I would say same as a perfect cork. I very much like it at this stage of its evolution but would expect it to be motoring along for another couple of decades.
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is all Lamy under Diam now ?
AFAIK, yes. Though I’m not certain about the reds (despite having one not that long ago lol!)
Yes
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2019 Domaine Roulot Meursault Clos du Haut Tesson À Mon Plaisir.
At Le Clarence in Paris. Very cold and linear on opening. Decanted and warmed while we drank complimentary NV Dehours Champagne Grande Réserve Brut (the restaurant cancelled our original reservation because the Pope closed the neighborhood for a 1,000,000 person Mass). Powerful, deep, rich with an underlying acid spine. I think this will be even better after more time in bottle.
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Took a 23 DJ MC for a ride. It’s super fleshy and ripe. A tad unctuous, lacking a bit of edge. But I’m picking nits. It’s right tasty, with a heady bit of toast, nuts, and trop fruit. It’s light and clean upfront, immediately appealing, and not shy.
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Beautiful looking room (and bottle). How was the meal?
Hi Joel,
We ate and drank a few times together at dinners that Bob arranged. It’s been a minute; I hope you are well.
The dinner at Le Clarence was our fourth and first since Christophe Pele departed as chef. He is succeeded by Andrea Capasso, who worked with Pele for several years. The menu design hasn’t changed much. Still discovery, with most courses served in several ways. We ate the four course, which worked out to something like 12 different plates or more. I thought the lobster and pigeon courses were the strongest and most creative, and liked them very much.
While we enjoyed the meal, it lacked some of the excitement of Pele’s cooking. We were also spoiled by Pele (whom we met through his then fish chef), who always invited us into the kitchen after dinner for a snack and a beer with the staff.
The wine was very good, as is the new female sommelier.
We probably won’t go back next year, but will return at some point. Unless, of course, my wife wants to go back next fall.
Cheers!
Yes, Mark, those were good dinners! I was at the Le Clarence wine cave earlier this week. Your post made me wonder about whether the restaurant was first class as well. It certainly has a great white burgundy list. Be well.
Thanks for this Lamy note. I have a few in the cellar. Looks like time to pop one.
2020 Dureuil Janthial Rully “Margotes”, my first DJ after hearing lots about it but never pulling the trigger before now. Pale lemon color, with a nose of struck match, lemon, green pear and a touch of white pepper. Floods the palate with a wave of citrus and a bit of salinity, beautifully crisp, purely delineated with a ton of acidity and a finish that goes on for at least a minute. Fantastic now, but young. Would love to try this in another decade.
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• 2022 Jean Guiton Bourgogne Aligoté
To my wallet’s lament, Aligote for some reason doesn’t always sit well with me. However, if they were all like this one, I’d have no problem. This was delightful. Green apple, lily, lemon. Racy but not as acidic as I expected. A fantastic example of “everyday” aligoté.
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Roulot Charmes 2008 is in a great spot, fully mature for me, pretty though generous fruit with beautifully integrated oak and age caramelisation. Structure still there to help cut through food.
Fevre Vaulorent 2017 is beautifully balanced, less power than the GCs and perhaps a nicer “Chablis” for that. Acid, texture and flavours are just right. I need to look out for this 1er a bit more. Will last quite a while yet, but very nice already.
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Thanks 17 Fevre Montmains and MdT bith lovely, Montmains more rounded, MdT a tad more nervy!
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Has anyone been taking 2024s for a test drive?
And, did it drink like a Ferrari for the price of a Ferreri :)? Colour looks great
Haha, don’t have a benchmark, but a very decent glass for what I remember as an attractive price for a flyer.