To celebrate my 50th birthday, we went to one of the best restaurants in The Netherlands (Treeswijkhoeve**) to drink some ‘75s. We have been coming there for a long time, and had the extensive 7-course lunch with 4 amuses to start with. All beautiful, and all masterfully done. I brought the wines a few weeks before, for proper care by the restaurant (all in my cellar for 10-or-so years). I shared a glass of each with the sommelier team and head chef, and they nerded out as much as I did over the bottles, must be a good sign!
On to the wines:
1975 Dom Perignon: Opened with a tiny fizz, clearly not a lot of bubbles left. But beautifully integrated with deep acids that do not overpower. It has crème brule on the pallet, and an almost-Maidera-like odor on the nose with almonds and a light brandy-like fire. Perfectly clear and a rich aftertaste that lingered with a fizz showing up at the afterpallet. Intriguing and exciting, an intellectual wine. Worked epically with the eel and fish dishes. A unique wine for a very unique situation.
1975 Haut Brion: Shows its age in color, deep dark crimson. So much going on in the aroma, with a lot of spices and dark chocolate berries, some coffee and cigar box, combined with still a bit of sweetness. I found it hard to place, but would push towards raspberries, as strange as it sounds. The taste was almost overwhelming, lingering easily for a minute. Dark and ripe blackberries with a deep coffee-tone, some cinnamon and hot spices, in balance with a light acidity. Worked especially well with the runny egg and deer dishes. If only I had another one!
1975 Mouton: Lighter color, almost like a Burgundy. Showing some fatigue on the nose, less expressive than the Haut Brion, but still intact. Ripe secondary fruits, some fennel and a bit of chive. The flavor was slightly acidic, with some ripe red berries but toned down. It is beyond the peak, but still a joy to drink especially with some fatty food. In this case, it worked with the wagyu and complex cheeses. Probably not one to keep for a long time.
1975 d’Yquem We opened it after the food, to experience the full package of the wine. This is the dream. So rich smell with deep sugary rum almonds, roasted peaches, over-ripe pear, and even a bit of vanilla chocolate. It is a wine to really savor, the taste keeps going and the afterpallete is deeply evolving. The sugar is there, but not in a noticeable way at all. I know some people drink this with creamy deserts or cheese, but to me this is a desert on its own. If only I had another case!
Five hours later, we were so happy. It was a perfect afternoon. It is true, at this age there are no great wines, but only great bottles. I am so glad there were no duds (though I did have a backup bottle of Margeaux just in case).
I love wine. I love food. But lovely wine + lovely food = amazing!
