Me and a few boys, including fellow berserker MarcF, hit a sushi joint yesterday for an evening of Omakase. We had an array of wines, but I wanted to highlight these two in particular.
The 2000 Dom Perignon P2 was spectacular. I’m certainly no champagne connoisseur, and would have loved to pair this with the base 2000 bottling, but damn did it shine for me. I have had more than a handful of the base 2000 bottling over the years, but this one definitely came across as richer, much tighter mousse, and slightly higher acid. Really deep range of white-to-yellow fruits and florals. If anything, this wine still needs more time to open up. We followed it over the evening, I had three glass over several hours, and it definitely benefited from air. A sensational pairing with sashimi, especially the fatty, buttery tuna with caviar topping. I think this wine has more upside with time. (95+ pts.)
Ok who the hell brought a Classified Growth Bordeaux to sushi night! I swear it was not me - heck, MarcF brought a 2000 Pavie, lol - but damn was this 2009 Chateau Palmer an extraordinary wine. And one of the courses was perfectly medium-rare to rare duck breast with crispy skin. This is a truly voluptuous, hedonistic wine. While the normal cepage hovers at 50/50 cab and merlot, on this wine in this ripe vintage, the merlot predominated. Lovely round fleshy plummy fruits. Some notes that might have caused me to call Pomerol blind, from Asian spice to truffles, but really the merlot would have lead me in that direction. Very silky fine. This wine obviously will benefit with more time, as the hints of tobacco, leather and other earthy notes peek out, but no regrets popping this wine now. I have some in the “cellar” but will keep them to 20 before I start popping. Wow paired so great with the duck. (96 pts.)
The 2000 Pavie was not horrible, but by then I was prolly tipsy. MarcF brought a killer Burg as well, but I will defer to him on notes.