Important Update From the Founder
Read message >
Cabs from 3 countries: '99 Montrose, '02 Shirvington Cab & '95 Beringer PR
Monterrey, Mexico
Tasted April 19, 2007 by hcampana with 603 views
Introduction
I organized this blind tasting for a client and 2 co-workers at Monterrey's PANGEA restaurant.
I asked the chef to pair a dish with each of the wines I was going to serve. The reds were served single blind in Riedl vinum stems.
Flight 1 (1 note)
Paired with a Salmon mousse that was delicious.
White
2003 Newton Chardonnay Unfiltered
91 points
Had with dinner @ Pangea with Chuck, Tijerina and Victor Mohammar (Davisa).
White wine starter. This wine had a beautiful light golden color. The nose was very attractive, offering pineapple and a very nice hazelnut note. In the palate, this was medium to full bodied, dense and, to my dissapointment, a bit hot in the finish that diminished my enjoyment of an otherwise attractive wine. Not as great as last time I had it.
White wine starter. This wine had a beautiful light golden color. The nose was very attractive, offering pineapple and a very nice hazelnut note. In the palate, this was medium to full bodied, dense and, to my dissapointment, a bit hot in the finish that diminished my enjoyment of an otherwise attractive wine. Not as great as last time I had it.
Flight 2 (1 note)
Paired with Cassoulet with beef, lamb and Spainsh chorizo. This was an excellent pairing.
Red
1999 Château Montrose
90 points
Had with dinner @ Pangea with Chuck, Tijerina and Victor Mohammar (Davisa).
Wine #1. A lot darker than I expected for the somewhat diluted 1999 vintage. The nose, however, was unmistakingly old world: smoky , with very attractive oencil shavings and mocha notes. None of the spices sometimes associated with St. Estephe. In the palate this is more austere than the nose. Medium to full bodied, lacking a bit of fruit in the mid palate and a longer finish to rate higher. I am convinced this is the Montrose, and I am gladly surprised. 92 for the nose and 88 for the palate.
Wine #1. A lot darker than I expected for the somewhat diluted 1999 vintage. The nose, however, was unmistakingly old world: smoky , with very attractive oencil shavings and mocha notes. None of the spices sometimes associated with St. Estephe. In the palate this is more austere than the nose. Medium to full bodied, lacking a bit of fruit in the mid palate and a longer finish to rate higher. I am convinced this is the Montrose, and I am gladly surprised. 92 for the nose and 88 for the palate.
Flight 3 (1 note)
Paired with New York steak over a bed of Zuchini puree.
Red
2002 Shirvington Cabernet Sauvignon
88 points
Had with dinner @ Pangea with Chuck, Tijerina and Victor Mohammar (Davisa).
Wine #2. Inky black with ruby hues. A whiff at this wine reveals its identity without a doubt. Dominated by toffee/caramel, the nose is very forgettable and rather unappealling. I am growing tired of these types of noses. The palate, on the other hand, is very enjoyable, with cascades of fruit, concentrated flavors and a lush texture. Oh well, you sometimes cannot have it all. 83 for the nose, 93 for the palate.
Wine #2. Inky black with ruby hues. A whiff at this wine reveals its identity without a doubt. Dominated by toffee/caramel, the nose is very forgettable and rather unappealling. I am growing tired of these types of noses. The palate, on the other hand, is very enjoyable, with cascades of fruit, concentrated flavors and a lush texture. Oh well, you sometimes cannot have it all. 83 for the nose, 93 for the palate.
Flight 4 (1 note)
Paired with almond crusted rack of lamb.
Red
1995 Beringer Vineyards Cabernet Sauvignon Private Reserve
93 points
Had with dinner @ Pangea with Chuck, Tijerina and Victor Mohammar (Davisa).
Wine #3. This is a surprisingly dark and beautiful ruby color for a wine that is almost 12 years old. The nose threw me off at first, making me doubt for a second as to whether this could be the Montrose. It had a very complex nose full of black fruits, pencil shavings and dark chocolate. After tasting it, the obvious ripeness brought me back to California. The palate is full of ripe, lush fruit with concentrated flavors and a great finish. This is a great marriage of the Old and New World.
Wine #3. This is a surprisingly dark and beautiful ruby color for a wine that is almost 12 years old. The nose threw me off at first, making me doubt for a second as to whether this could be the Montrose. It had a very complex nose full of black fruits, pencil shavings and dark chocolate. After tasting it, the obvious ripeness brought me back to California. The palate is full of ripe, lush fruit with concentrated flavors and a great finish. This is a great marriage of the Old and New World.
Flight 5 (1 note)
Pired with a Passion fruit mousse dessert.
White - Fortified
N.V. Buller Premium Fine Tokay
90 points
Had @ Pangea with Chuck, Tijerina and Victor Mohammar (Davisa).
This was its usual self. Dark tawny color with a nose full of raisins, dates and brown sugar. In the palate it is viscous, very sweet, and unctuous. Some thought it was too sweet.
This was its usual self. Dark tawny color with a nose full of raisins, dates and brown sugar. In the palate it is viscous, very sweet, and unctuous. Some thought it was too sweet.
Closing
This was very educational for my guests, as they saw how radically different expressions of the same grape can be produced (before any one jumps in, I know Montrose has Merlot in it).