Mark hosted a lunch featuring Haut Bailly and Branaire Ducru* in honor of t heir recently departed owners, Robert Wilmers and Patrick Maroteaux. There was a nice assortment of cheeses (Morbier, st Nectaire, Cantal, and several others) , charcuterie (pates forestier and grandmere, pork rilletes, fiacc o, pasthourma, lonza, etc) and loads of bread.
*as I’m going to refer to it, some years probably actually said Br anaire (Duluc-Ducru)As we gathering we tried the 2005 Vieux Chateau Certan (half bottle). Wonde rful open nose with dark fruits, flowers, and cedar/spice, but quite shutdo wn on palate. But you could sense a great wine underneath. A potential
2008 Ch. Haut-Bailly Bright and herbal, fresh acids, supple tannins, really nice wine that needs time. B+/A-2003 Ch. Branaire-Ducru Tannic, modest fruit wand what there is has a stewed edge, odd sharp finish that Mark thinks is acid additions. John: “drinking window 2017-20
12?” C+Stuart had made a lovely mushroom soup with black truffle
2000 Ch. Haut-Bailly Nice balance, cool dark fruit, needs more length- hoping maybe a function o f being shut down a bit. B+/B1982 Ch. Branaire-Ducru Lush plush mouthfeel, soft, plummy. Nice but pales next to flightmate. B/B+
1982 Ch. Haut-Bailly Lovely showing- balanced, earthy, ferric. Great combo of old style Bordeaux and a ripe vintage. A-While Stuart made the pasta, an intermezzo
1996 Dom Perignon Great showing of a great wine. Fresh, bright acids, citrus and apple over b read dough, long and elegant. A-Pasta with mushrooms,
1975 Ch. Branaire-Ducru The dark side of ‘75, tannins are finally fading, but not as fast a s the fruit. B-1975 Domaine de Chevalier Alas, corked.
Lamb with a berry sauce and mashed potatoes
1979 Ch. Leoville Las Cases I’m generally a ‘79 fan, but this doesn’t ring my b ells (or remind me of other ‘79s). Heavy and extracted, fairly low acid, clipped. B-1970 Ch. Haut-Bailly Lifted nose with caramel, this may have seen some warmth. Unrated
1959 Ch. Branaire-Ducru This bottle was DOA, tired and maderized, hope my other shows better, C-With disappointing last flight, Mark got a bottle to blind us. John got Mar gaux immediately, someone got ‘70, so I guessed chateau based solel y on knowing Mark. I really enjoyed the 1970 Ch. Giscours. Rd and black fru its, perfumed nose, resolved tannins. B+/A-
There was also a sherry from the early 19th century with an interesting bac k story (it traveled the world in a demijohn, only recently being bottled). Interesting if volatile nose with caramel, butterscotch, and wax, but on p alate I found harsh and astringent. Maybe it needs time. :) I also left before Mark opened a 19th century tawny during the playoff game .
Fun afternoon with good people.
That night Betsy made scallops in a basil cream sauce and risotto, I though t I was opening the
2007, but instead opened the 2014 Pepiere Clisson Muscadet. Young and a bit tight, you can sense the mineral core underneath, big and needs time,but I enjoyed. B+Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.