Thanks everyone for the great wines and great time!
Once again no stinkers in the bunch!
Some brief opinions:
'98 Kongsgaard - if you own this, give it some air or spend at least 2 maybe 3 hours with it.
'02 Serveaux Champagne - This was very nice. I don’t know how much it costs but I believe it’s probably well worth it. Drinking really well right now - I’m not sure how it will age but who cares, (meaning I don’t know rather than I don’t think it will).
2000 Raveneau: This was a subtle wine to me, (perhaps because it followed the Kongsgaard). Great to try now, I think I’d wait another 10 years, I just think it’ll be that much better.
'86 Spottswood: Very Bordeaux like however there was a hint of sweetness on the nose that would have tipped me in the direction of California were this blind. (I say that knowing what the wine is so…) This was drinking really well now but still had excellent structure and many more years of life. Really nice.
'82 Talbot: Definitely Bordeaux! Earth, dusty tannins, somewhat chewy with a certain rustic quality. The fruit is still there so drink or hold at your leisure. Me, I’d have trouble holding.
Of the two Italians I’d have to give the edge to the Silvio Grasso. Some would think this too young to drink as it didn’t quite have that Burgundian elegance quite yet, (my opinion - don’t freak about the “Burgundian” comment) However, this is about the stage where I prefer to drink Barolo so this was just great - tar, cherry, dusty tannins, etc. Great stuff!
My favorites of the lunch were the Burgundies - specifically the Burguet Béze and the Potel Exhezeaux. It was really great to try the Burguet Mes Favorites along side the Beze. I’ve always loved the Mes Favorites but wow, the Beze really was that much BETTER. It just got better and better in the glass.
For me the Potel Echezeaux showed perfectly how power and elegance can live together in a sort of symbiotic relationship. The nose on this wine was incredible, relatively light in color but in no way short on punch. The palate was elegant yet backed up with just enough backbone hold it upright. The balance here was superb.
The Dujac was, well… Dujac. (Yet another example of why these wines are so special.)