No written notes from me I'm afraid. Cam has some but I suspect that he has a backlog
Here are my brief recollections:
2004 Bollinger Grand Anne
Oak and toast bookending a rather earthy palate. Rather different to the laser precision of the 2002.
2011 PYCM Corton Charlemagne
White gold. Outstanding wine, full of poise. Line and length as Halliday would say. Very light on its feet on entry and finish yet blossoms in the mouth, providing a lovely depth without heat or viscosity. The flavours were fine indeed with jasmine, white peaches and river pebbles mixed in a glass but it was the weightless intensity of this wine that moved me.
2008 Henri Boillot Corton Charlemagne
Yellow gold. Spicy plump palate of yellow peaches and pears with a diacetyl lingering finish. On any other night, a star. That night it was put in the shade.
2000 Comte Georges de Vogue Bonnes Mares
I struck out with options. A slightly meaty nose with some spiced cherry. A rippling meaty palate with earthy notes and perhaps some balsamic. I guessed US due to the muted nose and ripe palate. The shame! The only consolation in that this was my first Bonnes Mares.
1989 Jaboulet La Chapelle Hermitage
A little confusing which decanter was which. I think we came to the conclusion this was the lighter colour due to the age. This wine had some DMS judging by the blackcurrant and truffle notes along with the smell of coaldust. Rich palate with some leather emerging on breathing further muddling identification efforts!
2004 Henri Bonneau Reserve des Celestins CNdP
This started with some leather but provided a lovely example of how CDP can nail that leather-kirsch one-two combination. Quite intoxicating actually. Rich palate yet again with little heat on the finish. How did they manage that?
Just looking at my thoughts here and I think the food being quite acidic and fruity didn't do the wines many favours as most all of the wines tasted heavy and weighty. That or it was a root day!
cheers
Carl
Bartenders are supposed to have people skills. Or was it people are supposed to have bartending skills?
) …The PYCM started to close up and tighten after about an hour. So definitely pop n pour if drinking young.