Charlie Trotter's Farewell Dinner with Montrachet, Brulees and Cros Parantoux (Charlie Trotter's, Chicago IL): Opened about 30 minutes before serving, but not decanted. Fantastic aromatics right from the start. Vibrant red and sour cherry aromatics, great brown spice with sandalwood and earth tones. The palate started off with good fruit and spice, but showed a bit too much acidity. After roughly two hours though, the palate picked up density and the acidic edge smoothed out. The aromatics stayed the same all throughout the evening. Lenthy, spicy finish. Overall a beautiful wine.
Another Final Dinner at Charlie Trotter's with "Guests" Henri Jayer, Meo-Camuzet and Rouget (Charlie Trotter's - Chicago IL): Open 30 minutes prior to serving, not decanted. Served with 3 vintages of Meo-Camuzet Brulees, which I thought would be interesting and fun given they are the "successor" wines to Henri Jayer's aux Brulees. This started out with great spice aromas with fairly fresh red cherry and just hints of earth. Aromas were at a "94-95 point" level and stayed quite consistent over 3+ hours. Flavors were much less interesting to start, showing simple red cherry and an overall lean and angular palate. This didn't change much for several hours, but around the two-hour mark this starting showing greater density and balance on the palate. Palate was around "87 points" to start but ended close to "92."
Charlie Trotter's Goodbye with Jayer, Meo, and Rouget: Bright delicate bing cherry nose, stony elements with lots of nuance, underbrush, wet soil, and touch of iron. Very impressive. Nice intenisty to briary red fruits with earthy Ppeal. Lomg and nuanced with a real elegance. Complex. Dried fruits. A bit of hard edged sour cherry interupts an otherwise very fine wine.
Decanted for about ten minutes and this was ready to go. An amazing wine for a really tough vintage. Sweet on the nose with lots of strawberry, forest floor and some cola aromatics. Sweet on the palate as well. Super long finish that just keeps going.
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