Pale, tinge of rust. Cloudy. First impressions not promising. Subdued nose initially, at least compared to the DRC RSV. Tea, dried flowers, albeit fleeting. Over time, much more expressive-cherries, dried red fruit, tea, mint, even white pepper almost. Palate fine. Still some grip on finish.
Treasures from Burgundy (Nicolas Restaurant, Teck Lim Street, Singapore): La Tache 1975. Now, this was truly something special. Served blind at the end of a dinner with some pretty decent wines, it was a showstopper that cast everything else into the shade. This had such a beautiful nose – no one was in any doubt that it was a Vosne, with its fragrant wafts of wood spice and petit fruits rouge, with sweet aromas of dried cherries and crushed berries, all garlanded by a lilting floral element at the sides of the bouquet. A wonderful nose – this was going off like fireworks in the glass. The palate followed on beautifully. It was at such a perfect place for drinking tonight, almost melting in the mouth with a silky rustle of softest tannins amidst wonderfully pure notes of red cherries and berries gently sprinkled with wood spice and roasted cocoa and fragrant smoke notes – a peacock’s tail of complexity quietly fanning out the mouth. With time, an earthy, mushroomy character started peeking out from around the edges as well. There was a slight difference in tone between the nose and palate I thought. While the bouquet was all sweet seduction, the palate was a bit leaner, more minerally, but somehow still very full and complete. Someone described it as playing like FC Barcelona on the nose, but more like Real Madrid on the palate. Whatever the case, this was just stunning. Pure, effortless, marrying sweetness of expression with power and elegance, it was a textbook description of a La Tache and everything a mature Burgundy should be. I really wanted to savour this slowly, but unfortunately, the small glasses I poured myself kept disappearing down the throat far faster than planned. Beautiful stuff.
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