Home |
Search |
Today's Posts |
|
Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.wine
|
|||
|
|||
Leoville Poyferre
Notes from a vertical tasting dinner of Leoville Poyferre held by the
Commanderie de Bordeaux at the Terminal City Club, Vancouver BC. With some reception nibblies of Emmenthal gougeres with crθme fraiches and caviar, and iced Kumamoto oysters with sauternes jelly: 1999 Nicolas Feuillate Brut decent toasty nose, the wine showing a bit on the acidic side on the roof of the mouth, good persistence and some mature notes in the finish. With a crispy shallot and prawn risotto with pea shoot salad: 2001 Ch. Carbonnieux blanc toasty oak nose, soft supple wine a tad low in acidity. No rush. Decent with the excellent food. Main event Leoville Poyferre vintages served youngest to oldest with three courses. With roast duck and foie gras terrine: 2000 a dark rather monolithic wine with great stuffing and extraction of flavours and a slight nuance of mint in the otherwise fruit driven nose. Ends with dry tannins. This should be very nice one day, about a decade hence. 1998 lighter than the 2000, with a marked black currant nose, already a supple harmonious wine that is now ready for drinking and should have a decent life ahead of it. 1996 medium dark wine with a nice slightly smoky plumy nose, good structure excellent length and a nice shot of juicy acidity near the end. Will have a long life but can be enjoyed from now. With roast loin of milk fed veal and a porcini mushroom and truffle brioche: 1995 lovely sweet currant and cedar nose, really juicy and tasty in the mouth, sweet with good concentration, a very pleasurable wine. 1990 the nose on this wine was absolutely flat when opened and took an inordinate time to start showing much at all. It seemed a bit muddled on palate as well but eventually pulled together and showed decent fruit and finish. A disappointment that I am hoping is unusual as I have yet to broach my stash of this wine. 1989 some spice in the nose, and cherries, tannins still apparent, but decent fruit, though it ended a bit abruptly. Although more time might improve the wine, it also might not. On balance Id opt for drinking sooner rather than later, as in more modest company than these other wines it would offer pleasure. With grilled bison tenderloin with a pulled pork and potato croquette: 1986 very good colour, a nice nose with more cherry and spice, the wine now (finally!) mellow on palate with good balance and length. My only criticism was a slight dilute impression in midpalate, but otherwise it drank fairly well. 1983 a very nice mature nose of more plum than currant, and some cedar again, as well as vanilla, perhaps a tad ripe. Good weight, a pleasant wine with smooth sweet presence in the mouth. A good 1983. Drink up. 1982 a nose that was almost Rhonish, in that t was slightly warm and a slight bit medicinal. Great concentration and weight, a wine to be drunk with pleasure and it should hold well, so no rush. To finish: 1996 Ch. Guiraud medium golden colour (is it me, or are the young vintages taking on more colour at an earlier age that I recall the wines of the 70s and 80s doing?). A nose of orange marmalade, not too sweet in the mouth, and a nice long finish. A good one. |
Posted to alt.food.wine
|
|||
|
|||
Leoville Poyferre
On Jun 11, 10:18*am, "Bill S." > wrote:
> Notes from a vertical tasting dinner of Leoville Poyferre held by the > Commanderie de Bordeaux at the Terminal City Club, Vancouver BC. > > With some reception nibblies of Emmenthal gougeres with crθme fraiches > and caviar, and iced Kumamoto oysters with sauternes jelly: > > 1999 Nicolas Feuillate Brut decent toasty nose, the wine showing a > bit on the acidic side on the roof of the mouth, good persistence and > some mature notes in the finish. > > With a crispy shallot and prawn risotto with pea shoot salad: > > 2001 Ch. Carbonnieux blanc toasty oak nose, soft supple wine a tad > low in acidity. *No rush. *Decent with the excellent food. > > Main event Leoville Poyferre vintages served youngest to oldest with > three courses. > > With roast duck and foie gras terrine: > > 2000 *a dark rather monolithic wine with great stuffing and > extraction of flavours and a slight nuance of mint in the otherwise > fruit driven nose. Ends with dry tannins. *This should be very nice > one day, about a decade hence. > > 1998 *lighter than the 2000, with a marked black currant nose, > already a supple harmonious wine that is now ready for drinking and > should have a decent life ahead of it. > > 1996 medium dark wine with a nice slightly smoky plumy nose, good > structure excellent length and a nice shot of juicy acidity near the > end. *Will have a long life but can be enjoyed from now. > > With roast loin of milk fed veal and a porcini mushroom and truffle > brioche: > > 1995 lovely sweet currant and cedar nose, really juicy and tasty in > the mouth, sweet with good concentration, a very pleasurable wine. > > 1990 *the nose on this wine was absolutely flat when opened and took > an inordinate time to start showing much at all. It seemed a bit > muddled on palate as well but eventually pulled together and showed > decent fruit and finish. A disappointment that I am hoping is unusual > as I have yet to broach my stash of this wine. > > 1989 some spice in the nose, and cherries, tannins still apparent, > but decent fruit, though it ended a bit abruptly. *Although more time > might improve the wine, it also might not. *On balance Id opt for > drinking sooner rather than later, as in more modest company than > these other wines it would offer pleasure. > > With grilled bison tenderloin with a pulled pork and potato croquette: > > 1986 very good colour, a nice nose with more cherry and spice, the > wine now (finally!) mellow on palate with good balance and length. My > only criticism was a slight dilute impression in midpalate, but > otherwise it drank fairly well. > > 1983 a very nice mature nose of more plum than currant, and some > cedar again, as well as vanilla, perhaps a tad ripe. *Good weight, a > pleasant wine with smooth sweet presence in the mouth. A good 1983. > Drink up. > > 1982 a nose that was almost Rhonish, in that t was slightly warm > and a slight bit medicinal. *Great concentration and weight, a wine to > be drunk with pleasure and it should hold well, so no rush. > > To finish: > > 1996 Ch. Guiraud medium golden colour (is it me, or are the young > vintages taking on more colour at an earlier age that I recall the > wines of the 70s and 80s doing?). A nose of orange marmalade, not too > sweet in the mouth, and a nice long finish. *A good one. I just opened a 1990 and it was terrific. Maybe you had an off bottle? I know this topic has come up before but I would think that the older wines would be better served before the younger ones. I would think that your palate would be fresher and the newer wines would be "bigger" and more tannic and could muddle up the palate for the older more nuanced wines. Just a thought. Thanks for the terrific notes as usual. |
Posted to alt.food.wine
|
|||
|
|||
Leoville Poyferre
I'm holding a case of 2000 Moulin Riche, Leoville's second wine. You
think it needs another 10 years, too? JJ On Thu, 11 Jun 2009 07:18:32 -0700 (PDT), "Bill S." > wrote: >2000 a dark rather monolithic wine with great stuffing and >extraction of flavours and a slight nuance of mint in the otherwise >fruit driven nose. Ends with dry tannins. This should be very nice >one day, about a decade hence. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
1995 Chateau Leoville Poyferre | Wine | |||
TN: 6.5 vintages of Poyferre vs. Barton | Wine | |||
Grilled rack of lamb and Leoville Poyferre 2000 | Wine | |||
TN: 1999 Leoville Poyferre | Wine | |||
TN: de Sales (fried?), good Qba, '99 Poyferre | Wine |