And with Alfert - quite naturally - being the only guy in the house to actually break a burgundy stem while trying to hand wash it. He really should be exempt from such tasks, but then again since he can’t cook either, he has to try to add some value somewhere. He was so used to the friend groups where just his great looks and athleticism sufficed.
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My WOTW.
1980 Domaine de la Romanée-Conti Grands-Echezeaux
An extraordinary wine. I had the pleasure of opening Charlie’s wine, and even with a Durand and my supple hands, was a bit messy as the cork was a mess. Saturated cork and crumbly. The wine was perfect, however. Fully translucent but so packed with aromas and flavors, a very expressive wine. Smoky earthy elegance on the nose. Impeccably ripe red fruits on the palate with the sexy ripeness balanced by lively acidity. Red citrusy elements. Tangy juicy finish. My words do not do this wine justice. Was my WOTW. (98 pts.)
The seared duck pairing, with risotto and foie gras, was divine…
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More general takes:
The Old Napa Cab Flight - Also known as the “Todd mails it in” flight was, for me, a bit disappointing. I had pretty high expectations for the flight and really enjoy good aged Napa cab. These were from a well stored lot with some pretty good names. The Forman was pretty strong, but I thought the Seavey and Spottswoode were real let downs. The Seavey had some poopy pruney bretty decayed fruit notes that I found off putting, and the Spottswoode was just plain weird. It was the color of an aged pinot noir, not a cab, and was really an odd duck.
Even the 1994 Dominus I brought was a bit of a let down despite a perfect fill and lovely cork. Condition was good and the nose was as expected. Exotic and gorgeous. But on the palate it was like the wine could not figure out if it should still be in the young phase with lovely fruit, or the old phase, turning more earthy and minerally, and so it came off a bit disjointed. It was still obviously a good wine, but not the big winner I’d hoped for.
The Burg Flight was legendary in part because it consisted of just about every style of wine you could hope to try, and because the 1980 DRC GE hit. Carnes and I tried it first and you always have that moment of trepidation. Is it going to be a muddy dud, will it be okay but meh, or will it light up the room? After one big sniff we both looked at each other with eyes wide. It was a home run. The pot of gold at the end of the rainbow. But even aside from that, the 2009 Drouhin Moose was spectacular with incredible depth, spice, and complexity. The 2007 Trapet Chambertin was totally different, all grace and lightness and soft florals and sweet light strawberry, and just a joy to drink. The 93 Vogue Chambolle was a complete wine, showing age and youth, class all the way. The Gouges and d’Angerville were meatier savory wines, while the Dugat Py needed about 30 more years.
The Champagnes are always incredible, and this trip was no different. I am not typically a fan of Bollinger RD, but the 2002 from Magnum was so fun and youthful, and the 2008 RD is, in my opinion, the greatest RD I’ve ever tasted (and in this instance it’s a compliment). 2004 Dom P2 is gorgeous and clean and consistent with house style. Not as good as 2002, and not as complex as the 1995 Oeno, but an exceptional wine in its own right. The Ullysse Collin Les Roises nose was spectacular and entrancing. Really for me the only wine I didn’t absolutely love was the 2008 Doyard Lumieres, which I expected to be among the bests of the weekend. It was just a bit funky on the nose. I did think it opened up with time and was a very good bottle of champagne, but as always, stiff competition and all. Michel Fallon’s Ozanne showed a soft nod to Selosse Substance, but without the depth of age and only lightly oxidative notes. A classy wine.
The Rayas wines were fascinating. They’re just so aromatically giving. Shockingly so. You can just sniff them and sniff them. Remarkable winemaking. Though I think it broke Alfert’s heart a touch, I did find the 2012 a bit rich and sweet. The cherry was just a bit candied and into the liqueur stage. Objectively extraordinary wines. Subjectiively not quite to my preference.
1978 Stag’s Leap Wine Cellars was immensely satisfying. Beautiful wine. All class, perfectly clean.
And really one of my takes from the weekend was that brett is an abomination, especially in wines intended to age. It just murders the nose and muddies the palate. I don’t mind a touch of brett on a young wine where the strong fruit notes and other complexities can shine. But with age brett just kills the wine. The big winners across the board were clean clean clean.
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Damn, that’s a bummer for sure as all of those wines should have been (in theory) very good to great. Obviously super tough competition and no great wines and all that…but definitely disappointing to hear (especially with Forman being out of magnum).
Thanks for sharing your notes/thoughts - appreciate it! 
I think we both agreed that, of the Rayas, the '14 Pialade was the standout wine, paired with Cubanos (or ‘Carbanos’ per the criticism above), whereas the '08 Chateau Rayas he brought at another such event was absolutely a top-10 red wine ever. They were excellend, to be sure, but one of those ‘expectations didn’t match reality’ type moments, perhaps drawn in with a bit too much label bias (and memory of that legendary '08).
Both expected and disappointing. But also funny to see someone do something and immediately know he’s going to get shit for it. A shameful inevitability, but a funny one.
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Yeah I thought the best of the Rayas wines was the 1985 Cos d’Estournel with the carbanos.
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Wrong thread 
Sigh, such fatigued palates…
Perhaps you guys should take note that I did not consume a full bottle of champagne for breakfast like you guys did!!!
And I took a nap! My elote palate must be rested and tapered.
Yeah, amazing how you take 2 hour naps. Very elote.
You and most dogs, and old people.
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Alfert: “I just struggle so badly to sleep well though the night.”
Camera fades back, shows him drinking second giant cup of coffee with 4 sugars and 4 tbsp cream at 5:30 pm, just up after 2 hour nap, about to drink 40 oz of wine and consume a huge salty meal.
Alfert: “I just can’t figure out why, you know?”
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Prequel:
Buddies: “Robert, perhaps you don’t sleep well at night because you take 2+ hour naps, and drink coffee throughout the day?”
Alfert: “Funny, that’s what my sleep doc said”
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It was more like brunch and they were very good champagnes.
PSA: ZBiotics works!
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I have to say I’m rather amused by the two gentlemen that were not as enamored of the Rayas wines as I was, commenting favorably about a flawed 1992 Spotswood, which they likened to a Grenache or a Pinot Noir. I think the only wine of the entire weekend that was worse than the 1961 La Mish was this one! Not even my good buddy @Rich_Brown would drink this!
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Damn shame about the Spottswoode. Definitely looks way off too
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It’s a shame about the Seavey, too, but I’m not especially surprised that it didn’t show well. I’ve had the 1994 (bought on release and stored in a cool cellar) and the 1996 (served to me at the winery) at around 25 years of age and thought they were both pretty disappointing. It’s a small sample size, but enough to make me think I personally wouldn’t hold their cabs for much more than 15 years.
Honestly, this doesn’t surprise me. I’ve had pretty consistently good luck with Forman and not so much with older Spottswoode. All the Seavey I’ve had has been bretty and it’s never been a wine that appealed to me.
This is something I’ve thought about those plush CA Cabernets from the 90s, they may not ever get to that mature wine phase. Anyway, sounds like y’all had a fun weekend.
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I have another bottle that I will definitely save for @K_John_Joseph as a lakehousewarming gift!
Also, I blame the one person in charge of opening wine for not opening the (likely) perfect bottle of the two - @Robert.A.Jr
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I love how you big boys are now acknowledging that the spottswood sucked. You’re not quite saying it’s flawed, but at least you’re not loving it!! Avery was right.
I’ll take a swing at the champagnes we enjoyed as a prelude to the dinners. I really had no ability to consume or evaluate the champagnes over breakfast that first morning. I was a bit of a mess, not surprising. I’m also not a big day drinker, to be candid.
N.V. Pierre Péters Champagne Grand Cru Blanc de Blancs Heritage (1921-2010)
A solera blend made of wines dating back to 1921 and ranging to 2010. Kinda drinks like a hybrid between a champagne and a crisp, steel tank fermented still white wine. Beautiful golden hue, evocative of a more mature champagne. Lovely oxidative notes on the nose underscored with soft yellow citrus notes, and kiss of honey. Fairly full-bodied, founded, chalky, with some citrus tang on the finish. Leaves a long impression on the palate. And the mind. (97 pts.)
By the end of the evening this became known, as a result of my alleged slurring, the Peter Piper picked a pair of pickled peppers wine.
2004 Dom Perignon P2
Quite a difference from the Pierre Péters. Super powerful mousse, expansive on the palate. Very muscular, ripe showing. The fruit is also crystalline, so pure. Waves of yellow and white fruits including pears and some citrus. Toasted almond croissant finish. Forgot to circle back to see how it evolved over the evening, but my sense from the glass I had, this wine could still benefit from a bit more aging. An outstanding wine. (95 pts.)
1995 Dom Perignon Oenotheque
A tremendous, lively champagne. Big wafts of nutty essences, lemon curd and buttery brioche. A very full-bodied champagne, seems to showcase the Chardonnay fruit predominantly, but Kane mentioned the Pinot is a larger cut. Just a gorgeous wine. Even circled back toward the end of the night several hours later and it remained lively and delicious. This wine left an impression on me on how a Dom can age. Not at P3 level but really quite delicious. (96 pts.)
In reviewing John Kane’s most excellent, very analytical tasting notes on the champagnes, and hearing his impressions over the weekend, I might enjoy a more mature champagne than he does. Now that said, my champagne knowledge is like a fifth grader compared to his masters education. Prolly like that in law as well!
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