2004 Ch. De Fargues "Lur Surluces", Sauternes - sugary and I could drink a whole glass, probably not a whole bottle. Last tasted 2007 Drink now-2015
2004 Ch. Rayne Vigneau, Sauternes - very steely and too cold. There wasn't enough acidity and lacked body. Last tasted 2007 Drink now-2015
2004 Ch. Guiraud 1er Cru, Sauternes - pleasant, but lacking body Last tasted 2007 Drink now-2015
2004 Ch. Doisy Daene, Sauternes - nice and sweet with dried tropical fruit Last tasted 2007 Drink now-2015
2004 Ch. Latour Blanche 1er cru, Sauternes - there's a Vidal body, long finish and super honeyed. I like it because it's super fat, but a little too sugary. Last tasted 2007 Drink now-2020
2004 Ch. Coutet, Saturnes-Barsac - dried apricots and pineapples with a long finish. Last tasted 2007 Drink now-2020
2004 Ch. Lafaurie-Peyraguey, Sauternes - very nice, but a little too lean. Last tasted 2007 Drink now-2015
2004 Ch. Sigalas Rabaud, Sauternes - too much sour lemon-peel. Last tasted 2007 Drink now-2015
2004 Ch. Suduiraut 1er Cru, Sauternes - At first I thought the Latour Blanche was better, but after revisiting this wine it had a nice Old World acidity that would allow me to drink a whole bottle. You need a sophisticated palette because it's not so obvious. Last tasted 2007 Drink now-2020
1999 Suduiraut, Sauternes ($550 case) - I was spitting for a whole week and this was the first wine I wanted to drink. Toberlone and heath candy toffee notes with a side order of crème' brulee. I was reminded of frozen grapes at the old neighbor "Bee's" house. It was a nice finish because it wasn't sugary. Last tasted 2007 Drink now-2020
1994 D'yquem "Les Surluces", Bordeaux- The crème' brulee and red apple traits integrated with toffee and burnt caramel would've made me guess D'yquem. There must've been some botrytis but I did get some oxidative white Bordeaux characteristic's that made me think Haut Brion or something like Carbonnieux. Last tasted 2007 Drink now-2015
1988 D'yquem - What am I taking crazy pills? A perfect pairing with a Crème Brulee. It tasted like butterscotch and toffee heath candies that have been pureed and dropped into a jar of honey. Despite being unctuous, ridiculously sweet and decadent, the wine had great acidity and minerality. Too young to drink, but I enjoyed assessing its future. Last tasted 2007 Drink now-2020
Tuesday, May 17, 2011
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Wine and Waves
I'm lucky to be a 31-year-old surf punk that gets to sample rare wines like the 1922 Pol Roger, the 1959 Petrus and the 2001 D.R.C. Richebourg--that doesn't mean those wines are always good, or worth the price. Since I've worked as a sommelier (in Monterey, CA) for high-end restaurants like Casanova, the Sardine Factory, and Marinus, I've honed my palate and I can choose a good bottle that won't break the bank. When I have enough time and money, I like to travel with my girl Lindsay Jackson to places with great wine and waves. I'm a certified sommelier (Court of Master Sommeliers) and am available to drink wine. Call: 831-521-8606 or e-mail: pwetterau@gmail.com
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