From Saint-Émilion to Paris
Yesterday, the OECD wine tasters came together for our November tasting.
Sitting next to me was Philip, a compatriot who I only met a couple of years ago, even though our paths had crossed at the OECD, Australian Treasury, and the Treasury Old Boys Sydney luncheon.
The vivacious Sebastian was seated nearby me. Although a Luxemburger, Sebastian looked somewhat Australian in his floral shirt.
In the other photos, you will see: Hans back from an absence. President Bob very carefully pouring the wine, and Peter, his usual model of concentration.
The wines that President Bob assembled – St Emilion, Premier Grand Cru Classe — were simply stunning. Here they are with some plagiarised tasting notes:
Chateau Magdelaine, Premier Grand Cru Classe St-Emilion 2010.
Jam-packed, with mouth filling notes of blackberry preserves, crushed blueberry, plum skin and anise, showing loads of singed wood spice and briar for a lively texture. Stays super grippy through the finish and needs a little time to round into form, but the range is serious and the length very impressive. Best from 2015 through 2030.
Chateau Belair-Monange, Premier Grand Cru Classe St-Emilion 2012
A brilliant showing, the 2012 Château Belair-Monange comes from a great terroir that is being resurrected by the Moueix team, located on a south-facing hillside just outside of Saint-Emilion. Sporting a deep ruby hue, it offers a beautiful bouquet of red and black fruits, truffly earth, graphite, and subtle smoke.
Clos Fourtet, 1 er Grand Cru Classe St-Emilion 2009 (Magnum).
After tasting it three times from the bottle, I am convinced this prodigious wine is one of the greatest young Bordeaux I have ever tasted. Inky blue/purple with notes of camphor, forest floor, blackberry, cassis, sweet cherries, licorice, the wine has stunning aromatics, unctuous texture and an almost inky concentration, but without any hard edges. With considerable tannin and just enough acidity to provide definition, this wine transcends even its premier grand cru classe terroir. It is certainly the finest Clos Fourtet ever produced. Bravo!