8-21周日午1230第154次台中三七法森 Dom Perignon 1973與TBA

難得的老Dom Perignon 1973年 :
WS: 93
Light to medium body, this is an elegant, discreet and balanced Champagne that has a creamy, smooth mouth-feel and delivers some truffle, honey, lime and hazelnut notes. Refined finish. Perfect to drink now.--Dom Perignon vertical. (PM)

世紀佳釀2007年南隆河- Domaine Du Pegau Chateauneuf Du Pape Cuvee Reservee ---
1. 94-96 Robert Parker, The Wine Advocate
The 2007 Chateauneuf du Pape Cuvee Reserved, still aging in foudres, was tasted from different lots. The most promising wine made here since the 2003, it is a full-bodied effort revealing dense, concentrated fruit, and high tannins that still need to be resolved. It will require some bottle age to round into drinking shape. The color is a dense plum/purple, and the wine shows considerable licorice, lavender, roasted herb, and meat juice characteristics, as well as a texture of beef blood – no doubt attributable to the old vines from which it is made. The fruit dominates, and the wine is intense, rich, and full-bodied. It will undoubtedly need 3-4 years of bottle age after its release, and should last 20-25 years based on the fact that their older vintages (i.e., 1979, 1981, 1983, and 1985) are all still in terrific condition.
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2. WA 95 Robert Parker, The Wine Advocate
The 2007 Chateauneuf du Pape Cuvee Reservee (of which I was lucky to find a magnum on a Paris bistro’s wine list a week after my tasting at the estate) is a brilliant effort that ranks alongside the colossal 2003 Cuvee Reservee. A blend of approximately 85% Grenache, 8-9% Syrah, and the rest Mourvedre and other varietals from 50-100+ year old vines aged in foudre, it exhibits a dense plum/purple color along with a big, sweet bouquet of beef blood, grilled herbs, barbecue smoke, lavender, sweet cassis and kirsch and a hint of Asian soy. The wine possesses a fabulous texture, a full-bodied mouthfeel and a seamless integration of tannin, acidity and alcohol. Certainly the alcohol level is pushing 16% in this wine. With extraordinary texture and unctuosity, this remarkable effort should drink well for 20+ years yet be very appealing in its youth given the glycerin, velvety texture, and remarkable complexity. .

3. WS 95 Wine Spectator
This packs it all together, with the ripe plum sauce, braised fig and currant paste notes of the vintage matched with invigorating hoisin sauce, brick dust and grilled beef notes. The long finish drips with fruit, but stays framed by a wild edge that keeps this firmly planted in terroir. Best from 2011 through 2031.