35 Wines to Taste before you Die – Part 2
So here we go then – these are my thoughts on the champagnes…
Although I’m a fan of Champagne at almost any age, I was taken by the quality of the 1911. It possessed what most people would consider a fatal flaw: no bubbles. I enjoyed notes of ginger, honey and apple as well as a pleasant nuance of mushroom, a hallmark of good, old white Burgundy. A great example of a 100 year old wine!
Initially a bit of toffee and oxidized aroma on the nose. Lots of power and finesse, incredibly rich and sweet with some flavours of sherry. The 1928 has an incredible orange colour.
There were no bubbles left in this magical Champagne, but that didn’t matter. This was like a great old Montrachet, except better. It was so rich yet so tender, voluptuous yet svelte, rich yet delicate.
Pol Roger 1921
Lively bubbles would have been nice, but in their absence was a gloriously silky texture. It still retained a discreet mousse, depth and vinosity. Complex aromas of caramel, vanilla, coffee and fresh field mushrooms are combined in a stunning bouquet.
Bollinger 1934, 1952, 1955, 1961
Classic meaty-cheesy nose, of honey and nuts, oiled oak and Stilton. Mature, honey and oil aromas. A gentle mousse though, with a full, creamy palate and fresh, firm acidity. The 1955 RD was the highlight of all (with bubbles!)
Krug Collection 1961, 1962
Krug Private Cuvee 1961, 1962
Finally we got some fantastic bubbles! Krug is identified by its strongly developed and aged nutty lees influence and notes, a certain oakiness, as well as a combination of freshness and oxidative maturity. The Krug Collection has a very intense structure and superb bouquet. Krug was the best champagne of the evening by far.
So that was that and what a privilage. Tomorrow Burgundy.