD 4250 – 5500

Aldo Conterno’s estate, one of the most highly regarded in Piedmont, was founded in 1969 when he and his brother Giovanni divided the family winery. Today the winery is run by Aldo’s sons, Giacomo, Franco and Stefano, who maintain Aldo’s vision of softer, more accessible wines.
The flagship Barolo Gran Bussia Riserva is made only in the most propitious and promising years, with grapes from the Romarisco, Colonnello and Cicala vineyards. Most estates aim for power with their Risrerva, but here the objective is always one of elegance and harmony.
The 2001 Gran Bussia Riserva received 94 points from Robert Parker’s Wine Advocate and is characterised by fine textures of autumnal sweetness and rose petals. The wine is currently in its drinking window and large formats can be expected to evolve new tastes and textures for some years to come. As Franco Conterno said: “Our father always remarked how well wines aged in larger formats.”

Biondi Santi is an aristocratic benchmark for Brunello di Montalcino, one of the most prestigious wine making areas in Italy. This meticulously shaped and maintained estate is located at high altitude (450 to 500 metres above sea level) and pursues a traditional approach to winemaking that yields wines which can age for many decades. It was also here that Brunello di Montalcino was first produced when, in the late 19th century, Ferruccio Biondi Santi isolated a clone of Sangiovese unique to Montalcino.
The Riserva is only made only in exceptionally good years and is produced from Greppo vines that are over 25 years old The Greppo vineyard is ideally suited for the cultivation of Sangiovese, being very rich in heavy stone with marl-rich soils. The wine is fermented in an open top wood vat before spending 36 months in Slovanian oak casks. Because Biondi Santi wines mature very slowly, the estate always recommends that you open each bottle at least 8 hours before drinking and pour out a small amount of the wine. This will enable the flavour to fully unfold before drinking.