We went with the 5 course tasting menu, which can be set up to be all main courses if you like, which is cool/unusual I would think. I went with scallops in a tamarind sauce, then duck with a tea infusion, then the pork belly, with a veal chop to close. A slice of creamy epoisses was dessert. There were also lots of little bites along the way. Dinner was long -- we arrived at 5:45pm and I didn't get back to my hotel til after 11pm. But that gave us lots of time to drink wine, which included:
88 Haut Brion [Pessac Leognan] Some charry notes, a light touch of acid here, also some cayenne peppery notes. Bricking at the edges. Very nice. A- for me
83 Lynch Bages [Pauillac] Fruity, fresh, good color, starts to show some funk as it opens up -- barn and sneakers. Also some orange oil notes. A- and a bit more generous than the taut 86 we had a while back.
90 Rauzan Segla [Margaux] Red fruited. Caramel nose. Sweet palate. Excellent wine, very balanced, a point. Solid A
00 Figeac [St Emilion] Darkest wine. Sommelier decanted this for us. Still kind of purple. No bricking. Some mint, even oak still. Complex. Cab franc type of style. Oregano. A-
86 Lauraurie Peyraguey [Sauternes] Tropical, pineapples, crisp. It seems to me that for those who like the acidic bite to their dessert wines the only vintages that had that recently were 86, 88, and 01. Have any of these last decade or so had that edge? A-
Between the wines, food, and people this was one of the best tastings I've been to in a long time. The wines showed extremely well, and we were not stricken by TCA, perhaps because we'd all brought back up bottles!
There are a few pictures here, among other unrelated ones.
https://photos.app.goo.gl/DqvXc7s1okx12c9d6
