Vintage Tastings (click to search again)

Vintage Name Variety Publication Reviewer Score More...
Red - Fortified

2002 Château d'Aydie Vin de Liqueur Maydie

Southwest France Tannat more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
It was a red dessert wine from the South, served slightly chilled and Amarone-like in style yet Banyuls-like in flavor. Made from the Tannat grape, it was port 'Parisian style,' with less alcohol yet stil rich, lush and lingering 92 points
White

1992 Bouchard Père et Fils Chevalier-Montrachet La Cabotte

Chevalier-Montrachet Grand Cru Chardonnay more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
was actually the first vintage that Bouchard ever bottled, all one barrel of it, and all in magnums, magnums that have never been sold or offered. One barrel means only 150 magnums were made. Now Bernard would be the first to admit that the Renaissance of Bouchard Pere et Fils did not begin until the mid-nineties, and this 1992 showed that to be an accurate statement. The 1992 had a dirty nose, and Frank saw what I was saying but still liked it. There was this rotten edge, some pungent alley action that dominated, and behind that were additional aromas of smoke on the water, dirty earth and stewed, overripe corn. The palate was better with some nice flesh, richness and sweet, creamed corn flavors, but also with more of that dirty earth, this time with some wax. The palate could have offended many, though, and it was not a wine that was pretty by any means. Its texture was its best quality, and although it mellowed out in the glass, and Elaine found it to improve, it was an auspicious beginning to what has to be now considered one of Burgundy's elite white wines 88 points
White

2002 Bouchard Père et Fils Chevalier-Montrachet La Cabotte

Chevalier-Montrachet Grand Cru Chardonnay more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
was a whole new ballgame. The 2002 was much more wound with divine minerals rippling through the nose. Smoky and lightly toasty, the wine had pineapply fruit slowly emerge with pinches of anise and rainwater. Elaine called out 'apples' clearly and correctly. It was my kind of nose, more about the earth than the fruit. The palate was flat out fantastic, long with great acidity and a spicy, spiny finish. The wine was rich and loaded with lots of yellow fruit bullets, dried yet somehow ripe. Streaky in a good and intense way, the 2002 stayed spectacular on the palate, and the acidity kept exerting itself like a boa constrictor trying to suffocate my nostrils. I saw the Montrachet here 96 points
White

2003 Bouchard Père et Fils Chevalier-Montrachet La Cabotte

Chevalier-Montrachet Grand Cru Chardonnay more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
Bernard later explained to us that 'La Cabotte' is the plot of land between the upper part of Montrachet and the lower part of Chevalier, adding that they decided to bottle it under a separate designation than their regular Chevalier as they felt it was closer in style to a Montrachet. The 2003 had a clean and smoky nose with sweet butter and tropical Chardonnay fruit, so sweet I would have guessed Kistler if it was served to me blind. That must be that 'Helen Turley' factor in regard to the 2003s to which Clive had earlier referred. There was nice earth and wet rock there behind its sweet fruit, and the palate was very chewy and nutty with taffy-like flavors and an oily texture. Sweet, nutty, and buttery, the 2003 had a caramel center if you kept chewing away. Someone commented that the wine 'won't last that long.' The acidity was not that prominent at this stage, and this tropical wine was a bit sweet for me but still respectable. 91 points
Red

1978 Domaine de Chevalier

Pessac-Léognan Red Bordeaux Blend more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
1978 is one of those forgotten vintages, but with wines like Haut Brion, La Mission Haut Brion, Margaux and Latour amongst others, it is still a vintage worth keeping an eye on. It was probably best in the Graves overall, and this Domaine de Chevalier backed up that argument. It had a great nose full of nutty, plummy cassis fruit, accompanied by chocolate and vigorous alcohol, supplemented by a firm backdrop of earth and cedar. 'Still young,' S. observed as he reminisced over when he first had this wine and how he is always seeking it. There was a lot of acidity and alcohol on the palate, zesty and fresh without being overbearing. I really liked the wine, the vigor of the earth, nut and tobacco flavors, its chocolate and nut kisses, and the chalky, spiny finish 93 points
Red

1928 Chevillot Musigny

Musigny Grand Cru Pinot Noir more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
was outstanding. Its nose was sweet, seductive and lightly pungent with divine, musky, sexy fruit. There were aromas of red and brown fruits, musk, candied cherry, strawberry ice cream and a pinch of cat's pee. The palate had excellent vigor . dusty, round and long, it was still smooth. There was a 'just-right' woodsy kiss. This was big and bodacious Pinot Noir, lush and sweet, reminding me of 1959. Jim noted while after thirty minutes the 1915 was getting tired, the 1928 was not 95+ points
White

1985 Coche-Dury Meursault 1er Cru Les Perrières

Chardonnay more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
was another gorgeous wine, more mature and waxy in style with a touch of 'fry' to it. Musky, of course, the nose had a touch of orange rind without the orange really. It was a tea cake like edge, and its minerality very tempting. The palate was more about the minerals, and its acidity also became deeper and deeper, and more animal and musk aromas developed in this outstanding Coche 95 points
White

1990 Coche-Dury Meursault 1er Cru Les Perrières

Chardonnay more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
had another fabulous nose, possessing the vim, vigor and center that I want in the nose of my white Burgundy. The signature Coche kernel was there but secondary to the butter, musk, nut and sparkling minerality. The palate was balanced, pure, long and still very young. Oily and buttery, the palate had a finess-laden finish that was stylish and elegant. The nose got more and more yummy with a nut twist to it, and the acidity kept penetrating more deeply and deeper. The acidity was flat out fabulous on the palate, the kind that makes you lick the roof of your mouth looking for any last drop 96+ points
White

1992 Coche-Dury Meursault 1er Cru Les Perrières

Chardonnay more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
had a great, musky nose, more Coche than 1992 in that it didn't have the overripeness that many 1992s have. It had the signature Coche aromas of kernel, minerals and healthy butter. The palate was oily, rich, yeasty and buttery with flavors of bread crust on its finish. The wine was not as focused in the center on its palate as I had hoped, but the acidity still lingered well in my belly. The wine got more buttery and 1992-ish in the glass and took on a caramel personality. The nose got more hedonistic but the palate, while still excellent, did not expand like the other two vintages 94 points
White - Sweet/Dessert

1997 Domaine Philippe Delesvaux Anthologie

Coteaux du Layon Chenin Blanc more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
' Generally I am not a big fan of dessert wines; let me rephrase that. I find the sugar in the alcohol of dry wine to be more than enough for my body; dessert wines, and dessert for that matter, can sometimes leave me feeling a bit queasy. I much prefer cheese as a dessert accordingly. I think dessert wines can be amazing in their own right and category, but I do not have them that often. Dessert was a part of each meal on this trip, so I caught up on my after dinner drinking quite well. This Delesvaux had an incredible nose of thick, apricot syrup, peaches as well, and oil, nut and Loire minerality. It was so sweet and rich in the nose and on the palate and possessed amazing strawberry flavors despite being a white. The texture was motor oil, the acidity ridiculously long, and the sugar levels so rich and extraordinary that this wine is a good bet for 100 years of aging potential. Have your children's children bet on it 96 points
White

1999 Joseph Drouhin Beaune 1er Cru Clos des Mouches Blanc

Chardonnay more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
another one of my pet white Burgundies. It had a great nose, literally popping with popcorn, citrus, earthy zest and what P. called 'fox.' He continued that 'Clos des Mouches has a specific taste,' and that the wine was 'well-balanced.' There was great nuttiness and musk to the wine as well as icy, white fruits. The palate was soft yet luscious with good mouthfeel, still youthful with its alcohol and crackling acidity. Smooth, satiny and long, this white had an earthy quality almost akin to that of a red wine! A lemon ice flavor graced its smoky and gritty palate 94 points
Red

2000 Claude Dugat Gevrey-Chambertin 1er Cru

Pinot Noir more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
I will say that the wine did give me an initial Rhone-like impression with its extraction. 'Very extracted' were the first things I said when the wine's identity was revealed. The wine had cigar and chocolate in the nose with some sour cherry, earth and almost sea air. The nose was musky, tangy and intense, and the palate was rich, fleshy, tangy and vigorous. There was excellent extraction, pushing the limits of extraction for a red Burgundy yet somehow not over the top. There were lots of vitamin flavors that developed, and this is one of the best 2000s that I have had in recent memory, stalky and jammy with nice stem and spice flavors on the finish. The acidity was excellent, and I thought to myself how perplexing a producer Dugat is, sometimes exhilarating as in this bottle of premier cru, but also disappointing in others, like his 2002 Griottes that I had earlier in the year. I think his 2000s look like a buy, however 92+ points
Red

1964 Château Figeac

St. Émilion Grand Cru Red Bordeaux Blend more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
was distinctively different from the 1966, deeper and more chocolaty, nutty and syrupy in character. There were lots of plum, nut and vanilla going around the nose, which was more Pomerol than St. Emilion, with which Chris was quick to agree. The palate was rich, round, balanced and smooth with light dust and grit on its finish. Flavors of black olives and black 'n white ice cream graced the palate, and the acidity held well in this excellent L'Evangile, I mean Figeac 93 points
Red

1966 Château Figeac

St. Émilion Grand Cru Red Bordeaux Blend more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
had a sexy nose of red wintry fruits, green olives, milk chocolate and musk. Incredibly fresh and vibrant, its red fruits blossomed into jammier raspberry and strawberry aromas. Its stem and olive aromas balanced out the nose like the scales of justice, and some plum, cassis and Cabernet fruit aromas slipped in there. The palate was very dry, however, and there were lots of alcohol and browned flavors. The wine was overly dry and on the bitter side, still pretty and holding onto whatever youth it may have left by a thread 90 points
Red

1947 Domaine Michel Gaunoux Pommard 1er Cru Les Grands Épenots

Pinot Noir more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
had a Tasteduvin label, which means it was bottled, or bought specifically for that historic and still active group. Bipin quickly called it 'terrific,' citing 1947 as a 'very hot vintage, but not great like 1949.' The nose was absolutely fabulous; incredibly rich, fleshy, meaty and beefy. The alcohol underneath all that was penetrating like a needle drawing blood, precise and exacting. There was a touch of old book but overall the wine's aromas were sweet and hedonistic. Flavors of beef, stems, molasses and a pinch of worcestershire made this wine quite tasty, and its volatile acidity (there I go again) gave it spine with some whips and chains to go with it. Chris called it 'perfect . the balance, the sweetness and the length.' Licorice, cherry and honeyed cough drops were adjectives coming from the group. There were also old book flavors, lots of wood spices and decadent coffee and mocha flavors that developed, while Frank noticed its 'toast and burnt sugar.' This wine almost exceeded being outstanding, but it was Pommard, after all 96 points
Red

1926 Domaine Michel Gaunoux Pommard 1er Cru Les Rugiens

Pinot Noir more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
which was drier and earthier than the '47, still with some red fruits but not nearly the sweetness of the 1947. The red fruits in its nose were beautiful nonetheless . red currants, cranberry and raspberry to be exact, and the nose was wound in a pinchy, dusty way. More citric vigor was noticeable here. On the palate, there were flavors of old book, or 'sauvage/wet leaf' to which Chris likened it, that gently rolled around one's tongue in a soft, smooth and mature way. The middle palate was softer but not absent, and there was nice leather on the finish 93 points
Red

1927 Domaine Michel Gaunoux Pommard 1er Cru Les Rugiens

Pinot Noir more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
had more ripeness and oil to its nose with pungent aromas of brown sugar, alcohol and fading rose. The palate was rich and sweet, again not as rich as the '47, but still excellent with its dry, pinchy tannins and drier, waxier, book-ier flavors. Mushroom came out in the nose, which expanded quite well, and the palate fattened accordingly, more so than the 1926 94 points
White - Sparkling

NV Gosset Champagne Brut Grande Réserve

Champagne Blend more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
which had a bready and full-bodied nose and a taut, fresh palate that was finish-centric. It was decent but a bit taut and citrusy, though bright and fresh as it should be 88 points
Red

1990 Domaine A.-F. Gros Richebourg

Richebourg Grand Cru Pinot Noir more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
Now don't ask me the difference, but I know that it is a separate property from Anne. There was a lot of musk to its nose, with stems, leather, nut and light sweetness as well. Vitamins, sweet tomato and black cherry all made the final cut. The palate, however, suffered from the curse of the Burghound and was not as interesting as the nose. The palate was more citric with flavors on the earth and stem side of the dial. Acid was there, but it seemed as if it was losing itself a little on the back side, and its palate lacked the definition of classic Richebourg 90 points
Red

1996 Domaine Anne Gros Richebourg

Richebourg Grand Cru Pinot Noir more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
had sappier fruit . sexy, sappy, syrupy black cherry fruit with gorgeous musk. A dash of citrus and more subtle, yet present, aromas of tannins and alcohol permeated its nose. It was spiny like a quiet child with perfect posture, and the acid was more prevalent than the tannins in the mouth, with more vitamin flavors, tender fruit and a touch of tobacco and leather on the finish. Bipin compained that the wine had 'too much alcohol (cognac, specifically came to his mind) and was a little lean in its fruit . that is the problem with 1996.' Robert liked its acid and vibrancy however, and so did I. It got brighter but clearly did not have the weight of the 1999, but its vim and brightness were endearing in a different way 95+ points
Red

1999 Domaine Anne Gros Richebourg

Richebourg Grand Cru Pinot Noir more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
had a fabulous nose full of t 'n a, just enough to clean the sinuses without making them burn. Brimming with black cherry fruit, its stemmy spice blended into its tannins and alcohol. Plummy, earthy, long and almost saucy, this was the first 1999 that I have had in a while, and I was quite pleased. The palate was on the rusty side but with an enormous back end full of extraordinary acid. While there was a flash of black and purple fruits on the palate, its earthy side was more dominant, escorted by flavors of vitamins. The stems, alcohol and earth aromas took over the nose with time. Still young and hibernating a bit, the 1999 will continue to be outstanding and only get better 95+ points
Red

1915 Guichard-Potheret Musigny

Musigny Grand Cru Pinot Noir more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
had a vibrant nose for the age of ninety, woodsy with its mushroom and forest and meaty with its worcestershire. There was an Madeira-like edge to the wine, which was not maderized but definitely showing some signs of its age. Flavors of worcestershire, dry brown sugar, band-aid and tomato were all present along with some wintry edges to its finish. Nice but not great, it was aliiiiiiiive, I joked. The brown sugar and earth components became more and more pronounced, but for what it was, and if you have a taste for very old wine, it was very good 91 points
White

1989 Château Laville Haut-Brion Blanc

Pessac-Léognan Sémillon-Sauvignon Blanc Blend more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
had a nose that caused Frank to comment, 'there's a nose that I like,' referring to the more mature style of the 1989. An extra decade does a Laville well, I always say, and the 1989 had a fatter, wider nose with more nutty sex appeal. There were also wax, alcohol, honey, musk and caramel aromas. The palate was richer and meatier with more sweet caramel flavors and an earthier finish. Fleshier and oilier with loads of caramel, the 1989 stood out over its younger siblin 95+ points
White

1998 Château Laville Haut-Brion Blanc

Pessac-Léognan Sémillon-Sauvignon Blanc Blend more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
was served a bit on the cold side, but beneath the icy mute on it were some classic LHB aromas of glue, straw, honey, dried yellow and white fruits, candle wax, honeycomb, nuts and orange peel soaked in white chocolate. The palate was rich and lightly toasty with flavors of citrus, honeydew and cantaloupe ('melon . that's it!' Elaine agreed), and none of the overoak or glue that sometimes plagues young, dry, white Bordeaux. With time in the glass, the wine became fresher and more vigorous once it warmed up, its superior minerality becoming more and more self-evident. Teona found it 'like a good stinky cheese,' probably picking up on what I call glue. There were lots of white floral edges in this tasty, pure, delicate and spicy (in a Graves way) white. The acidity got stronger and stronger, bordering on searing in the belly 94+ points
Red

1950 Château Margaux

Red Bordeaux Blend more

Vintage Tastings

, John Kapon
Paris a la Mode with Dr. Desai (9/19/2005)
was next, which Bipin later told me is one of the wines of the vintage for the Left Bank. The Margaux had a nice nose with lots of alcohol, chalk and gravel at first, developing nut, plum, earth and honey with time, more and more honey especially. The palate was excellent with a touch of sweetness to its plum and old book flavors. P. commented that it had 'a little volatility,' which might not have been the case if it had settled two to three days, which it hadn't. Its slate and mineral sides developed more, but the wine stayed pure and balanced out more and more on the palate. There was nice earth there in a satiny way, and a touch of prune emerged with a refill, which also brought a kiss of cream soda to my mouth. This was an excellent wine that drank deliciously, developing further aromas of cherry and white chocolate in the nose and creamy cherry on the palate 94 points
  • Reviews: 85 /
  • Wines: 85

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