Fabulous dinner at fermentAsian last night where some great botts were poured. My three highlights were:
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1955 Domaine Huet Vouvray Sec Le Haut-Lieu - France, Loire Valley, Touraine, Vouvray (6/25/2014)
Quite a deep golden colour so I got Grant at fermentAsian to splash it into a black Riedel glass to serve to some mates blind. There is plenty of truffle and mushroom development on the nose and in the mouth. There are notes of lemon, slate and bruised apples as well. It is full and rich with a big squeeze of lemon juice acidity. It has fantastic length of flavour. -
1973 Rapet Père et Fils Corton-Charlemagne - France, Burgundy, Côte de Beaune, Corton-Charlemagne Grand Cru (6/25/2014)
Aged but certainly not over the hill. There’s plenty of honey on the nose along with grilled nuts and preserved lemon. It is still sweet and vinous in the mouth with good intensity and strong mineral line. Length of flavour is terrific and it has a little white mushroom action on the finish. -
2007 Domaine Ponsot Clos de la Roche - France, Burgundy, Côte de Nuits, Clos de la Roche Grand Cru (6/25/2014)
Really tight and fresh with some smoky reduction at first. It has such deliciously pure cherry fruit coupled with some liquorice and floral spice. It is slinky, silky and sensual with perfect balance and proportion. A terrific 2007 that should be spectacular in a few decades.
Posted from CellarTracker
Actually can we make it four at ferment? I forgot to add the 2001 Dagueneau Silex which could turn an avid Chardy drinker onto Sauvignon (for an hour or so).
2001 Didier Dagueneau Pouilly-Fumé Silex: Restrained exoticism showing but a faint whiff of guava, pineapple and paw paw. Steely in the mouth with all sorts of interesting flavours still under a tight rein from the wines structural elements. Good density and volume and really builds through the palate finishing long and minerally.