Every year, when we open magnificent bottles of wine from our private cellar to celebrate something, we are so happy that we have gone to the trouble ( and expense ) to mature some prize bottles in perfect conditions. Last Friday was my birthday, and the ten guests at the table enjoyed ( in order of appearance ):
Magnum of Le Mesnil Grand Cru Brut Blanc de Blancs Champagne: a perfect aperitif wine, which was feminine, floral, with good, fine mousse. Served with prawns tempura with soy and ginger dip, and Parmesan & rosemary biscuits.
Henri Bourgeois Sancerre Jadis 2009: this was to go with our salmon tartare and its beautifully dry, crisp, gentle Loire Sauvignon character was perfect with the dish.
Conterno Barolo Cicala 1999: this was a great wine at its peak with a long plateau to go still – deep haunting nose of pink roses, cranberry, tobacco, earth and fennel……. fine tannins encapsulated a rather lacy fruit texture. A supremely well balanced wine with great complexity and a fine partner for the roast rolled leg of lamb.
Chateau Giscours, Margaux 2000: Deep ruby garnet colour, and an equally deep nose, intensely fruity in the best possible way – mixed red and black summer fruits with a hint of violet. Fruitiness filled the mouth, and it had ripe, firm tannins and a deep core of intensity. The oak was well integrated and the finish was very long. Will go for another five years.
Domaine de Chevalier, Pessac-Leognan 2000: This superb wine was approaching its peak, with a long plateau ahead. Deep ruby garnet and the bouquet was focussed, with strong blackcurrant notes and a hint of herbaceousness, typical of this region. On palate it was powerful and intense, yet firm and fresh – very athletic in style. We have more of it, and will try another one in 2015.
Chateau Rombeau 1958: This is a gem from the South of France, and since these venerable old dessert wines don’t sell well, there are many such wines lying in stock. Bought at Farr Vintners in London last year. An amazing wine made from old-vine Grenache, fortified like Port. We could smell the aroma as it was being poured, and the colour was faded and coppery. On nose, it offered roast nuts, Smyrna figs, Christmas cake and marmalade. On palate it had all these flavours and was initially sweet, then became dry, with sultana-like characters and an acidity that made it so youthful! Served with roast yellow peaches and Stilton cheese.
Article written by Caroline Rillema
