still very young, notes of brioche, toast, biscuit, vanilla, cognac, red berries, crispy acidity, winey, fleshy, perfect for a whole dinner, my last bottle from these three vintages - unfotunately, at least 5 more years, clean long finish
some wood, creamy, some oxid. notes, fine, lively acid, elegant and powerful, not excessive, perfectly balanced, winey fits to fish and meat, long length, density and massive concentration, 7-10 more years ahead, poential to 95-96, too young, very creamy like a BdB
Dinner with James Mead (New Ubin Seafood): A blend made from the 1995, ’96 and ’97 vintages and disgorged in 2009, this had a good bit of age on it and drank very nicely on the night. The nose showed matured notes of bread and yeast, some funky earthy tones and a touch of fragrant spice and stony mineral, all floating around a sweet core of apples and peach aromas almost shading into tropical notes. There was a rich, round feel to the palate, with quite a bit of flesh on its white fruited flavours, but these were knit together on a frame of fine mousse and quite stirring acidity, with plenty of lemony juiciness driving the wine into a rather smoky, mineral end. Nothing truly spectacular, but this was a very enjoyable bottle of bubbles.
Some Barolos and others at St. Jack (Portland, OR): The color of this thing looks exactly like apple juice. The aromas are soft, with nice soft fruit and a creamy notion. Natasha said this smelled like ice cream. After some time in the glass it developed a morel mushroom aroma that was quite a nice mix with the fruit. Pretty vibrant on the palate, showing zesty apples but deeper richness as well. Delicious, with a decadent, smooth texture showing really nice depth and smoothness. Again with time the morel mushroom component comes through on the palate and finish. The finish is quite soft and quiet for about five seconds, when a wave of acidity slowly begins to build up. It's pretty creamy acid, not very cutting in nature, but it is felt lingering for some time after. A nice mellow experience.
This was bottle #170 disgorged 2-5-2011 (May 2nd). Had this side by side with the 02 and you could really see the strong house style. The nose was a bit more reserved than the 02 but had all the complexity, plus great acidity from the 96 vintage, which was 50% of the composition. Great mushroom nose, then green apples and characteristic pinot noir body. i'd actually hold this wine as it had all the composition of a wine that could age another 10 years or more.
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