Open and aromatic nose. Lots of roasted oak, coffee, canned button mushrooms, gun powder smoke, a bit of butter and nuts. There is also plenty of yeast and bread. Medium+ acidity, medium+ body, quite tart, medium+ intensity and a good length. This had med completely fooled for a good champagne. Inviting nose and a very well balanced palate. Dangerous stuff when tasting completely blind. Gave it 90P and preferred it to a Krug 98 :)
Developing nose with a medium+ aroma intensity. Initially lots of toasted oak but it settles down pretty quick. It also shows yeast, tropical fruits, butter and nuts.
Dry on the palate with a medium+ acidity and medium body. It has a medium flavor intensity and a medium finish. It shows ripe lemons, yeast, toasted oak and butter. The oak is not that dominant on the palate. The mousse is soft and gentle.
This is pretty good, actually. Stood up very good in a flight of 2002 Paul Bara Millesimé, 2002 Cuvée William Deutz Rosé and 1998 Krug.
Dim Sum Club at Park Palace (Park Palace, Grand Park Hotel): Pretty decent, and a good pairing for Dim Sum. The nose was very Chardonnay, with little bits of yeast floating around dominant aromas of sweet apples and lemons. I thought the palate was rather pleasant, if a bit on the simple side. It had pretty good depth to its flavours of sweet apples and lemons that echoed the nose, along with a refreshing mousse and lots of bright acidity - so bright, in fact, that it was a little sharp when served on its own in a flute. However, in a white wine glass and with some food on our plates, this melowed into a very drinkable Blanc de Blancs.
Platinum colour with some depth, youthful mousse. Nice, complex nose, greengage fruit, a touch of rubbery smoke, honey, gunflint. Full bodied on the palate, good youthful mousse, profound fruit. Long, mineral, powerful finish reminiscent of Riesling. Very nice. Not shy, not much resemblance to Charlie, but individual and complex. Good value