Community Tasting Note

Paul S wrote:

Monday, February 27, 2017 - 2003 Burgundy Grand Cru Dinner (Iggy's, Hilton Hotel, Singapore): An unusually soft, ripe and expressive young Krug, but this was nevertheless a top-class Champgane. It had a lovely nose that just exploded out of glass with wafts of chantilly cream, rose water and ripe white fruit shading into almost tropical shades, even a bit of lychee in there I thought. This was such a floral bouquet, bringing to mind Pierre Herme's rose Isphahan dessert, with just a faint hint of savoury white mushrooms binging it back to more weighty territory. The palate was very fine as well, if not quite as put-together and integrated as the nose at the moment. It was very pleasing though, with unusual sweet cream flavours at first, and then weighty white fruit and rich lychee shades coming up along with a fresh citrus counterpoint with time - all this couched in sparkly acidity and very fine mousse. It did feel a touch soft and fleshy for a Krug Mesnil at first, but with time, the wine started showing a really muscular spine of underlying minerality that drove it into a long, long finish with savoury bits of stone and smoky earth notes lingering away. It really gripped the backpalate there. A fascinatingly different Krug. No harm drinking now, but I would be really intrested to see how this develops vis-a-vis other vintages over the next decade or so.

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