Excellent start to a dinner gathering at Absinthe Singapore. The bubbles were quite fine; fresh, clean, toasted brioche, and wet stones on the nose; baked lemon, tart, mineral, slight phenolic notes on the palate with a medium to medium-plus acid and finish. Some people I know said the 96 DP ain’t holding very well but this bottle proved otherwise tonight. Perhaps it’s no longer as young as it should be but come on, it’s already 16 years old and if you have more than three bottles, surely you can spare a bottle to see where it is at the moment? Stay tuned for updates on the flights of white and reds I had – all blind tasting and I made a complete fool of myself!
The DP ’00 was, for me at least, in a transition phase towards maturity, and didn’t show as well as the Gosset ’99; Ygay ’78 was really bright, lovely, and mellow, compared to the far more youthful but still very well-made Vega-Sicilia ’96. A night of excellent food, wines and company. We thought we couldn’t stomach anymore food after R’s extremely delicious angel-hair pasta with mentaiko, konbu and crab meat (and that was just the main course!) but we polished off the scrummy homemade apple pie and vanilla bean ice cream lovingly prepared by S in the end. A starvation diet won’t even save me from expanding sideways now 🙂