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ChangeMe
Master of Wine
Posts:11169
 | | 04/10/2004 9:38 PM |
| Rothko had rented a stretch limo for the drive down to the restaurant, so we joined them for the ride. The restaurant was excellent from amuse bouche through dessert, as were the company and the wines.
We started with a 1988 Krug that was wonderful, surprisingly elegant. I was afraid it might be heavy like the Grand Cuvee. Then we had 2 bottles of the 2002 Loring Gary's Vineyard Pinot Noir, 1961 Ducru-Beaucaillou, 1994 Insignia, 2001 Casa LaPostale (sp?), 1996 Pierre Sparr Riesling Shoenenbourg Vendanges Tardive, and 1994 d'Yquem. All wines were showing very well, except the Sparr, which was horrible. It wasn't spoiled; the color was light, but it offered nothing but sharpness. Nobody thanked me for bringing it- it made all the other wines better. | | | |
| Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 04/11/2004 2:42 AM |
| | More details, pleeeeease! | |
www.roguefood.com -- www.cellartracker.com | |
| ChangeMe
Master of Wine
Posts:11169
| | 04/11/2004 3:53 AM |
| Well, these are recollectiuons with no notes taken.
The 1988 Krug was outstanding. It was elegant and fruity, just the way I like Champagne. I was afraid it was going to be heavy, like Grand Cuvee. The '02 Loring Gary's was expansive and perfumed, though a little light. I don't think this wine is going to improve much, though it's delicious now. The '61 Ducru was balanced, soft, and complex, but the '61 power was a little muted by time. I'm guessing this wine was better 5 years ago, though stillk excellent and by no means old. The '01 Casa LaPostale was a powerhouse that needs several years or more in thre bottler. It was a 90+ wine now and I found the future of this wine difficult to guage. The '94 Insignia was my WOTN, but also a little young. It was rich and fruity with plenty opf not-too-soft tannins. The '96 Sparr Vendanges Tardive was simply a bad wine. Rothko was the first to taste it and I could tell in an instant from his face this was going to be nasty. The '94 d'Yquem, which I had tasted with the winemaker 5 or 6 weeks ago, had a very closed nose that all of us struggled to identify. The mystery turned to smiles when we tasted the wine. It was not a typical d'Yquem. Instead of the intense botrytised quality, it was a crisp, moderately sweet wine, very un-Sauternes-like. | | | |
| rjs3
NJ
Barrel Filler
Posts:1124
| | 04/12/2004 3:45 PM |
| | Art and I were sorry to have missed this. We skipped Fla. this april. | | | |
| PourQue
Barrel Racker
Posts:1812
| | 04/12/2004 7:06 PM |
| Board-O,
Was the Casa Lapostelle(sp?) wine the Clos Apalta?
Thanks! | | | |
| ChangeMe
Master of Wine
Posts:11169
| | 04/12/2004 7:46 PM |
| | I think so, but I'm not sure. I didn't see the bottle. | | | |
| PourQue
Barrel Racker
Posts:1812
| | 04/12/2004 8:10 PM |
| | Thanks! | | | |
| Rothko
Palm Beach
Wine Thief
Posts:2875
| | 04/30/2004 7:44 PM |
| Just saw this thread...
Yes, the Casa Lapostolle was the Clos Apalta, which Emilio brought. After having tasted it, I went out and bought a case. A superb wine. | | | |
| Rothko
Palm Beach
Wine Thief
Posts:2875
| | 04/30/2004 7:47 PM |
| Oh, and here are my mental impressions, as recorded on the WS thread:
1988 Krug Brut…
This champagne, a clear pale wine, tasted lively and young, an excellent vintage brut. I didn’t notice the finish lasting too long, but nevertheless this was an outstanding bubbly.
2002 Loring Pinot Noir…
I was a bit disappointed by the Loring Pinot Noir. I guess I just am still not a pinot fan, as this didn’t do anything for me. Overall the wine was well-structured, and there were no flaws, but it was overtaken by the Clos Apalta that followed it.
2001 Casa Lapostolle Clos Apalta…
This wine, one of the best Chilean wine I’ve tasted, had a powerful nose: lots of fruit. I didn’t get the spice that Emilio tasted. Rich and powerful, this was a deep purple wine, and could use a little more time in the bottle. This and the Ducru competed for Wine Of The Night in my book.
1961 Ducru Beaucaillou…
Holy smokes! A 43 year old Bordeaux that was smooth and silky. A tinge of orange on the edges, but not too much bricking. An excellent wine from an excellent vintage, and probably the oldest wine I have had to date. And nowhere near over-the-hill. A real treat: this was Wine Of The Night.
1994 Joseph Phelps Insignia…
I was really looking forward to this, as I have tasted and loved the 97 Insignia. I was a tad disappointed. It didn’t have the concentration and complexity of the 97, although there were no flaws in the wine. Tasted side-by-side with the Ducru, the Ducru won.
1996 Sparr Schoenenbourg Riesling Vendanges Tardive…
As Emilio stated at the dinner, this wine was “confused.” It didn’t have the flavors and concentration of a dessert wine, and it was too sweet to be a regular white. The only glass I didn’t completely finish. Oh well…
1994 d’Yquem…
I didn’t get the funky petrol and nail polish aroma, but I did get the delicious fruit flavors, especially the apple. I was hoping for a rich honey flavor that I have tasted in the 94 d’Yquem previously, but I didn’t find it. The finish was long and enjoyable, and the wine paired well with my dessert.
The restaurant, Johnny V’s on Las Olas Blvd, in Fort Lauderdale was a very trendy, very hip restaurant with a focus on superb American cuisine with lots of epicurean touches. Due to Gary44’s friendship with the owner, we were treated like royalty from the moment we walked in the door (45 minutes late, due to weather and a late driver).
The sommelier Steffen was very professional and capable, and the staff ensured that our every needs were well taken care of, including fetching more delicious chorizo sausage for the table when our tapas platter ran out.
I had leg of duck confit pancakes to start, which were accompanied by a mango cole slaw. Incredible presentation and excellent flavor. My main course was a lamb duo consisting of a rack of lamb (a touch fatty, but otherwise fine) and a superb lamb empanada. The Ducru and Insignia went well with the main course. For dessert I had a mixed-berry crème brulee which was made in an edible pastry shell: delicious. | | | |
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