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!
I prefer the NV Blanc de Blancs in magnum format – it was a lot fresher and livelier even though this 96 bottle was disgorged*
simultaneously about the same time (different day if I remembered correctly?) as the NV. Don’t get me wrong though – this vintage 96 bubbly by de Sousa et Fils is mature and drinking beautifully with very very fine bubbles. Too bad there are very few bottles left lying around in Singapore these days.
*I’m assuming you know the difference between a non-vintage and vintage champagne.
This was excellent at the tasting. It checked all the boxes for a fine Le Cailleret which had seen some bottle aging. The wine is at its peak I believe and will probably plateau for a little while before some of its magic is lost. I gave up my allocation (just one bottle) to F&C since I was taking the (leftover) magnum of Leflaive home, and the fact that they really love their whites. This is a wine that I don’t mind sipping very slowly over a meal with good friends so that its nuances will get the chance to emerge from its slumber after being trapped in a glass bottle for so many years.
A new love for me. Given the rarity of the somewhat obscure wines, it was a treat to taste the 1999 and 2000 examples from Jean-Marie Fourrier. The former is still very young and needs time for the tannins to be fully integrated with the rest of the wine but having said that, it is very very promising and I can only hope that in another 10 years or so, it will blossom into an unforgettable gem; the latter is drinking really well, fine and elegant with a distinctive aroma of cherries and red flowers, velvety in texture and a really good finish. While I wait for the 99 to mature, no harm sipping the 2000 slowly eh? I should also mention that a 93 Griottes from Esmonin I tasted a week before the Fourrier was pretty delish too? I guess from now on this vineyard can join Chambertin and Clos de Beze as some of my favourite Gevreys 🙂