| | I had given a budget and the request for older Bordeaux, but other than that a carte blanche to the owner of this magnificent restaurant with what is in my mind the best restaurant wine list in the world, when it comes to selection, maturity of the wines, provenance and most importantly value and generosity. - 1987 Château Mouton Rothschild - France, Bordeaux, Médoc, Pauillac
Tasted blind from a perfectly stored half bottle. This is a highly underrated wine in my opinion, given that it is from 1987.
Caramel, Bell peppers, forest floor, herbs, camomile, red berries, the signature Mouton graphite, very long and right at the peak, where it will likely stay longer than I think. Very elegant wine. (93 pts.)
- 1983 Château Latour Grand Vin - France, Bordeaux, Médoc, Pauillac
Soy sauce, leather, licorice, amarena cherries (lots actually), tobacco, sunday roast, mashed potatoes, nice density.
Great wine! (96 pts.)
- 1961 Château Lynch-Bages - France, Bordeaux, Médoc, Pauillac
Fruits in rum, camomile, very very long cooked beef stock, some blood, orange peel, grand marnier. Plums, super concentrated and ultra long.
Can you imagine that this wine is served at a restaurant by the glass for as little as 15$ a taste? You have to love the Farnsburg restaurant for doing that! (96 pts.)
- 1934 Château Haut-Brion - France, Bordeaux, Graves, Pessac-Léognan
Tasted blind. Second wine I rated 100 points and alas, it was the same that i rated 100 points two years ago!
Wasa Museum smell, ballone di fichi, wax, old wood, citrus, gigantic nose!!! It's like a 1946 convento selection as a red wine!
Enormous acidity, great velvet like texture, burnt forest floor, porcini mushrooms, awesome!!! (100 pts.)
- 1929 Château Lafaurie-Peyraguey - France, Bordeaux, Sauternais, Sauternes
This is what happens if you give a carte blanche to the world's leading expert on Sauternes. Thank you Jürg for one of the most amazing wine experiences!
This bottle was a Selection Nicolas bottle, a negociant who purchased the best barrels and had his small stamp put on the center of the label (see image). From one of the best sauternes years, renowned for being particularly sweet (in all meanings of that word) this has all the signature sauternes notes: puff pastry, almond paste, candied sugar, creme brûlée. And in the palate it has an amazing sweetness, a great mouthfeel and a never ending finish. This wine is the single greatest sauternes I have ever tasted.
It feels like how a 2003 Nairac could taste in 70 years! (99 pts.)
This showed me once again, that while I love young Cabs, Shiraz and Grenaches the most memorable experiences are always graviously matured wines! |
