100 Point Wine Dinner

WINE & FOOD MENU

1-course: Blini topped with Oscietra Caviar from Black River Caviar, Creme Fraiche from Vermont and Chives
served with Laurent Perrier Grand Siecle No. 26 Brut Champagne France
James Suckling 100 Rating
This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It’s full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage. Drink or hold.

 

2-Course: Diver Scallops with Brown Butter served over Arugula with a little Lemon and Capers
served with Aubert 2016 Chardonnay Eastside Vineyard Russian River Valley
Jeb Dunnuck 100 Rating
Another perfect wine is the 2016 Chardonnay Eastside Vineyard, which comes from a site on the east side of the Russian River Valley. All from a suitcase clone from Montrachet, it has a perfumed, vibrant bouquet of caramelized green citrus, crushed rocks, orange blossom, and candied ginger. While it’s a full-bodied, powerful wine, it has an incredible sense of freshness and purity, with more saline/oyster shell notes developing as it sat in the glass. It’s another tour de force from Mark Aubert!

also served with Aubert 2016 Pinot Noir UV Vineyard Sonoma Coast California
Jeb Dunnuck 100 Rating
This is unquestionably the finest set of releases from the estate I’ve ever tasted, and it appears some of the magic Mark finds with his Chardonnays is finding its way over to the Pinot Noirs. The 2016 Pinot Noir UV Vineyard is 100% Calera clone (which reportedly comes from Vosne-Romanée) from a site in the Sonoma Coast and was brought up in 60-70% new French oak. It also saw around 10-20% whole clusters. Incredible ripe cherries, strawberries, exotic spices, blood orange, and floral notes all soar from this transparently colored, multi-dimensional, layered Pinot Noir that has no hard edges, ultra-fine tannin, and a finish that just won’t quit. It’s the finest Pinot Noir ever made from this address.

 

3-Course: Bucatini alla Funghi - Bucatini with Creamy Sauce, Tartufata and Mushroom Medley
served with Conti Costanti 2019 Brunello di Montalcino Tuscany Italy
Decanter Magazine 100 Rating
Simply gloriously sculpted, the 2019 Brunello di Montalcino is indeed statuesque and stately. While it doesn’t give everything up all at once, it is gracious in its presentation. From chestnut forest and sweet earth to anise and orange extract, the aromas are visceral, and boundless depths of wild red berries suffuse the palate. It vibrates with scintillating acidity and long, tactile tannins which stretch out leisurely. I bet that Rosso has hit its stride now – if you have some, it’s what you’ll want to drink while waiting for this captivatingly beautiful Brunello.

 

4-Course: Lamb Lollipops, finished on the grill, served with King Trumpet Mushroom and Chicken Jus
served with Saxum 2019 G2 Vineyard Willow Creek District Paso Robles California
Jeb Dunnuck 100 Rating
Pure perfection in a glass, the 2019 G2 Vineyard checks in as 53% Grenache, 21% Mourvèdre, 19% Graciano, and the rest Carignan and Syrah. An incredible array of blackberries, ground pepper, violets, and herbes de Provence all emerge from the glass, and it’s full-bodied, deep, and concentrated, yet as weightless as they come. It shows more gamey, exotic notes with time in the glass, it’s perfectly balanced, and it’s just an incredible wine from this reference point estate.

 

5-Course: Picanha with Red Wine sauce, Yucca Flour and Duchess Potatoes
served with: Chateau Pichon-Longueville Baron 2018 Pauillac Bordeaux France
Wine Enthusiast 100 Rating
This great estate in southern Pauillac, facing the Latour vineyard, is at the top of its game. In this release, the tannins are as impressive and dense as the black fruits. Together they form a harmonious ensemble, richly structured, concentrated from the many old vines in the blend, and very ageworthy.

 

 

 

Questions? Text me at 941-404-9685