WTN: Bdx, Barolo, Bollys, Batard, & Bruce (Hayes)

Bruce and Debbie Hayes were in town from Ontario, Ramon Cabrera organized a little gathering at La Sirene in Soho. Bruce and Debbie, Ramon and Marina, and Betsy and I had a nice time. Bob Ross was supposed to meet us, but a minor traffic mishap kept him away. We missed Bob, but had fun. I enjoyed the restautant- small, tight, but friendly service and good food. I enjoyed my escargot a lot, but really loved Betsy's mussels in curry, and envied the goat cheese tart a couple people got. For main I got some excellent medallions of lamb leg in a creamy garlic sauce, Betsy got a veal stew (tasty, although just a tad gristly). I want to go back for cassoulet!

A nice assortment of wines:
1990 Domaine Fouguet Vouvray Sec
Wax/lanolin, apple and citrus, a light cheesy note. Bright acidity but with a little rounding on edges from age. Shows fairly fresh and young overall. B/B+

1993 J. Drouhin Batard-Montrachet
Much more advanced than a bottle couple years ago, nuts and sherry on the nose. The oxidative notes hang in there, but there is enough solid fruit and notes of honey and hazelnut to keep it interesting. Good length. B

1995 Bollinger Champagne
I liked this, but have a bit less memory of it than others. I was surprised that it was as sprightly as it was, as I've generally found Bollinger on the heavier side. Apples and some yeast, good. B. (Didier the owner sabered it- with a spoon)

1989 Ch. Pichon Baron
I really thought this showed well. Not huge, a medium bodied Bordeaux closing in on maturity. Nice cassis fruit, deep accents of coffee and cigarbox. Tannins are mostly integrated, moderate acidity, excellent length. Wish I had some of this. Great with the lamb, and my WOTN. A-

1971 Anforio Barolo Riserva Speciale
A bit funky at first. Funk blows off, VA takes its place. VA becomes less dominant after a bit. Still holding on to some rich red fruit, there's plenty of tar and earth here. B

1989 Ch. Branaire Ducru
This is fairly fresh and lively, but suffers a bit from coming after the P-Baron. Good dark plum fruit, pencil shavings, but without quite the length and complexity of the Pauillac. B+

1990 Bollinger RD
More what I expected from Bollys. Big rich style of Champagne, full bodied but with nice acidity to keep it fresh. Yeast rolls and biscuits, some almondy nuttiness, long finish. Nice bubbly. B+/A-

There was an ice-cider that I neglected to note producer from. Quite an unusual taste, the most concentrated apple taste I've ever encountered.

2003 Suduiraut
By now my taste buds were failing (luckily Betsy was driving!). Tropical fruits, some coconut, the richness of the vintage. Like many 2003 stickies I like this, but the fatness compared to say 2001 makes me wish for just a tad more acidity. But quite tasty. B/B+

Wines were good, but people made the evening. Special thanks to Ramon for organizing.

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

[David M. Bueker]

The 1995 Bolly was showing the vintage. '95 is not a year for richness in Champagne (and that's why I am only cellaring a very few bottles).

(Didier the owner sabered it- with a spoon)

This I gotta see. No YouTube?

I found the '89 Baron good but a bit soft (the one time I had it) and preferred the '89 Branaire (which I've had many times), although I've never had they back to back as you did.

Sounds like a fun dinner and a great lineup!

Thank you for the notes, Dale. I’m sorry, but no notes from me. Apparently,our last few bottles contained some sort of mental note eraser that may have affected me. I was happy with the wines (I wish I have some aged Vouvray, just like that wonderful 90 Foguet Vouvray sec) . My tartlette du Chevre appetizer and hanger steak entrée were both very good. We gotta go back for those cassoulet!

It was a very enjoyable evening for both Marina and I, and it was very nice to have caught up with you, again, and we’re very glad to have finally met up with your charming better half, Betsy. It was a pleasure to meet and dine with Bruce and Debbie (thanks for the fun evening and for very nice Bollingers and ice cider wine).

Matt: Thanks for your insight on the Bdx. I too find the 89 PB quite soft, but imho, in spite of the relative softness, it has nicely retained its northern Medoc characteristics. I also agree with you that the Branaire is good, but as Dale mentioned, it may have paled in comparison as it followed the PB.

Cheers.

Ramon

WTN: 2003 Ch. Suduiraut, Sauternes (After 4 Days in the Refrigerator)

With only half the wine consumed, I re-corked the leftover, took it home and stored it in my refrigerator. 4 days later this wine is even better than when it was first un-corked. With a little more of ripe tropical fruit in the nose, the wine is darker than the initial light gold color that it was. Feeling thicker and heavier in the mouth, chewier, with more honeyed sweetness and slightly less acidity, this wine is simply delicious. It is definitely better than when initially tasted.

I’ve never had the chance to store previously opened bottle of Sauternes before, but this one has gotten better with time in the refrigerator. A-/A.

I'm not one bit surprised about the Sauternes, I have left them open in the fridge for a week or more with little or no negative effect. That '03 was too young, opening up is to be expected.

Thanks for posting Dale. I don't recall seeing you taking any notes during the evening. You have an excellent memory.

Well, you'll notice that descriptors are a bit more general and structure oriented than notes on say a single wine night before. I did write a couple of things that stuck in head in car as we headed home (thanks to the light-drinking good-driving wife!). A pleasure to meet you and Debbie.

Champers tasting this evening was fun `99 Bollinger La GA wine of the night. Will post TNs later.