This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

July 12, 2013

No Bordeaux

Dinner at The Principal.

2009 Roses de Jeanne Blanc de Noirs Lieu-dit "Les Ursules", dégorgée en Juillet 2011 - 100% Pinot Noir.  Slightly mineral and metallic, a little toast.  Very ripe on palate.  Second pour showed a much more open nose with heavier toasty notes.  Not bad but I expected a little more.

1970 Dom Pérignon - totally oxidized, so sweet on the nose, with sugarcane, Chinese licorice (甘草), caramelized sugar, orange marmalade notes.  Totally up my alley.  Very flat with almost no bubbles left.  Good acidity here on the palate.  I expected this to be a lot more lively and complex.  Guess this bottle was over the hill…

1995 Ramonet Bâtard-Montrachet en magnum - a little toasty, kinda sweet, honey, caramelized sugar.  Pretty ripe, but acidity still there on the palate.  Served about 2 hours after decanting.

1964 Bouchard Corton-Charlemagne en magnum - a little green and vegetal, grassy.  Could it have been a little corked?  Acidity still here.  Somewhat elegant but a far cry from the other magnum from 4 years ago.  Served about an hour after decanting.

1970 Paul Jaboulet La Chapelle - very ripe nose, a little stewed prunes, savory like black olives and soy sauce.  Served about 45 minutes after decanting.

1978 Paul Jaboulet La Chapelle - a little medicinal, slightly dusty, pencil lead.  Nice, lean and slightly austere.  Savory, smoky and very toasty.  Funny how my tasting notes for this bottle are similar to the one from the ex-chateau bottle last year…  Served after 3½ hours in decanter.

1995 DRC Grands Échézeaux - despite the Specialist questioning the dubious source of the wine, this drank just fine.  Nice and lovely nose, with plenty of fruit.  Pretty elegant.  A little alcoholic on the palate.  Served about an hour after opening.

125 Years of Bruichladdich - distilled in 1970 and bottled in 2006 at the natural cask strength of 40.1%.  This is the style of Bruichladdich that I first fell in love with… sweet and caramel on the nose.  Not a hint of peat even though it's from Islay.

Full post on dinner is here.

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