Morey-St Denis Grand Cru Dinner (Imperial Treasure Super Peking Duck, Paragon): Tight when first opened, this opened up nicely with time. The nose showed deep notes of cream and chalk and mineral lining a centre of white fruited aromas. Just a touch of honey and spice blooming at the edges of the bouquet hinted at a bit of age. The palate had powerful core that packed a real punch, but it was certainly tightly wound, with its creamily textured white-fruit flavours coiled around a beam of fresh, lemony acidity and fine minerality that threaded its way into a big, powerful finish flushed with a bit of spice, some nutty accents and a touch of ripe heat. With time, a lot of sweet lemony flavours came out as well. This had great length and depth, with just a touch of something bittersweet right at the end. All in all, a bit on the big, weighty side, as would be expected for Batard, but this was quite nicely pulled together with the juicy freshness of the vintage. A pretty good wine, and it will probably benefit from a few more years in bottle too.
Saturday Dinner; 8/28/2010-8/29/2010: This is more of an impression than a considered note since I didn't taste this on open. The bottles was the last third of a bottle a friend had opened the night before and then stored in the fridge. Lovely, precise Puligny notes with good minerality, lemon and some white floral notes. However, this didn't scream grand cru to me - it was competitive with, but not better than, a good premier cru. Was it better the night before? Not according to the friend who'd had it then (this 1/3 of a bottle was the starter for a dinner with a '90 Brunello being the main wine). If you've had Girardin whites from the late 90s and remember them as oaky things, this is NOT that - the flavors were classic Puligny, just not as complex or intense as I'd expect from a Batard.
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