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.
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.
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