Our Monday Night Blind Wine Dinner Group enjoyed another fun and educational evening at Ca Dario Montecito with 4 of our 5 local members attending.
The assignments were for me to bring a bubbly, another to bring a white and 2 others to bring a red wine. As it turned out, one had opened a champagne the night before and saved the majority of the bottle to bring and drink; so, we had 2 bubbly, but only one blind.
Here’s some notes:
NV CHARLES HEIDSIECK BRUT RESERVE SPECIAL EDITION- evidently, this special release initially had up to 40% reserve wines, but this edition had 50%, aged for 3 years, disgorged in 2024 and dosed at 7gpl; it is made of 40% Pinot Noir, 40% Chardonnay 20% Pinot Meunier; I withdrew immediately when I went to check the aromas as the acidity was bracing and then again when I first tasted it as the acidity was biting; now knowing to approach with much more ease, I could easily get and enjoy the nice citrus fruit dominated by lemon, lime and grapefruit and the super creamy mouthfeel that may have been the most creamy of any champagne I’ve ever had; a nice accent of white pepper came in early adding to its savory allure; this was very interesting and had enough stuff to please throughout.
When it came time to select a bubbly for this evening, I immediately thought of one that I’ve recently received a shipment for after having been quite impressed with a few bottles of the initial release over 3 years ago. Possessing lots of the depth, power and charm of the 2008 vintage, I considered it to be an amazing QPR and opted to re-visit it once again and share it with the group in our blind format. Also, I tend to bring Grande Marque champagne in the form of Cristal, Dom Perignon, Taittinger Comtes and the like and it was time to keep my brings more mysterious.
2008 CHAMPAGNE JEAN MICHEL CUVEE SPECIALE BRUT- served blind to the others; this was disgorged 9/23 and dosed air 4 gpl; therefore, it is an extra brut; the blend is an unusual 50% Pinot Meunier and 50% Chardonnay with 10% of the Chardonnay vinified in oak barrels; as with the first champagne, it was clear from the nose and tastes that this had very bright acidity, almost biting on the end of the tongue as was the first champagne; after a couple of tastes, the lemon oil flavored texture served to ease up the acidic intensity and add to its elegance as it moved into a mellow, more feminine state; later on, nice accents of ginger and honey laced yellow apple arrived making for an even better experience; this was the first bottle from a more recent batch and it was way different being a lot less powerful with less depth and complexity, but it provided lots of treasures in this 50/50, PM/Chard blend.
2017 DOMAINE VINCENT DUREUIL-JANTHIAL LE MEIX-CADOT BLANC VIEILLES VIGNES RULLY 1er Cru- blind; this was a smooth operator with an emphasis on smooth; graced with oily mineral, flint and honey coated yellow apple notes, it was delivered in an oily textured medium all the way to the back end where it just glided of into eternity; it was perfectly balanced, round and seamless, steady and even and sported beautifully integrated oak; I was amazed as to how it just continued to shine and give with all of its grace and remarked, “this is as good as it gets for me”. It was clearly a white Burg. I thought it might be Batard from 2015.
1995 ARTADI VINA EL PISON RISERVA RIOJA- blind; the cork was pulled and the wine poured at the table; this had a still youthful dark red purple color and aromas of a bit of brett in addition to earth, leather, tar and roses and I’m thinking Burgundy first, but possibly Barolo or N. Rhone; then the taste profile had lots of nice white pepper and I’m more inclined to think N. Rhone; once some nice bacon and blueberry showed up, I’m now convinced and called it 2005 Guigal La Landonne; as it turned out, the fruit was 100% Tempranillo and it’s Spanish and another example of how humbling and educational blind tastings are.
2010 LOUIS JADOT BONNES-MARES GRAND CRU- blind; this had a youthful dark red purple color and aromas of spicy red raspberry joined on the palate by red and black cherry while being delivered in a full bodied, smooth texture; it was ideally balanced and a fabulous wine that seemed to be an easy call as being a splendid, high class red Burgundy.
I remain grateful for this group and for all of the wonderful wines each brings each and every night that serve to provide us with more of a learning experience while drinking fine wines.
Cheers,
Blake
. As I texted you, we did a nice Event in NY last weekend with Blind Tasting for Burgundy. A little bigger group than yours, though.