8 Buyers, 1 Store, 8000 Wines

Saturday, June 28, 2008

On 10:19 AM by The Bloggers @ 67 Wine   No comments
Last night (Friday 6/27) we went to our friend's house to drop our dogs off for a test run. We are going to Ireland for a week and David and Jane wanted to see if baby sitting the famous Charles and Phyllis would work. Many of you know our famous CODS (chief operating dogs). After visiting the wine cellar we started the serious business of drinking and eating parmigiano, gruyere (aged and delicious), and stinky epoisse.

Haut Brion 1994 was our first. Soft, round, still young with only soft tannins and wonderfully balanced fruit and only background oak. Happily for me not earthy, tarry as I find Haut Brion can be. A great choice for drinking today.

Latricieres Chambertin 1996 Domaine Drouhin-Laroze - not to be mistaken for the excellent negociant Drouhin. Again, soft attack with black fruits nose, very nice acidity and the requisite berries and just a hint of barnyard. I thought this wine was at its peak.

Foradori Granato 1997 - mouthfilling and satisfying. The balance of acidity and fruit flavors was so well done that this medium-bodied beauty came off terrifically and was able to stand up to the first two giants of the wine world.

Kracher Trockenbeerenauslese Chardonnay # 7 1999. The number 7, as I was informed by David, refers to the weight of the wine, with 10 being the biggest and 1 being the lightest. Being a sweet wine lover (I hate using the sweet term because people often get confused with cloying or sugar sweet,which this is not) this knocked me out. It had a nose of rose petals and apricots. Almost as layered as the great rieslings of Germany, this wonderful wine tasted of dried fruits and had the wonderful sensation that I love of being both sweet and dry at the same time.

Dolc de L'Obac 1994 - If you've ever had a wonderful Banyuls, here is Spain's answer. A perfect finisher! Port-like, at about half the weight, with the dryness/sweetness of an aged tawny port without the peppercorns. I guess the best way to describe it is a refined, almost elegant, vintage port.

So that was last night, I won't tell how many drinkers there were but no bottles suffered the fate of going undrunk...



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