We just had a B-Day celebration at Michel's at the Colony Surf the other night so it was time to uncork some special bottles of vino. I mean, wines don't keep forever and special occasions merit special wines so why not on birthdays?
We started with a bottle of Godme Rose NV (since Philip graciously allowed us to bring our wines, the least we could do was also purchase some bubbly) with citrus, strawberry and orange on the nose and alight pleasing palate flow.
We then sampled proceeded with wines from our "cellar":
1990 Dom Perignon Oenotheque
We first tried this champagne after the Mrs read about the production process of the Oenotheque designated champagnes. Basically the same as regular Dom Perignon but allowed to remain on the lees for an extended period. Like Krug or Bollinger R.D. And while you might expect a richer flavor since expended yeast usually add brioche and toasty qualities, that first bottle uncorked on our 10th (along with the S's who were celebrating their 4th at Michel's) was like a fresh young champagne though it was already 14 years old. More citrus than citrus curd, more puff pastry than brioche with loads of complexity and a long finish. The Mrs was immediately hooked... enough so that we procured this current bottle within a month of our 10th.
So at 21 years old, the Oenotheque once again didn't disappoint! I would saw that it's drinking in its sweet spot right now. A little more fresh brioche than toasted brioche, rich citrus curd but not with overtly baked flavors and still with a touch of stone fruit, great balance and a long finish. This wasn't specifically paired with a dish... Oenotheque is a dish in itself!
The amuse bouche was a slice of Kobe beef on mash with mango
2003 Marquis Philips Integrity
From the original collaboration of American wine importer Dan Philips and husband and wife Aussie wine making team of Sarah and Sparky Marquis, Integrity was their "cult" or "tete cuvee" bottling with yields as low as 0.5 tons per acre. Sadly, the partnership dissolved so the 2003 Integrity was the last bottling until 2008 (the Marquis' have since created the Velvet Glove through their Mollydooker line which emulates the original Integrity).
With 8 years of aging, the outrageous fruit intensity was tamed though it still had loads of dark red fruit and blueberry and good concentration though it wasn't heavy on the palate and it had a very long finish. I ordered the special Carpaccio which included fermented Korean black garlic and diced mangoes and while you might think that a big Shiraz would overwhelm the dish, the fruit in the wine and mangoes complemented each other while the richness of the wine balanced the rich Kobe beef.
1976 Chateau Rieussec
The Mrs LOVES dessert wines and any dessert wine with 35 years puts her in her happy place. Since d'Yquem is out of my budget (especially if purchased with years of bottle age), I usually opt for Rieussec or Suduiraut.
Food and wine perfection was achieved because Michel's offered a special seared foie gras with an orange glaze. The richness of the Rieussec and the richness of the foie gras, the orange glaze in tghe sauce against the caramelized apricot and citrus flavors in the Rieussec...
The Ahi Tartare
1982 Chateau Canon
This bottle hails from the vaunted 1982 vintage. When the vintage was first sampled, wine experts gave it exceedingly high scores but always questioned whether it would stand the test of time. Why? It was kinda a backward vintage. Normally Bordeaux doesn't reveal its complexities until it has quite a bit of bottle age. From the barrel the 1982s were almost like New World wines - great now... but could they age? I still remember as a poor undergrad, Vintage Wine Cellar offered future of the 1982s for... over $30 a bottle. WHAT! What kind of wine commands that dinero? Way back then I actually could have purchased futures of ALL five 1st Growths AND Petrus... Oh well, my Uncle had the chance to invest the initial $10,000 in Microsoft (those folks are ALL double to figure millionaires now).
Another wine drinking in its sweet spot with tobacco, red fruit and earth on the nose with an extremely balanced flow over the palate and a long finish. With my Osso Buco, the fruit came to the forefront along with dried herbs. Last bottle... Oh well, its best to drink while its in that sweet spot (which should last another several years).
The Mrs initially intended on selecting a Porterhouse but switched to the Rack of Lamb
We also sampled the New York Steak
Along with the complimentary Pineapple Cheesecake, we also requested Armenian Pomegranate Wine Poached Strawberries (the dessert on the pre-fixed 6 course meal) and the staff was more than happy to accomodate us.
We also had some liquid dessert in the form of Lail Vineyards J Daniel Cuvee Cabernet Sauvignon
Along with an Espresso Martini (with Stoli Vanilla and Kahlua Hazelnut)
Another great dinner with great wines and food and friends. Makes getting a year older much more tolerable.
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