It was our turn to host our ‘Breakaways’ group on Friday night and we had a splendid meal at fermentAsian to accompany some excellent wines.
1966 Moet et Chandon Brut Imperial: Not quite as fresh as another bottle we had recently but quite nice with its nutty/sherry like aromas and flavours. Quite good intensity and length and still a whip of acid to the finish.
1983 Taittinger Comtes de Champagne Rosé: Fresh and vibrant with red fruit flavours and plenty of yeasty notes. It was full and generous and had nice precision to the finish.
Gio mia Sai Gon: Saigon sugar cane prawns with lime–chilli–salt
WHITE BURGUNDY BRACKET
2000 Ramonet Chassagne-Montrachet ‘Les Ruchottes’ 1er cru: Oxidised
2010 Chateau de Maltroye Chassagne-Montrachet ‘Grandes Ruchottes’ 1er Cru: Really punchy on te nose with a huge sulphur hit and ripe orchard fruits a plenty. Sappy and dense in the mouth with intense orchard fruit flavours and terrific minerality underneath.
2004 Ramonet Chassagne-Montrachet ‘Les Ruchottes’ 1er cru: Drinking beautifully showing a little mint and loads of mineral. The fruits were rich and sappy, it had good volume in the mouth and terrific line.
2005 Ramonet Chassagne-Montrachet ‘Les Ruchottes’ 1er Cru: Fat and rich and just a tad too advanced. Notes of ripe peach, honeysuckle and nougat.
2007 Ramonet Chassagne-Montrachet ‘Les Ruchottes 1er Cru: Loved the nose on this one as it showed some cooler fruit aromas and an engaging whiff of white flowers. It had some Ramonet spearmint and a rigid minerally spine. Fruits flavours were intense but well held by the wine’s structural elements.
2008 Ramonet Chassagne-Montrachet ‘Les Ruchottes’ 1er Cru: Really intense and tight, emitting subtle aromas of flint, talc and white peach. Intense, sappy orchard fruits stain the palate and it has a huge whip of citrus fruit acid flaying across the tongue driving the finish on long and clean.
Lon voi gung va cam: Barossa Berkshire pork belly with ginger and orange sauce
1959 Domaine Pasquier Desvignes Fleurie: Looked good when I first opened but ater a 7 hour ‘Audouze’ some tca became evident. It was still very fresh with red fruits, some camphor, smoke and a little cold tea. Acidity was still prominent and it finished with a pleasant snap.
1929 Bouchard Hospices de Beaune Nuits-St-Georges: This wine possessed the darkest colour of the bracket and it had some greenish tinges indicting serious age. Pretty sure it had ben fortified with something as it was dense, sweet and loaded with chocolate and earth. It was almost a bit slimy of texture and had plenty of mushroom, earth, moss, vegemite and coal flavours.
1938 Auguste Bessac Chateauneuf du Pape: Not a bad drink showing some sweet raisin fruit and some moss, leather and animal fur notes. Sweet and vinous in the mouth with decent freshness.
1958 Villadoria Barolo: Probably a tie with the Palmer for wine of the bracket. This was fresh, vibrant and energetic with a touch of VA to the aroma. It showed bright red fruits and had a sour cherry crunch to the palate. There were notes of balsamic, tar and smoked meats and it was rich and textured. Really quite a lovely old Barolo that still has plenty of juice in the tank.
1938 Chateau Palmer: A delightful, mid-weight Bordeaux that has plenty of tertiary character. There’s a touch of sweet tobacco threading through sweet vinous aromas and flavours. It had some teak and sweet cedar coupled with notes of truffle and earth. There was a whip of tat cherry acidity on the finish adding freshness and vitality.
Ca ri bo: Penang peanut curry of Barossa Black Angus beef ribs
RED BURGUNDY BRACKET
2001 Domaine Dujac Bonnes Mares: I thought there may have been some low level tca as this just wasn’t showing how it should. It had some sweet camphor, dense red and black fruits, smoky lift and nice texture.
2002 Domaine G. Roumier Bonnes Mares: Drinking very well and a seriously good bottle of wine. There were aromas of smoked meats, freshly tilled earth, curry leaf and dark cherry. It had a dense sweet heart and terrific rocky detail. It was tight and really fanned out off the precise finish.
1979 Louis Latour Bonnes Mares: A delicious aged Burg that is still fresh and vibrant. There were notes of sweet earth, beef stock, mushroom, teak and compost. It had good proportion and loads of savoury nuance and a persistant finish.
1999 Robert Groffier Bonnes Mares: Rich and dense with a heart of dense blood plum fruit and some nice floral traits. This was textured and chewy with a touch of camphor and just a hint of savoury earthiness sneaking in.
2010 Comte de Vogue Bonnes Mares: Incredibly good young Burgundy and probably the best wine of the bracket. This thing has such good clarity, poise and presence. The aroma is so fine and detailed with notes of pommegranite, minerals, violets and clay. It has gorgeous inner mouth perfume and terrific intensity without any heaviness whatsoever. It is lacy and fine with outstanding length of flavour. Every bit as good as the Musigny we had a couple of months back and that was brilliant.
Ca ri vit: Red duck curry with lychees and pineapple
DESSERT WINE BRACKET
1969 Baster Lamontagne Sauternes: Fairly basic wine that is holding up well. Smells of lanolin, orange, grapefruit and vanilla pod. It was lean but bright and worked quite well with the dessert.
1969 Chateau de Thevelet Monbazillac: Sweeter than the Sauternes but still quite elegant. The fruits were lightly honeyed and it was loaded with preserved lemons.
Com nep den va soai : Black sticky rice pudding with caramelised banana