Burgundy Dinner

Rock Pool Bar and Grill
Tasted Tuesday, March 25, 2014 by chatters with 526 views

Introduction

Part of the Burgundy festival in Sydney. Me, Ellissa, Ruth and Anastasia from the WSET course rocked up- no menu or wine list circulated prior to the event.

Flight 1 - Bracket 1 - Canapes (1 Note)

Champagne is something that I fail to appreciate

Flight 2 - Bracket 2 - Entrée (6 Notes)

Glacier 51 Toothfish from the Charcoal Oven with White Wine, Flagelot Beans, Clams and Serrano Ham

Flight 3 - Bracket 3 - Main Course (3 Notes)

Redgate Farm Duck with Grilled Plum and Pistachio served with Potato and Cabbage Gratin and a Radicchio, Cos and Endive salad with Palm Sugar Vinaigrette

  • 2011 Domaine Denis Mortet Gevrey-Chambertin 1er Cru Lavaux St. Jacques

    France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru

    Medium plus aromas of red berry and cherry, rich, slight chocolate, cream, vanilla, moving to black fruit with time in the glass and slight herbal notes. Massive, opulent. In the mouth the wine has juicy acidity and flavours of blackberry and cherry, there is some very fine front of mouth tannic grip and some slight green notes, very spicy, very long but a touch out of whack and still a bit youthful and awkward

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  • 2010 Domaine Denis Mortet Gevrey-Chambertin 1er Cru Lavaux St. Jacques

    France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru

    Aromas of toast, blackberry, spice, cherry and cedar, controlled and elegant. On the palate the wine has fresh red and black fruit, slight cream and spice notes and is mouth filling with fine mid palate grip…as the palate lengthens the fruit tends to savoury notes. Very very long, beautifully balanced, elegant, very very good, superb in fact.

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  • 2009 Domaine Denis Mortet Gevrey-Chambertin 1er Cru Lavaux St. Jacques

    France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru

    Medium plus aromas of slight yeast extract, leather, toast, cream, coffee, red and black berry, slight spice, meaty notes and plenty of very expensive new oak. In the mouth the wine has flavours of coffee, chocolate black fruit, cream, spice. It's juicy, long and with some alcohol warmth intruding on the finish. Not as well-balanced as the 2010 but still very good indeed.

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Flight 4 - Bracket 4 - Cheese (3 Notes)

Comte and Epoisses

  • 2011 Joseph Drouhin Beaune 1er Cru Clos des Mouches Blanc

    France, Burgundy, Côte de Beaune, Beaune 1er Cru

    muted lemon, dust, perfumed spice, cream, peach and honeysuckle. With time in the glass the wine gains weight and becomes richer. In the mouth flavours of ripe and rich peaches, touches of cream but an overall impression of tightness with tannic grip on the mid palate and front of mouth. On the very long finish a certain astringency starts to creep in. Needs time.

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  • 2010 Joseph Drouhin Beaune 1er Cru Clos des Mouches Blanc

    France, Burgundy, Côte de Beaune, Beaune 1er Cru

    Medium minus aromas of fresh green peas, muted peach, mineral/sulphur notes slight honeysuckle, tight. IN the mouth the wine is juicy and peachy spicy with touches of citrus peel that tends to bitterness on the medium plus length finish. Some mid palate grip. Needs time.

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  • 2008 Joseph Drouhin Beaune 1er Cru Clos des Mouches Blanc

    France, Burgundy, Côte de Beaune, Beaune 1er Cru

    Medium minus aromas of slight peach, cream, spice…quite simple. In the mouth the wine has medium plus acid with flavours of apple and peach, cream and hints of rhubarb. Medium plus length.

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Flight 5 - Bracket 5 - to finish (1 Note)

there was also a Marc and a Fine Bourgogne cognac style brandy...very pleasant...

Closing

should have stayed on red - the drouhins lost their impact with the cheeses to a certain extent. Up until that point near sublime. I was left, as the staff cleared up around us, with Ruth and Anastasia, tidying up the last of the 09 Gevrey...marvellous

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