Dinner at Chez Tex - Krug, Selosse, Ornellaia, Armand Epeneaux, Castello Rampolla etc

WINE TALK
1

Looks like fun. We have a 93 Epeneaux in the lineup for next Sunday. I hope ours is better. I love the 90.

The E&E Black Pepper Shiraz I have tasted have always been better on day two and three. Never could drink it on day one.

2

Looks like a fantastic night gents.

Sucks about the Armand but count yourself lucky on the Martray. Those wines are 50/50 at best on being premoxed. When they are good they’re great.

3

Paul, when have you had the '90 last? I’ve been waiting forever on this wine, and everytime I see a note it still seems to say too tannic/too young/will the fruit last? I think you are the first person I’ve ever seen with something positive to say about it.

4

Michael makes the rounds!
Nice dinner guys.
Hope all is well.

5

Bob, some time in 2009. And it still has quite a bit of tannins but something that didn’t bother me. It’s a masculine Burg, not shy at all.

6

Had it over the summer of 09, and was decanted and left open for about 3 to 4 hours. WOW. Just WOW.
Rarely do Beaune wines rock my world, but enough air makes this decadent. Tannins are still there even after that amount of air time, but really don’t get that in to the way.

7

Nice job on the grub and drink fellas.

Did you hit your camera on the back of a chair or something? The right sides out of focus. Interesting effect tho…(The lens could be off parallel from the supposed film plain).

8

Nice evening!

A 93’ Armand Epeneaux I had last month was some tasty stuff. Pure dark fruits with no tannin and just a lovely wine that is ready…

9

Most of the notes on the '93 on CT are very positive so maybe just a bad bottle. Will let you know how our bottle is after Sunday’s dinner.

10

Good times.

The E&E wasn’t all that bad. Still not anywhere near as good as the '98 though.

The Pax was the first bottle from the producer that I found undrinkable…and I mean undrinkable. Something went wrong in the winemaking process there and it was very evident. Think of Mollydooker with no shake and an extra dose of Robitussin.

11

Any one have any more notes on the HL SB? What is that running off the list anyway?
Love Mike’s wine making style.

12

A six pack for me was $144.00 plus tax and shipping. I think that it is a steal at that price and taking QPR into account…the best white in Napa. It is such a clean and crisp wine that has a perfect balance of tropical fruits and acidity without any of the weedy, grassiness that can accompany SB in Napa. IIRC, Jennifer was telling us that the vines are actually pinot rootstock that is 30 years old that has several clones grafted.

13

Well that is great news, Paul & Ian (re: the '90 Comte Armand) - I’ve got six mags I bought on release, so it sounds like I can finally think about opening one without having the tannins permanently scour my tongue flirtysmile .

14

Hey Bob,

The 90 Comte Armand is looking great right now. Go for it.

I actually have had good experiences with the 93. I had a 93 Dom. Laurent Pommard La Refene the other night that ended up down the train. The tannins were harsh and hard, the acid was too high and the fruit was pretty much a no show.

15

Ronnie, good to see you posting here. I think you’ll find that this Board has some fairly active posters that are ITB, which makes for interesting reading as long as you can avoid Posner’s daily Parker-bashing thread [stirthepothal.gif]

BTW, you may not remember me, but we met a few years back for a blow-out tasting in the back room at Nunzio’s in Collingswood when Nicos was visiting Alex Anthopoulos. Hope life has been treating you well.

16

Bob

Just for the record, when I started exposing those guys for the liars and cheaters that they are last year, I received an email from Ronnie that thanked me.

17

Just breaking some stones, Dan - you’re not the only sarcastic member of this Board [wink.gif]

18

What is the difference between caviar and caviar service, I’ve never understood in posts. Did you guys hire someone to select and serve the caviar, or just a fancy term for a tin of caviar?

Interesting on the Selosse Initale, I find it oxidative and nutty, in a great (almost jura-esque) way though.

19

Just saw this thread…will get some pics up of the food stuff.

20

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