Following on from last post…..
Bracket 3- Red Burgundy 2005 or older with Wagyu beef rump, slow cooked beef cheek pie, wilted swiss chard, baby carrots and jus (divine!)
1979 Maurice Chapuis Corton Grand Cru: smoky toast, alot of age, some wet cork. Layers of leather and aldehyde. Bit past its best, but very interesting wine.
2005 Dominique Laurent Vosne-Romanee ‘Les Suchots’ Premier Cru: lifted cherry char, alot of char through the palate, massive ripe structural tannins, very pretty floral lift, very young drinking- needs loads of time.
1998 Pierre Damoy Chambertin-Clos de Beze Grand Cru: Some smoked meats, lifted floral perfumes, lighter structure, fresh zest and ripe friuts, cinnamon, peat, anise, strawberry. Great wine.
2002 Robert Chevillion Nuits-St.Georges ‘Les Chaignots’ Grand Cru: lifted fresh whole berry zest, wintergreen, toast, creamy strawberries, sweet fruit, cherry liqueur, round and rich.
1999 Domain Comte Senard Corton-Clos De Roi Grand Cru: very fresh, fruit zesty flavous, meats and leather, toast, huge savoury burst, layers and violets, loads of floral impacts and retronasals. My favourite wine of the flight.
Hope you have enjoyed the tasting notes. Not something I get to do very often, given the average price of these wines is probably close to $200 each. Big thanks to Doug & the Victory Hotel staff for such amazing food, and to everyone for bring such wonderful wines.