Dinner at home with Lionel and Rachel

Pine Close
Tasted Sunday, November 16, 2014 by Paul S with 251 views

Introduction

The Lees came over for dinner bearing an Australian Port and a nice block of cheese to go with the roast chicken from Oh Deli that Elsa popped into the oven.

Flight 1 (2 Notes)

  • 2004 Domaine Roger Belland Chassagne-Montrachet 1er Cru Morgeot Clos Pitois 89 Points

    France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru

    Another 375ml, again quite oxidative, but still pleasurable - this went wonderfully with a roast chicken dish. The nose showed those prematurely aged notes of chicken stock and white meat and brown pears along with a little bready accents and a whiff of honey and caramel. The palate was marked by a savoury, almost salty feel, with more chicken consommé notes and poached browned pear flavours laced with golden honeyed tones. There was still lots of bright acidity keeping the wine zippy, and a nice little hint of lemon zest and mineral at the finish. Still alive and drinking decently then, but clearly going downhill clearly, and very fast as well. Strangely though, on the day, the oxidation actually changed the flavours in such a way that the wine was just a great with our roasted chicken.

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  • 2000 Gralyn Estate Vintage Port 89 Points

    Australia, Western Australia, South West Australia, Margaret River

    Woah. This was a big boy of a wine, with alcohol fumes seeping out from its pores. Even then though, I thought it was pretty decent wine to go with some cheese after dinner. Even then though, it probably needs a decade or two in the bottle to tone down and integrate. The nose was an unusual melange of ripe sunny berries and marasca cherries and sweet spice with rather green, stalky notes - fresh herbs and capsicum I thought. Thankfully, the palate wasn't quite as green - I was more brambly then stalky, with more savoury dried herb accents and a gentle spice nestling amidst big, rich flavours of dried cranberries and cherries and raisins, all held together with lovely lifted acidities and a little touch of grippy tannins at the backend. It was very nice with an aged Gouda, but it clearly needs a lot of time yet.We probably should have decanted this for a few hours too rather than popping and pouring. At the moment, it is still a bit awkward, with fruit and alcohol and secondary notes sticking out in strange angles. Will be interesting to try in 10 years' time.

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