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Hey there. It’s been a long time, I shouldn’t have left you…2017 has been a great year for wine auctions, but not for my tasting notes, at least publishing them. I still have a lot of notes, I just haven’t been able to get them out. Need to work on that. With the Fall season arriving and an extremely exciting September already in my air, I finally sat down and started to dig into dozens of pieces of papers of notes, and then, of course, I had to start here.

There was one weekend in 2017 that I could not let pass me and my notes by, and that was our ‘Greatest Wines of the World Weekend,’ held this past May. Collectors came from all over the country, and even outside the country, to New York City for three extraordinary meals at New York’s finest restaurants: 11 Madison, Daniel and Per Se for three days of Bacchanalian bliss.

We quickly got back on track with a 1990 Krug Clos du Mesnil. This was a big, heavy and muscly Champagne. It was long and zippy, full-bodied and flat-out great. This was the definition of brawn for bubbly, and its palate added nice grassy and earthy components to go with its rippling fruit (96).

The 1988 Krug Clos du Mesnil had the best nose, showing the most fruit and a full kaleidoscope of yellow aromas and flavors. It came across richer accordingly. This was sunshine in a glass, just starting to show some mature flavors, yet still rip-roaring with its acidity and finish. Dave noted, ‘the oldest is the freshest’ (98).

The 1986 Raveneau Valmur was noticeably fuller and richer, and its flavor profile was similar to that of the Blanchot. These were definite birds of a feather, but the Valmur had more layers with its bigger and broader personality. It added some extra complexity of flint and fireplace flavors, and additional flavors of honey and grass while wild herbs emerged. Cam appreciated its ‘nuttiness,’ while another found it the ‘most complex’ of the flight (96).

The Raveneau hierarchy held to form, as the 1986 Raveneau Les Clos was fantastic and my favorite of the flight. There was a pinch more sweetness to the Clos, with kisses of exotic fruits. There was also this gingerbread edge that flirted with all of its other exotic spices. Dave admired the classic ‘oyster shell,’ and I kept writing exotic over and over. It definitely danced on my palate (97).

The 2000 DRC Montrachet was the ballerina, displaying that cleanness and freshness of the vintage, and while it was long and lingering, it was in a much more elegant way. This was classic 2000, and sheer pleasure to drink, although I am not sure it will be getting any better (97).

The 1982 Latour has always been one of my favorite ’82s, and this bottle clearly showed why. It took a little time to shake off some cobewebs/must, but once it did, it was so much richer and deeper than the Lafite. It was even inky in a Bordeaux way. Its palate was rich, thick and long with shades of walnut. Its purple and cassis seemed endless. One day everyone will wake up and this wine will be $1k more a bottle, which is still $1k less than the average ’61 (98).

The 1982 Mouton Rothschild is one of my other all-time faves from the vintage, but in a different way. This wine has always been the wine I would want in 2050, God willing. It is still such a tight wine. There was great cigar box to its nose, but this was clearly a wine about structure. There was some nut and carob here, and the Carolina Panther found ‘earth and mushrooms.’ The wine thickened in the glass, almost daring you to drink it over the next 24 hours (97+).

The 1928 Mouton Rothschild was surprisingly lighter than the Palmer. There was more dryness showing in the Mouton, along with more cobwebs and old library. This bottle was on the drier side and no match for the Palmer despite a pleasing personality in general (94).

If there were a “king of the business” in 1928, it would have to be the 1928 Latour. While the Latour was clearly the longest wine of the flight, it was also much more elegant than I remembered. Of course, at this age, there is so much bottle variation, even within the realm of positive experiences, which this certainly was. Its acidity really stood out, and this high-pitched Latour definitely hit a high note, just not as high as the Palmer (96).

The 1985 Giacosa Barbaresco Santo Stefano Riserva was similar to the ’78 somewhat, but richer with more fruit and more of that flavor I was looking for. This was a solid wine with a gritty finish and dry desert flavors (95).

The 1990 Giacosa Barbaresco Santo Stefano Riserva was served out of magnum, which in retrospect was probably a mistake. It was just too young. This was even drier than the first two, but it was also longer and zippier, no doubt aided by the magnum factor. This was tight, dry and unyielding. I must say while I am a huge fan of Giacosa, I was quite disappointed by this flight. “Tough company?” I questioned (94M).

While the 1988 Henri Jayer Vosne Romanee Cros Parantoux was still outstanding, it seemed simple compared to the 1991. Maybe closed is a better word choice. It was a clean, lean, fighting machine that was nice but not as naughty as I would have liked (94).

The 1986 Henri Jayer Vosne Romanee Cros Parantoux was tasty and creamy, showing more flesh and game than either of the previous two wines. This was open for business by comparison. Jayer was a master of the “off” vintages like 1986, but the words “off vintage” seem like a misnomer, especially in today’s Burgundy world. The ’86 had a great m_lange of fruit flavors, showing all different types of skin, but mainly red, purple and black (95).

The 1978 DRC Romanee St. Vivant was solid. It was big and full-bodied with a long, minerally finish. The Mogul wasn’t feeling it, and it was a bit dry and dirty compared to the Echezeaux. The RSV was fuller, but not better. Many feel DRC’s RSV really started to achieve what it should over the last twenty years, and that earlier vintages are always good but never great (94).

The last wine of this illustrious flight was much gamier and open compared to its siblings. The 1978 DRC Richebourg was open like 24-7 and almost syrupy with more concentration. This was the richest and heaviest of the flight, but the Echezeaux kind of stole its show (96).

The night was coming to a close, and so were my note-taking skills. “Bacon, blood, pig, beef, smoke”summed up the 1990 Chave Hermitage. And notes of Viognier, even though I am not sure any is in it lol. It was damn good (96).

The 1990 Chave Ermitage Cuvee Cathelin was corked. Fuuuuuuuck. Two 5k bottles down the drain. No one said fine and rare wine was easy. Thankfully, everyone in attendance understood these things happen and didn’t let it affect their spectacular night (DQ).

While this was an amazing evening in every which way (let’s not forget food and company), it was a bit of a warmup for the two sessions that would follow. It was taxi time, and in less than 24 hours we would be at Daniel, doing it all over again.