Sunday Night Dinner

Paris Club - Chicago, IL
Tasted Sunday, April 13, 2014 by tooch with 592 views

Introduction

Jason was in town for some work so a couple folks got together at Paris Club to open some bottles. Terrific selection of wines and all paired well with the copious amounts of food that was prepared for us. It was great to meet Jason, and the dinner was a lot of fun all around.

Flight 1 (8 Notes)

  • 1971 Moët & Chandon Champagne Cuvée Dom Pérignon 95 Points

    France, Champagne

    A beautiful bottle of champagne that had wonderful aged notes of mushroom, pears, minerals, and lemon zest. There was still a really nice energy to the wine that was the perfect juxtaposition to its older character. Super wine.

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  • 1996 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Clos 96 Points

    France, Burgundy, Chablis, Chablis Grand Cru

    A real for this Chablis addict! Thanks to Jason for opening this. Aromas were pure oceanic and citrus. Seaweed, lemon and lime zest, seashells, and a hint of lemon oil. Despite its age, this had lots of power. The texture of the palate was oily and rich with lots of salty lemons and limes with some mushrooms and floral notes beneath the fruit. Dazzling from start to finish.

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  • 2004 Louis Carillon Bienvenues-Bâtard-Montrachet 94 Points

    France, Burgundy, Côte de Beaune, Bienvenues-Bâtard-Montrachet Grand Cru

    Thanks to Jason for opening. I splash decanted this an hour before dinner and in retrospect it should have been opened 2-3 hours in advance instead. Huge aromas of lemon and flint on the nose with some pears and apples as it aired out a bit. The palate was intense - one of the richest, most balanced Chardonnays I can remember. Tons of citrus, florals, and fresh pears. With some age, the complexity and depth this should acquire might turn it into something legendary, but at this point it's JUST a stellar BBM.

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  • 1968 Hanzell Pinot Noir 90 Points

    USA, California, Sonoma County, Sonoma Valley

    I shared the sentiment of others when I had serious doubts at first that this was actually pinot. Jason thought it had more of a port-like tone to it and I thought there must be some petite sirah in there. After letting it sit in the glass a bit, some of the roasty tones faded and more classic pinot notes of sous bois, soft florals, and mineralty began to build. An absolute treat to try, big thanks to Chris for bringing this.

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  • 1978 Domaine Comte Georges de Vogüé Bonnes Mares 97 Points

    France, Burgundy, Côte de Nuits, Bonnes Mares Grand Cru

    Wonderful from start to finish. The first whiff was fireworks. Tons of brothy, beefy notes at first with whisps of florals and red fruits afterwards. Loved the power and elegance of the palate - lots of rich cherries, meat, mushrooms, and roses. Just perfectly composed and deep. Consensus WOTN - thanks Jason for bringing.

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  • 1988 Domaine Armand Rousseau Père et Fils Mazy-Chambertin 92 Points

    France, Burgundy, Côte de Nuits, Mazis-Chambertin Grand Cru

    I screwed this one up I think. Should have decanted this 1-2 hours before dinner, but we popped and poured it. In a flight with a 1968 Hanzell Pinot and a 1978 Vogue BM, this had the sternest personality. Lots of dark fruit, florals and acid on the palate I got the sense that there was some very fine material in there, but it was just wound up a bit too tightly. By the night's end, some of the berry and meaty flavors began to emerge.

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  • 1975 Château Latour Grand Vin Flawed

    France, Bordeaux, Médoc, Pauillac

    off bottle

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  • 1949 Domaine Huet Vouvray Moelleux Le Haut-Lieu 90 Points

    France, Loire Valley, Touraine, Vouvray

    The nose was a bit off-putting. I think the general consensus was that it was a distinct urine smell. There was also a hint of apple, pear and some typical wooly chenin character. Despite the aromatics being a bit strange, I thought the palate was far more exciting. Tons of stuff going on with a somewhat oily texture, lots of floral notes, and pear. I really liked the minerality and acidity that were integrated on the finish of the wine keeping it fresh at 65 years of age.

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