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TN: '98 Maison Leroy Bourgogne Rouge

*1998 Maison Leroy Bourgogne - France, Burgundy, Bourgogne (1/5/2006)*

At Nobu Tokyo, with a wide range of foods. (First time I've been to Nobu. Everyone's gotta do it once, but it had a sort of corporate feel to it. Certainly good food, but equal or better food with more personality is available at any number of upscale izakaya joints for a lot less money.)

Slightly fading red showing hints of maturity. Fairly bright. Nose shows red fruit - sour cherry and undefined berry - along with some foresty/mushroomy element plus a bit of Gevery-like earth. Very forthcoming and open from the start with a pleasing level of complexity for a basic Bourgogne. Palate still retains a bit of tannin, but this is pretty evolved. Good acid, some minerally earth, and the slightest suggestion of soy add interest to a dark strawberry and cherry palate. Good depth and a fair finish for what it is. Completely ready and should probably be consumed over the next year or two. This did a good and versatile job of matching with a wide range of foods, probably much better than the more expensive things on the list would have.

Posted from CellarTracker

Reply to
Jim
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I quite liked my couple meals at Nobu in New York. But could understand that was revelatory and revolutionary fusion food in NY in the 1990s would not neccesarily impress in Tokyo in 2006. Plus, my desire to dine at any restaurant drops quite a bit once it has multiple outposts.

As to the Leroy Bourgogne, while for my tastes the upper level Leroys seldom seem to be worth their high price tags, the Bourgogne can be a good choice in a restaurant (or in a store if at discount). Thanks for the notes.

Reply to
DaleW

First of all, that should read "*w*hat was revelatory and revolutionary "

I have to say, the 1989 Leroy "Les Beaumonts" Vosne-Romanee 1er Cru that I had on Sat (one of the first wines of the new regime, I think) could almost convince me that Leroy is a good deal. Oops, 20/20 shows at $695, nevermind (20/20 has most ridiculous markups in US, but still.....).

Reply to
DaleW

The food at Nobu was perfectly good, just not inspired. It struck me the same way the food did at the Tokyo Robuchon restaurant. Both places seemed to be perfectly executed "cooking by the numbers", as if the chef at each had gone to school in the kitchen of his master then brought the textbook back to Tokyo and followed it without deviation or emotion.

I'll never understand those who say soul has no flavor...

I'm not an upper-level Leroy buyer for pure money reasons. I haven't tasted enough of them to have a real opinion on the style, though I have no doubts about the quality.

Jim

Reply to
Jim

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