Last night I went to a dinner at Antica Posta. Fabulous food.
Bob Fleming provided all the wines. (He wouldn’t let me bring anything!)
A great group of guys and some pretty darn good wines.
Aperitif
Claude Genet NV Blanc de Blanc
A gorgeous nose of bright white fruit that is rich with elements of brioche and caramel in the background. The palate is really rich for a Blanc de Blanc. Great vivacity. Wonderful length. This is a real QPR!
Whites
1999 Servin Chablis Vaillons
Corked!
2006 Rhys Chardonnay
Light color. The nose is white fruits and some element of vanillin. Some tropical notes also. The wine shows a real finesse. Crystalline but with nice weight. Really nice California Chardonnay.
Syrahs
1993 Edmunds St John Durrell Vineyard
I think Matt said it best. This is a meal in a glass. Savory nose. Very much like an a pointe Hermitage or great Cornas. Dark fruit. Truffle. Meat. Focused. The palate shows a freshness that makes the wine dance and excel with food. Bacon. Pork fat. Truffle. The length is amazing. The slate like finish makes it so refreshing. Amazing! Profound. We had this with pork belly. A great combination.
1998 Ojai Bien Nacido Syrah
More grape drink type fruit here. Less savory notes. Very pure dark purple type fruit. Fresh and very good length. This is classic California syrah to me. Excellent.
Pinot Noir
1993 Chezeaux Griotte Chambertin (Ponsot)
A reticent nose at this time. The palate is refreshing cherry type fruit that penetrates on the finish. Some earthy notes. Fabulous length. This still needs a little time but this is exceptional even now.
1997 Arcadian Pisoni Pinot Noir
A dark red fruited nose with good earthy notes. Richer on the palate here. More ripeness but the same kind of freshness and long finish. This is quite fine.
Port
1977 Taylor
Loaded with spearmint on the nose. A caramel type of intense black spicy fruit. The palate is loaded with spice and has that spine of light herbs that to me says Taylor. Great length. Some alcohol comes through on the finish. This is a fine port.
Great dinner.
Thanks to John for organizing the food and to Bob for supplying almost all the wines.
Cheers,