2005 DRC event
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Romanée-St. Vivant 1986
Decanted a half an hour before service and tasted
over the course of the next hour. Served
alongside the Echézeaux 1986.
The nose is thick and caramelized with soy and
Asian spices like star anise. It is both deep and
bright. In the mouth this is an elegant wine that
has multiple levels of flavor. This is the fourth
wine we taste after the ’96 La Tache and the two
‘89’s and it is the first that is ready to drink. The
complexity and elegance provide a hint of why
people pay as much as they do for DRC. This is a
“bargain” at $300. I once had a sauce that
combined a soy and demi-glace reduction with a
brunoise of mango. I’d like to have this wine
with that sauce and duck breast.
Decanted a half an hour before service and tasted
over the course of the next hour. Served
alongside the Echézeaux 1986.
The nose is thick and caramelized with soy and
Asian spices like star anise. It is both deep and
bright. In the mouth this is an elegant wine that
has multiple levels of flavor. This is the fourth
wine we taste after the ’96 La Tache and the two
‘89’s and it is the first that is ready to drink. The
complexity and elegance provide a hint of why
people pay as much as they do for DRC. This is a
“bargain” at $300. I once had a sauce that
combined a soy and demi-glace reduction with a
brunoise of mango. I’d like to have this wine
with that sauce and duck breast.
| Comments from Aubert de Villaine: DC: Does Romanee St. Vivant produce wines that reach maturity faster than other vineyards? A. dV: No. It’s a vineyard that is capable of producing profound long-lived wines like Richebourg, La Tache and the others. Ten or twelve years ago we began replacing certain vines in Romanee St. Vivant that we found were not producing grapes of a high enough quality. We have replaced the vines and changed the clones that were being used. It is important to have the right clones in the right vineyards |
| Interested in hosting a Candid Event for your customers? Please contact Damien. |
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