Wine Guide

Wilson’s Top 20 Wines of 2020

Wine Maven | wilson kwok

During 2020, I’ve had some wines that impressed me not only because of the quality and price but also ready to drink and perfect with food, as follows:

(not in order)

  • Chateau Leoville Barton, St. Julien, 2016
  • Champagne Bollinger, PN VZ15
  • Clos Triguedina,’Les Galets’ Nozieres, Cahors, France, 2007
  • Vega Sicilia, Unico, 2005
  • Champagne Cattier, Clos du Moulin
  • Chateau La Coste, Coteaux d’Aix-en-Provence, 2019
  • Chateau Petrus, Pomerol, 2004
  • Chateau des Quarts, Clos des Quarts, Pouilly-Fuisse, 2017
  • Domaine Zind-Humbrecht, Riesling, Grand Cru ‘Brand’, 2015
  • Ziraldo Winery, Riesling Icewine, Niagara-on-the-lake, 2015
  • Ornellaia, Bolgheri, 2014
  • Chateau Pontet-Canet, Pauillac, 1995(magnum)
  • Domaine Claude Dugat, Gevrey-Chambertin, 2017
  • Ceretto, Bricco Rocche, Barolo, Prapo, 2003
  • Champagne Delamotte, Blanc de Blancs, 2012
  • Clos des Lambrays, Morey St. Denis, Grand Cru, 1995
  • Chateau La Mission Haut-Brion, Pessac-Leognan, 1993
  • Chateau de Chamirey, ‘La Mission’ Monopole, Mercurey 1er Cru, 2016
  • Domaine Tollot-Beaut & Fils, Corton Grand Cru, 1988
  • Weingut S. A. Prum, Berkasteler Lay Riesling Kabinett, 1989


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About Wilson Kwok

He is a Sommelier Trainer. His triumph is in winning the “Best Sommelier of Hong Kong, 2000” on Australian wine. Wilson has been a food & wine talk show host, he teaches in SOPEXA, CIVB (Comité Interprofessionnel des Vins de Bordeaux) and HK Vocational Training Council Pokfulam Centre. He currently has a regular wine video show with Eat & Travel Weekly. Wilson had a regular wine column in a Chinese newspaper and writes regularly in magazine. Wilson also published cookbooks and books about wine. In 1997, Wilson was knighted by the French Ministry of Agriculture, Fishery & Food as “Chevalier de l’Ordre du Merite Agricole” for his outstanding contribution to French cuisine and wine in his native Hong Kong and China. Wilson first became interested in food while studying in England and U.S. as food quality in school dormitory was rather appalling, so he started cooking and of course schoolmates and friends gathered to enjoy and to share different recipes. Wilson recalled relatives always brought delicious and variety of food to family dinners for sampling. This must have developed Wilson’s taste of appetising and quality food.

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