The last bottle of Roederer vintage L’ermitage that I brought back from the States last spring. Gonna pop it open with some good friends tonight at a local chinese family restaurant. Shall post its tasting notes later!
Appearance: Nice bubbles with an almost golden yellow core and pale rim.
Nose: Aromas of apples, pears and fresh lemon peel were quite strong after the wine warmed up a little. Yeast and dough characteristics were present but not overwhelming.
Palate: Very ripe apples and pears. Medium (+) body with an equally strong matching acidity. Smooth and creamy mousse on the palate.
Comments: Definitely keep this down for a few more years. Opened this too soon I think before the flavours can fully develop. I think it might have overpowered the steamed frog legs in chicken essence tonight and made the dish tasted kinda bland? I feel that the 1999 vintage that I had earlier in the year was much better and perhaps more balanced.
Appearance: Golden meyer lemon core with a pale yellowish rim.
Nose: Pronounced oak, vanilla and ripe melon aromas with a hint of citrus fruits.
Palate/ Flavour: Pleasant, ripe stoned fruits (think white nectarines and peaches) and subtle oak, nutty flavours which end with a long finish. Great mouthfeel/ body with high acidity and high alcohol.
Comments: Had this with pickled herring and curried herring which I got from Lighthouse Cafe at Sausalito. Not a cheap chardonnay by any means but probably one of the best californian chards I’ve tasted thus far.
Appearance: Very dark red in the core with brick-red rim.
Nose: Strong dark fruit (berries), jammy and perfumy with some savoury aromas of dried, cured meat. Hints of green olives can be found too after the wine was allowed to breathe for awhile.
Palate/ Flavour: Tasted a lot of wood on the palate balanced by the fruit forward profile high on dark cherries and blackcurrant. High alcohol content with good acidity and a medium (+) finish. Tannins are very well integrated too.
Comments: Very pleasant a wine, and beautifully crafted but I don’t think it’s about time to drink it yet. The lushness that is still has would give it sufficient time to develop in a few more years. The cork was brittle when the server opened this bottle, so be prepared with a sieve and a decanter 🙂 Went wonderfully well with a charcuterie platter at Cafe Claude.