The 2000 Duhart-Milon-Rothschild is uncorked

[Houndsong]

It's pretty good. I think I've had this before and will check later. This is a warmer version of the 2002 but has the same high-pitched nervosity of its sibling. Plus some creaky aromas, with a bit of green pepper in there too. I have some steaks ready and the grill fired up, the wind has died down and it's a beautiful late winter evening here in the shadow of America's Mountain.

For purple mountain majesties,
Above the fruited plain!

[Blanquito]

Lovely.

[JimHow]

Well done, Hound. Very well done indeed.

[Blanquito]

Had the '03 Duhart, Hound?

[Houndsong]

I have not tried the 03. I have three or four mags of it, that's all. If it's anything like this or the 02, it's very good.

The 2000 is compelling. Lots of piercing, get-accustomed-to qualities, but there's excellent structure and excellent succulence, glycerin, mouthfeel. This one's hard to fault. Not sure when I got it, but should have bought a case instead of three or four bottles.

[Houndsong]

Yes, I would rank this bottle in the top tier. It earned the highest accolade I can bestow: "killer stuff." Still a little bit of "purple" primaryness left to the fruit while some mature characeristics emerge alongside. Manages to be dry, savory, sweet, austere, with slippery acidity, all in the same mouthful. Nice lead pencil in the bouquet. But I'm a sucker for the 2000 vintage.

[JimHow]

Yep. That is my assessment of Duhart Milon in general, and 2000 Duhart Milon in particular.

[Houndsong]

Great news. I found two more of these and two of the 2002 in the Salida cellar.

[alchemeus]

Looks like the Rockies, Hound, where are you?

[Houndsong]

I'm on the Rampart Range above Colorado Springs due north across Ute Pass of Pikes Peak (north face pictured). The light's not great in the afternoons for a big depth of field photo.

[alchemeus]

Looks like a grand place to have elk regularly. Best meat I've had. Maybe because it's so rare here. Some thousands in Penn now, and even Bison as far south as North Carolina. Hopefully growth of the herds.

Grand view. Envy your home.

[Houndsong]

Bison are pretty widely raised now. The elk here are all wild. We see/hear them occasionally from November-April.

[Tom In DC]

Most of the elk I've had in restaurants in Colorado (and elsewhere) seem to have been farm-raised in New Zealand.

[Houndsong]

I'll clarify. The elk I see alive in Colorado are all wild.

[Claret]

Elk is my favorite red meat. So much flavor and so little fat.

I have open offers with local hunters to trade meat for wine.