A spectacular evening- Part 2: 04` Trimbach Clos Ste Hune Riesling and 08` PYCM Corton Charlemagne

Our dinner group recently celebrated our 22nd annual Millennium dinner typically held in December of each year, but postponed last year due to COVID restrictions. This event compliments each year`s worth of weekly dinners by bringing top tier wines across the board and as has always been the case, we had many spectacular wines.

Our usual venue has been the private and wine themed Cork Room at one of our favorite local restaurants, bouchon; however, on this occasion, we sat outside up on an upper deck over looking the back secluded courtyard. The restaurant not only graced us with this regal like private deck, but assigned a dedicated server and their top somm to serve us and prepared a special prefix menu to pair with the wines. See photo.

I`m posting the notes for each flight separately and in this case-

We started off with 4 champagnes: {Part 1}

1996 KRUG BRUT
1998 TAITTINGER COMTES de CHAMPAGNE BLANC de BLANC
2007 TAITTINGER COMTES de CHAMPAGNE BLANC de BLANC
2000 DOM PERIGNON P2 PLENITUDE BRUT

Next up. 2 whites before moving into the reds: {Part 2}

2004 FE TRIMBACH CLOS STE HUNE RIESLING ALSACE- exquisite Riesling here that has been rightfully hailed as one of the world’s greatest dry white wines sourced from a small 3 acre plot planted in 1919; the wine is inclusive of about 20% botrytized berries, undergoes a cool, slow fermentation, a quick racking to remove the wine from the lees, no ML and a short period of aging in neutral wood foudre before bottling, then aged for 5 years in bottle before being released; coming in at 5 grams of residual sugar, this bottle had just a touch of sweetness in the form of honey that complimented the lovely expression of what peaches and cream resemble in a wine glass; all the goodies are delivered in a tactile pleasing viscus texture; there’s some apricot and a hint of mint that comes in at the end to contribute to a grand finish.

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2008 PIERRE-YVES-COLIN-MOREY CORTON CHARLEMAGNE GRAND CRU- this is in such a great spot now and has all of the structure to continue to evolve and impress for years down the line; mellow notes of flint and minerals start it off in the aromatics followed by a streak of fresh citrus that give way to more flint and minerality past mid palate; it creamy and rich and full bodied and in perfect balance; great CC here.

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Now 3 flights of reds: {1st flight Part 3, 2nd Part 4 and 3rd Part 5}

2004 DOMAINE LEROY VOSNE-ROMANEE
2002 DOMAINE MEO CAMUZET RICHEBOURG GRAND CRU

2008 GAJA CONTEISA LANGHE
1995 CHATEAU LA MISSION HAUT-BRION PESSAC-LEOGNAN
1998 HAUT-BRION PESSAC-LEOGNAN
1966 HAUT-BRION PESSAC-LEOGNAN #1
1966 HAUT-BRION PESSAC-LEOGNAN #2

2005 CHATEAU L`EVANGILE POMEROL
2006 VEGA SICILIA UNICO RIBERO DEL DUERO

Our fabulous evening culminated with 3 stellar dessert wines: {Part 6}

1989 CHATEAU d`YQUEM SAUTERNES
1998 ALOIS KRACHER WELCHRIESLING TROCHENBEERENAUSLESE NUMBER 11
1993 CHATEAU PAJCOS TOKAJI ESSENTIA

What a great night!. Everyone stepped up and then took another step to bring great stuff. The smiles around the table confirmed how much we all delighted in sampling one treasure after another and the last conversation was about our next Millennium dinner scheduled for December this year. Meanwhile, we continue to do our weekly thing and drink great wines, eat great cuisine and share great fellowship.

Cheers,
Blake

Our dinner group recently celebrated our 22nd annual Millennium dinner typically held in December of each year, but postponed last year due to COVID restrictions. This event compliments each year`s worth of weekly dinners by bringing top tier wines across the board and as has always been the case, we had many spectacular wines.

Our usual venue has been the private and wine themed Cork Room at one of our favorite local restaurants, bouchon; however, on this occasion, we sat outside up on an upper deck over looking the back secluded courtyard. The restaurant not only graced us with this regal like private deck, but assigned a dedicated server and their top somm to serve us and prepared a special prefix menu to pair with the wines. See photo.

I`m posting the notes for each flight separately and in this case-

We started off with 4 champagnes: {Part 1}

1996 KRUG BRUT
1998 TAITTINGER COMTES de CHAMPAGNE BLANC de BLANC
2007 TAITTINGER COMTES de CHAMPAGNE BLANC de BLANC
2000 DOM PERIGNON P2 PLENITUDE BRUT

Next up. 2 whites before moving into the reds: {Part 2}

2004 FE TRIMBACH CLOS STE HUNE RIESLING ALSACE
2008 PIERRE-YVES-COLIN-MOREY CORTON CHARLEMAGNE GRAND CRU

Now 3 flights of reds: {1st flight Part 3, 2nd Part 4 and 3rd Part 5}

2004 DOMAINE LEROY VOSNE-ROMANEE- this is not your everyday Vosne Village wine as it comes from 5 different terriors of the Vosne vineyards, Romanee Saint Vivant, Richebourg, Les Beaux Monts, Aux Brulees and Genevrieres and caries a very hefty price tag; the cheapest I could find was for over $2,500 and this is for a wine that was declassified; with great expectations, I dove in and discovered a whole lot of totally unexpected nuances; the most prevalent of those was the peppery notes that prevailed all the way through; perhaps a vintage thing, I don’t know, but it was sure there and totally acceptable albeit as I said, unexpected; the fruit profile consisted of wild red raspberry, strawberry and red cherry delivered in a silky, smooth medium all the wya to thew back end where it all seemed to come together and hand out for a grand finish.

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2002 DOMAINE MEO-CAMUZET RICHEBOURG GRAND CRU- this is only my 2nd bottle of this highly acclaimed gem and it was very different especially in that it had more Brettanomyces than I prefer, which is close to none; this was the 4-ethylphenol type that gives off the bandaid, barnyard character; add in some earthy dried red currant and wild red berries and it moved even further away from the tamer, fresh and ripe red and black cherry fruit with nice spicy accents of the last bottle; it was medium to full bodied and finished with a tad of astringency; I went back to the Leroy to clean my palate.

2BBE5707-BF91-4352-8521-AC36FC07FF0D_4_5005_c.jpeg
2008 GAJA CONTEISA LANGHE
1995 CHATEAU LA MISSION HAUT-BRION PESSAC-LEOGNAN
1998 HAUT-BRION PESSAC-LEOGNAN
1966 HAUT-BRION PESSAC-LEOGNAN #1
1966 HAUT-BRION PESSAC-LEOGNAN #2

2005 CHATEAU L`EVANGILE POMEROL
2006 VEGA SICILIA UNICO RIBERO DEL DUERO

Our fabulous evening culminated with 3 stellar dessert wines: {Part 6}

1989 CHATEAU d`YQUEM SAUTERNES
1998 ALOIS KRACHER WELCHRIESLING TROCHENBEERENAUSLESE NUMBER 11
1993 CHATEAU PAJCOS TOKAJI ESSENTIA

What a great night!. Everyone stepped up and then took another step to bring great stuff. The smiles around the table confirmed how much we all delighted in sampling one treasure after another and the last conversation was about our next Millennium dinner scheduled for December this year. Meanwhile, we continue to do our weekly thing and drink great wines, eat great cuisine and share great fellowship.

Cheers,
Blake

Our dinner group recently celebrated our 22nd annual Millennium dinner typically held in December of each year, but postponed last year due to COVID restrictions. This event compliments each year`s worth of weekly dinners by bringing top tier wines across the board and as has always been the case, we had many spectacular wines.

Our usual venue has been the private and wine themed Cork Room at one of our favorite local restaurants, bouchon; however, on this occasion, we sat outside up on an upper deck over looking the back secluded courtyard. The restaurant not only graced us with this regal like private deck, but assigned a dedicated server and their top somm to serve us and prepared a special prefix menu to pair with the wines. See photo.

I`m posting the notes for each flight separately and in this case-

We started off with 4 champagnes: {Part 1}

1996 KRUG BRUT
1998 TAITTINGER COMTES de CHAMPAGNE BLANC de BLANC
2007 TAITTINGER COMTES de CHAMPAGNE BLANC de BLANC
2000 DOM PERIGNON P2 PLENITUDE BRUT

Next up. 2 whites before moving into the reds: {Part 2}

2004 FE TRIMBACH CLOS STE HUNE RIESLING ALSACE
2008 PIERRE-YVES-COLIN-MOREY CORTON CHARLEMAGNE GRAND CRU

Now 3 flights of reds: {1st flight Part 3, 2nd Part 4 and 3rd Part 5}

2004 DOMAINE LEROY VOSNE-ROMANEE
2002 DOMAINE MEO-CAMUZET RICHEBOURG GRAND CRU

2008 GAJA CONTEISA LANGHE- hailed by one wine critic that it will go down as one of the great all-time vintages for this wine made from Gaja’s plots in the Cerequio vineyard of La Morra; since a small portion of Barbera is included, it is not labeled as a Barolo; this came out of the gate very slow and about the first furlong, it gained some momentum and moved into contention with nice tobacco and leather accented plum, red and black raspberry and a touch of black currant; the super smooth mouthfeel added to the sensory pleasures and it finished on an upbeat with everything coming together.

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1995 CHATEAU LA MISSION HAUT-BRION PESSAC-LEOGNAN- this bottle was fresh out from the not so fresh barnyard= Brettanomyces 4-ethylphenol; unlike the earlier 02` Meo Richebourg, it overwhelmed all of the underlying nuances that just had to be good, but not very discernible; this you’d have been a WOTN candidate.

939CC46E-77A6-445C-B3C1-AD1067B9976F_4_5005_c.jpeg
1998 HAUT-BRION PESSAC-LEOGNAN- we got a great bottle here and after a couple of pretty wines of the last 3, deservedly so; mild chocolate laced black currant dominated the aromas and early taste profile before being joined by ripe plum and blueberries with a touch of earth, tobacco and leather; it was full bodied and had a glorious soft and smooth texture; it seemed to gain momentum in the glass and just kept coming on with more pleasing nuances so I kept my pour aside and went back for more from time to time, each ending with a progressively increasing smile.

The first of 2 bottles:

1966 HAUT-BRION PESSAC-LEOGNAN- we were happy the person brought 2 as this one was pretty much dead from the brown color to the funky, earthy mushroom profile and dominated astringency.

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1966 HAUT-BRION PESSAC-LEOGNAN- this was such a contrast to the other 66` as this bottle had decent color, mature dark fruit, more body, a smooth mouthfeel and a pleasant finish; more specifically, it gave up leather and earth accented dried, slightly sweet black currant and plum; it was medium to full bodied and soft and easy on the palate; there appears to be enough structure for this to continue to be drinkable for another few years or so, but I’d opt for some sooner than later.

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2005 CHATEAU L`EVANGILE POMEROL
2006 VEGA SICILIA UNICO RIBERO DEL DUERO

Our fabulous evening culminated with 3 stellar dessert wines:

1989 CHATEAU d`YQUEM SAUTERNES
1998 ALOIS KRACHER WELCHRIESLING TROCHENBEERENAUSLESE NUMBER 11
1993 CHATEAU PAJCOS TOKAJI ESSENTIA

What a great night!. Everyone stepped up and then took another step to bring great stuff. The smiles around the table confirmed how much we all delighted in sampling one treasure after another and the last conversation was about our next Millennium dinner scheduled for December this year. Meanwhile, we continue to do our weekly thing and drink great wines, eat great cuisine and share great fellowship.

Cheers,
Blake

Our dinner group recently celebrated our 22nd annual Millennium dinner typically held in December of each year, but postponed last year due to COVID restrictions. This event compliments each year`s worth of weekly dinners by bringing top tier wines across the board and as has always been the case, we had many spectacular wines.

Our usual venue has been the private and wine themed Cork Room at one of our favorite local restaurants, bouchon; however, on this occasion, we sat outside up on an upper deck over looking the back secluded courtyard. The restaurant not only graced us with this regal like private deck, but assigned a dedicated server and their top somm to serve us and prepared a special prefix menu to pair with the wines. See photo.

I`m posting the notes for each flight separately and in this case-

We started off with 4 champagnes: {Part 1}

1996 KRUG BRUT
1998 TAITTINGER COMTES de CHAMPAGNE BLANC de BLANC
2007 TAITTINGER COMTES de CHAMPAGNE BLANC de BLANC
2000 DOM PERIGNON P2 PLENITUDE BRUT

Next up. 2 whites before moving into the reds: {Part 2}

2004 FE TRIMBACH CLOS STE HUNE RIESLING ALSACE
2008 PIERRE-YVES-COLIN-MOREY CORTON CHARLEMAGNE GRAND CRU


Now 3 flights of reds: {1st flight Part 3, 2nd Part 4 and 3rd Part 5}

2004 DOMAINE LEROY VOSNE-ROMANEE
2002 DOMAINE MEO CAMUZET RICHEBOURG GRAND CRU

2008 GAJA CONTEISA LANGHE
1995 CHATEAU LA MISSION HAUT-BRION PESSAC-LEOGNAN
1998 HAUT-BRION PESSAC-LEOGNAN
1966 HAUT-BRION PESSAC-LEOGNAN #1
1966 HAUT-BRION PESSAC-LEOGNAN #2

2005 CHATEAU LEVANGILE POMEROL- 85% Merlot and 15% Cabernet Franc; its the first wine made in their brand new cuverie and it’s showing beautifully now; still very youthful in color and its fresh dark fruit profile, it gives up a lot of pleasure to be drunk early on, but to hold this for a couple more decades wold be a good choice; chocolate covered black raspberries dominate the aromas and early taste and are joined by plum and blueberry by mid palate; it’s super velvety mouthfeel and long, crescendoed finish kills it.

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2006 VEGA SICILIA UNICO RIBERO DEL DUERO- my one and only bottle of this gem and it was truly a gem and as it turned out, the WOTN; decanted about 3 hours ahead of serving, it showed its youthful exuberance from its vibrant dark red purple color and inviting nose of talc, wood spice and coconut laced blueberry; moving on, it gained momentum and the taste profile expended to include mint and cedar accented blackberry and a hint of cranberry; it’s big and complex and yet has a subtleness that serves to balance out a lot of its bigness; the smooth mouthfeel also helps to soften its immensity as it expends and brings it all together for a grand finish; on top of so many other wondrous wines, it was pretty easy to me to make the call for WOTN.

F14BC7F7-1E52-4834-B5B4-A2F8D4A35076_1_201_a.jpeg
Our fabulous evening culminated with 3 stellar dessert wines:

1989 CHATEAU d`YQUEM SAUTERNES
1998 ALOIS KRACHER WELCHRIESLING TROCHENBEERENAUSLESE NUMBER 11
1993 CHATEAU PAJCOS TOKAJI ESSENTIA

What a great night!. Everyone stepped up and then took another step to bring great stuff. The smiles around the table confirmed how much we all delighted in sampling one treasure after another and the last conversation was about our next Millennium dinner scheduled for December this year. Meanwhile, we continue to do our weekly thing and drink great wines, eat great cuisine and share great fellowship.

Cheers,
Blake

Epic Blake. I do find a bit of Brett in Meo’s wines from time to time. Shame that it was prevalent in one of the big boys!

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You drink well my man…especially with bubbles!! When I make it down to Santa Barbara I’m comin over! [drinkers.gif]

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We drink well by intention as you most likely do Brian. You’re always welcome to join in; just give me a PM.

BTW all, I apologize for the duplicate posts within this thread as that was not my intention. I’m adding in each additional part thinking it was in a separate thread and then find some got added to the initial one and could not correct it until replies came in and then I had to leave them in.

It was my thought that many of the wines deserved more individual attention; thus my attempt to do 6 parts in lieu of one super long one.

Cheers,
Blake