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Friday, October 25, 2024

LeDomduVin: The "Bellevue" dilemma




The "Bellevue" dilemma


I occasionally purchase “Chateau Bellevue” from my local supermarket. It is a pleasant, quaffable wine with consistent taste and flavors, year in and year out. And it usually comes at a fair price. Yet, if I don’t pay attention, I might pick up the wrong one from the shelves.

The problem is that “Bellevue” (“Beautiful view” in English) is such a common name (in France) for “a property with a nice view” that there is a plethora of “Chateau Bellevue” produced from various regions of France, and, of course, with the same or similar spellings. There are at least four or five in the Bordeaux area already.

Therefore, the dilemma is that if someone asks you to buy a bottle of “Chateau Bellevue” without providing any details, and you try to search for it on the internet, you'd probably be overwhelmed by the choices and frustrated because you wouldn't know which one to choose.

Moreover, to complicate the situation, “Chateau Bellevue” or “Bellevue” has been so widely used to name chateaux, estates, and other properties you can even find it in other countries like the US and Lebanon.

Writing it in French definitely gives the name a certain "je ne sais quoi" that makes it more romantic and glamorous. 😉😁👍🍷


Here is a non-exhaustive list (in no specific order):

Château Bellevue (Bordeaux, France)
Château Bellevue (Bordeaux Supérieur, France)
Château Bellevue (Médoc, France)
Château Bellevue (Saint-Emilion, Bordeaux, France)
Château Bellevue (Morgon, Beaujolais, France)
Chateau de Bellevue (Val de Loire, France)
Château Bellevue (hotel, restaurant, spa, Gers, France)
Chateau Bellevue (event venue in Austin, Texas, USA)
Chateau Belle-Vue (Haut-Médoc, Bordeaux, France)
Chateau Belle-Vue (a winery in Bhamdoûn, Lebanon)


So “which ‘Chateau Bellevue’ do you buy?" you may ask.

I usually buy the one from the Médoc (3rd on the list above), produced by Lassalle Yves et Fils.

The 2020 vintage in the picture was excellent, gentle, ample, rich, and balanced. It offers plenty of ripe dark fruit mingling with earthy and soft oaky notes, just enough acidity to keep it fresh, and good integrated tannins with a lingering chewy, earthy finish. Very easy to drink. Well done!😁👍

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).

Thursday, October 24, 2024

LeDomduVin: Champagne Pierre Péters




Pierre Péters Cuvée de Réserve Blanc de Blancs Grand Cru Brut Champagne NV


My colleagues opened a bottle the other day and offered me a glass. I hadn't tasted this champagne for a while and was happy to try it. I love Champagne so much that it is difficult to resist the temptation anyway.

As I did not know much about this champagne house, I went to their website, and here is what I have learned:

Although the adventure started in 1858 when Gaspar Péters married Miss Doué, who owned a 2-hectare vineyard in the commune of Le Mesnil-sur-Oger, 

Champagne Pierre Péters was only founded in 1919, when Camille Péters, Gaspar's grandson, decided to harvest, handle, and, by 1929, sell bottles under his name.

In 1930, Camille acquired an additional 2.5 hectares of vineyards at “Les Chétillons,” a beautiful "lieu-dit" in the Grand Cru village of le Mesnil sur Oger.

In 1932, at the age of 12, Pierre Péters, Camille’s eldest son, attended his first exhibition alone and developed sales.

In 1944, Camille died suddenly, and Pierre took over the operations. In 1946, he released his first vintage under the brand name “Pierre Peters.”

After his mother died in 1949, Pierre supported the education of his younger sisters. For 35 years, he devoted his life to developing the brand and its vineyards in the "Côte des Blancs."

In 1967, due to extensive health problems, Pierre transferred the family estate to his second son, Francois. During his 40 years at the helm of the family house, he increased the vineyards to 17.5 hectares and dramatically improved sales growth in France and abroad until 2008.

In 2007, after 12 years of experience in wine and Champagne-related companies, oenologist-winemaker Rodolphe Péters joined the family business. In 2008, he took over the family estate and concentrated on improving the winemaking process. He also focused on enhancing the family brand's reputation and image in France and internationally, which now accounts for over 80% of the bottles shipped.







Pierre Péters Cuvée de Réserve Blanc de Blancs Grand Cru Brut Champagne NV


The "Cuvée de Réserve" is a "Blanc de Blancs" champagne. It is made exclusively with Chardonnay grapes from Grand Cru villages in the Côte des Blancs, mainly from Le Mesnil, with additional fruit from Oger, Cramant, and Avize. The base wines from the last harvest undergo 75% malolactic fermentation and are aged in a combination of stainless steel, concrete tanks, and large wooden barrels. They are then blended with approximately 45% of reserve wines from a perpetual reserve, inspired by the Solera Method, and enriched with more than 20 different years, with vintages dating back to 1988. After resting on its lees for at least 2 years, it was disgorged with a “liqueur de dosage/d’expedition” at 6-7 g/L.

The resulting Champagne displays a pale golden color with silver-greenish glints. The nose offers friendly aromas of lemon, yellow and green apple, lightly toasted, and mineral notes. The palate is ample and layered, generous without being heavy, balanced, with fine bubbles and zesty freshness. It offers a combination of lemony, toasted, mineral, and chalky flavors, expanding from the attack to the lingering finish. Charming, playful, sophisticated, and racy, without the pompous and aristocratic flair some champagnes pride themselves on having (which is a good thing😁👍🥂). Love it. 


Cheers! Santé! 

Dom


NB: Historical and winemaking info courtesy of (and edited for the purpose of this post) Champagne Pierre Péters website at https://www.champagne-peters.com/en/home 

 


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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).

Tuesday, October 22, 2024

LeDomduVin: Déjà vu! Déjà bu!



Déjà vu! Déjà bu! 😉



As with all things in life: “Quand on aime, on ne compte pas!" (which translates to “When you love, you do not count the cost or the numbers!). Well, it's the same for wines!

As a private and corporate sommelier, I usually buy in small quantities and only according to the needs of the different dinners and events for which I buy, prepare, taste, and serve the wines.

Of course, anticipating the unexpected is essential, so I always buy one or two more bottles of each wine in case there are more guests than expected. 

As a result, I sometimes serve the same wines at different dinners or events that follow one another. Hence, the title of this post: "Deja vu! Deja bu!" ("Already seen! Already Drank."), because I have already served these wines in the picture a few times in the past few weeks. And this was the case again that evening.






I like to start the evening with Dom Perignon 2013 as an aperitif and with the first starter. In the last few weeks, I have opened a few bottles, and I really like this vintage: fresh, light, dry, mineral, and slightly toasted. Perfect to start a good meal.





Those following me are probably tired of seeing bottles of Bachelet-Monnot Puligny-Montrachet on many of my posts. But it's stronger than me. I love this producer; his wines are so good I can't resist serving them frequently. They are ample, generous, and smooth, with that glycerine sensation that coats the palate and makes you salivate with envy. I love it.





I opened a bottle of Domaine Faiveley Mazis-Chambertin 2010 a few days earlier and found it so delicious that I wanted to taste it again. It was a wise choice as it gave me the same pleasure as the previous time.


Never mind if I have already seen, tasted, and served them before; I never get tired of good things and good wines!😉😁👍🍷

NB: see my previous posts on my blog for tasting notes here (for Faiveley) and here (for Dom Perignon and Bachelet Monnot)

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).


Monday, October 21, 2024

LeDomduVin: Jamais deux sans trois!




Jamais deux sans trois!



In life, 1 is usually not enough, and 3 is too many, as things are usually better in pairs and even numbers. That goes for pretty much everything! 😉😁🤣

However, there are some exceptions, like with wine, for example. If you're at least 2-3 people, 1 bottle is usually not enough, 2 is perfect, and 3 might be too many, yet it will definitely be appreciated, too. 😉





That happened that day for a private after-dinner drink with cigars. I finished half of a previously opened bottle of Domaine Tortochot Chambertin Grand Cru 2015, so I had to open another one. Beautiful wine! (See my previous post for tasting notes here.)  

As the host and his guests enjoyed talking while sipping the wine, I realized the bottle would not be enough. As I was out of Tortochot, I had to open something else from another producer. 






I found this bottle of Laurent Roumier Clos-Vougeot Grand Cru 2016 and was really looking forward to tasting it, as it had been a long time since I last tasted it. Unfortunately, it was corked. (This is why Sommeliers taste the wine before serving it.) 






So I returned to the cellar fridge to pick up another one and found this bottle of Domaine Faiveley Mazis-Chambertin Grand Cru 2010, which was drinking beautifully. Despite its age, it showed many juicy red cherry fruit aromas and flavors mingling with floral, earthy, and mineral notes. Lovely acidity and integrated tannins enhanced the wine, bringing freshness, texture, and structure. I loved it.   


It's a shame the second wine was badly corked. I would have loved to taste it, as I am a big fan of Roumier. 

Two bottles were the correct number, although they would have drunk the middle one if it had not been corked. 

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).

Wednesday, October 16, 2024

LeDomduVin: Do you buy wine for the wine itself or to pair with food?



Do you buy wine for the wine itself or to pair with food?



I had an interesting conversation last night with some colleagues, Sommeliers, and servers about the differences in how restaurant Sommeliers buy wine nowadays compared to how I buy wine (and have been buying for the past 33 years).

It is a fascinating and vast subject that I might develop further in a separate post, as it involves differences in palates, personalities, cultures, traditions, etc., and, therefore, cannot be resumed in a simple post.

However, to give you the short version, they told me they buy wine to pair with food. I told them that, personally, I buy wine first for the intrinsic quality and taste of the wine alone, without thinking about the food pairing.

(You might think it is strange for an experienced Sommelier like me, but hear me out).

I mostly buy wines that give me (and my customers) instant satisfaction and gratification on the first sip. Wines that immediately call for another glass right after the first one.

I buy wines you want to drink without thinking about them, trying to understand them, or finding an excuse for their flaws by saying, "It would be great if paired with this or that kind of food!" No! That's bullshit.

Think about it. If both the food and wine are already respectively good on their own, pairing them, if well-matched, will result in a greater experience.

I never understood the Sommeliers who buy certain wines that do not taste really good on their own (unbalanced, too acidic, too much tannins, overripped, underrippped, bitter, sour, etc..) but are supposedly great when paired with such and such food.

You know the usual Sommelier jargon: "I understand your concern, yet the high acidity, sourness, and rustic tannins of this wine will sublime the sweetness of this dish!"

No! Once again, that's bullshit! The wine should be good on its own, and that's it!. Otherwise, what's the point of buying and serving it? What's the point if the wine has a great story behind it but, in the end, nothing to tell when you taste it? 

I basically put myself in the shoes of my customers and patrons. They usually come to a restaurant to have a good time, spend some time with family, friends, or co-workers, and enjoy the decor, the food, the wine, the ambiance, the atmosphere, etc. They may come for a special occasion, in good company, or just to relax and enjoy. They want to leave with a memorable and joyful experience.  

So imagine if the Sommelier serves what I call a "cerebral wine. " You know, the type of wine that is difficult to understand and not necessarily pleasurable at first sip despite the endless explanations of the Sommelier trying to convince you it is a great wine that will go well with the dish you chose. The ones that necessitate you scratching your head, wondering whether you might like it. 

Unfortunately, nowadays, it happens more often than not, especially from Sommeliers who follow trends or adulate some supposedly genius winemakers producing unfathomable wines that need a plethora of justifications, excuses, and explanations to suddenly become drinkable.   

I leave that to them. I'm an old-school Sommelier who follows his palate and guts and likes pleasurable things to eat, drink, and smoke. 

As mentioned above, I prefer to buy and serve wines that give you instant satisfaction and gratification on the first sip—wines with a "Wow!" factor—wines that give you emotions and leave you speechless rather than bewildered. 

For example, the other day, a colleague Sommelier had me taste a wine from his list from a producer I had heard from but had never tasted before. This is supposedly an upcoming producer, a rising star (as they say), recently established and producing small quantities of wines highly coveted by many Sommeliers and cavistes. I won't give any name, as tasting is subjective. Everyone is entitled to his own opinion. And mentioning his name won't do me good (or the producer).   

However, although I was grateful to be able to taste the wine, as it is essential for a Sommelier to taste everything (especially wines he or she does not know), I must say, I was a little disappointed by the wine. It was thin, light, and slightly bitter, with high acidity, no concentration or complexity, and a short finish. The typical Sommelier wine displaying everything it has to offer upfront, high acidity to be paired with food, but vanishes quickly and does not leave any memorable impression or taste. It was not faulty or bad; it was just "meh"... 

And I must say, it was not the first time I was disappointed by the wines some of my Sommelier colleagues chose to feature on their wine lists. That's because they buy wine with the food in mind (to go with the food), not for its intrinsic quality and taste, but for what it may offer when paired with food.  

Which is understandable to a certain extent. It is their way of buying wine, and I respect it.  But in the end, if the wine necessitates lots of explanation to be understood and appreciated, what's the point? Where is the customer's pleasure in all this? What kind of experience will he or she have drinking such wine? 

And my reasoning applies to everything in life. If you buy shoes, for example, you will not buy them simply because the vendor recommended them and gave you a whole story about them. You will buy them because you like the design, the color, and other details, how they fit your feet and style, and, most importantly, how comfortable you are in them. No?   

Well, for me, it is the same. I buy good to excellent wines (you need wines that fit all budgets) that make you feel good, at ease, and relaxed. Wines that are expressive, complex, and satisfying from beginning to end. Wines that don't leave you hanging for more in mid-palate while it will never come. Wines that don't need 30 minutes of justifications, excuses, and explanations to be understood and appreciated. 

When tasting a wine, the first reaction should be, "Wow! That's good!" rather than, "I'm not sure if I like this!" 

"A wine should trigger pleasure and enjoyment, not questions."  - Dom 


Of course, some wines may be less expressive, tight, or closed at the opening (especially if young and in a closed phase). They may take a little time to open and deliver their full potential (usually after oxygenation or decantation). Nevertheless, they will give pleasure once opened, and even more if well-paired with the food.   

That is why I buy wine first for the wine itself and then try to match it, to the best of my knowledge and skills with the dish. It is wrong, in my opinion, to buy a wine primarily thinking it will enhance the food and vice versa.  

For me, you buy the wine to be drunk on its own first. If a wine is already good to great on its own, then it is the Sommelier's job to know which food to pair it with.

My daily routine involves buying, preparing, and serving wines for private and corporate dinners and events. In most cases, I know the menu in advance, but I rarely taste the dishes in advance. So how would I know how to buy the wine with the food in mind if I do not know the exact taste of the food? I must know the wine first, then establish which dish it best pairs with. That's why the wine has to be pleasurable on its own first, as the pairing (and tasting) is also very subjective.  

Lucky me, after 33 years of experience, I rarely go wrong as I know my wines even if I don't know the taste of the food.   
   
For example, the 3 wines in this picture are stunning examples of excellent wines I served lately for a private dinner. They were magnificent with the food, greatly enhancing the whole experience. Did I buy them with the food in mind or to be paired with the food served that particular night? No! Not at all. I just looked at the available stocks in the cellar and made a decision based on my knowledge, skills, and guts.  And it worked perfectly.   

What do you think? Do you buy wine for the wine itself or to pair with food?


I could go on for pages about the subject, but I will stop here instead. I think you've got a good picture of the point I was trying to make. 

In the end, it's all subjective. I respect the opinions and tastes of everyone, even those of my Sommelier colleagues, which can sometimes be questionable. 😉 And yet, that's what makes wine so interesting: there is one for everyone and every palate.  




That night, I opened, prepared, and served the following wines: 






Champagne Henriot L'inattendue Chardonnay Grand Cru 2016

Champagne Henriot has always been one of my favorite houses and is, in my opinion, totally underrated.  From their entry-level Cuvée (Brut Souverain) to their most prestigious Cuvée (Memoires), all their Champagnes are good to excellent and outstanding value for money compared to their peers.  

The 2016 vintage was the first for this new Cuvée "L'Inattendue" ("the unexpected" translated in English). Maison Henriot's latest creation unveils a terroir through a unique year (single vintage) and a single grape variety (Chardonnay). This gorgeous Champagne combines richness and complexity with elegance and charm, fine bubbles mingling with apple, stone fruits, zesty fruits, mineral nuances, lightly toasted notes and refreshing acidity. The lingering finish is a delight! Love it.    






Philippe Colin Chevalier-Montrachet Grand Cru Cote de Beaune Burgundy 2019

Again, Philippe Colin is one of my favorite producers from the Chassagne/Puligny area. And this Chevalier-Montrachet is splendid. Beyond its attractive pale yellow color, the nose displays delicate and seductive aromas of white flowers and yellow fruits, buttery and lightly toasted notes with mineral nuances. The palate is so integrated that it seems seamless and flawless. There are no angles, no excess. Everything is balanced, integrated, and perfectly harmonious, from the attack to the endless finish. This is the type of wine that would make a non-drinker fall in love with wine. Looooove it.  








Domaine Tortochot Chambertin Grand Cru Cote de Nuits Burgundy 2015

Some may say it is still too young, but I find it very approachable right now. I have opened a few bottles of this wine recently, and they all showed wonderfully. It presents a medium-deep ruby color.  The nose offers enticing autumnal mixed aromas of ripe dark berries and cherries, venison, earth, autumn leaves, and warm wood notes mingling with mineral nuances. The palate is rich, ample, complex, and layered, well-balanced, with good acidity and present yet integrated tannins, bringing great texture and structure throughout the palate until the earthy finish. Love it.       


That's all, folks!

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).

Monday, October 14, 2024

LeDomduVin: Palatable wines




Palatable wines



Serving great wines around 150 euros can be difficult, as there are many wines in this price range (and under, of course) from around the world. 

Yet, when the host asks for recognizable French labels or crus, my selection usually goes for Champagne, Burgundy, and/or Bordeaux, which constitute about 90% of the wines I buy (and have been buying throughout my 33-year Sommelier and Wine buyer career). 

Navigating the myriad of producers in these 3 regions can be challenging, so I always try to find the best quality-price ratio within the portfolios of my local suppliers. The most palatable wines to match the menu.   


That night I opened: 





Champagne Dom Perignon Vintage 2013

Light, dry, crisp, fresh, zesty, lightly toasted, and mineral, it is well-balanced and satisfying. Ideal as an aperitif and with fish or shellfish starters. A quaffer! 






Bachelet-Monnot Puligny-Montrachet 1er Cru "Les Referts" Burgundy 2019

I do not know what it is or how to describe it, but there is an indescribable sense of minerality and purity in Bachelet-Monnot's wines that I have always loved. Nothing is in excess in their wines.  And this Puligny-Montrachet 1er Cru "Les Referts" is yet another great example of it. Lightly buttery, mineral, waxy, ample, and generous, with yellow stone fruits and apple aromas and flavors, exceptionally well balanced and lingering. Definitely the type of wine that makes you want to love wine. The first glass is immediately calling for the second.  Loved it.       






Domaine Humbert Freres Charmes-Chambertin Burgundy 2018

I have opened several bottles of this particular wine lately, and it has been excellent every time.  Showing remarkable consistency and potential. Is it the best Charmes-Chambertin I have ever tasted? No, but within this price range (140-150 Euros), it is definitely a great contender! Rich and generous, balanced with ripe dark and red cherry, earthy and mineral notes, refreshing acidity, and a lingering finish. The other day, one bottle was only half consumed; I revisited it 2 days later, and although slightly oxidized, it was still excellent.  What more to ask?     



Cheers! Sante!

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: Frugal night...





Frugal night... 😜



"Frugal" is not an appropriate word when serving 500 euros a bottle, but it came to my mind as that night I only served 2 bottles to a private dinner, while I usually open more than two bottles, hence the word frugal. 😁

You can look at my previous posts for the tasting notes of Selosse VO, as I have opened several bottles lately.

As for Denis Mortet, one of my favorite producers, it had been a while since I opened a bottle, especially "Clos de Vougeot".







Denis Mortet Clos de Vougeot Grand Cru Burgundy 2019


The bottle I last opened was great. However, this particular one was in a closed and tight phase. I opened it about 1 hour before serving, and it remained muted. It was good but could have been more expressive. Soft, gentle, and delicate on the nose, offering timid aromas of fresh red and dark cherries with earthy and mineral nuances. Despite the juicy cherry fruit and the long and lingering finish, the palate was tight and slightly austere with high acidity, unlike the previous bottle I opened, which was much more exuberant, generous, and ample. 

That is sometimes the issue when opening such young wines that have the potential to age and better develop with time. They go through opening and closing phases, and it can be challenging, even for an experienced Sommelier like me, to define the right opening moment, as top-tier wines are unpredictable in their youth. 

Oh well. Now I know. I better wait a few more years. The problem is whether I will have the patience to do so. 😁👍🍷

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).

Monday, October 7, 2024

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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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).