Maison Stephan x4

Dinner at Écriture.

Francis Boulard Les Murgiers, dégorgée le 7 decembre 2020 - good acidity, a bit metallic on palate like Anjou pear, honey and marmalade on the nose.

2008 Jean-Michel Stephan Côte-Rôtie - 90% syrah and 10% viognier. Served starting 45 minutes after decanting. Nose was so beautiful, fragrant and floral, with sweet strawberries, like a Rayas and maybe a Prieure-Roch. Palate showing leather and gamey notes. 1½ hours in, there was more forest pine but maybe this was a result of the smoked rosemary from a dish. Tannins more evident now. About 3 hours after decanting, the wine was kinda dying on the palate.

2007 Jean-Michel Stephan Côte-Rôtie Côteaux de Bassenon - 40% syrah, 40% serine, and 20% viognier. Served starting 1 hour after decanting. Nose was more farmy, leather, more pungent, almost a little manure. More concentrated and savory on the palate. More than 3 hours after decanting this was lean and savory.

2006 Jean-Michel Stephan Côte-Rôtie Côteaux de Tupin - 100% serine. Served starting 1 hour and 15 minutes after decanting. Really fragrant, almost eucalyptus with leather notes. Lighter-bodied, more elegant, with lavender and floral nose. Very clean and beautiful. Almost 3 hours after decanting this showed some coffee notes and was still beautiful. My favorite wine tonight.

2006 Jean-Michel Stephan Côte-Rôtie Vieille Vigne en Coteaux - 80% old-vine serine planted in 1896 and 1902, 20% viognier. Served starting 2 hours after decanting. Very sharp and alcoholic on the nose, more intense, smoky, leather, savory with black olive notes.

Full post on dinner is here.