Thank you for this lovely and moving write-up. We all felt Greg’s spirit in the room, and I know he would have loved every bite, every sip, every joke, every teasing barb
Speaking of teasing, I love it that your pairing of the year is one that didn’t happen. 
(We had the two Comtes de Champagne with the torchon.)
@Matthew_King no notes
Thank you for that post. Lovely.
Well, you are right again … as usual. 
I meant figuratively … 
That dish and those wines in my mind’s taste buds!!!
Here’s what we had with the Burgs:
A (not-so-simple) soup and sandwich:
Duck liver and corn chowder.
The Leflaive is on the left.
Sweet summer corn is one of the great pairings with Leflaive …
Great picture, and agreed about corn and Leflaive.
I was very curious to see whether an old burg or a young would work better. I think they both worked really well in different ways and both were beauties.
The sandwich is duck liver mousse and Candy Cap mushroom jam. Candy Caps are a bizarre and wonderful little fungus that smells exactly like maple syrup.
Many 22 Village wines are starting to drink well, so I’d be curious to hear what specific wines @Andrew_K drank but generally I agree with his sentiment. My experience with 22 Chablis is they have A LOT of dry extract and are quite structured and phenolic at the moment. Need time to settle down. I like the vintage a lot and hopeful it could turn out like 19 with slightly better acidity.
Thank you for adding that soulful tribute, which gives perspective and a sense of good humor to our reasons to gather. Great tasting notes too!
Your “words are the words we sail upon*
-paraphrasing Trey Anastasio, Tom Marshall (Piper)
Lafon Monty
Dancer La Romanee
Caroline Morey Caillerets
Lamy-Caillet Caillerets
Rav Valmur
Roulot Charmes
Benoit Moreau Maltroie
They are great wines, but really need a lot of air or ideally much more time. 21/23 are significantly more open atm.
Never thought that. Have to try it. Guess that means I’ve got to transport a bottle of Leflaive to Cleveland to have with Szalay’s summer corn on the cob!
2019 Coche Rougeots at Le Louis XV in Monaco last week was next-level great. My wife, who has had tons of great wine, proclaimed it one of the best wines she’s ever had. And she was right.
19s are drinking great and this, while young, is insanely impressive. Dense and ripe but very fresh. Long and grand. Impeccably balanced. And it has that extra gear that is unique to Coche and only a tiny handful of other producers.
One of life’s great joys is drinking Coche off of Euro wine lists for what is almost invariably less $$ than US retail.
Epic. 19s are glorious, so I can only imagine how well this showed. I managed to score 1 bottle of 19 village Coche at wholesale cost stateside. Hopeful for a similar experience. Coche Rougeots is special though — better than most Montrachet.
A lovely tribute Matt. I’m sorry I wasn’t able to join you, though it definitely gave Jonathan freer range with the food 
2014 B Moreau Chenevottes at La Chèvre d’Or restaurant (which was really excellent) in Eze. This had an A++ nose of gentle yellow fruits, florals, and touches of spice and orchard fruits. But the palate, while nice, did not deliver quite the same fireworks. Balanced and proper but a bit subdued.
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Another premoxed Jean Javillier. I hold William Kelley in very high regard but this producer has been a real disappointment. Fortunately Dureuil-Janthial was fire.
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Partly because so much Montrachet is so disappointing.
That’s a pity about your experiences with Jean Javillier. The 2020s I drank very young were great.
Been on a Dauvissat tear lately. I just love Sechet and Dauvissat’s is possibly the driest most mineral driven Chardonnay in Burgundy; in my personal opinion, it’s the greatest Oyster wine on the planet. This is so rocky saline and precise - almost simple in how soil driven this wine presents. The salinity is painfully intense, the finish leaves you thirsty. 2014 is such a special Chablis vintage - this wine is just a baby.
Had Dauvissat for the first time back in June and was really impressed by the wines and the saline quality. Just low-key terrified about the premox risk as they aren’t inexpensive.
I recently drank that 2014 CC; it is as you say. Lovely notes and hommage, Good work Sarah and partner!
There are Muscadets which do well with oysters, too - offhand 2007 and 2014 Pepiere Briords (and possibly several other vintages of that cuvée I have tried but a few).
