RSJ's 30th anniversary: 1980-2010

2010 was a very special year for us as the RSJ Restaurant celebrated its 30th year. We held a number of special events through the year to mark our 30th birthday.

36th Year: 1980-2016

Another milestone with events happening during our 36th anniversary year.

Saturday, November 16, 2013

Jérôme Billard (Domaine de la Noblaie)@RSJ Restaurant 11th November 2013

Jérôme Billard@RSJ Restaurant on Monday 11.11.13

Making a flying visit (by train) to London Jérôme Billard (Domaine de la Noblaie) came over specially to give a tasting at the RSJ Restaurant on Monday 11th. Although the picking has now finished, the vats in the estate's new winery are in full fermentation, so it was great that Jérôme made it over at a very stressful time.  

During an excellent tasting, Jérôme showed the following wines from the domaine:

2010 Mon Ange Touraime Mousseux Rosé 
(served as the apéro) 

2010 Chinon Blanc – La Part des Anges
One of the favourite wines of the evening – limited production Jérôme now moving onto 2011 

2012 Chinon Blanc
Worked well with the first course: 
hot smoked salmon, cucumber, Keta caviar and hollandaise


2010 Les Chiens Chiens 
From vines planted on clay

2010 Les Blancs Manteaux
 From vines planted on clay/limestone.
Although vinified and matured in the same way, these two reds are quite different. Les Chiens Chiens is the lighter cuvée and unlikley to last as long as Les Blancs Manteaux, which is a more structured, powerful wine

2000 Chinon, Domaine de la Noblaie
Made by François Billard, Jérôme's father 
Now retired François taught oenology at the wine school in Montreuil-Bellay 
and made Noblaie's wine in his spare time.
Although the vintage here was less favourable than in Bordeaux, 
the 2000 showed well with attractive, evolved brambly fruit   
2012 Domaine de la Noblaie
The straight domaine red with attractive juicy, red fruits.
Not a wine to analyse but rather one to enjoy with friends.
Has sufficient acidity to keep the palate fresh.
Was served with slow cooked duck, mashed potato, 
Heritage carrots, autumn greens and game jus 

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