The following is a list of TNs from the month of June. They include sparkling wines tasted on my trip to Chicago, where I got to meet and taste with Olivier Krug, my five year anniversary with my wife, my birthday and other, general sips. These are in no particular order, though I will try and note when and where I tasted them.
Moet Chandon Dom Perignon 2000:
Drank with my wife and friend David at MF Sushi in Buckhead on June 19th. We were there to celebrate my birthday. Had this with a few sushi appetisers- salmon, tuna tataki, flounder and edamame. The nose was a nice mix of polished red berries, toasted nuts and freshly baked bread. Some dried apricots, Bosc pears, citrus rind and white peach make up the fruit components, while playing in background are smatterings of white flowers, smashed mint leaves and pulverized vanilla beans. Overall this is one of my favorite Doms in recent memory- this is not generally my favorite house. 93 points
L Aubry et Fils Brut Rose NV:
Drank on Father’s Day at Craft in Atlanta. Had this with Foie Gras and Empire Figs . . . an excellent pairing BTW. Highly aromatic, with vibrant notes of fresh, brambley strawberries and some dried cherries. I expected the wine to be a little more fleshly and exotic but it was slightly four square. Still, it was charming and realitively focused, with good mineral content and nice acidity. All in all an attractive sparkler. 89 points
Philipponnat Clos des Goisses 1999:
Served as a starter at the HDH Ch. Lafleur event in Chicago. What a treat, as this is one of my favorite Champagnes and, perhaps, my favorite estate in Bordeaux! The nose revealed a dry, slightly candied pear/citrus/caramel blend that really erupted from the glass. Peaches, pears, sweet vanilla, citrus peel and toasted nuts all meld together to form a wonderfully vibrant and seductive wine. This will be a fascinating wine to watch develop over the course of time, but now it is amazingly pleasurable to devour, because elixir that good is nearly impossible to save. 95 points
Billecart-Salmon Rose NV (375):
For my birthday my wife took me to BLT in the downtown W Hotel. She got us a driver for the night and, inside the SUV was a bottle of this for us to share. This may have been from a prior disgorgment because I have had it for awhile. This was a really “generous” version of this wine. Full-bodied, fruit forward, slightly spicy and densly packed with tart red raspberries. Good stuff. 90 points
Billecart-Salmon NV:
Served as the “house Champagne” at the HDH auction earlier this month. Sat there with Scott Manlin and Michael Bowden among others and enjoyed the day. A little honied-fruit, baked bread and lemon zest seemed to stand out. This was nice but I didn’t love it. 88 points
Krug Grande Cuvee MV (375):
Tasted on June 18th at BLT in Atlanta. We had this with our appetisers (wife had a tuna tartare and I had a crab cake) and before we cracked a decent bottle of '94 Araujo. I think the Krug we had in Chicago was better but this was an excellent showing still. Notes below. 90 points
Egly-Ouriet Pere et Fils Brut Tradition NV:
Brought a bottle of this to Varasano’s Pizzeria on Saturday the 20th to celebrate my birthday with friends. Bowden came (other wines will be posted on later) too. I think I went too heavy on this wine, which has turned out to be a little boring frankly. This is what I said in another TN about this same wine: “Spry and fresh, crawling with tart red currants and slightly under-ripe strawberries, a touch of ginger and a dash of smoke. Pear and vanilla pop up later, as do mint and citrus rind.”
Sure, but I think I liked it better then. 89 points
Krug Rose NV:
I love Krug . . . I’m sorry, but I don’t love the Rose. Smells of elderflower, dried red fruits, wet rose petals and crushed stones. Slightly muted strawberry, a pinch of citrus, lots of chalk and a clipped finished make me shrug my shoulders every time I taste this wine. Underpreformer! 88 points
Krug Grande Cuvee MV:
Served first at the Krug dinner at L2O in Chicago. A nice starter and paired very well with Laurent’s food, though he definitely played it safe that night. This is a complex blend of spiced pear, apricot paste, brioche and orange peel. Drops of cracked pepper, minerals, quince and mint jump out too. Delicious. 91 points
Krug 1998:
This was one of the first times I have had such a showy young Krug. Lots of gunpowder, tart fruit, flint and smoke waft off of the glass. This is a serious wine right from the start and, as it hangs around in the glass, it only grows in power, though not in subtleness. Primary for sure, this wine will become a great Krug in ten to fifteen years. But right now, drink something else. 95 points
Krug 1996:
Pure, balanced, epic. Granny Smith apples, smoke, citrus peel, quince, pink grapefruit, toasted nuts, spices, candied apricots . . . look, there is a whole mess of complex shit in there . . . As the Dude says: “A lot of ins and outs and what have yous . . .” Nearly flawless. 98 points
Krug 1995:
Charming, precise, and balanced. Fully loaded with citrus rind, candied ginger, toasted almond and freshly baked (spiced) cookies. The lengthy finish is intermixed with honey and flint. This is a good to excellent Krug that is great for drinking right now. 94 points
Krug 1988:
A little more nutty/brioch-y than the other Krugs, topped off with some grapefruit and passionfruit, chalk, baked apples and vanilla. Excellent wine, always a favorite. 96 points