Friday, August 14, 2009
'88's and no heartbreaks; far from slumming it in Oakland
This past Sunday in the burgeoning Temescal neighborhood of Oakland, a few of us kicked it Oakland style: basking in the east bay sun, drinkin' outdoors and, of course, barbecuing. Thanks to chemist/ Burgundy lover Arjun Mendiratta, data cluster protector/ bon vivant Slaton Lipscomb and software dude/winemaker Eric Lundblad for hanging out and sharing some terrific bottles of wine.
In order of consumption we drank:
1988 Veuve Cliquot RD
Delicious. Nutty , succulent, and really deep, bright, palate filling flavors with gutsy, real deal acidity. Loved it.
1988 Michel Esmonin Gevrey Chambertin Clos St Jacques
Woodsy, deep sous bois nose lead to a very savory, dark cherry and hoisin inflected palate, with some meaty and decaying notes. Though I enjoyed this for its maturity, I must admit that initially I preferred the Chevillon NSG below, only to reconsider my position after taking the last sip of this very good wine.
1988 Robert Chevillon Nuit St George Les Perrieres
Good wine. Very fresh, primary, red cherry aromas. Deep, intense, fresh and vibrant red fruit flavors with a hint of orange peel. Is this 20+ year old burgundy I'm tasting?? Very impressive for its vivacity and youthfulness. Q-tip might refer to it as a viverant, vivrant.
In addition to the '88s we drank a very decent bottle of '00 Fevre Chablis Bougros that was in a good, chalky mineral yet open-knit spot. There was an 01 Eric Texier Cote Rotie (didn't even know he dabbled in Cote Rotie) which was pretty, relatively lighter weight and actually reminded me of a richer Pineau d'Aunis a la Domaine de la Belleviere. '99 Drouhin Beaune Clos de Mouches was toasty, fat, a bit sweet and not really enjoyable without food - don't know if even the right food would have redeemed it's ripe, oaky qualities. '96 Fleury was fine, softer, not as wound up and less intellectual than my last few experiences with the wine.
Good drinking and hangout session, gentlemen. Special thanks to Arjun for hosting, providing the red burg and cooking delicious salmon.