2002 Bollinger RD: It was probably the most closed prestige cuvée champagne from this vintage that we had tried (and it would be given its late disgorgement). There were notes of mushroom and brioche but the structure was very tight. Very promising for a few years down the road!
2002 Comtes Lafon Meursault-Charmes: compared to the next wine, this showed a precise structure, taut with minerality and finesse, lithe and elegant. Notes of citrus and apple. A beautiful wine.
2002 Leflaive Bienvenues-Bâtard-Montrachet: this was quite advanced in terms of maturity, opulent and sumptuous, with well-integrated oak elements. The palate was rich, with pear and vanilla notes, ready to please but lacked the subtlety and finesse of the previous wine.
2002 Armand Rousseau Chambertin: a wine with firm robust structure, nuances of sous-bois and violet but could do with more fruit notes. Acidity seemed slightly lower than the next wine. A great wine, but stylistically, a bit four-square.
2002 Armand Rousseau Chambertin Clos de Bèze: this was wine of the evening for me. A very complete wine, harmonious in every sense, with balanced acidity, rich textured fruit quality, and velvety tannins, starting to show some tertiary notes. A very fine wine, and a wine for the next 15 - 20 years! This would be a 19.5/20 wine for me!
2002 Leroy Corton-Renardes: A lush full-bodied Corton, with the signature Leroy aromatic profile and silky texture. Truffle and violet. Divine on the nose, gorgeous on the palate.
2002 Robert Arnoux Echezeaux: this was an elegant rendition of Echezeaux but the body seemed light against the Corton, and the finish was a little dry, lacking in fruit. For drinking now!
Our generous hosts added a couple more bottles to satisfy the still thirsty guests:
1978 Remoissenet Chambertin: there was a bit too much volatile acidity for me
1964 Remoissenet Grands Echezeaux: interestingly this didn't quite taste like a typical Bourgogne wine.......but it had a sweet fruit quality to the palate, and an animal/savoury note.
1983 Cockburn's Vintage Port: alas, this was marred by a mild cork taint
And we washed all this down accompanied by a banquet of festive dishes generously prepared by our hosts and other guests: Patrick's spring-onion pancake, spicy carrot soup, Patrice's trio of dumplings, scallops in black bean sauce, minced smoked chicken on lettuce leaves, long beans with minced pork, roasted pork neck, spicy spare-ribs, Shanghainese Lion's Head meatballs (my modest contribution), Patrick's spring onion noodles and Eric's family heritage mousse au chocolat! Enough protein to keep me going for days!!
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