12/15/2023 - MacLean1959 wrote:

This wine punches way above it's price point.

11/5/2022 - MacLean1959 Likes this wine:

Autumn Wine Dinner. This menu was curated over the course of about 2 months. As a result, every pairing was spot on. Perhaps the finest dinner we have ever hosted, with Miles, MacLeans and Streichenbergers attending and the team of Casals and Lim presenting. As one guest put it: "There are 1, 2 and 3 stars and then there was last night". That pretty well sums it up. In addition to the wines listed, at the end of the meal we sipped '55 Taylor with mignardises.

This was the only wine of the evening that exhibited bottle variation. I have given a score of 95 to the second bottle because it was the least outstanding of the 2 very fine examples. The first bottle was unlike any Champagne I think I have ever tasted. The nose was almost sweet and the palate showed elements of sweet melon as well. And yet, it was not sweet at all. Just incredibly complex and could not have been a better compliment to the cheese course. I would have given the first bottle a score of at least 98. Is that what bottle #2 might have been like had it been given time to evolve? Wow! I hope so. Bottle #2 was also outstanding, but more austere and reserved and no hint of melon, as I might have expected. Lucky are those who have the opportunity to taste the '06 Rare over the next twenty years.

Autumn Wine Dinner
November 05, 2022

RECEPTION
Ruinart, Blanc des Blancs Brut, France NV

TURBOT MOUSSELINE
Candied Lemon, Pickled Beet, Toasted Almonds,
Gribiche, Royal Osetra Caviar
Thomas-Labaille Sancerre La Côte des Monts Damnés
“Cuvée Buster”, France 2020

FOIE GRAS TORCHON
Preserved Muscadine Fluid Gel, Shallot Marmalade,
Toasted Brioche, Vanilla Oil
Markus Molitor, Zeltinger Sonnenuhr, Riesling Auslese
3* GoldKapsel, Mosel Germany 2013

PAN SEARED SCALLOP
Cauliflower Purée, Hon-shimeji, Sea Urchin “Choron” Emulsion,
Confit Tomato, Micro Fines Herbs Salad, Samphire
Domaine/Maison Vincent Girardin Meursault 1er Cru “Les Perrières” 2019

PAN ROASTED BEEF SPINALIS
Robuchon Potatoes, Chanterelle/Matsutake Sauté,
Cardamon Carrots, Yakiniku Dipping Sauce
Domaine Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France 2009

GOAT CHEESE BAVARIAN MOUSSE
Fig and Port Gelée, Date Purée, Oat Streusel, Pickled Butternut Squash
Piper-Heidsieck Champagne ‘Cuvée Rare’ Brut, France 2006

ANJOU PEAR TARTE TATIN
Hazelnut Crumble, Pecan Praline Ice Cream
Château d’Yquem, Sauternes, France 2001

11/5/2022 - MacLean1959 Likes this wine:

Autumn Wine Dinner. This menu was curated over the course of about 2 months. As a result, every pairing was spot on. Perhaps the finest dinner we have ever hosted, with Miles, MacLeans and Streichenbergers attending and the team of Casals and Lim presenting. As one guest put it: "There are 1, 2 and 3 stars and then there was last night". That pretty well sums it up. In addition to the wines listed, at the end of the meal we sipped '55 Taylor with mignardises.

My last 2 bottles and I wish I had more. Both bottles tasted identical. 2.5 hour decant...could have used a bit more. If I had one concern for the evening wine pairings, it was how the Yakiniku Sauce would pair, but with Joon curating, I did not need to worry. The pairing was brilliant. Classic Chave Syrah. Although I downgrade my score from the last time tasted, it was still outstanding. Expressive nose and great structure. Softer tannins compared to what I recall from earlier tastings with beautiful mouth feel. Impeccable balance and long, complex finish, as with most Chave Hermitage. Will only get better. Wish I had more in the cellar.

Autumn Wine Dinner
November 05, 2022

RECEPTION
Ruinart, Blanc des Blancs Brut, France NV

TURBOT MOUSSELINE
Candied Lemon, Pickled Beet, Toasted Almonds,
Gribiche, Royal Osetra Caviar
Thomas-Labaille Sancerre La Côte des Monts Damnés
“Cuvée Buster”, France 2020

FOIE GRAS TORCHON
Preserved Muscadine Fluid Gel, Shallot Marmalade,
Toasted Brioche, Vanilla Oil
Markus Molitor, Zeltinger Sonnenuhr, Riesling Auslese
3* GoldKapsel, Mosel Germany 2013

PAN SEARED SCALLOP
Cauliflower Purée, Hon-shimeji, Sea Urchin “Choron” Emulsion,
Confit Tomato, Micro Fines Herbs Salad, Samphire
Domaine/Maison Vincent Girardin Meursault 1er Cru “Les Perrières” 2019

PAN ROASTED BEEF SPINALIS
Robuchon Potatoes, Chanterelle/Matsutake Sauté,
Cardamon Carrots, Yakiniku Dipping Sauce
Domaine Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France 2009

GOAT CHEESE BAVARIAN MOUSSE
Fig and Port Gelée, Date Purée, Oat Streusel, Pickled Butternut Squash
Piper-Heidsieck Champagne ‘Cuvée Rare’ Brut, France 2006

ANJOU PEAR TARTE TATIN
Hazelnut Crumble, Pecan Praline Ice Cream
Château d’Yquem, Sauternes, France 2001

11/5/2022 - MacLean1959 Likes this wine:

Autumn Wine Dinner. This menu was curated over the course of about 2 months. As a result, every pairing was spot on. Perhaps the finest dinner we have ever hosted, with Miles, MacLeans and Streichenbergers attending and the team of Casals and Lim presenting. As one guest put it: "There are 1, 2 and 3 stars and then there was last night". That pretty well sums it up. In addition to the wines listed, at the end of the meal we sipped '55 Taylor with mignardises.

Although this wine was decanted, if there was a disappointment to the evening, it was that I did not decant this earlier. When I went back and tasted it again toward the end of the meal, it finally showed as ideally I would have wanted with the scallop dish. That said, it was still excellent with what may become a signature dish for Chef Carlos. The uni-infused charon sauce was a tremendous compliment (and vice versa) to the mineral driven Les Perrières from Girardin. The nose developed beautifully and although the wine was somewhat restrained, a well made Les Perrières was the right choice for the dish.

Autumn Wine Dinner
November 05, 2022

RECEPTION
Ruinart, Blanc des Blancs Brut, France NV

TURBOT MOUSSELINE
Candied Lemon, Pickled Beet, Toasted Almonds,
Gribiche, Royal Osetra Caviar
Thomas-Labaille Sancerre La Côte des Monts Damnés
“Cuvée Buster”, France 2020

FOIE GRAS TORCHON
Preserved Muscadine Fluid Gel, Shallot Marmalade,
Toasted Brioche, Vanilla Oil
Markus Molitor, Zeltinger Sonnenuhr, Riesling Auslese
3* GoldKapsel, Mosel Germany 2013

PAN SEARED SCALLOP
Cauliflower Purée, Hon-shimeji, Sea Urchin “Choron” Emulsion,
Confit Tomato, Micro Fines Herbs Salad, Samphire
Domaine/Maison Vincent Girardin Meursault 1er Cru “Les Perrières” 2019

PAN ROASTED BEEF SPINALIS
Robuchon Potatoes, Chanterelle/Matsutake Sauté,
Cardamon Carrots, Yakiniku Dipping Sauce
Domaine Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France 2009

GOAT CHEESE BAVARIAN MOUSSE
Fig and Port Gelée, Date Purée, Oat Streusel, Pickled Butternut Squash
Piper-Heidsieck Champagne ‘Cuvée Rare’ Brut, France 2006

ANJOU PEAR TARTE TATIN
Hazelnut Crumble, Pecan Praline Ice Cream
Château d’Yquem, Sauternes, France 2001

11/5/2022 - MacLean1959 wrote:

Autumn Wine Dinner. This menu was curated over the course of about 2 months. As a result, every pairing was spot on. Perhaps the finest dinner we have ever hosted, with Miles, MacLeans and Streichenbergers attending and the team of Casals and Lim presenting. As one guest put it: "There are 1, 2 and 3 stars and then there was last night". That pretty well sums it up. In addition to the wines listed, at the end of the meal we sipped '55 Taylor with mignardises.

An exceptional example of great Sancerre. This cuvée is produced in small quantities. The typical Sancerre minerality with added layers of of richness and complexity make this pairing with the mousseline just superb. Both bottles drank the same. The wine seemed more evolved than one might expect from such a well made, but youngish wine. Beautiful structure. Will only get better.

Autumn Wine Dinner
November 05, 2022

RECEPTION
Ruinart, Blanc des Blancs Brut, France NV

TURBOT MOUSSELINE
Candied Lemon, Pickled Beet, Toasted Almonds,
Gribiche, Royal Osetra Caviar
Thomas-Labaille Sancerre La Côte des Monts Damnés
“Cuvée Buster”, France 2020

FOIE GRAS TORCHON
Preserved Muscadine Fluid Gel, Shallot Marmalade,
Toasted Brioche, Vanilla Oil
Markus Molitor, Zeltinger Sonnenuhr, Riesling Auslese
3* GoldKapsel, Mosel Germany 2013

PAN SEARED SCALLOP
Cauliflower Purée, Hon-shimeji, Sea Urchin “Choron” Emulsion,
Confit Tomato, Micro Fines Herbs Salad, Samphire
Domaine/Maison Vincent Girardin Meursault 1er Cru “Les Perrières” 2019

PAN ROASTED BEEF SPINALIS
Robuchon Potatoes, Chanterelle/Matsutake Sauté,
Cardamon Carrots, Yakiniku Dipping Sauce
Domaine Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France 2009

GOAT CHEESE BAVARIAN MOUSSE
Fig and Port Gelée, Date Purée, Oat Streusel, Pickled Butternut Squash
Piper-Heidsieck Champagne ‘Cuvée Rare’ Brut, France 2006

ANJOU PEAR TARTE TATIN
Hazelnut Crumble, Pecan Praline Ice Cream
Château d’Yquem, Sauternes, France 2001

11/5/2022 - MacLean1959 Likes this wine:

Autumn Wine Dinner. This menu was curated over the course of about 2 months. As a result, every pairing was spot on. Perhaps the finest dinner we have ever hosted, with Miles, MacLeans and Streichenbergers attending and the team of Casals and Lim presenting. As one guest put it: "There are 1, 2 and 3 stars and then there was last night". That pretty well sums it up. In addition to the wines listed, at the end of the meal we sipped '55 Taylor with mignardises.

Typically reliable Ruinart. Bright, fresh, citrus elements. Great way to start what was to an epic evening.

Autumn Wine Dinner
November 05, 2022

RECEPTION
Ruinart, Blanc des Blancs Brut, France NV

TURBOT MOUSSELINE
Candied Lemon, Pickled Beet, Toasted Almonds,
Gribiche, Royal Osetra Caviar
Thomas-Labaille Sancerre La Côte des Monts Damnés
“Cuvée Buster”, France 2020

FOIE GRAS TORCHON
Preserved Muscadine Fluid Gel, Shallot Marmalade,
Toasted Brioche, Vanilla Oil
Markus Molitor, Zeltinger Sonnenuhr, Riesling Auslese
3* GoldKapsel, Mosel Germany 2013

PAN SEARED SCALLOP
Cauliflower Purée, Hon-shimeji, Sea Urchin “Choron” Emulsion,
Confit Tomato, Micro Fines Herbs Salad, Samphire
Domaine/Maison Vincent Girardin Meursault 1er Cru “Les Perrières” 2019

PAN ROASTED BEEF SPINALIS
Robuchon Potatoes, Chanterelle/Matsutake Sauté,
Cardamon Carrots, Yakiniku Dipping Sauce
Domaine Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France 2009

GOAT CHEESE BAVARIAN MOUSSE
Fig and Port Gelée, Date Purée, Oat Streusel, Pickled Butternut Squash
Piper-Heidsieck Champagne ‘Cuvée Rare’ Brut, France 2006

ANJOU PEAR TARTE TATIN
Hazelnut Crumble, Pecan Praline Ice Cream
Château d’Yquem, Sauternes, France 2001

11/5/2022 - MacLean1959 Likes this wine:

Autumn Wine Dinner. This menu was curated over the course of about 2 months. As a result, every pairing was spot on. Perhaps the finest dinner we have ever hosted, with Miles, MacLeans and Streichenbergers attending and the team of Casals and Lim presenting. As one guest put it: "There are 1, 2 and 3 stars and then there was last night". That pretty well sums it up. In addition to the wines listed, at the end of the meal we sipped '55 Taylor with mignardises.

Among these amazing wines, this was a contender for wine of the evening. The torchon preparation and the Molitor were made for each other. Both bottles appeared identical. Expressive nose, complex palate with full spectrum flavor profile. Long finish. Early adolescence. Lots of life left.

Autumn Wine Dinner
November 05, 2022

RECEPTION
Ruinart, Blanc des Blancs Brut, France NV

TURBOT MOUSSELINE
Candied Lemon, Pickled Beet, Toasted Almonds,
Gribiche, Royal Osetra Caviar
Thomas-Labaille Sancerre La Côte des Monts Damnés
“Cuvée Buster”, France 2020

FOIE GRAS TORCHON
Preserved Muscadine Fluid Gel, Shallot Marmalade,
Toasted Brioche, Vanilla Oil
Markus Molitor, Zeltinger Sonnenuhr, Riesling Auslese
3* GoldKapsel, Mosel Germany 2013

PAN SEARED SCALLOP
Cauliflower Purée, Hon-shimeji, Sea Urchin “Choron” Emulsion,
Confit Tomato, Micro Fines Herbs Salad, Samphire
Domaine/Maison Vincent Girardin Meursault 1er Cru “Les Perrières” 2019

PAN ROASTED BEEF SPINALIS
Robuchon Potatoes, Chanterelle/Matsutake Sauté,
Cardamon Carrots, Yakiniku Dipping Sauce
Domaine Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France 2009

GOAT CHEESE BAVARIAN MOUSSE
Fig and Port Gelée, Date Purée, Oat Streusel, Pickled Butternut Squash
Piper-Heidsieck Champagne ‘Cuvée Rare’ Brut, France 2006

ANJOU PEAR TARTE TATIN
Hazelnut Crumble, Pecan Praline Ice Cream
Château d’Yquem, Sauternes, France 2001

11/7/2022 - MacLean1959 Likes this wine:

Autumn Wine Dinner. This menu was curated over the course of about 2 months. As a result, every pairing was spot on. Perhaps the finest dinner we have ever hosted, with Miles, MacLeans and Streichenbergers attending and the team of Casals and Lim presenting. As one guest put it: "There are 1, 2 and 3 stars and then there was last night". That pretty well sums it up. In addition to the wines listed, at the end of the meal we sipped '55 Taylor with mignardises.

Among these amazing wines, this was a contender for wine of the evening. The torchon preparation and the Molitor were made for each other. Both bottles appeared identical. Expressive nose, complex palate with full spectrum flavor profile. Long finish. Early adolescence. Lots of life left.

Autumn Wine Dinner
November 05, 2022

RECEPTION
Ruinart, Blanc des Blancs Brut, France NV

TURBOT MOUSSELINE
Candied Lemon, Pickled Beet, Toasted Almonds,
Gribiche, Royal Osetra Caviar
Thomas-Labaille Sancerre La Côte des Monts Damnés
“Cuvée Buster”, France 2020

FOIE GRAS TORCHON
Preserved Muscadine Fluid Gel, Shallot Marmalade,
Toasted Brioche, Vanilla Oil
Markus Molitor, Zeltinger Sonnenuhr, Riesling Auslese
3* GoldKapsel, Mosel Germany 2013

PAN SEARED SCALLOP
Cauliflower Purée, Hon-shimeji, Sea Urchin “Choron” Emulsion,
Confit Tomato, Micro Fines Herbs Salad, Samphire
Domaine/Maison Vincent Girardin Meursault 1er Cru “Les Perrières” 2019

PAN ROASTED BEEF SPINALIS
Robuchon Potatoes, Chanterelle/Matsutake Sauté,
Cardamon Carrots, Yakiniku Dipping Sauce
Domaine Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France 2009

GOAT CHEESE BAVARIAN MOUSSE
Fig and Port Gelée, Date Purée, Oat Streusel, Pickled Butternut Squash
Piper-Heidsieck Champagne ‘Cuvée Rare’ Brut, France 2006

ANJOU PEAR TARTE TATIN
Hazelnut Crumble, Pecan Praline Ice Cream
Château d’Yquem, Sauternes, France 2001

4/12/2022 - MacLean1959 Likes this wine:

Still relatively youthful, complex, nuanced. Properly oaked. Is there anything that comes out of that vineyard that isn't yummy?

5/12/2021 - MacLean1959 wrote:

This is the Paul Lato Syrah by which all other Paul Lato Syrahs are measured by. Sadly, I have depleted my collection. Happily, I am well stocked in the 2018s which may surpass the '07s.

3/4/2021 - MacLean1959 Likes this wine:

Still singing

5/4/2017 - MacLean1959 Likes this wine:

Old school Barolo. Will benefit from a few more years in bottle.

5/3/2017 - MacLean1959 Likes this wine:

As good as any Pinots Paul Lato has produced. A special wine, indeed!

12/24/2014 - MacLean1959 Likes this wine:

Purchased from Cave du Connoisseur in Berlin Germany and hand carried from London to the U.S. for Christmas dinner with family including my father who was born in 1931. An amazing wine drinking experience; perhaps the most unique experience ever. About 1/4 of the wine went tightly sealed back in to the fridge and finished the next night and was perhaps even better than the first taste....remarkable! Absolutely conjured the sense of drinking history. Color resembles a dark cream sherry with a very slight hint of red. The nose has a medicinal start but gives way to sweet, dried fig. On the palate a buttery rich flavour of dried fruits, molasses, with an undertone of nuttiness. Unforgettable finish....100 point finish! If I taste this wine blind (in the same condition) 10 years from now I will instantly know what I am drinking. I'm afraid I will only dream of that happening.

8/9/2014 - MacLean1959 wrote:

Syrah at it's finest. Tremendous structure, balance, length with a lushness on the palate that is hard to come by. Will improve in years to come, but is so accessible now it will be hard to resist.

12/23/2012 - MacLean1959 Likes this wine:

Nice balance and definition in this light/medium bodied Chardonnay.