Charleston Offlineorama IV

Charleston, NC (various locations)
Tasted Thursday, September 27, 2018 - Monday, October 1, 2018 by retired_and_roving with 685 views

Introduction

Our first time participating in the return of the Charleston Offlineorama with a group of CT forum members. A really great weekend of fine wine, low country cuisine, and great company in the lovely historic city of Charleston, NC. S1 and HRH did an amazing job planning, organizing, cooking and hosting the group across four days of great events. Of course there were also a number of impromptu bonus bottle sessions, as often happens when CTers gather in groups. We had a terrific time and can't wait for Charleston Offlineorama V!!

Flight 1 - Lunch at Husk (1 Note)

A few of us arrived a bit earlier in the day so we met up for lunch at Husk. We sampled a shared a bunch of the Southern comfort offerings paired with the '03 Chave Blanc which was drinking really well.

Charred Broccoli, Carrots, Crispy Onions
Buffalo Glazed Pig's Ear Lettuce Wraps, marinated cucumber & togarashi
Heirloom Tomato, Heritage Pork Belly brioche toasts
Shrimp and Edisto Grits, fire roasted onions & peppers, fennel, curry broth.
HUSK fried chicken, Anson mills faro piccolo, KY bacon, butterbeans, cabbage.
TN Country fried steak, roasted heirloom potato, owl's nest carrots, shiitake & spinach pan jus.

  • 2003 Domaine Jean-Louis Chave Hermitage Blanc 95 Points

    France, Rhône, Northern Rhône, Hermitage

    (9/27/2018)

    Brought as a corkage bottle for lunch at Husk (Charleston,NC). Color was a bright golden yellow. Initially a bit too cold but as it warmed up a bit the flavors started to reveal themselves. Tastes of lemon custard tart with flaky pastry, golden apple, honey and a touch of caramel - with enough acidity and minerals to keep it fresh. Satiny mouthfeel and a long finish. Love this stuff!

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Flight 2 - Burgundy Thursday Dinner (8 Notes)

A James Beard worthy low country gourmet meal prepared by S1 and his sous chef HRH. Hosted by MHewitt and his lovely wife and their home. Paired with burgundy wines and bookended by Salon and Yquem!
1-In Praise of Piggy - Heritage Pork Rillettes
2-Charleston Receipt - Benne Wafer/Blue Crab/Pickled Palmetto
3-Sea Scallop/Shellfish Cream/ 62degree Quail Egg/ Oestra Caviar
4-A Sip of cold Carrot Bisque/Ginger/Coriander Cream
5-Butter-poached White Shrimp/Preserved Lemon/Bayonne Ham Powder/Pea Puree/Shaved Radish
6-Game Changer - Venison Sausage/Mild Harissa/Cilantro Chips
7-Tea Smoked Duck/Charleston Grits/Poultry Glaze/Plum Paste
8-Fromage Course - Epoisses/etc....
9-Trou Carolinian - Limonc(j)ello/Wild Brambleberry/Candied Meyer Lemon
10-Caramelized Peach Soup/Green Cardamom
11-Pain d'Epices Bread Pudding/Sourwood Honeyed Apricots

An amazing meal with really lovely wines but the '88 Yqeum stole my heart tonight as WOTN.
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  • 1996 Salon Champagne Blanc de Blancs Brut 95 Points

    France, Champagne

    (9/27/2018)

    Kicking off Burg Thurs dinner with the a real beauty here!! The nose on this is really singing with lemony fruit and hints of vanilla. Bright lemony acidity, some meyer lemon rind and then the layers unfold across the palate, chalk and minerals, a hint of bread dough and that sneaky vanilla note coming through on the finish. Paired with Sea Scallop with Shellfish Cream and a 62degree Quail Egg with Oestra Caviar (damn S1 is a fine chef!) Followed by a deconstructed Arancini Cacio e Pepe with Carolina Gold Rice & Fried Baby Sage. Two remarkable pairings with a killer wine.

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  • 2005 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Clos 95 Points

    France, Burgundy, Chablis, Chablis Grand Cru

    (9/27/2018)

    2nd flight of wines at Burg Thurs - served alongside '02 Raveneau Chapelot. Paired with Butter poached white shrimp, preserved lemon, bayonne ham powder, pea puree and shaved radish. The Dauvissat is quite a bit lighter in color than the Ravenau. On the nose I get quite a bit of the burned matchstick aroma. This is lean & bright, racy and clean with lots of minerals and a distinct and lingering finish. Really a lovely wine that works so well with the scallop.

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  • 2002 François Raveneau Chablis 1er Cru Chapelot 93 Points

    France, Burgundy, Chablis, Chablis 1er Cru

    (9/27/2018)

    2nd flight of wines at Burg Thurs Dinner - served alongside '05 Dauvissat Les Clos. The color on the Raveneau is a much deeper golden yellow. On the nose here I am getting golden apple. On the palate the fruit (golden apples again) is a bit richer here in comparison with the Dauvissat but nicely balanced with lemony acidity and minerality. Medium finish. Also pairs very well with the scallop dish.

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  • 1999 Lucien Le Moine Corton-Clos du Roi 94 Points

    France, Burgundy, Côte de Beaune, Corton Grand Cru

    (9/27/2018)

    3rd flight at Burg Thurs dinner - served alongside '06 Fourrier Clos St. Jacques and '05 Groffier Bonnes Mares. Paired with Tea Smoked Duck, Charleston grits, poultry glaze and plum paste. Probably my favorite of the red burg flight. The nose on this was red fruit and lots of earth. Color had quite a bit of bricking around the edge, somewhat translucent. This had a silky mouthfeel with lots of earthy notes and mature red fruit. For me it was the most delicate of the three wines, which tends to be my preference in burgundy. Very nice!

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  • 2006 Domaine Fourrier Gevrey-Chambertin 1er Cru Clos St. Jacques Vieille Vigne 93 Points

    France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru

    (9/27/2018)

    3rd flight served at Burg Thurs dinner - alongside '99 Lucien Le Moine Clos du Roi and '05 Groffier Bonnes Mare. Paired with Tea smoked Duck, Charleston Grits, poultry glaze and plum paste. My second favorite of the flight. The Fourrier had a pretty nose, slightly more floral and spice with red berries. On the palate this was more concentrated the the Le Moine, but slightly less elegant. The red cherry fruit was complemented by some spices (perhaps a hint of cinnamon) and lots of earthy goodness. Really enjoyed tasting this with duck and plum paste - just popped in the mouth with this combination.

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  • 2005 Domaine Robert Groffier Bonnes Mares 90 Points

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

    (9/27/2018)

    3rd flight at Burg Thurs dinner - served alongside '99 Lucien Le Moine Clos du Roi and '06 Fourrier Clos St. Jacques. My least favorite of the flight. The nose on this is really funky - at first I thought it might be flawed. Although others at the table who know Groffier - confirm this is more normal for this producer. The funk blows off after a bit and smells just a bit more dark fruited and earthy. The color on this is by far the darkest and in taste I would say it is the fullest bodied and most brooding of the three. Darker fruits here (dark bing cherries and some plums), a heavier, denser mouthfeel and dried leaves and earth. Stylistically, not so sure this is a producer I would favor going forward - brought this as a backup/bonus bottle - having never tried previously.

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  • 1988 Château d'Yquem 96 Points

    France, Bordeaux, Sauternais, Sauternes

    (9/27/2018)

    Final flight at Burg Thurs dinner - served alongside '36 Cave de Rivesaltes. Paired with Caramelized Peach soup w/ green cardamom and Pain D'Epices Bread Pudding with sourwood honeyed apricots. Hot DAMN!!! - this is just gorgeous!!! Color is a deep clear apricot gold. Nose is rich and full of honeysuckle and apricots. On the palate, satiny and viscous layers of apricot, honeysuckle, fresh honeycomb, meyer lemon acidity - just dances across the tongue - coaxing you to finish your glass faster than prudence should allow. WOTN for me - but Salon '96 was pretty special too.

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  • 1936 Château Rivesaltes Rivesaltes 92 Points

    France, Languedoc Roussillon, Roussillon, Rivesaltes

    (9/27/2018)

    Final wine of Burg Thurs - paired with Pain d'Epices Bread Budding with sourwood honeyed apples. My first time getting to try a Rivesaltes which I was really excited about. This is just really interesting stuff. A blend of many white Rhone grapes (grenache blanc maybe the primary) and fortified with grape spirit - then forgotten about in the cellar for many decades. This is very warming on the palate, yet the vinous quality is not overwhelmed by the fortification. It tastes of golden raisins, peaches and apricots with warm baking spices and spine of acidity that brightens the palate. I really enjoyed this and for my husband it was his wine of the night.

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Flight 3 - Late night bonus bottle (1 Note)

First night of Offlineorama IV - so of course we need to finish up with a bonus bottle while catching up with good friends.

  • 2011 Alain Verset Cornas 92 Points

    France, Rhône, Northern Rhône, Cornas

    (9/27/2018)

    Second time trying an Alain Verset Cornas and I really think this is a great value in Cornas. The nose is classic rustic Northern Rhone feral aromas of grilled meats. Dark tart fruits with lots of black olive tapenade and bacon notes on the palate. Great acidity and still quite grippy tannins. Still very young, so perhaps will show best currently served with food. I would hold these for at least 5 more years before popping.

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Flight 4 - Mike's Birthday Bubbles & Low Country Boil (6 Notes)

Kicking off Day 2 with a Champagne tasting of six wines and a Low Country Boil (aka Frogmore Stew) made with:
-Caught-this-morning White Shrimp
-Local artisinal smoked sausage
-Corn on the cob

Pretty amazing line-up with '04 Cristal as my wine of the line-up, but in amazingly strong company with the '02 Krug, '90 Dom, '02 Rare, Selosse VO & Rose. What a treat for those of us that love bubbles!

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  • 1990 Moët & Chandon Champagne Cuvée Dom Pérignon 93 Points

    France, Champagne

    (9/28/2018)

    1st/6 champagnes tasted. What a way to kick off the next event! My first time with the '90 Dom and it is really nice. I tend to like Dom young or old, but this was quite a treat. The rich brioche notes of younger Dom are still evident but it is softer with milder bubbles - more vinous. The nose is quite pretty, with bread dough and citrus. On the palate brioche, honey, some nuttiness and vanilla. Mature and well integrated.

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  • 2002 Krug Champagne Vintage Brut 94 Points

    France, Champagne

    (9/28/2018)

    2nd/6 champagne tasted. Following on the heels of the '90 DP - this is very lean and racy. Lots of great stuff here, minerals, chalk and bright acidity - but still a bit tightly spooled in its adolescence. For me - I always seem to find Vintage Krug needs tons of time to strut its stuff, while the MV drinks really well right out of the gate. I think this one is going to be a beauty - but would give it another decade to come into its own.

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  • NV Jacques Selosse V.O. Blanc de Blancs Extra Brut 93 Points

    France, Champagne, Champagne Grand Cru

    (9/28/2018)

    3rd/6 champagnes tasted. Disgorged Jan-2015. Had this a month ago and it was amazing - tonight was just okay for me - not quite the fireworks of the other bottle. Minerals, acidity and that oxidative Selosse quality but all in a slightly tamped down version from the previous bottle. Let's hope the rest of the six pack tastes more like the 1st bottle:-) Will let the remaining ones age for a few more years before pulling.

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  • 2004 Louis Roederer Champagne Cristal Brut 95 Points

    France, Champagne

    (9/28/2018)

    4th/6 champagnes tasted. Oddly enough I think this might actually be my first time tasting Cristal?? So different from the first three in the line-up - this has a decidedly sweeter profile without actually being sweet. The fruit is rich golden apple, very round in the mouth with the citrus acidity coming through on the finish to brighten the palate. The bubbles are so smooth - my note indicates "cashmere" which I can only assume related to the texture and mouthfeel. Very lovely and easy to drink - I notice my glass disappears quite quickly. Need to get some more experience with Cristal.

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  • NV Jacques Selosse Champagne Brut Rosé 93 Points

    France, Champagne

    (9/28/2018)

    5th/6 champagnes tasted. Disgorged Nov-2015. Very similar to previous outing with this wine last month although I was late to this bottle and only had a very small pour. Color is pale salmon. Fruit leans to strawberry and citrus with a healthy dose of wet stones and then some of the yeasty oxidative notes coming through on the back end. I think the complexity will evolve over time - so remaining bottles need more years of cellar time before popping.

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  • 2002 Piper-Heidsieck Champagne Cuvée Rare 92 Points

    France, Champagne

    (9/28/2018)

    6th/6 champagnes tasted. Hands down the prettiest bottle of wine we drank all weekend - a bottle fit for a queen! Again another contrast to the leaner, more acid driven champagnes in the line up and more akin to the Cristal with a more prominent dosage showing. I probably would have preferred to have this wine at the start of the line-up to ease into the tasting as it is very pretty with rich apple/pear and a hint of soft sweetness, balanced by lemony acidity and fine bubbles. A perfect aperitif wine.

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Flight 5 - BBQ Wines - Pour to Impress Mike (11 Notes)

Immediately following our flight of bubbles - we transitioned into BBQ time. Celebrating one of the attendees birthdays - we were challenged to bring wines to pair with BBQ that would impress Mike. We all did our best and it was a bacchanalian feast to be sure. This incredible line up was paired the finest BBQ Charleston has to offer and incredible sides and cake prepared by S1 and HRH:
Lewis BBQ smoked brisket
Rodney Scott's BBQ pulled pork
Assorted local pickles, preserves, and sauces
Green cabbage with Vidalia Onion, and NC mountain apples
(cooked in bacon fat)
Grandmama Cappy's Macaroni and cheese
Mama Bobbie's carrot cake (for Mike's birthday)

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  • 2006 Clarendon Hills Astralis

    Australia, South Australia, Fleurieu, Clarendon

    (9/28/2018)

    1st/11 wines tasted. My first time with this wine and generally have minimal experience with Aussie Shiraz. Aromas of dark brambly fruit and earth. On the palate far less fruit forward than I anticipated, yes there is lots of dark fruit (blackberry and black currant) but also a significant amount of earthiness in a dry forest leaves kind of way with a hint of smokiness. For my palate a bit more acidity would have added an extra lift, but it was still quite balanced and interesting.

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  • 2012 Outpost Cabernet Sauvignon True Vineyard 91 Points

    USA, California, Napa Valley, Howell Mountain

    (9/28/2018)

    2nd/11 wines tasted. Stylistically very much in the TRB early drinking ripe red/black fruit and chocolate style of Napa cab. This is open and accessible and more to the full bodied,lush, fruit forward side of the equation. Not so much in my wheelhouse but a well made wine in its style.

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  • 2010 Saxum James Berry Vineyard 93 Points

    USA, California, Central Coast, Paso Robles

    (9/28/2018)

    3rd/11 wines tasted. The nose on this jumps out of the glass - sun warmed berries galore! The palate is full of blueberry and ripe blackberry, but it has quite a bit of acidity so the sweet fruit has a nice contrast. There is also a spiciness and earthiness that comes through on the finish adding complexity. Nice structure for a more fruit forward wine.

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  • 2011 Argiano Suolo Toscana IGT 93 Points

    Italy, Tuscany, Toscana IGT

    (9/28/2018)

    4th/11 wines tasted. Switching it up from the newer world styled wines on the nose and flavors we are clearly moving to Italy here. The nose on this has lots of dark earth - smells like a Tuscan wine to me. On the palate the red fruit has notes of tar, and spice and dusty tannins, some gentle grip on the finish. Really enjoyable and went very nicely with the brisket. Too bad the producer no longer makes this wine.

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  • 1989 Château Pichon-Longueville Baron 94 Points

    France, Bordeaux, Médoc, Pauillac

    (9/28/2018)

    5th/11 wines tasted. Nose of old library and leather baseball gloves - just what I love to smell in older BDX. This is mature and lovely on the palate with soft/supple red fruit, cedar pencil shavings and leather, leather, leather. Really nice and complete - in a great drinking window.

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  • 1996 E. Guigal Côte-Rôtie La Turque 93 Points

    France, Rhône, Northern Rhône, Côte-Rôtie

    (9/28/2018)

    6th/11 wines tasted. This is my third time with this wine in the past few months and the best outing to date. I still feel the '96 is a more subdued year for the La Turque, so while it hits all the typical Northern Rhone notes - it is just done in a quieter package. Dark red raspberry and black berry with a touch of meatiness and smoke. More pretty than masculine and powerful.

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  • 1995 Giuseppe Quintarelli Amarone della Valpolicella Classico 96 Points

    Italy, Veneto, Valpolicella, Amarone della Valpolicella Classico

    (9/28/2018)

    7th/11 wines tasted. This is pretty special on night 1 with very little air, it is even better when resampled two days later. My best comparison for the taste of this wine is spiced christmas cake - it has a sort of clove, cinnamon, gingerbread flavor, with the raisin/pruney notes, yes there is sweetness but also a whole lot of balancing acid. It is a wine to sip and savor and think about over time. Clearly not going to be everyone's cup of tea, but I think it is pretty special.

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  • 1993 Giuseppe Quintarelli Amarone della Valpolicella Classico 94 Points

    Italy, Veneto, Valpolicella, Amarone della Valpolicella Classico

    (9/28/2018)

    8th/11 wines tasted. The '93 pales in comparison to the '95 on night 1 - both with very little air. Tastes clearly similar but everything is a bit less then - less flavor, less acidity, less oomph. Tasted again two days later this bottle has woken up and come into its own. I still prefer the '95, but at least we have a competition. If you are serving this wine - I recommend opening and slow oxing these for 12-24 hours in advance of serving. If you have less time - consider decanting.

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  • 1966 Riveyrac Rivesaltes 93 Points

    France, Languedoc Roussillon, Roussillon, Rivesaltes

    (9/28/2018)

    9th/11 wines tasted. Tasted side by side with the '36 Rivesaltes from the prior nights dinner. The '36 had declined quite a bit over night, while this one was showing bright and piquant on the palate. I love the acidity blended with sweetness and then the flush of warmth from the alcohol. Again really interesting stuff.

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  • 1994 Château d'Yquem 93 Points

    France, Bordeaux, Sauternais, Sauternes

    (9/28/2018)

    10th/11 wines tasted. Yquem is always such a pleasure to drink and while this did not quite reach the heights of the '88 from the night prior it was still lovely. Color was a medium amber. Apricot, honeysuckle, a hint of fennel and the lovely viscous mouthfeel with perhaps a hair less acidity, so a touch sweeter.

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  • 1889 Justino's Madeira Malmsey 95 Points

    Portugal, Madeira

    (9/28/2018)

    11th/11 wines tasted. Wow this was my total surprise wine of the weekend! It was interesting on Friday, but it blew my socks off on Sunday when we retried from the remaining half bottle. So complex and herbal and layered. Can't believe this almost 130 years old and so alive. Really cool stuff!

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Flight 6 - Lunch at Farfalle (3 Notes)

After enjoying a morning tour on the historic Charleston Harbor cruise, a group of us needed to once again feed our hungry selves and wash down the food with some good wine.

Whipped Ricotta with baguette
Chunky ChickPea Puree with baguette
Mozzarella sticks with Tomato Sauce

Assorted entrees

  • 1996 Charles Heidsieck Champagne Brut Millésimé Rosé 95 Points

    France, Champagne

    (9/29/2018)

    Darn this is really nice! Pale salmon color. Soft nose of red berries and some bread dough. On the palate smooth and lovely, bubbles are a bit soft. The fruit is strawberry and red currant, with lemons and lots of rich yeasty bread dough flavors, chalk and wet stones. Complex and delightful - perfect start to Day 3 off the Offline.

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  • 1999 Paul Jaboulet Aîné Hermitage La Chapelle Flawed

    France, Rhône, Northern Rhône, Hermitage

    (9/29/2018)

    Sadly the nose on this was just wet cardboard and the palate was pretty shut down. Very sad:-(

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  • 2007 Mathilde et Yves Gangloff Côte-Rôtie La Barbarine 94 Points

    France, Rhône, Northern Rhône, Côte-Rôtie

    (9/29/2018)

    First time with this producer and I was quite impressed. In a really nice drinking window right now. Decanted for about 30-45 mins before consumption. Nose of dark fruit and nicoise olives. The palate is very savory and meaty, wrapped around the dark brambly fruit with a good spine of acidity. Kind of lip smacking! Really enjoyed and will look to find this producer in future.

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Flight 7 - Post lunch bonus bottles at the Hotel (3 Notes)

Time for some bonus bottles after lunch, leaving time for a nap and a shower before tonight's dinner at Circa 1886.

  • 2014 Domaine Auguste Clape St. Péray 89 Points

    France, Rhône, Northern Rhône, St. Péray

    (9/29/2018)

    100% Marsanne. I really enjoyed the first few sips of this wine, as I was getting some nice mineral/wet stone balance to the ripe orchard fruit. However after a bit it started to taste very fat and a bit flabby to me - almost with a pear drop type of heaviness. If I owned more of these, I would stash it away for a few more years and see if it smooths itself out.

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  • NV André Clouet Champagne Un jour de 1911... 91 Points

    France, Champagne

    (9/29/2018)

    Following on the heels of the '14 Clape St. Peray - this seemed quite lean and racy. Some yeasty notes on the nose. On the palate very lemony and racy with small assertive bubbles. A great palate cleanser that is lively and energetic.

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  • 2014 Sandlands Chenin Blanc California 90 Points

    USA, California

    (9/29/2018)

    Just a relatively small pour of this, but it had lots a zippy acid. Would have loved to have tried this one with some food. It seems to be a very well made wine and the QPR is really off the charts.

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Flight 8 - Pour to Impress Dinner at Circa 1886 (11 Notes)

A beautiful dinner held at the historic restaurant Circa 1886 in the Private Tack Room. Chef created pairings to match to the declared wines. All wines were x2 except for the bonus champagne where we had two different bottles. We also had a bonus bottle of '94 Yquem left over from the previous night's dinner. Wine of the night for me was the '08 Rayas, closely followed by the '89 Le Conseillante, '93 Ampeau Mersault Les Perriers and the '95 Huet Cuvee Constance.

First Course:
Black Garlic Risotto with Carolina Gold Rice, Wild Mushrooms & Caramelized Onions, Crumbled Blue Cheese

Second Course:
Seared NY Foie Gras with Sangria Apple Tart, Vanilla Cheddar Anglaise, Celery Greens, Pink Peppercorns

Third Course:
Hidden Fjord Salmon with Nueske's Bacon, Fingerling Potato n Truffle Salad, Braised Spinach and Grain Mustard Hollandaise

Fourth Course:
Broken Arrow Ranch Antelope with Juniper Brine, Anson Mills Grits, Mushroom & Chestnut Duxelle and Pomegranate Demi Glace

Fifth Course:
Grana Padano Panna Cotta with Honey Chestnut Butter, White Balsamic Poached Pear, Crispy Prosciutto

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  • NV Ulysse Collin Champagne Blanc de Blancs Extra Brut Les Pierrières 93 Points

    France, Champagne

    (9/29/2018)

    Disgorged 7/3/2013 - I really like the Ulysse Collin champagnes and this was no exception. The bubbles are very subtle, so you really taste the underlying wine here. Crisp acidity but with some oxidative notes and crisp green apple, and minerals coming through. Nice complexity - very enjoyable!

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  • NV Ulysse Collin Champagne Blanc de Blancs Extra Brut Les Roises 90 Points

    France, Champagne

    (9/29/2018)

    Just a small taste of this one as there was only 1 bottle which did not make it all the way around. Quite different than the Les Perrieres - much crisper and leaner with more assertive bubbles. I think this one would need time in the glass to open up and expressive more of its underlying characteristics.

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  • 1993 Robert Ampeau & Fils Meursault 1er Cru Les Perrières 95 Points

    France, Burgundy, Côte de Beaune, Meursault 1er Cru

    (9/29/2018)

    The nose on this was all burnt matchstick and then golden fruit. The palate was rich and lovely, with lemon and golden apple, some butteriness but not in a heavy way, crushed gravel and a silky mouthfeel. I thought it was terrific and paired so nicely with the Black Garlic Risotto. One of my favorites tonight.

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  • 2007 Clos des Papes Châteauneuf-du-Pape 93 Points

    France, Rhône, Southern Rhône, Châteauneuf-du-Pape

    (9/29/2018)

    Nose of dark bing cherries and garrigue. On the palate the fruit shows a riper vintage of dark cherries with layers of cinnamon and christmas spice and smoke. Color is dark dense ruby.

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  • 2008 Château Rayas Châteauneuf-du-Pape Reserve 96 Points

    France, Rhône, Southern Rhône, Châteauneuf-du-Pape

    (9/29/2018)

    With Rayas I simply find the nose intoxicating and the '08 is a particularly fragrant vintage. The nose just wafts out of the glass full of potpourri and black tea leaves - heavenly. Tastes of cherries, black tea and herbs, a hint of medicinal herbs (but not in a bad way). The mouthfeel is silky and light and the color is light ruby almost translucent. It is elegant and feminine and just so pretty.

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  • 2007 Vietti Barolo Rocche 93 Points

    Italy, Piedmont, Langhe, Barolo

    (9/29/2018)

    This is a beautiful youngster, that has all the structure to grow into a tremendous wine but it needs time. The nose is still quite tight and unrevealing. The palate has plum and cherry fruit but the tannins are still chewy and assertive, acidity backbone is strong. It started to open up a bit toward the end of the meal but I think this needs time. A 93 for now but can see this moving much higher in another 10 years, would love to try this in 2028.

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  • 2007 Oddero Barolo Riserva Vigna Rionda 93 Points

    Italy, Piedmont, Langhe, Barolo

    (9/29/2018)

    Tasted next to the '07 Vietti Rocche - this was a bit more open and accessible. Not sure if perhaps it was decanted in advance or is just softer earlier in its life cycle. Some floral aromatics on the nose. On the palate red fruits, and a bit of tar and earth are coming through - some grip but the tannins are not chewy. This too is quite young and needs more cellar time to fully reveal its depths.

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  • 1989 Château La Conseillante 95 Points

    France, Bordeaux, Libournais, Pomerol

    (9/29/2018)

    Yeah baby this is in a lovely spot and showed really well tonight. The palate is red slippery fruit, all velvet and earth and leather - well integrated. So lovely to drink and pairing very nicely with the antelope dish.

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  • 1993 Colgin Cabernet Sauvignon Herb Lamb 94 Points

    USA, California, Napa Valley

    (9/29/2018)

    Served next to the Le Conseillante, there is almost a subtle sweetness to the fruit profile of this wine that I don't think I would have noticed otherwise. The fruit leans to blackberry with dark chocolate base notes, some eucalyptus, lovely dusty tannins, and a long finish.

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  • 1995 Domaine Huet Vouvray Cuvée Constance 95 Points

    France, Loire Valley, Touraine, Vouvray

    (9/29/2018)

    From magnum. Color is caramel. There is a bit of mustiness initially on the nose but this blows off after a few minutes. What is left in the glass is delightful. Sweet caramel tamed by bright acidity - in contrast to the Yquem - the sweet notes a bit darker to me - some toasted notes and caramelized honey with lemon. Great finish - very pretty.

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  • 2011 Dow Porto Vintage

    Portugal, Douro, Porto

    (9/29/2018)

    Very late in the evening so minimal notes. Some heat on entry with fig and raisin and christmas spice. Still seems very young and quite primary definitely needs a lot more cellar time to integrate. No rating given as I no experience with Port and it would not be meaningful.

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Flight 9 - Sunday Pour to Impress Blinds (8 Notes)

S1 came up with an interesting and different (for me at least) format for today's blind tasting. We each knew where and what our own wine in the line up was, but all the others were double blind. We were given a set of tasting notes pulled from a combo of critics and CT and our first task was to match the blind wines to the tasting notes. Sounded like it might be easier but this turned out to be really hard!!! The amount of data to absorb from the notes somehow distracted me from what I was tasting in my glass. Needless to say I had far from a perfect score! After everyone had sufficient time, the names of the wines were revealed and we were given the opportunity to change our votes. Finally the wines were revealed. Lots of fun was had by all!

We finished off with some bonus bottles and the remains of different wines that were left from the previous events. A few people even took a dip in the pool. A really fun and interesting way to end this epic weekend.

My WOTN for the blind tasting was a tie between the '05 Alban Syrah Lorraine, and the '94 Abreu, with the Colgin and Chave coming in closely behind.

Revisited bottles:
'89 Justino Madeira - was crazy delicious on Sunday - just killer - wow!
'93 Quintarelli Amarone Classico - woke up and came out to play big improvement
'95 Quintarelli Amarone Classico - started delicious on Friday and held its own
'11 Suolo - still rocking!

There was also a bonus bottle of Realm - which I did not take a note on so I am unable to capture anything on that one and will rely on one of the other tasters to share.

  • 2005 Pierre Péters Champagne Grand Cru Cuvée Speciale Blanc de Blancs Les Chetillons 91 Points

    France, Champagne, Champagne Grand Cru

    (9/30/2018)

    I think the '05 still needs some cellar time to develop some more complexity. It is nice right now but for me not particularly distinctive. Bright with fine bubbles a touch of bread dough but tasting more in the lean mineral style. It was a nice way to cleanse the palate before the blind tasting, but I am not sure I am a buyer again at this price point.

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  • 1988 Château Mouton Rothschild 89 Points

    France, Bordeaux, Médoc, Pauillac

    (9/30/2018)

    1/6 wines tasted blind and this was my wine so it was not blind to me. Not sure this has had optimal storage as picked up at auction and the cork was soaked through on opening. Very different tasting experience than the '88 I had last year from magnum in Paris which was one of my wines of the year. Color is very browning. The nose on this smells very much like coffee with a lot of barnyard funk. On the palate the fruit is mostly gone and the notes are primarily espresso and earth with a bit of leather. Seems a bit tired to me - not a great outing.

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  • 1994 Abreu Cabernet Sauvignon Madrona Ranch 94 Points

    USA, California, Napa Valley

    (9/30/2018)

    2/6 wines tasted blind. The nose is not very expressive. The color is ruby red no bricking. On the palate, dark mature fruits, bramble and dry forest floor. Very integrated an pulled together.

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  • 2007 Colgin Cariad 93 Points

    USA, California, Napa Valley

    (9/30/2018)

    3/6 wines tasted blind. The color is deep ruby with tinging to purple hues. The nose is full of dark ripe berries. On the palate clearly new world with ripe blue/black fruit and a good dose of new oak. Definitely seems like a Napa cab to me with dark fruit, tobacco and some chocolate notes. Well made wine.

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  • 2005 Alban Vineyards Syrah Lorraine 94 Points

    USA, California, Central Coast, Edna Valley

    (9/30/2018)

    4/6 wines tasted blind. The nose on this is really nice with some Northern Rhone style aromas of grilled meats and olive brine. Color is a deep and dark. On the palate though seems more new world with riper dark juicy fruits with good bracing acidity but less of the savory notes that came through on the nose. Very nice.

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  • 2001 Domaine Jean-Louis Chave Hermitage 93 Points

    France, Rhône, Northern Rhône, Hermitage

    (9/30/2018)

    5/6 wines tasted blind. The nose on this is really enticing, with some pretty florals and herbs and a hint of barnyard funk. The palate has dark ripe blackberries and black currants, some spices and a hints of savory but not the full shebang. Very nice!

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  • 1947 Giacomo Borgogno & Figli Barolo Riserva

    Italy, Piedmont, Langhe, Barolo

    (9/30/2018)

    6/6 wines tasted blind. All tasters were encouraged to take a small taste of this on initial decanting so the evolution could be observed. On initial taste color was very pale almost like a rose - a bit shut down on the palate. When tasted about one hour later - the nose is full on mushroom and soy - clearly we have a very old barolo here. The color gains a little bit of depth but is still fairly translucent. The palate is obviously very mature, not much fruit, but leather, dried leaves mushroom and soy. More interesting than delicious at this point but really fun to try. I really have no idea how to think about scoring this.

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  • 2016 Eric Bordelet Poiré Granit

    France, Normandy

    (9/30/2018)

    My first time with this type of wine and it is really interesting. The pear flavor comes through fresh and juicy but there is way more acidity holding it together then you normally find in a pear - it is very refreshing. Seems like an awesome drink for a hot summer day. Very fun to try.

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Flight 10 - Impromptu Sunday Night Dinner at Edmund's Oast (3 Notes)

Well we had to eat didn't we??? The remaining out of towners all headed out together for a casual dinner at Edmund's Oast and had a great time laughing, rehashing our favorite wines of the weekend and sharing the last of the bonus bottles. Great restaurant with very friendly service.

We started sharing a large housemade charcuterie platter with cheese platter then everyone had their own assorted main dishes.

Closing

What more can be said other than thanks to S1 and all the attendees who made this such a memorable weekend! Looking forward to the next one!

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