Wines for TheHawks Birthday
Cam, Anjuli, Mark, Ingrid, Genevieve and I joined other friends of David’s to wish him a happy birthday (and eat all his food, drink all his wine and generally make a mess).
We’d brought a few special bottles along to share with David, one of which was close to being one of the best dry whites I’ve ever had.
J.J. Prum Wehlener Sonnenuhr Auslese 1993 Very petrolly/smokey nose. A little disappointing. Might have improved with a decant but we drained it in 3 seconds flat! The palate is that perfect refreshing Mosel Auslese style: sweetness, lots of acid, mouthfilling and delicious.
This was a mere palate cleanser compared to what came next.
Chave Hermitage Blanc 1995 As this wine warmed up, I found the nose absolutely captivating. Aromas of smoke, sweet peach, a touched of barbequed pineapple, flowers, a touch of ginger. At first the palate seemed a little alcoholic, but with an increase of temperature I didn’t notice it any more. The mouthfeel was luxurious, I felt my mouth coated luxuriously with the flavours of summer. The finish was slightly tannic and oaky, suggesting that this wine will be capable of developing for another 10 or 15 years. I would love to try it then. A beautiful, subtle, elegant, profound wine. A wine which can rival the best whites of Burgundy! Really amazing. Cam, you have excelled yourself!
Borgogno Barolo Riserva 1982 This wine was worth opening simply to see the looks on people’s faces as they struggled to put it in Burgundy (figuring I owned no other reds). Quite volitile on opening, the nose settled down and became very earthy, leathery and oolong tea like. The palate was still choc-full of tannin! Many thought it much younger than it was. That said, I do not think this wine will improve much but it will hold.
Chateau Rieussec 1983 (Sauternes) This wine had the brillant colour of deep golden amber. Admittedly, this suggested it might be in quite an advanced state for the vintage but not so upon being poured. The wine was characteristically Sauternes on the nose with V.A., smoke, burnt caramel (characteristic of the producer, I think), and aged botrytised/tropical fruit aromas. The palate is sweet without being cloying. Refreshingly acidic and long, immensely easy to drink. After swallowing, a candied orange peel flavour pervades the mouth. An ’83 at its peak now.
There were lots of other wines going around but I did not record their details. One Toscano sangiovese (Tua Rita Perlato del Bosco 2001) opened by David was like liquid peking duck! The austerity of the finish made the Barolo seem generous. Should be impressive with time!
Thanks to David and Nicole for their hospitality, the superb food and their understanding at us opening lots of bottles much to the confusion of the wait staff!
