WCC 2007 Châteauneuf-du-Pape Double Blind
at Fort Orange Club, Albany, NY (6/17/2010)
The WCC met to taste 2007 Châteauneuf-du-Pape.
I could not be there, but the Wine Fairy sent me this list of the wines and menu with a few comments.
Flight 1
- 2007 Domaine du Vieux Lazaret Châteauneuf-du-Pape
- 2007 Patrick Lesec Châteauneuf-du-Pape Pierres Dorées
- 2007 Vignobles Mayard Châteauneuf-du-Pape Clos du Calvaire
- 2007 Clos du Mont-Olivet Châteauneuf-du-Pape
Flight 2
- 2007 Domaine du Père Caboche Châteauneuf-du-Pape Vieilles Vignes Cuvée Elisabeth Chambellan
- 2007 La Bastide Saint-Dominique Châteauneuf-du-Pape
- 2007 Domaine du Vieux Lazaret Châteauneuf-du-Pape Cuvée Exceptionnelle
- 2007 Clos des Brusquières Châteauneuf-du-Pape
Flight 3
- 2007 Le Vieux Donjon Châteauneuf-du-Pape
- 2007 Domaine du Vieux Télégraphe Châteauneuf-du-Pape La Crau
- 2007 Château de Beaucastel Châteauneuf-du-Pape
- 2007 Domaine du Pégaü Châteauneuf-du-Pape Blanc Cuvée Réservée
Flight 4 (not served)
- 2007 Clos du Mont-Olivet Châteauneuf-du-Pape La Cuvée du Papet
- 2007 Domaine Grand Veneur Châteauneuf-du-Pape Les Origines
- 2007 Clos Saint Jean Châteauneuf-du-Pape Vieilles Vignes
- 2007 Domaine de la Janasse Châteauneuf-du-Pape Cuvée Chaupin
The last flight (#13-16) was NOT included in the tasting.
Originally we were going to have 14 bodies so 16 wines seemed appropriate.
We only had 10 people show up so I only used 12 wines.
The group favorites (in order) were: #2, #6, #7.
Menu
First course: Field greens with toasted walnuts, Medjool dates, Spanish blue (cheese),
seasoned apples, burnt orange-walnut oil vinaigrette.
[A really great salad that really fought the wines. It totally blew my palate.]
Second course: Sautéed Halibut over risotto, sauce cardinal, diver scallop garnish.
[Another really nice dish, but it also fought the wines.
It didn't hurt the wines as much as the first course, but it didn't help them either}.
Third course: Jared's Hard-Charred Petite filet with reduction of veal shank and house bordelaise.
[What's not to like??]
Fourth course: Chocolate Ganache Mousse Tort, tuile garnish, chanter berry coulie.
[Really HUGE, disgustingly good.]
All original content © Ken Vastola