The Dinner That Started it All!
This was the dinner that started it all. A little controversial at the time when the invitation was opened in a public forum to some like minded people to come together and share some very special, well cellared wines then splitting the cost by the number of attendees. Without going into too much history those who criticised my efforts were left with nothing to say when the reports came back of how great the wines were on the evening and how happy everyone was that they had accepted the invitation. The wines, food and company were superb and the rest is history. Unfortunately only a few photo’s were taken on this night and mostly of food but i have resurrected them none the less along with the original unedited notes. You will also notice when you read the tasting notes for the wines that a few extra’s were also snuck into the line up on the night and it now goes without saying that this practice has become somewhat of a tradition.
Here is the Menu and original list of wines:
1976 Pol Roger Champagne with Canapés
Course 1: 1988 Krug Champagne
Wild Iranian Caviar Two-Ways, Potato Blinis & White Chocolate
Course 2: 1979 Leo Buring Show Reserve Riesling
Kangaroo Island Marron Tail, Foie Gras Mousse, Pea & Ham Ice Cream, Fresh Pea Salad
Course 3: 1995 Leeuwin Estate Art Series Chardonnay
Jamon Iberico, Fennel Agar, Pickled Girolles, & Cipolinne, Seared Scallop
1958 Seppelt Bin CH16 Burgundy Shiraz (Colin Preece wine) – no food
Course 4: 1982 Wynns John Riddoch Cabernet
Roasted Rack of lamb, Fresh Burgundian Summer Truffle, Potato Gnocchi, Seared Foie Gras
Course 5: 1990 Penfolds Bin 707 Cabernet
Cocoa-Roasted Striploin of New Zealand Venison, Baby Turnips, Confit Carrot Puree, Liquorice-Infused Sauce
Course 6: 1966 Penfolds Grange & 1976 Penfolds Grange
Seasonal Selection of Cheese
Course 7: 1977 Pieroth Beerenauslese
Tahitian Vanilla & Chocolate Fudge Souffle, Malt-Chocolate Ice Cream, Malt Milkshake
All Saints Grand Tokay – no food
1976 Pol Roger – Deep golden almost amber in colour, fine bead with a toffee, biscuit, yeasty toasty nose. The palate showed butter scotch, nougatine, citrus, lemon and grape fruit peel and was very enjoyable. We were off to a great start.
1988 Krug – Unlike the bottle opened 12 months ago which was extremely fruity and complex this wine showed a nose of green apples, mineral and even some apple pie sweetness. The same followed on the palate, complex, tight and massive this was still only a baby and hard to believe it was 21yrs old. Incredible acid and that granny smith apple presence. Still many years ahead of it. A Super wine.
1979 Leo Buring Show Reserve Riesling – Lovely nose showing typical aged riesling characteristics with a little citrus and some Hay. Unfortunately for me the palate just didnt live upto the wonderful nose on this wine never the less an enjoyable experience with some bitter apple, mild citrus and Kero on a lean and short palate. Im guessing we were perhaps 5 years plus too late for this one.
1995 LEAS Chardonnay – Wonderful chardonnay with peach, honey dew melon and sweet glace pineapple the same followed on the palate with some nice buttery well integrated oak. Although this bottle was a touch short on the finish compared to bottles opened recently it was a another great wine and enjoyed by all. The last of the whites and so far we were all very happy with the wine gods offerings.
1958 Seppelt Bin CH16 Colin Preece wine – Firstly an amazing colour for a wine that is 50 years old unfortunately the same couldnt be said for the nose and palate which while the fruit and structure was still some what evident this bottle was clearly long gone and probably a victim of improper cellaring at some stage of its life.
1982 Wynns John Riddoch – interesting sweaty nose with asparagus and some mintiness, the palate certainly had structure, fruit (although secondary) fine tannins, spearmint, capsicum and leather. A very enjoyable experience and this bottle i feel stilll had many years ahead of it.
1983 Penfolds 707 – Lovely redish purple in colour, beautiful nose of red fruits, cassis, boysenberry with a dash of vanilla. the palate was soft and supple with gentle cassis, leather, soft tannins but a little thin on the back palate and more middle weight. As someone else at the table put it “a lovely wine to sit and drink with a good book on sunday afternoon” Drink up!
1990 Penfolds 707 – Deep purple, lovely nose of Cassis, vanilla, coffee, Anise. Big, bold and brooding this was a superb wine. The palate showed pure blackcurrant, mocha, vanilla good tannin structure and is still yet to reach its peak in my opinion. Fantastic wine.
1966 Penfolds Grange – Quite remarkable! This was something very special indeed. Well integrated, lovely soft reddish purple colour, on the nose very complex, smoke, leather, dark fruits, chocolate, liquorice and coffee which all flowed onto a glorious palate so well integrated, complex and powerful. This was quite simply a glorious old Grange that was an incredible experience to taste and probably one of the best wines i have ever drank. Thank you wine gods!
1976 Penfolds Grange – Wow! Deep purple, lovely nose of blackberry, chocolate, mint, liquorice and tar. On the palate blackberry liqueur, chocolate, coffee, tar, smoke, liquorice and a melange of other flavours in a very powerful and full package that still has so many years ahead of it. For me this wine punched above the 66 with its sheer power and was my WOTN however at the same time the 66 was also in a league of its own making WOTN a very very hard choice.
1994 Henschke Hill of Grace – dark purple in colour, lovely nose of blackberry, tar and anise. The palate showed this wine is still only a pup, powerful, muscular, tight and still quite closed the palate showed some dark berry fruits with a solid tannin structure that is still softening out. A wonderful wine that would have benefited from more time in a decanter than it was given to open and show even better. Still a great wine and a fitting end to the red wines for the evening.
1977 Pieroth Beeranauslese – Golden amber in colour, honey, citrus, apricot and toffee followed onto the palate with a dash of golden syrup richness without being cloying. This is certainly at its peak and for me almost like drinking liquid dried apricots coated in honey and golden syrup with a touch of candied citrus peel. Just Magic!
All Saints Grand Tokay – Toffee, tea, raisin, treacle, mouth coating goodness with amazing depth! I think many of you know the deal here.
1939 Seppelt Para Port – Superb Para Port in pristine condition!