Wine Tasting: Private Tasting (17th Feb 1999)

An assortment that I presented at an office tasting.

1. 1997 Bourgeois Sancerre MD de Bourgeois

17th Feb 1999 GBP10 Loire Table White

Very pale, yellow/straw.
Juicy, fresh, leafy nose of citrus fruit.
Medium bodied with intense lemon and gooseberry fruit. Fresh, warm and dry with crisp acidity and excellent balance.

2. 1996 Caymus Mer et Soleil

17th Feb 1999 GBP17 USA Table White

Yellow/gold and viscous.
Rich, buttery nose of lemon curd - simple, with lots of alcohol, but lovely.
Full bodied and chewy, with piercing citrus flavours and hints of cream and oak.
Spicy and dry on the long finish with flavours of minerals and nuts coming through.

3. 1996 Pillot Chassagne Montrachet

17th Feb 1999 GBP17 Burgundy Table White

Bright, pale yellow/straw.
Slightly dumb nose with pithy, citrus, some charred oak and a hint of volatility.
Full bodied with rich citrus and oak flavours, plenty of alcohol, crisp acidity and a clean, mineral finish.
Very good now with food, will develop well for 3 to 4 years.

4. 1995 Pointe Pomerol

17th Feb 1999 GBP20 Bordeaux Table Red

Deep garnet/red fading evenly to pink rim.
Spicy, slightly vegetal (cheesy?) nose of spicy plums and oak.
Medium bodied with developed flavours of woodshavings, cassis and plums.
Decent, dry finish.

5. 1996 Elderton Merlot

17th Feb 1999 GBP15 Australia Table Red

Deep garnet/red to red.
Spicy, minty nose of plum pudding and alcohol.
Full bodied and alcoholic with spicy tobacco and plum/black fruit flavours.
Long and full with ripe tannins and a dry finish.
Good now and over the next two to three years.

6. 1996 PJA Hermitage Chapelle

17th Feb 1999 GBP29 Rhone Table Red

Opaque purple.
Complex nose of wood smoke, raisins, sweat, leather and alcohol.
Rich, spicy and full bodied with firm tannins and a lovely, mouthcoating texture. Flavours of raisins and figs and a long fresh finish.
Needs a minimum of 2 to 3 years.