We had some friends over last night and I spent quite a bit of time cooking. My wife chastised me for not taking pictures of the finished product but considering she also owns a smartphone, who’s to blame? 
Anyways, it was lamb 3 ways: seared marinated loins with cream sauce, Moroccan inspired kefta (ras el hanout, fresh herbs) with homemade tzatziki and oven-baked shanks in papillotes with garlic and rosemary. I served this with aligot, green beans and oven dried tomatoes.
Philipponnat Royale Réserve Non Dosé
Disclaimer: we sell this wine.
I’m generally not a big fan of Philipponnat wines but I ended up liking this quite a bit! 67% PN, 31% Chard and 2% Meunier. 2019 base. 34% reserve wines in oak. Disgorged 02-2023.
Rich autolytic nose with bready and nutty aromas followed by pineapple and citrus. The palate is incisive which contrasts the nose but it fills up on the mid-palate with ripe citrus fruit. The bright acidity follows through all the way to the finish. This is more citrusy acidity than mineral. I can see this champagne being polarizing: you’ll either like it or won’t. This worked really well with homemade bread and anchoïade.
Château de Chamirey Mercurey 1er Cru La Mission Monopole 2018
This was very enjoyable: citrus, lemon curd, some tropical fruits (pineapple mainly), white flowers and a little vanilla. The palate is nicely balanced but more-ish: plenty of acidity, plenty of body with good texture and a medium plus finish on citrus, crushed stones and vanilla cream.
Château Cablanc Les Murailles 2013
The front label was completely worn off by humidity. Good honest Bordeaux drinking at peak right now. I wouldn’t let this age much longer.
Château Grand-Puy Ducasse 2016
One year since the last note. Red berries, plums, torrefaction and a lot of freshness coming from the slate/pencil lead finish. What I found missing one year ago is complexity that should come with age. It’s still pretty compact right now. Good wine.