At the Come Taste the Stars Dinner hosted by Tyson Stelzer. Tyson was gobsmacked by this Champagne giving it 100 points. The colour was Salmon with a touch of copper. Strawberry notes with rose petals. Louis Roederer have been working hard on their biodynamic regime in the vineyard. Biodynamics create greater vigour in the vine allowing the roots to penetrate deeper into the chalk. Incredible depth length and precision - stays in the mouth for minutes. Only 31 bottles came to Australia and 8 bottles used up on this dinner. One could write pages about the production techniques used in this Rose Champagne - like Carbonic Maceration of the Pinot bunches by Jean-Baptiste Lecaillon the winemaker. At Montrachet Restaurant in Brisbane. — 11 days ago
Monthly WTF group recap. Theme this month was “bring something special”. Normally we taste all of the wines blind, but we decided to do a relaxed night with amazing wines at a great restaurant. Spectacular evening!
Notes are consistent with when I had this back in May. Candied and ripe showing graham cracker slathered in blackberry jam accompanied by cherry liqueur. Typical zin sweetness with only a hint of age to it. Fun and enjoyable Napa example. Thanks @Steve Bolger . — 12 days ago
At Come Taste The Stars Dinner hosted by Tyson Stelzer. Another 60/40 Pinot Noir/Chardonnay balance. More floral aromatics than the Winston. Similar to the 1996 vintage in many respects but a one week delay in picking over 1996 to gain better ripeness. Other differences were no malo in 1996 and for 2008 16% Malo. Also more oak influence in 2008 - 3% to 22%. 9 years on Lees. Tyson said it will not attain its full potential until 2038 and go on for another 20 years after that Great freshness minerality and tension. Tyson said this was the greatest Cristal he has ever had. At Montrachet Restaurant. — 11 days ago
At Come Taste the Stars hosted by Tyson Stelzer. Interestingly Tyson thought this 2008 is better than the 1996 which is in turn better than the 2002. Initially very yeasty on the nose - 10 years on lees turning to Lemon Cream. Minerality and chalk in abundance. Great acidity and tension on the palate. Over 60% Pinot Noir with the balance Chardonnay. A very long life ahead. At Montrachet Restaurant. — 11 days ago
My notes seem a little lacking here. I believe this was the last dry riesling opened in the night and I didn't have much of it. All I could say was this - Whoa. High pressure wine. Superbly elegant balanced. 97.
NB: MFW gave this wine a whopping 99 pts. I'm gonna leave their tasting notes here to make up for my lack thereof.
This offers a breathtaking yet finely sizzled nose made of peach, pear, bergamot, sea breeze, flowery elements, mint and flint stone. The wine proves superbly elegant and refined on the palate. It develops density and a compact structure coupled to juicy complexity. Salty elements add freshness to the gorgeously focused palate. The finish is all about airiness, precision, focus and elegance. The overall balance is that found in the finest of Clos Sainte Hune or some of the mythical bottles of Künstler from the 1990s. This is a modern-day legend in the making! — 18 days ago