Couple more from Wed night’s Top Chef get together.
2005 Bruno Colin Chassagne-Montrachet 1er Cru Les Chaumées - France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru (10/29/2009)
Savory, slightly oaky nose shows some stock and stone notes too. Palate has a precise mineral quality that is also floral. Really engaging wine that evolved each time we returned to it. Acid becomes more pronounced with time and the wine tightened significantly with air. However, pretty damn tasty with the chicken liver mousse.
2004 Christophe Perrot-Minot Gevrey-Chambertin 1er Cru Les Perrières Vieilles Vignes - France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru (10/29/2009)
Medium dark red. Penetrating nose that is smoky, with herbs and deep black cherry notes. Midweight palate, more red fruit, tart cherry and mushroom. With air there’s a bit of rounded sweetness to the palate. Tight, structured finish. Shows its youth. Leans toward a modern style imo.