TN’s Domaine GPD Polymer-Mivvy Grand Crew

[Red Smurf]

So Mivvy was back in town and Mick decided to get a few of us together, as we usually do when he is here on business. It so happens that Polymer is also back here for a while so we all brought out some damn fine Burgs and Barolo for our visiting guests.
After some pull outs, wine negotiations and a birth, six of us eventually made it to Glebe Point Dinner (GPD) for a Polymer-Mivvy get together. 9 bottles between 6 left each of us with good pours and to go back throughout the night and re taste wines on preference which was great with the Barolo and some of the Burgs.
Thanks to Mick and a last minute call up Tim for organising and everyone for their generosity.

NV Krug Champagne Brut Grande Cuvée
No notes but always a great way to start proceedings and prime the palate for some white burgundy acidity.

2014 Domaine Bachelet-Monnot Puligny-Montrachet 1er Cru Les Folatières
Bachelet did a great job with their 14’s across the board. The night before I had their Village and it was on form as was this 1er. Village was under diam but unfortunately they have persisted with cork with their 1er’s. Slightly tight on the nose but came around gradually with lemon, nettle and white flowers. Very energetic entry with generosity of fruit. Lemon and hints of tropical fruits as it warmed. Purity and focus in their style with some nice pith crunch. Never herbal but slight green touches gave it complexity. Excellent length and acid is perfect for this fruit weight. Enjoyed this young burg.

2010 Domaine Henri Boillot Puligny-Montrachet 1er Cru Les Perrières
Reductive and flinty showing sea spray, lemon pie and menthol. Entry is very round and so is the mid palate. Lot of weighty stone fruit which muddles the wine a bit. There is a slight dandelion bitterness along with dry extract but acid is still there to balance. A bit young and brutish at the moment.

2005 Pierre-Yves Colin-Morey Meursault 1er Cru Les Perrières
We were all looking forward to this but guess what – Premox.

2003 Domaine Roulot Meursault 1er Cru Les Perrières
Oh man. Premox and slightly corked. That really hurts!

2011 Pierre Morey Meursault 1er Cru Les Perrières
This wine had us back on track. Nice judged flinty reduction. Expressive on the nose and the palate. Lemon, pears. Entry is good with a little zing but the midpalate is lovely. Peaches and cream with hints of apple skin pulling the lushness back. A fine Meursault.

1969 Maison Leroy Leroy d'Auvenay Bourgogne
Durand got this cork out in one piece. Stood up for 3 days but still quite cloudy and there was a discussion on not to open this. I’m not sure it would have made any difference to the showing as it was a little tired. Opens with old decaying wood. A real burgundy forest undergrowth with hints of fresh pulled rhubarb. Quite full and round entry then sour rhubarb on the palate puckers the cheeks. Quite acidic but provides a freshness. I wrote, a burgundy soil in vineyard stuff. If you have ever been in Burgundy, you would know what I mean. Damp Soil, strawberry flower, twiggy, vine leaf and yes I have eaten burgundy soil. The tannin is quite caressing and persistent. Nice old wine though nothing special.

1935 Arthur Barolet et Fils Vougeot Etienne Vergy Collection du Docteur Barolet
Stood up for 3 days and the Durand done its stuff again. A little cloudy but nice colour. The nose is all blood, iodine, and undergrowth. It’s still autumnal with a nice sweet core. The palate drinks quite well with good acid and length and it held throughout the night. I have had a few of these and I guess the addition of a splash of Brandy, as this negotiant use to do, must keep that feel of sweetness when all the fruit has long gone. One for contemplation.

2004 Domaine de la Romanée-Conti Grands-Echezeaux (Blind)
I loved the nose on this. Expressive, but at the same time restrained. A load of asian spices, red cherry and raspberry with some greenery. I’d say they have picked this as late as possible given the vintage as it always kept great pinosity despite green tinges. Stem, green brush, fresh raspberry and red cherry with vosne spices on the back end. Palate weight is a little muddled on the finish, heavy feel but never fruit sweet, but I think this is due to youth and maybe a bit of chaptalisation because of the vintage? The structure of tannin is pretty damn good and I think this will still age very nicely and drink well later but never a blockbuster. Maybe all the better for it though drinking more old school. I would be happy to drink this wine anytime if it didn’t cost as much as it does.

1999 Cavallotto Barolo Riserva Bricco Boschis Vigna San Giuseppe
Slow ox’d all day and decanted at the table. First wiff is melting bitumen and a bunch of hung flowers. Very giving on the nose. Wow, we are in Neb territory that’s for sure! Toasted and charred with black cherries cardamom and nutmeg. Palate is going through its first evolution and the tannins are becoming more fluid though the palate and acid receding. Dark cherries slightly macerated, spices adding complexity and some woodsy grainy chew. It is drinking quite well at such a young age. Lovely.

1999 Bartolo Mascarello Barolo
This wine had the same treatment as the Cavallotto. Slo ox’d all day and decanted at the table. Very feminine nose, bright red cherries like it was bottled yesterday. This took a little while to open out but we enjoyed the Cavallotto while it did. Fruit is so precise for nebbiolo. You can see the class. Pot pouri, black and red cherries and bark. Everything is melding flavour wise and nothing dominating. The structure is still piling on mid palate and this lets it down for me but shows this will have a long life ahead of it with its massive length. Once it evolves, sheds that puppy fat and tannins meld it will be magnificent. An excellent wine.

[cuttlefish]

Cracking notes, matey.