Morel Dinner with Big Red & White Burgs and Champagne (L'Etoille du Nord, Bayport, MN): Light gold color. Drank 1 glass over an hour plus. BdB, but not in the same league as the Legras. Very consistent with my previous note on someone else's bottle. On the oxidative side, sour apple, mineral, almond, citrus. the palate is consistent, citrus, sour apple, nuts, average finish. The N/V I brought a couple weeks ago was better. 90+ to 91pts.
Cheval Blanc and D'Yquem dinner with Pierre Lurton and Bernard Burtschy (Taberna del Alabardero, Washington D.C.): It was a big crowd for a sommelier so I helped open the bottles and I just assumed that this was the 96 Churchill but turned out that it was the regular vintage. Having said that this was my note. “This was absolutely seeing from the get go. Fully matured and its peak, displaying beautiful sweet yellow fruits, apple tart, apple peel, ginger, spicy spices and mineral. Exceptional concentration, fine mousse, intensely sweet yellow fruit driven palate impression, bright acidity and lovely seamless finish. This is a great example of the 96 luxury cuvee champagne, ie very hedonistic with generous concentrated sweet fruits yet also very precise due to the bright acidity. I highly recommend.”
This showed exceptional well but thinking this was the Churchill influenced my score? I still highly recommend.
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(Pol Roger Brut) A good intensity to the colour here, but still a restrained rather than an evolved hue, and a moderately fine bead. Very well honed on the nose, with nicely defined aromas, ground almonds among fresh apple and pear fruit with a lemony edge, with just the barest hint of mushroom. But this still seems very youthful and linear on the nose, and it comes across the same on the palate, although it does broaden and soften in the middle, revealing lightly nutty fruit and baked lemon with a tangy citrus character. It is very lightly autolytic, lightly honeyed, maturing and it shows this more with a slightly higher temperature in the glass. This is deliciously approachable now, although it still has a long way to go yet before it reaches real maturity. Great acidity and a very fine, crisp mousse too, giving this savoury, meaty wine a great lift. Very fine.
(Pol Roger Brut) A pale golden colour, showing a little depth of hue, but not at all deep or obviously mature. The bead starts off a little fat, but then calms down to a moderately small size. Very open and welcoming on the nose, starting off with some fresh citrus fruit before it slowly reveals a little early complexity in the shape of some gently nutty praline, with some biscuit and apple notes from the Pinot. Beautifully poised palate, with a wonderful balance of creamy, welcoming texture with well defined acidity and some sherbet-tinged bready flavour. A lovely, delicate, prickly mousse which gives a lot of brightness and should last well in the cellar. There's also a meatiness which I often associate with Pinot-dominate wines. A gently fading finish. Overall really very good indeed, with the structure for future development over the coming years.
(Pol Roger Brut) A moderate colour with a plentiful bead. Rich nose, dripping with cream and smoky-stony-cordite white fruit, and a leafy minerality. Gorgeous. Creamy palate, with bready-lemony fruit and a correct texture enveloping great acidity, with a little caramel twist. Beautiful wine, with stunning potential. Needs ten years to show its best I think.
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