Partner Dinner

All reds, except the first flight decanted for 3 hours. All tasted blind with formal scoring (MOT)

• 2000 Simi Chardonnay Sonoma County 90 Points

  USA, California, Sonoma County

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• 1996 Morgenhof Cabernet Sauvignon 88 Points

  South Africa, Coastal Region

  Clean chalk dust on the nose quite enticing. Thin body however with a moderately long finish. Tannins 5/10.

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• 1998 KWV Roodeberg 82 Points

  South Africa, Western Cape

  An interesting delicate honey nose. A short finish and fairly flat overall. Body is on the thin side.

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• 2011 Château Lamothe-Cissac Calvert Woodley Bordeaux Barrel Project 86 Points

  France, Bordeaux, Médoc, Haut-Médoc

  Floral aroma almost reminiscent of a Pinot. Tannins at 5/10. A moderate finish.

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• 2004 Concha y Toro Cabernet Sauvignon Marqués de Casa Concha 90 Points

  Chile, Maipo Valley

  This one grew on me over the evening. Beautifully powerful tannins (very tannic 8/10). Honey and prune in the nose with some dark chocolate. Dry dark chocolate. Still not a favorite of mine.

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• 2005 Anwilka 95 Points

  South Africa, Coastal Region, Stellenbosch

  This continues to fly. Tannins 6/10. A hint of chalk in the nose. Powerful shiraz comes through with the round fruit of the cabernet. This continues to evolve and probably still has a while to reach its prime.

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• 2011 Bergkelder Chenin Blanc Fleur du Cap Noble Late Harvest 96 Points

  South Africa, Coastal Region, Stellenbosch

  I have had this before and it does not measure up to the Vin de Constance 2007, however tonight it was the dessert WOTN up against the Suduiraut 2007 and the Rustenberg Straw Wine. This definitely improved since I opened it a few weeks ago. Lightly floral nose with strong honey, apricot textures. Not overly syrupy but still had that heavy Sauternes style. For the price at less than $15 this is a stunner.
  
  Very difficult to find in the US.

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• 2007 Château Suduiraut 94 Points

  France, Bordeaux, Sauternais, Sauternes

  From my Fleur Du Cap notes you will see that this was the runner up of the night. More acidic and lighter than the late harvest with little nose. Pear and apricot on the palate and with an acidity that can cut through a dessert that needs that. I should maybe leave these for 3 or 4 years before trying again

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