some old les cazetiers and a vintage henriot

Brought a magnum 88 Henriot Rose to dinner yesterday evening and it was superb: copper-salmon pink core, bright and crystal clear; very fine & persistent effervescence; clean, nutty, ripe red apples, cream on the nose; tasty, slight sherry-tones, tart pink grapefruit, smoky and oak flavours on the palate; medium-plus acidity; long finish. Drinking beautifully but has the potential to age gracefully too.
A good friend shared two aged Burgundy that she acquired recently and they were also in excellent conditions. Both corks came out perfectly. The 1979 for me was floral, elegant, poised and well integrated while the 1986 was a little more masculine but fell short on the acidity and finish. Both were supposedly “off-vintages” but they were surprisingly good with all the seafood we ordered. And for the first time in a long while, I didn’t get any pressing request for beef or meat dishes when there’s still red wines involved

1979 Gevrey-Chambertin Les Cazetiers, Vallet Freres
Garnet-ruby core with a bricking rim, not as crystal clear as the 86; Muted nose on first whiff but opened up quickly to reveal prominent rose petals, dried orange peel, dried red berries; dried hawthorn, dried red fruits, leathery, slightly metallic; medium to medium-plus acidity; medium-plus finish; smooth tannins.

1986 Gevrey-Chambertin Les Cazetiers, Vallet Freres
Ruby red with a salmon-orange rim; red flowers, bacon fat, dried meat, cloves, a little dirty; dried salami, iberico, dried red fruit on the palate; tannic grip was prominent; medium acidity and finish.

 

 

Gatinois 2005 Brut Champagne

Gatinois 2005 Brut Champagne, a photo by mengteck on Flickr.

When life hands me lemons, I’ll just crack open a bottle of bubbly and celebrate instead of wallowing in self-pity This bottle of vintage Gatinois had a crystal clear golden yellow core with fine, persistent bubbles. Pronounced ripe red apples, bosch pears and a slight yeastiness surfaced later. Similar flavors on the palate with nuances of lemon pith aftertaste and broader than its NV Brut I tasted not too long ago. Med+ acidity; med+ length. Its steely character isn’t quite something I would associate with something that’s made primarily with Pinot Noir, but it was bloody tasty! I should thank Amanda for introducing this RM champagne to me a couple of months ago!

N.V. Francoise Bedel Entre Ciel et Terre, Champagne, France

A stronger shade of yellow compared to Diebolt Vallois’ Blanc de Blancs. Bright lemon core with finer bubbles. Not a very fruit forward Champagne on the nose and palate. Very Dry. Yeasty, freshly baked brioche, fresh unripe ciku and mandarin peel on the nose. A slight bitterness on the palate reminded me of orange or lemon pith; precise and linear. Lots of tart Granny Smith. Med+ acidity and length. A food wine that I have always loved ever since I was introduced to it by AK. An acquired taste, this one. Almost all Pinot Meunier in the blend, if not a 100%.

Krug 1998

Its golden yellow appearance gave way to ripe bruised apples, toasted brioche and plenty of minerals on the nose. Medium to medium plus acidity supported the buttery mouthfeel very well. Ripe pink lady and bosc pears seemed to dominate the palate right now, with just a touch of green fruit. The racy backbone was unmistakably Krug and the medium plus finish lingered even after having the delicious fresh oysters stir fried with onions, ginger and oyster sauce in a casserole. Drinking really well now but can probably last for another decade or so.