Around a month ago, I had dinner with 3 buddies at the (then only) Philippine branch of Argentina’s La Cabrera group of restaurants.
After sharing Alex’s bottle of still tightly-wound; but bright and brisk Krug 164 Ed., we moved to the reds for the steaks.
Argentine Rib-Eye (Ojo de Bif)
Cuadril
Skirt Steak
All properly medium-rare, naturalmente. 2007 Sassicaia - Aaron’s bottle, decanted for aeration for about 1-1/2 hours. Rich, deep, big, very ripe & concentrated, virtually chewy, yet notably smooth. Probably the most “modern/international”, stylish version of Sassicaia I’ve ever had. I prefer my Italian reds with more acid lift; but, that said, it did stand up to the steaks admirably. Drinking very young for a Sassicaia.
2001 Jaboulet Hermitage La Chapelle - My bottle, decanted for aeration for around an hour. Comparatively more reserved and proper. Good structure, balance & harmony. Earthy, bit of dried herbs, more savory and notably lighter in body, with better balancing acid lift than the above-mentioned Sassicaia. Decent length. This was the 3rd bottle of it I’ve opened/enjoyed since this past December. At its reasonable price, I’d be extremely hard pressed to think of a better locally available Hermitage.
Cheers!!!
Gracias, Jesús. As I’m still taking it easy at home getting over a mild flu, I should be able to post a couple or few more over the weekend. Hopefully, I’ll be ok for dinner out with the family tomorrow.
The 2001 is a very good but not great La Chapelle, definitely better than 1998/99/2000. They introduced the 2nd wine “Petite Chapelle” in 2001 and therefore made a stricter selection which paid imho. Not dissimilar to the 1994 at that age …
Yes, thanks, of these I am aware. For a casual night out for steaks with some friends, at its price (around $130/bottle more or less in the US; but, in Manila, I pay around $200/bottle), I find it a good deal. I’ve had other La Chapelle vintages that I favour more (e.g., '90, '91); but I’m happy enough with the 2001.
Yes, the times I’ve had it, it was always notably “beefy” and not as greasy as comparatively fatty steaks. The ones at La Cabrera are particularly tender and juicy. Cooking style is minimalist, allowing the meat to pretty much stand alone. Very nice indeed.
