1995-1996 Bordeaux evening

Hugo contributed a defective 1995 Palmer and opened a great 1996 L'Evangile instead; Meni contributed a wonderful 1996 Pontet-Canet and 1995 JJ Christoffel Riesling (2 stars); I contributed on Arnoldo's & my behalf two great ones: 1996 Leoville Poyferre & 1995 Ducru-Beaucaillou. Arnoldo also contributed a simple & boring 2004 Jackson-Triggs Vidal Icewine.

• 1996 Château Pontet-Canet 92 Points

  France, Bordeaux, Médoc, Pauillac

  from the first second aroma till the last drop in the bottle this wine was quite enjoyable

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• 1996 Château Léoville Poyferré 93 Points

  France, Bordeaux, Médoc, Saint-Julien

  developed aroma, full-bodied, structured, rich, tannic, silky - simply greater each time I taste it.

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• 1995 Château Ducru-Beaucaillou 94 Points

  France, Bordeaux, Médoc, Saint-Julien

  took long time (over 4 hours) for the wine to open, even in a decanter, but then it a heavy, high-quality, enduring, full-bodied and lot of everything.

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• 1995 Château Palmer Flawed

  France, Bordeaux, Médoc, Margaux

  there wasn't any typical qualitative aroma, rather something odd - maybe the wine just didn't open, but even 24 hours later, though it improved a bit - it was well below a descent Palmer; most likely it was partially brett wine.

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• 1996 Château L'Evangile 93 Points

  France, Bordeaux, Libournais, Pomerol

  This was a pleasant surprise of elegant, smooth, feminine quality wine - opposite to the last time I drank this wine.

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• 1995 Joh. Jos. Christoffel Erben Ürziger Würzgarten Riesling Auslese ** 92 Points

  Germany, Mosel Saar Ruwer

  the wine very elegant, at its peak, still with lovely fresh fruity aroma and golden velvet in taste.

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• 2004 Jackson-Triggs Vidal Icewine Esprit Niagara Peninsula VQA 82 Points

  Canada, Ontario, Niagara Peninsula, Niagara Peninsula VQA

  dark caramel color (old or warm storage), quite simple, nothing special, even disappointing as Icewine.

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It was a lovely evening: the hosting of Rachel & Hugo is generous as always: Seviche was the appetizer, foie-gras & foie-d'oie were sevred with bread & lettuce-fungus salad; then beef-carpaccio with parmegiano-regiano; Hugo prepared quality fillet-steaks; cheese platter was served before a quality SHEMO cake. 3 hours of great social evening.