Taittinger Cdc 2006 served with Pata Negra and tinned sardines with a red onion and caper dressing. Such a good combination but needed more salt as the sardines were not as salty as I expected. Anchovies would have been perfect. The 2006 CdC is really good and a really good pairing but every time I get a slightly bit too much sweetness on the finish - just me?
2013 Donatsch Unique Chardonnay - served with scallops with a lemon caper sauce. Forgot the food picture. One of the really special bottles from my âcellarâ. So this is apparently one of the best Swiss Chardonnays from a great producer in a great vintage. I can confirm this its absolutely outstanding, paired perfectly with the food, wonderful balance of acidity that paid with scallops but also buttery on the finish, slightly tropical, slightly tart and very smooth. One of the best whites Iâve ever had and happy to have two more
2015 VHR - still very young, even with a double decant and slow ox - went really well with the steak (aged Spanish and us wagyu cote boeuf) - it was still hiding its structure with quite tough tannins but showed well with the fat of the steak. Absolutely needs more time.
2005 Pavillon Rouge du Chateau Margaux - number 7 or 8 from a case a bought in 2022. I think this is really now a peak drinking 2005, itâs really so open for drinking with classic Margaux elegance combined with early aged tobacco and cedar. It was a clear preference for guests compared to the VHR, but for me that was just an age question.
Wanted to open a champagne but the boss was not in the mood after a long day so opened a Chianti that was everything a Chianti should be! Happy New Year to all.
âCaught this in a really fascinating window. With exactly 4 years post-disgorgement, that typical Le Mesnil âblade of lightâ is starting to pivot. The cut is still there, but itâs wrapping itself in these deep, caramelized pastry notes now. It has gained significant weight and shadow compared to earlier tastings.
âdrank perfectly with a seafood plateau. If you have the '21 disgorgements, they are in a massive sweet spot right now.
What a fabulous lineup and wonderful pictures as well. When you can, drop some notes on that 2000 Figeac. I was just looking to source some. I popped the 1998 last night, which was glorious. Iâll post notes later.
It was very good. Lovely balanced mix of dark ripe berries, herbal Cabernet Franc notes and a bit of tobacco. I like a good dose of primary fruit in my wines, so for me this is right in the zone now.
It was really good, but an extreme sweet wine. The taste is really deep and intense with notes of honey, caramel, apricot and peach. It is thick as a sirup! Luckily it has enough acidity to balance out the extreme sweetness.
My friend said that it would be perfect on his morning youghurt . I think that explains what it is pretty well.
From Happy Canyon AVA that is produced by Justin Willett, the winemaker at Tyler. Aged 22 months in 50% new French oak barrels and 13.4% ABV. Picked this up for $50 at the tasting room in SB.
. I think that explains what it is pretty well.
