Taste Paradise, Ion Orchard
Tasted Thursday, November 18, 2010 by Paul S with 661 views
Lovely dinner put together by Peter to welcome James Mead of C&B to Singapore. Really fun night, with blind wines provided by Pete, Hsien Min, Cindy and Peng Fong (who I had the pleasure met for the first time). I threw in the sweet. It really is such a pleasure when an unplanned line-up turns out so complete, starting with bubbles, going into white, Burgundy, Bordeaux and ending with a dessert. Food was really impressive too. All in all, a great night.
1998 René-Henri Coutier Champagne Grand Cru Brut Millésimé 92 Points
France, Champagne, Champagne Grand Cru
Took awhile to get going when first poured, but when it did, it was really solid. Guessed it as a 1998 on the palate, but the yellow gold colour really suggested more age than the wine actually carried. Lovely nose also seemed rather developed. Just that slightly oxidative hint on the edges, so that flowery tones and sweetish apple fruit was paired with a white meat component, some slightly browning fruit and some yeasty, nutty notes. Very expressive, and really nice - this more or less just bloomed out of the glass on first pour. The palate was a little less "together" at first, but it slowly knitted together with time in the glass. It was really nice when it did. Consistent gentle beading gave the wine a nice velveteen texture, which framed lovely flavours of flowers, with some toffee nut, lots of Brands chicken essence, along with some sweet apples and rather fleshy cherry fruit, so that the wine from attack to mid-palate was all friendly and charming. Past that though, this just zoomed into lime and lemon territory, with a really dry, minerally finish. Respectably long here, and it blossomed with time in the glass to show a whole panoply of new flavours, with some white plums and kumquats nestling amongst the minerally notes. Very nice - lots of character on this wine. I thought it was starting to drink really nicely, with the acidity nicely integrated into the body of the wine and secondary flavours starting to emerge. However, one or two more years of bottle age certainly would have pushed it up a notch higher.
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