Cheval Blanc and D'Yquem dinner with Pierre Lurton and Bernard Burtschy (Taberna del Alabardero, Washington D.C.): It is interesting to compare with the 10 as they mimic the vintage characters of the red. The 10 is quite precise and structured where the 09 is rounder. Plain cotton candy, banana, pear, bubble gum, a hint of lanoline and mineral. Excellent concentration, sweet yellow and white fruit driven palate impression, medium to slightly low acidity, strong presence of mineral and clean cool and sweet finish. Quite fresh and cool despite the residual sugar and slightly lacking acidity.
Great balance, pear, pineapple and other tropical fruits. Terrific balance and length with only a touch of alcohol at the end. A treat to taste this, hard to find and quite expensive but it's oh so good!
A lazy holiday lunch - Arnoux, Marcassin, Drouhin, Machina, Dujac and etc. (Blacksalt, Washington DC): Nice to have a generous friend who love this stuff. Consistent with the bottle drank less than a week ago. Strong presence of mineral, seashell, a hint of sugar, banana, pear, pineapple, saline and lanoline. Noticeable alcohol that gives the sweetness. Excellent concentration, fresh citrus drive palate impression, great minerality and clean finish. The palate impression is not unlike a top cuvee Chapoutier white. Once again, this is a very primary, big scale wine. Really unique. Some liked more than I.
Holiday Bordeaux Dinner with Eric - 82, 89 & 90 FGs among others (The Grill Room at Capella Hotel Georgetown): Great mineral expression, a hint of sugar and high alcohol make this very unique. Extremely fresh nose displaying citrus, pineapple, crème brulee, lanoline, white flowers, saline and mineral. The high alcohol gives a bit of sweet note at the end. Excellent concentration, sweet ripe citrus driven palate impression, mineral, good acidity and noticeable heat at the end. This is a very primary, big scale wine. Interesting and enjoyable. I believe others liked it even more.
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