Pretty much the way I remembered it to be from a tasting session a few months ago – dark ruby red core with a thin, clear meniscus; quite expressive with a lifted floral aroma on the nose; delicious ripe red fruits and spices on the palate which gained tremendous weight after I left it opened overnight, allowing a darker mocha profile and minerality to surface in the wine. Good acidity here with a medium to medium-plus finish. My last bottle of Bourgogne Rouge before I bid Lincoln farewell.
Another indulgent dinner. Started the evening with some Diebolt-Vallois BdB. The stuffed crab shell wasn’t bad, and obviously wasn’t the only thing we ordered for dinner: The deep fried frog legs, salt & pepper white bait, homemade spinach tofu, roasted pork neck meat & bbq chicken liver, stir fried tripe and black pepper beef short ribs with mushrooms were all decent, well executed dishes which did not clash with any of the wines.
C + C brought along two bottles of Gevrey-Chambertin Poissenot to try. Geantet-Pansiot’s version was very aromatic, seductive and alluring while Humbert Freres’ rendition of the same terroir was more prim and proper (think wife vs mistress?). Personally I found the latter to have too much oak influence but retained a somewhat tart, acidic profile on the palate. There was a whiff of cork taint but that dissipated quickly. My friends and I also noted that the wine had seeped through the cork on Humbert Freres’ bottle – probably won’t last very long given its current condition. The 1988 Ch. Musar was quite gamey, leathery and definitely had a touch of Brett on the nose. Dried orange peel and dried cherry aromas emerged after a little aeration. There’s a slightly sweet aftertaste that lingered on the palate. Med acidity with a med+ to long finish. Plenty of minerality and sufficient red fruit profile kept the wine fresh and lively, though the cork was already very fragile and dropped right into the bottle the moment I tried to pry it out with a corkscrew.
Another round of wine tasting and pig out session at AAK again! There were two Chablis Le Clos Grand Cru 2004 by William Fevre and Christian Moreau in the line up. Both had plenty of minerality, delicate oyster shell notes and even a touch of salinity on the palate by they were overshadowed by the beautifully perfumed 2008 Meursault Genvrieres by Potel (Maison Roche de Bellene) and remained the only white that immediately left an impression yesterday afternoon. I should have bought some when I had the chance. Damnit.
The purity, and what I would say is quintessentially a true expression of the Pinot Noir varietal were found on Potel’s Gevrey-Chambertin Poissenot. Still a baby, but very promising. If you like an explosion of primary fruit flavours in your glass of wine, crack this open within a year or two. Otherwise I would cellar them for 10-15 years.
My favourite reds for the afternoon were Sylvain Cathiard’s Vosne Romanee 1er Cru En Orveaux and Nicolas Potel’s Romanee St-Vivant Grand Cru 2000. In a span of 7 days, I have tasted Cathiard’s En Orveaux, Les Malconsorts and Les Suchots from the 1999 vintage. All of them were exceptionally good but the En Orveaux was, by far, the most feminine and seductive of them all.
Potel’s Romanee St-Vivant was also showing well despite the presence of Brett on the nose – it was just a subtle touch but some people may find it hard to accept. Good density and weight on the palate with layers of black fruit profile in the background. Some aeration will help this wine to shine. Ripe and smooth texture. I’m now trying to resist the temptation to grab a few bottles!
Dark ruby red with a clear raspberry rim. Strong kirsch cherries and dried rosetta flowers on the nose with just a whiff of white pepper. Tart, fresh cranberries and blackcurrants, med+ to high acidity, muscular tannins, and excellent minerality which ended with a somewhat med+ finish. Tasty. The sweetness on the nose was misleading but oh so wonderful to sniff. However, I wasn’t too pleased with the quality of the cork used and I’m not sure they can withstand the test of time. Tried the wine again after just a few hours and the floral tones and primary fruit varietal flavours really fleshed out, and that sweetish aromas were more of a layering effect than anything else. Quite a different wine from the basic GC VV I had not too long ago.