TNs: Champagne, ABC Chard, ABC Hildegard, 99` Ramonet, 82` Montrose, 97` Chave

[Blake Brown]

The roll continues on. After a fine luncheon on Friday with 1971-90 CA Cabs and a fine dinner that night with a lot of wines from the 83` vintage and other stars, it was only fitting to continue on with another event.

This consisted of dinner the next night at a stellar SB County ranch with the kitchen headed up by top chef, Josiah Citrin of LA`s Melisse restaurant and a star studded crew along with top wines supplied by our host and a world class wine collector/ friend and served by 2 world renown sommeliers.

Appetizers

Crisp chicken skin, raw milk curds, aged and fermented carrots.
Monterey Abalone en gelee, sorrel cream
Wild boar stuffed olives
Razor Clam ceviche

NV SAINT CHAMANT CUVEE BRUT BDB- paired with the appetizers and poured from 1.5 L bottles, this pleased with its nice minerals, lightly toasted vanilla, ginger, apple and citrus notes; very refreshing and a good start even before the appetizers; a new exposrue to this house which suggests further exploration.

Amuse-bouche

Brown rice mushroom risotto

2000 AU BON CLIMAT XX ANNIVERSARY PASSANT NUITS- BLANCHES AU BOUGE CHARDONNAY- poured from a 1.5 L bottle, this just rocked on; I`ve had a lot of this wine over the years and it`s always good and in this case, never been better; yellow gold in color, it was really tasty with its creamy, smooth texture and toasty, vanilla applesauce notes and fine acidity and a beautiful match with the amuse-bouche; for me, the co-WOTN.

Dinner

Duo of crab
King crab sea urchin gratin
Crab salad vaudavan pear

Black bass “en ecailles”, English peas, spring vegetable sea broth

2001 AU BON CLIMAT HILDEGARD - 3L; made from 55% Pinot Gris, 40% Pinot Blanc and 5% Aligote, this special blend gives up generous amounts of crisp, refreshing minty apple, pear and citrus along with bracing acidity and fine length.

Duck breast and leg confit
Wild mushroom black rice huckleberries

1999 RAMONET CHASSAGNE-MONTRACHET CLOS SAINT JEAN COTE D`BEAUNE !er Cru- 6L bottle and good thing it was as this wine was stellar and begged for returns; spicy light raspberry/ cherry flavors dominated throughout; more than pleasing, it was beautifully balanced and simply terrific; another perfect match for the entrée; co-WOTN.

Elysian farm lamb roasted with hay
Fava beans, courgette, lamb jus

1982 MONTROSE ST. ESTEPHE- from one of 3 bottles, it gave generous amounts of spicy, mint chocolate served up in a full body with a little earthiness in the nose and finish; youthful in all ways, it will be around for a while in this enjoyable state.

1997 JEAN LOUIS CHAVE HEWRMITAGE- somewhat mild notes of spice, a touch of pepper, licorice and more blackberry/ black currant, soft and smooth; liked it as an easy drinker which may have been better earlier on in its life.


Dessert

Strawberry yogurt

1995 AU BON CLIMAT EMERIL`S ROOTS ALEATICO- 16.5%; this wasn`t just any ordinary strawberry yogurt and the dessert wine wasn`t just any ordinary dessert wine; they worked together beautifully and we had 2 desserts in a glass, one all fluid liquid and the other slightly thicker.

A special night with special friends and others who joined in for a charity auction event.

Cheers

[Jeff Leve]

Blake... Perfect call on the 97 Chave. I also like the wine, but it's not going to make old bones. I bought a case when it first came out and have 3 bottles to go.