LeDomduVin: Quatuor

Quatuor

I forgot to post my tasting notes in my previous post, so here they are.

Champagne Jacques Selosse VO "Version Originale" Blanc de Blancs Extra-Brut NV (disgorged in Nov 2019)

Selosse makes rich and complex champagnes, and this one was no exception. Beyond its dense golden color, it displayed buttery, toasted aromas, with yellow stone fruits mingling with nutty, slightly oxidative notes, like a Sherry. The palate is rich, layered, complex, ample, and generous, with just enough freshness and minerality to keep it balanced and harmonious. Due to its color and nuttiness, some may say it is already too old, but that is not the case. That is just how this champagne is. The finish is long and lingering. I liked it, but some may find it a bit overwhelming.

Jean-Claude Ramonet Bienvenues Batard-Montrachet Grand Cru Burgundy 2018

Ramonet is one of my favorite producers in the Chassagne / Puligny area. The wines, with their zesty fruits, great freshness, and high minerality, have a sense of purity. And it was the case for this Bienvenues Batard Montrachet, a pure delight!

Mongeard-Mugneret Richebourg Grand Cru Burgundy 2019

It was way too young, but I could not resist opening it. Nice, bright, ruby color with medium-deep intensity. The nose bosted beautiful autumnal aromas of dark cherry, toasted oak, venison, flowers, and earth, with smoky nuances. The palate was tight at first, with bright red and dark cherry and high acidity. I usually don't decant Burgundy wines, but I had to decant this one to allow it to better express itself. It took a while to reveal itself. Although I loved it, it will definitely benefit from a few more years in the cellar to display its full potential.

Chateau Haut-Brion Pessac-Leognan Bordeaux 2016

I have opened this wine a few times lately. It usually shows really well, yet it was in a closed phase that night. For the tasting notes, you can have a look at my previous posts.

Cheers! Santé! 

Dom 

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LeDomduVin: Mise en place - Part 2: Quartet

Mise en place - Part 2: Quartet

These were the second parts of the "mise en place" I did 2 weeks ago. 

I opened them for a private lunch that weekend, and they showed beautifully. 

Champagne Jacques Selosse VO "Version Originale" Blanc de Blancs Extra-Brut NV (disgorged in Nov 2019)

It delivered charm, character, intensity, and concentration with great finesse and beautiful minerality. In my book, it is a classic!

Champagne Salon Cuvee 'S' Le Mesnil Blanc de Blancs Brut 1996

Probably the most prestigious champagne house, Salon possesses unmatched uniqueness. Despite its age, it was gorgeously fresh and mineral, layered, complex, and long. Amazing! 

Jean-Claude Ramonet Bienvenues Batard-Montrachet Grand Cru Burgundy 2018

Ramonet is one of my favorite producers in the Chassagne / Puligny area. The wines, with their zesty fruits, great freshness, and high minerality, have a sense of purity. And it was the case for this Bienvenues Batard Montrachet, a pure delight! 

Domaine Anne Gros Richebourg Grand Cru Burgundy 2020

It is a sacrilege to open such a young wine, yet I could not resist. It was rich, complex, and layered, offering generously ripe dark and red fruits. The palate was powerful and ample yet elegant and sophisticated, balanced and velvety, expanding beautifully towards the seamless finish. Although approachable now, it will reward those with the patience to wait for it. What a magnificent wine! 

Cheers! Santé!

Dom

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Unless stated otherwise, all rights reserved ©LeDomduVin 2024, on all the contents above including, but not limited to, photos, pictures, drawings, illustrations, collages, visuals, maps, memes, posts, texts, writings, quotes, notes, tasting notes, descriptions, wine descriptions, definitions, recipes, graphs, tables, and even music and video (when and where applicable).

Ledomduvin: Portrait 

Before continuing to share pictures and descriptions of the great wines I had the chance to open these past few days, I wanted to share this picture of me right before the service (taken last night).

I don't take many pictures of myself, especially when working, as I much prefer sharing the bottles and labels of the wines I open instead. It is much more interesting than showing my face. 

However, as I hadn’t done it for a while, I asked a colleague to take a few pictures of me before the service, and I liked this one. 

I am proud to be a Sommelier and lucky to do a job I love. I have been doing this for 33 years with the same passion, determination, and professionalism, and I will hopefully do it for many more years, sharing my love, passion, and knowledge of wine with all of you. 

Cheers! Santé! 

Dom 

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Ledomduvin: Mise en place - Opened wines - Part 1

Mise en place - Opened wines - Part 1

Following my previous post on "mise en place," here are some of the bottles we opened last weekend. This is part 1, and part 2 will be in a second post.

Champagne Krug "Clos du Mesnil" Blanc de Blancs Brut 2006

Rich, layered, complex, refined, fine bubbles, zesty, with fresh, delicate aromas of apple, pear, and stone fruits mingling with lightly toasted brioche, mineral, and floral notes. Stunning!

Pierre-Yves Colin-Morey Batard-Montrachet Grand Cru Burgundy 2019

This is a fantastic wine, with a delicate complexion and incredible minerality conveying a sense of purity. Displaying gorgeous Japanese pear and white stone fruit aromas and flavors, the palate is soft, gentle, rich, waxy, focused, incredibly balanced, and expands nicely from the attack to the long-lasting finish, with that glycerine sensation that makes you salivate and want more. Some remained in the bottle, and I tasted it two days later; it was still delightful. I loved it!

DRC (Domaine de la Romanee Conti) Richebourg Grand Cru Burgundy 1993

One of the guests brought this bottle. It was okay, not great. As I often say, even DRC or Petrus makes lesser wines in lesser vintages. When the wine is bad, the wine is bad, no matter the name on the label.

This was a perfect example. It was not surprising either, as 1993 in Burgundy is a controversial vintage (opinions are divided), but nonetheless relatively poor due to rain during the growing and harvest seasons, resulting in high acidity, tight tannins, and a lack of fruit in many wines. The wine was relatively thin and tight, shy about aromas and flavors, and lacking substance and depth. The guest suggested decanting it, yet even after 1 hour, despite somewhat of a timid opening, it was not necessarily better. Disappointing, in my opinion, and definitely not worth the demanded price.

Chateau Latour Premier Grand Cru Classe Pauillac Bordeaux 2005

This was another stunning wine. It even showed better than the previous bottle I opened the week before. Racy, sophisticated, rich, and layered, yet in an elegant way. Not the powerhouse I thought it would be for such a solar vintage: this wine is all about finesse and refinement. Loved It!

Cheers!

Dom

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LeDomduVin: Champagne Dom Perignon Rose Oenotheque1992

Champagne Dom Perignon Rose Oenotheque1992 

This past weekend, I had the chance to taste this beautiful champagne rose from a magnum bottle for the first time. 

It was exciting and surprising as I don't get to try Dom Perignon Oenotheque very often, especially from the 90s and, more significantly, Rose. 

I did not really know what to expect, so it was like venturing into new ground. 

In the glass, it displayed a strange color that is difficult to describe: something between a pale yet bright "rose-bonbon" and "pinkish-orange salmon". 

Despite its age, the nose was relatively young, fresh, and incentive, boasting red berries and strawberry aromas mingling with earthy and yeasty notes. 

The palate was pleasant, rather elegant, quite rich, and surprisingly dry due to a good amount of acidity. There were still some fine bubbles. The lingering finish is also agreeable. 

Is it the best rose from Dom Perignon Oenotheque I have ever tried? I cannot compare, unfortunately. 

Overall, it was a pleasurable experience. I think the magnum size and good storage condition ensured that it retained its freshness and taste. 

It would be interesting to taste a regular bottle to see if it tastes fresh or shows signs of aging. 

Please let me know if you have ever tasted this champagne and your impression in the comments. 

Cheers! Santé!

Dom 

@ledomduvin #ledomduvin @domperignonofficial #domperignon #champagne #champagnerose #rose #tasting #tastingnotes #sommelier #sommelierlife #sommlife #ilovemyjob #wineyearly

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LeDomduVin: Mise en place! What a line-up!

Mise en place! What a line-up! 

I know, I constantly repeat myself, yet it is true: I'm one of the luckiest Sommeliers I know. 

I mean, look at these wines! Isn't it amazing? 

How many Sommeliers can pretend to prepare, open, taste, and serve such gems regularly? Not many, for sure. 

These were part of a recent "mise en place" for a few private lunches and dinners (in the order of the pictures):

Champagne Jacques Selosse VO "Version Originale" Blanc de Blancs Extra-Brut NV (disgorged in Nov 2019)

Jean-Claude Ramonet Bienvenues Batard-Montrachet Grand Cru Burgundy 2018

Pierre-Yves Colin-Morey Batard-Montrachet Grand Cru Burgundy 2019

Champagne Krug "Clos du Mesnil" Blanc de Blancs Brut 2006

Domaine Anne Gros Richebourg Grand Cru Burgundy 2020

Chateau Latour Premier Grand Cru Classe Pauillac Bordeaux 2005

Domaine William Fevre Chablis Premier Cru "Montmains" Burgundy 2019

Bachelet-Monnot Puligny-Montrachet 1er Cru "Hameau de Blagny" Burgundy 2018

Domaine Delaporte Sancerre Rouge "Silex" Loire Valley 2020

Such a great line-up of excellent wines! It makes me drool just looking at these bottles. 

In my next posts, I'll tell you about the ones I opened, tasted, and served. 

Cheers! Santé!

Dom

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LeDomduVin: The usual suspect - Domaine Ponsot Clos de la Roche Cuvée Vieilles Vignes Burgundy 2019

The usual suspect

Those who follow me know that I have opened this wine countless times over the last three years, hence my calling it “the usual suspect”!

What can I say? I love this wine; and it gets better every time I open it

Domaine Ponsot Clos de la Roche Cuvée Vieilles Vignes Burgundy 2019

It is still a young wine, and over the last three years, it has gone through “open and closed” phases. Yet, this time again, it was open and delicious!

Right after opening, attractive, exuberant scents emanated from the bottle. Dense and bright ruby color in the glass. Beautiful wild red and dark cherry, floral, spicy, lightly oaky aromas combined with mineral and earthy nuances filled the room.

The palate is bright, juicy, complex, layered, rich, yet delicate, elegant, sophisticated, and superbly balanced between the fruit, the acidity, and the integrated tannins. The structured and textured mid-palate leads to the seamless and lingering finish, which immediately calls for another glass. I looooove this wine.

In a recent conversation with a customer, I explained that as a Sommelier, I look for the “Wow!” factor in a wine; this instant gratification and satisfaction that makes you want another glass as soon as you finish the first one.

I love buying, serving, and drinking these types of wine, especially when there is an excellent quality/price ratio.

Wine does not have to be expensive to be good. Plenty of “supposedly” premium wines and established brands, such as Chateaux and Domaines, sell lesser wines, especially in lesser vintages.

Despite the price they command, even DRC or Petrus makes wines that are not worth the cost in lesser years.

For me, whether it costs 10 or 1000 euros, good wine must give you instant satisfaction and gratification and make you want to drink more. And this “Clos de La Roche Vieilles Vignes” from Domaine Ponsot does just that!

Cheers! Santé!

Dom

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LeDomduVin: Casual Tasting

Casual tasting

The other day, a colleague Sommelier made me taste these wines, some of which were featured on his wine list.

It was an interesting tasting as I was unfamiliar with some of them. I heard of them but had yet to taste them.

Champagne Palmer & Compagnie Brut Reserve France NV

Light, dry, crisp, everything up-front and disappearing quickly, unfortunately. I would have loved more substance and a longer finish.

Leeu Passant Chardonnay Stellenbosch South-Africa 2019

Light, crisp, fresh, and mineral, it has fresh butter aromas, lovely acidity, and a zesty mouthfeel. If tasted blind, it would have been challenging to tell it was from South Africa. Very Burgundian for a so-called "new world" Chardonnay. I liked it.

Grosset Polish Hill Riesling Clare Valley Australia 2023

Bone dry, crisp, mineral, and really refreshing, with restrained yet attractive aromas of stone fruits and lime with chalky nuances. Beautiful and well-crafted.

Grace Vineyard Chairman's Reserve Special Edition China 2016

Intense, deep ruby color. Fragrant earthy nose of ripe cassis, black cherry, and black plum with earthy, soil, and leafy nuances. It felt overipped, with burned and smoked flavors. Somewhat rustic. I would have loved to like it more, but I did not. It is a wannabe Bordeaux lacking its French counterpart's depth, complexity, class, and sophistication. It's not a bad wine, but it's not my thing.

Roebuck Estates Classic Cuvee England 2017

Bone dry, crisp, light, fine mousse, nice zesty fruits, good structure, balance, and lingering finish. Compared to the champagne Palmer & Co., I liked it better. Some of these English sparkling wines are undeniably great contenders for Champagne. 

Venturing into the lesser-known path is often surprising. A sommelier must taste everything from everywhere and within any price range. It is the only way to learn, educate, and train the palate and the senses, increase skills and knowledge, and remain open-minded.

Cheers! Santé!

Dom

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LeDomduVin: When the opportunity presents itself - Palmer 2009 and Lafleur 2008

When the opportunity presents itself:

Palmer 2009 & Lafleur 2008

The other day, I served a small group of cigar enthusiasts in one of our private rooms. It was an evening of cigars, wines, snacks, and karaoke.

Usually, for cigar evenings, I like to serve aromatic, flavorful, deep, and powerful wines so that the aromas and taste are not masked by the smoky smell and taste of the cigar.

In general, Pauillac and Pomerol wines go well with cigars. Their richness and complexity complement those of the cigars.

However, that evening, I decided to open a Margaux: Chateau Palmer 2009.

Margaux is definitely not my go-to choice when it comes to pairing wine and cigars. Usually, Margaux wines are too fine, light, and delicate; they fade rapidly when paired with the cigar.

But those who know the 2009 vintage from Chateau Palmer know that it is a great wine, harmonious and rich in ripe dark fruit, with amplitude, richness, complexity, and thickness, with an endless finish, which can definitely tolerate cigars or even enhance them.

It was a wise choice, and I was very satisfied with it, and the guests too.

Suddenly, one of the guests asked me if I had a 2008 wine because it was a special vintage for her.

I told her, "I'll check." I ran to the cellar. I didn't have much choice in stock. It was either a bottle of “La Fleur-Petrus” or one of “Lafleur," two beautiful wines from Pomerol. I took both bottles.

Back in the private room, I decided to open the bottle of Lafleur Pomerol 2008. After all, when the opportunity presents itself, why not?

First of all, because I love this wine. And, since the price was apparently not a problem, might as well treat myself and taste a wine I don't open very often.

Although Lafleur 2008 is lighter in taste and texture and slightly more advanced in age than Palmer 2009, it is no less aromatic or complex. It has tertiary aromas and a rustic, earthy feeling that I like. The lingering finish is delightful.

Despite their differences, one is bold and powerful, and the other is medium-bodied and heartier yet refined and elegant; both these wines work wonders with the cigars!

Cheers! Santé!

Dom

@ledomduvin #ledomduvin @chateaupalmer #palmer #margaux @chateau_la_fleur #lafleur #pomerol  #sommelier #sommelierlife #sommlife #ilovemyjob #wineyearly #lovewine 

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LeDomduVin: Classic Trio - Selosse / Leflaive / Haut-Brion

Classic Trio

In the world of wine, there are unmistakable names, flagships of their appellations, such as Selosse, Leflaive, and Haut-Brion.

I like to select, open, and taste these wines periodically. This allows me to see their evolution and their aging potential.

I have opened these wines several times over the last three years, and I have to admit that I never get tired of them. They always give me so much pleasure every time.

Jacques Selosse V.O "Version Originale" Blanc-de-Blancs Grand Cru Champagne Extra Brut NV

It still delivers charm, character, intensity, complexity, and concentration with finesse, elegance, and beautiful minerality. Loved it.

Domaine Leflaive Puligny-Montrachet 1er Cru "Les Pucelles" 2017

This wine is sentimental to me. Leflaive “Les Pucelles” was the first Puligny-Montrachet that I ever tasted. In 1997, I was working as a young Sommelier in a private club in London (Monte's on Sloan Street), and a customer ordered this bottle. It was a 1992 or 1993 vintage; I don't know anymore. It was a revelation, and I have loved this wine ever since. This 2017 combined elegance, freshness, zestiness, and minerality. Some may say it is a bit tight and lean, but it is just a question of taste. I liked it.

Chateau Haut-Brion Premier Grand Cru Classe Graves 2016

I know, I repeat myself, but Haut-Brion is my favorite Bordeaux wine. Over the last three years, I have opened many bottles because I love this wine so much. It has remained quite consistent and has not really evolved. It has opened up a little and seems more approachable now. That said, it is still a very young wine, which will satisfy those who have the patience to let it flourish in the cellar for a few more years. Once again, it was really superb.

There are those who make good wine and those who make great wine. These three wines undoubtedly belong to the latter category.

Cheers! Santé!

Dom

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LeDomduVin: Latour 2005 vs Latour 2009

Latour 2005 vs Latour 2009

It is not every day that I open two bottles of the same Chateau in different vintages, especially one of my favorite First Growths.

Comparing two vintages of Chateau Latour, such as 2005 and 2009, is tricky as both have similarities. Yet, they are distinctively and intrinsically different.

Both were solar vintages with high temperatures and dry, hot growing seasons, which produced ripe, rich, layered, and concentrated wines.

These conditions could have resulted in high alcohol, unbalanced, or cooked wines.

Fortunately, some cool nights and enough rain at the right time provided juiciness, balance, and freshness while preventing drought and overripeness, resulting in wines combining complexity and depth with great aging potential.

Ultimately, 2005 was an excellent vintage that produced some fantastic wines, while 2009 is considered a legendary vintage that produced stellar wines.

This might explain the 200+ Euro price difference between the two. On Wine Searcher, Chateau Latour 2005 starts at around 680 Euros, and Latour 2009 starts at around 870 Euros, and it shows in the glass.

Although both displayed a dark color, undoubtedly due to their age difference, the aspect of the 2005 seemed lighter, more medium-deep ruby color with slightly more advanced nuances, while the 2009 was of a darker ruby red with some purple touch.

The difference between the two wines was quite significant on the nose. The 2005 was soft, gentle, discreet, and sophisticated. It displayed attractive aromas of red and dark berries, cassis, graphite, coffee, and licorice, with earthy, spicy, and floral hints. On the other hand, the 2009 was bold, powerful, and confident. It boasted dark berries, blackberries, and mocha aromas, with hints of toasted oak and chocolate.

These differences appeared even more evident on the palate. Although complex, balanced, sophisticated, and finely chiseled, the 2005 seemed lighter and dryer than the 2009, which was rich, opulent, juicy, and chewy. It had plenty of dark ripe fruits, excellent balance, and concentration, expanding nicely to the lingering finish.

I loved them both despite their differences, yet I found the 2009 more pleasurable to my palate. My advice: don’t open and drink them side by side, as it might alter your opinion about the 2005, which is also a superb wine yet slightly less expressive than its younger sibling.

Cheers! Santé!

Dom

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LeDomduVin: Bubbly foam pattern (froth) on top of the wine in the glass after using Coravin

Bubbly foam pattern (froth) on top of the wine

 in the glass after using Coravin

Have you ever experienced a bubbly foam pattern (froth) on top of the wine in the glass after using Coravin?

If not, know that it may happen; even if your glass is spotlessly clean, it has nothing to do with the wine, and this is usually the reason why.

It is usually due to a slight excess of gas released into the glass before or after pouring the wine. If the wine is frothy at first (like in the picture), you might press the Coravin button too hard or too many times.

You're supposed to tap the button, wait for the wine to stop pouring, tap again, and so on until you've poured your desired amount.

This method is a bit slow, but you're not supposed to hold the button down or quickly press it multiple times while pouring the wine. Otherwise, you will release this excess of gas.

To prevent foam, press the button once before pouring the wine to release the excess gas in the air rather than in the glass; then, you can pour the wine into the glass. It might take some practice before you get used to it and become a pro at using Coravin.

If you always get the frothy pattern, do not panic. The argon gas used in Coravin is inert, colorless, odorless, and nonreactive, so it has no adverse effects on the wine.

And for those who are not familiar with Argon, here are a few facts:

Argon is added to wine to displace air. Because it is denser than air, it settles above the liquid, protecting the wine from souring and oxidation.

This method often preserves open wine and liquid bottles in bars, restaurants, and even barrels in wineries.

Argon does not dissolve in wine and, therefore, provides a long-term blanket of protection for the wine.

As for the time of preservation, Coravin claims to "preserve wine for months", yet from personal experience, it is more likely to be a few weeks, depending on the amount of wine remaining in the bottle, of course (the more wine in the bottle the longer).

Hope you've found this post helpful.

Cheers! Santé!

Dom

@ledomduvin #ledomduvin @coravin #coravin #wine #frothywine #froth #domainehumbert #burgundy #wineservice #wineeducation #sommelier #sommelierlife #sommlife #ilovemyjob #wineyearly

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LeDomduVin: Champagne Henriot, William Fevre Chablis and Chateau Brane-Cantenac

Champagne Henriot, William Fevre Chablis and Chateau Brane-Cantenac 

Sometimes, I do serve affordable wines! 😉😄👍🥂🍷

Champagne Henriot Millesime 2008

Established in 1808, Champagne Henriot is one of the rare independent Champagne houses that has remained in the same family throughout its history. The 2008 vintage celebrates its 200th anniversary. 

A blend of 50% Chardonnay and 50% Pinot Noir, Henriot 2008 is a delightful champagne. It is fresh, crisp, rich, dense, and "gourmand." It has lovely stone fruits, white flowers, mineral aromas, great acidity, structure, texture, and a long lingering finish. It is really enjoyable and a steal at that price! 

William Fevre Chablis Grand Cru Bougros 2016

Light yellow color with green nuances. Fresh, clean nose, mineral, white and yellow stone fruits, lemony aromas, with light buttery notes. Fresh, clean, and zesty on the palate, focus and steely with razor-sharp acidity, balanced, light and limpid, cleansing. Loved it. 

Chateau Brane-Cantenac Margaux 2001

I found the 2001 vintage somewhat thin and austere but still quite enjoyable. The wine presented secondary and tertiary aromas with red cherry, raspberry, black currant, liquorice, earth, minerals, and some oaky and vegetal notes. The palate has good acidity and moderate tannins, yet it was light and lacked complexity and texture. The finish was shorter than I would have liked. Although lacking in substance and depth, the wine tasted fresh and juicy, with slightly unripe red fruit tones and vegetal notes that needed some time to mellow with aeration. I carefully decanted the wine to allow it to breathe and to prevent any sediments in the decanter. It was ok, but not my favorite vintage from this Chateau. 

Cheers! Santé!

Dom

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LeDomduVin: Mise en place!

Mise en place!

When you're a Sommelier, having some classics from Bordeaux and Burgundy on hand in the cellar is essential. 😊👍🍷 

Cheers! Santé!

Dom

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LeDomduVin: Dom Perignon Vintage 2013

DOM PERIGNON 2013

You’ve got to love Dom Perignon!

I opened these bottles the other day, which inspired me to write an article about the evolution of Dom Perignon over the last 40 years. 

Work in progress. Check my blog in September for the article. 

Dom Perignon Vintage 2013 

Fresh, crisp, elegant, and racy, it is lighter, less rich, and less textured than the 2012 (IMO), yet it has lovely density and structure with refreshing acidity. It boasts floral and mineral aromas and flavors with yellow fruits and yeasty nuances. Perfect as an aperitif and with light appetizers. 

Cheers! Santé!

Dom

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LeDomduVin: Chateau Montrose Saint-Estephe 2009

Chateau Montrose Saint Estephe 2009

It was cigar night again on the yacht (not mine; I just work there😅), and I needed to open something that would pair well with it. I usually like to open rich and bold Bordeaux wines with Cigars.

A Pauillac is always a good match, yet I wanted to open something different. I had this bottle of Montrose 2009 in the cellar, and I knew it would not disappoint.

Bordeaux 2009 is a solar vintage offering plenty of ripeness, richness, and boldness that can easily support and enhance the cigar's complexity.

That bottle of Montrose 2009 demonstrated that it could do just that and so much more.

Chateau Montrose Saint Estephe 2009

In the glass, it boasts an intense ruby-red, opaque color. The nose is dark, ripe, warm, captivating, and inviting, offering lots of dark fruits and berries mingling with earthy, smoky notes of coffee, leather, graphite, pencil shave, and toasted oak. The palate is rich, opulent, thick, bold, and beautifully textured. Its structure is balanced between the fruit ripeness, just enough acidity to keep it fresh and juicy, and plenty of earthy tannins (slightly austere, as always, a common trait of Saint-Estephe wines) that will ease with time. The potent and complex mid-palate ends on a long, earthy finish. 

This warm, dense, powerful, charming wine offers excellent aging potential. It is one of the most complex and full-bodied Montrose I have tasted. It is definitely too young if you ask me, but still, I loved it. 

Decanting about one hour and a half before serving is recommended. 

In the absence of a good cigar, have it with food! 😉

This is the epitome of great wine. 

Cheers! Santé! 

Dom

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LeDomduVin: Some exceptional wines! Krug, Marc Colin and Mongeard-Mugneret

Some exceptional wines! 

Krug, Marc Colin and Mongeard-Mugneret

I opened these bottles for a private dinner in a private club. I was excited as I hadn’t tried these bottles for a while.  It is not every day that I open bottles at more than 10K HKD (more than 1200 Euros) per bottle (at least for 2 of them). It would be a Sommelier's dream if I could.  Yet, I’m lucky enough to be able to do it occasionally.

Krug Clos du Mesnil Blanc de Blancs 2006

Right after popping the cork, fresh, delicate aromas of apple, pear, and stone fruits mingling with lightly toasted brioche, mineral, and floral notes emanated from the bottle. The palate was rich, ample, generous, and layered, yet silky and sophisticated, with barely perceptible refined bubbles. It had a gorgeous “vinous” quality (as we say in French), resembling more of a wine than a Champagne. Balanced and focused, it expanded bountifully from the attack to the aristocratic lengthy finish. Although beautiful on its own, I recommend having it with rich and creamy dishes. What a magnificent, debonaire, and noble champagne!

Marc Colin Batard Montrachet Grand Cru 2018

Beyond its pale golden color, it offered powerful aromas of yellow and stone fruits, combined with floral, mineral, toasted, buttery notes and herbal hints I could not describe (like Tea, maybe?). This Batard Montrachet was rich, ample, generous, and layered like the champagne above, yet it was more concentrated and potent. Fortunately, it has enough acidity to keep it fresh and balanced. I loved its structure and texture, enhanced with that glycerine sensation that coats the palate. Lots of minerality and butteriness with a hint of green tea in the lingering finish. It could benefit from a few more years in the cellar. One of the best Batard Montrachet I have had in a while!

Mongeard-Mugneret Richebourg Grand Cru 2019

Beautiful, fresh, attractive nose. The first aroma that came to my mind was “griottes” (a French word for “wild cherries”), then red and dark berries, combined with earthy, herbal, and mineral notes and peppery, spicy hints. The palate is juicy and tangy, offering plenty of freshly squeezed grapes and zesty acidity, with earthy notes mingling with present yet integrated tannins that will mellow with time. Gently concentrated and textured elegantly and refreshingly, it displays a sophisticated structure gaining complexity from the juicy attack and the expanding palate to the smooth, seamless finish. Opening such a young wine with so much potential was a sacrilege. Yet, what a memorable experience!

Cheers! Santé!

Dom

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