I seem to be the third person on CT to have drunk this a L'Atelier Robuchon in Paris! This was paired with some drop-dead gorgeous jamon iberico bellota pata negra, and both the wine and ham performed wonderfully together. Fine gentle bead on the wine. Nose showed green apples, lemons, yeast and tons of mineral. Palate was fresh and nicely balanced, just hanging a little on the dry side, with lots of lemons on the palate and a touch of apple, which came out a little more with the ham. It finished with a nice hint of smoke. I found this a really classic, well-styled champagne with plenty of personality.
Very nicely paired with a langoustine ravioli. Nose showed smokey notes and nuts, smoked almonds almost, with white fruit. Great balance on the palate, with the fresh acidity giving a much needed clean backbone to fat, buttery dollops of yellow fruit, almost jackfruit like, melons and a little tropical tone. Finished was longish, with the smoked almonds appearing again. A nice little wine this.
A bit heavy at first I thought, but this settled down into a really nice Volnay and an excellent companion for lamb chops and steak tartare. Colour was a rich, deep red. Toasty nose had a touch of truffle, some cherries and redcurrants, mineral, dried earth and bramble. A nice complexity there, all in a pretty charmingly sweet package as well. Nice sweetness on the palate too, nothing too forced or confected, with clean, sappy red cherries and crushedd flowers held up by fine but grippy tannins. Certainly an extracted style, but not overly so, so that the Volnay character was still discernible. It might have also helped that we were having it with meat dishes. Finish was a bit more toned down. Round, gentle and plush, it closed with another peek of mineral. I enjoyed this quite a bit.
NV Bruno Paillard Champagne Brut 92 Points
France, Champagne
I seem to be the third person on CT to have drunk this a L'Atelier Robuchon in Paris! This was paired with some drop-dead gorgeous jamon iberico bellota pata negra, and both the wine and ham performed wonderfully together. Fine gentle bead on the wine. Nose showed green apples, lemons, yeast and tons of mineral. Palate was fresh and nicely balanced, just hanging a little on the dry side, with lots of lemons on the palate and a touch of apple, which came out a little more with the ham. It finished with a nice hint of smoke. I found this a really classic, well-styled champagne with plenty of personality.
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2006 Ballot-Millot & Fils Meursault Les Criots 90 Points
France, Burgundy, Côte de Beaune, Meursault
Very nicely paired with a langoustine ravioli. Nose showed smokey notes and nuts, smoked almonds almost, with white fruit. Great balance on the palate, with the fresh acidity giving a much needed clean backbone to fat, buttery dollops of yellow fruit, almost jackfruit like, melons and a little tropical tone. Finished was longish, with the smoked almonds appearing again. A nice little wine this.
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2006 J.M. Boillot Volnay 91 Points
France, Burgundy, Côte de Beaune, Volnay
A bit heavy at first I thought, but this settled down into a really nice Volnay and an excellent companion for lamb chops and steak tartare. Colour was a rich, deep red. Toasty nose had a touch of truffle, some cherries and redcurrants, mineral, dried earth and bramble. A nice complexity there, all in a pretty charmingly sweet package as well. Nice sweetness on the palate too, nothing too forced or confected, with clean, sappy red cherries and crushedd flowers held up by fine but grippy tannins. Certainly an extracted style, but not overly so, so that the Volnay character was still discernible. It might have also helped that we were having it with meat dishes. Finish was a bit more toned down. Round, gentle and plush, it closed with another peek of mineral. I enjoyed this quite a bit.
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