Dinner with Jeffrey: Served blind. An attractive bouquet with a base of steel and wet river gravel but with some more developed elements people (variously) expressed as toffee apple, golden syrup, nougat and blanched hazelnuts. In the mouth, the first impression was of the evolution obvious here, and the second was of the ripping acidity. The acids initially made me think of Chablis before settling on 1996 1er Côte de Beaune. This bottle was towards the end of its peak drinking with maderised fruit and toffee elements becoming prominent. However, it paired well with my Parfait de Foie de Canard. Good but drink soon.
Ripe apple with faintly sweet spice. Power throughout with lots of dry extract and concentration for its level. The best bottle I've had of this wine in well over a decade. Not only not oxidized, but quite tasty. It's a Christmas miracle!
Dark color and blue tones on cork were ominous signs to start. Seemed oxidized once poured, left on the counter and was far more oxidized one hour later. Not a great wine to drink, but a valuable contributor to tonight's great risotto.
Medium-deep golden yellow in color. Forward and fragrant nose of advanced, mature & well developed aromas of apples, citrus notes of lemons & limes, with buttery/butterscotch overtones, some floral notes of honeysuckle, stony/minerals, toasty oak & a hint of roasted hazelnuts. Medium bodied with a good concentration of balanced, smooth textured, mature & well developed, ripe fruit flavors of apples, white peaches, lemons & limes with stony/minerals, buttery & a touch of toasted oak. Long, lingering finish. Drinks quite well at present bit it is on the downward leg of its development, so drink up quite soon.
Wines with Larry, Huw and Paul in Martinborough: Again popped and poured. Deep gold. An awkward, cheesy, lactic bouquet showing some nutty elements with air time. The bouquet well behind the Leflaive. The Carillon was very different on palate, showing much more acidity, freshness and life than the bouquet suggested. The wine was advanced but still relatively bright and crisp. Most of us had this as a Puligny because of its Puligny-like focus, with a good squeeze of lemon, malic flavours, and some minerals and wet granite. An elegant, nuanced wine, not as rich or concentrated as the Leflaive. Nonetheless the wine had good fruit weight and power. Initially I preferred this to the Leflaive, but with my last sips of each concluded that the Leflaive was, in fact, the better wine.
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