ch haut-bergeron

A hasty (blind) dinner tasting

~ Richard ~ Leave a comment

2009 Zilliken (Forstmeister Geltz) Saarberger Rausch Riesling “diabas” 12%
Mosel, 18.2 g/l residual sugar.
Pale lemon colour, ripe and fresh, off-dry (15 g/l?) spices, and nicely resolved. Holding, and drinking as well as it can. It turns out I reviewed this wine in greater detail in early 2021, but with similar conclusion – although my drinking window was “to 2025”, so the wine has surprised.

Drink to 2030, 91 points

2011 Ch Haut-Bergeron 13.5%
Sauternes
Deep gold, some harmless “floor polish” and the viscosity pointing to its origin. Apricot, quince and vanilla, some candied fruits, and a touch of green herbs. The palate is quite soft, honeyed, with very ripe stonefruits. Very pleasurable drinking, but I estimated the wine’s age to be at least ten years older, so drink up without qualms.

Drink to 2030, and 91 points

1993, and 1994 Chateau Reynella Vintage Port
McLaren Vale, South Australia

Served blind as a pair, there was discussion that the table likely had one Portuguese, and one Australian vintage fortified – although there was dissent about which was which! No problem at least with the age, which I stumped up as mid-90s. We were then kindly guided to “both from Australia, both 100% Shiraz”.

Anyway the 1993 (bottle #8243) showed initial spirit heat, spices, dark fruits, fine tannins, and camphor. It looked straighforward – correctly pushing me to Australia as its origin.

Drink to 2030, 89 points

The 1994 (bottle #8825) was a better wine; blueberry and dark cherry; better texture. Its degree of sweetness also pushed me to Australia as its source, albeit the array of different fruits misled me into think Portuguese varieties were present. Terrific drinking with many people seeking a further sample. But drink it while it charms.

Drink to 2031, and 92 points.

One dinner – four from Europe

~ Richard ~ Leave a comment

First up, Australian winemaker John Vickery died recently. He was a gentleman, an expert winemaker and had huge influence on winemakers here. Riesling was his forte, with many memorable wines made at Leo Buring,  Richmond Grove and the eponymous Vickery label. He kickstarted my interest in wine, and my early tribute is here.

A recent dinner I attended had a plethora of interesting wines (all served blind), and I will try to describe a few.

1993 christoffel EP

1993 Christoffel-Berres Erdener Pralat Riesling Auslese*** 8.5%
Mosel. Light gold colour- petrol, tropical fruits, blackcurrant. Creamy palate, fresh with terrific balance. Lovely wine from a great site in Mosel. Wines are no longer produced, but there is (or was) a fair stock of wines from 1987-97. This was apparently an auction wine, and the *** indicates greater richness in the style.

Drink to 2033, and 93 points

2011 2013 sauternes

2011 Ch Haut-bergeron 13.5%
Sauternes. Really Interesting to see this after the 2001 tasted recently.

Gold colour, bursting with vanilla, apricot, pineapple rind, Palate is slinky with vanilla bean, marzipan nuttiness and cumquat. Ripe, fresh, dense and dramatic. At least a decade in front of it. Oak plays an important structural role here, but the fruit is winning.

Drink to 2035, and 93 points

2013 Ch Raymond-lafon 13.5%
From half bottles – Slightly duller colour, with nettle and herbal elements. More savoury than the previous wine, palate showing guava, pineapple and passionfruit. Several winemakers present suggested some ignoble rot (aspergillus/penicillium) but in the amount involved won’t affect really enjoyment except for the truly ultra-fastidious.

Drink to 2030, 91 points

2000 Fonseca Vintage Port
Portugal

Sketchy notes made under time pressure “deep ruby colour, almond, spirit a bit hot; red and dark fruits, mellow – Portuguese – early 2000s”. A second bottle was not as good, and the third bottle had vanished before I could assess.

A bit disappointing for Fonseca on the night– drink to 2033, and 90 points

Three styles, three countries

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2001 ch haut-bergeron

2001 Chateau Haut-bergeron 14%
Sauternes

Deep gold colour with some foxy/copper notes– and some harmless sediment; no mistaking the origin – marmalade, creme brulee, mixed tropical and dried fruits, VA but no dramas for this style; the palate Is packed with citrus and honey, certainly some integrated oak and with abundant acidity that left most of us reaching for a refill.

Haut-bergeron is not classified, but this wine (from an excellent sauternes vintage) provided great value, longevity and pleasure.

Drink to 2030, and 91 points

2014 Konrad Noble Riesling 11.5%
Marlborough, New Zealand

Half bottle, masked, 221 g/l residual sugar. Deep gold colour, this was packed with floral, dusty, spicy botrytis notes, mixed citrus and marmalade. Botrytis has overwhelmed varietal character, but Riesling was deduced by the absence of oak, The palate was very dense and weighty, rich dark honey and citrus.

This wine is drying out, so drink up. 88 points

2007 Taylor Late-bottled vintage port 20%
Portugal

Served blind – Ruby colour with some browning on the rim. Blueberry fruits, some nuttiness and spice but also some detracting rubber/tar. Palate is better, with blue, then a range of red fruits. Good spirit and fine but low tannins. When unmasked, it seemed older than the actual vintage. Sound but unexciting.

Drink sooner, but before 2030, 87 points