‘Finality is death. Perfection is finality. Nothing is perfect. There are lumps in it.’ James Stephens, Irish poet and writer – 1882-1950
Arrghh, poets, what more can you say about those troubled and tortured souls whose career choice will always haunt them. ‘There are lumps in it’ – yes there are, in the label that is. There are also lumps in Gisele Bundchan and people have said she is perfect! The Lamy Pillot Le Montrachet Grand Cru 2005 is perfect, lumps and all, and for my 100th post it is fitting that I write about a perfect wine, 100/100!
Montrachet is certainly the Holy Grail when it comes to Chardonnay. Consisting of just 7.68 hectares (18.9 acres), the Montrachet vineyard producers on average just 4,500 cases a year, which makes tastings like this very rare and very expensive. It is suggested that these wines in good years, and 2005 was good if a little warm at times, be cellared for about eight years before tackling. Well, if your maths is as good as mine I have failed in the game of patience.
Arrghh, poets, what more can you say about those troubled and tortured souls whose career choice will always haunt them. ‘There are lumps in it’ – yes there are, in the label that is. There are also lumps in Gisele Bundchan and people have said she is perfect! The Lamy Pillot Le Montrachet Grand Cru 2005 is perfect, lumps and all, and for my 100th post it is fitting that I write about a perfect wine, 100/100!
Montrachet is certainly the Holy Grail when it comes to Chardonnay. Consisting of just 7.68 hectares (18.9 acres), the Montrachet vineyard producers on average just 4,500 cases a year, which makes tastings like this very rare and very expensive. It is suggested that these wines in good years, and 2005 was good if a little warm at times, be cellared for about eight years before tackling. Well, if your maths is as good as mine I have failed in the game of patience.
The wine in the glass is a very straw yellow with a greening hue about it. The nose is just gorgeous with the oak marrying perfectly with citrus, apricot and liquorice – there is a power here that has you fair-dinkum salivating for what it is going to taste like, yet you find yourself unable to get your nose out of the glass; I did anyway! The mouth, oh wow! Incredibly complex with so much happening, yet there is absolutely no confusion of flavour with grapefruit, mascarpone cheese, liquorice powder and oak that seems to hold everything in its place. The acid also is quite restrained. On first opening the wine at about 5°C, the acid was very much poised at the front, yet it was by no means over powering the other characteristics in the mouth. After about an hour at room temp, the wine I reckon got to about 11°C, which some may say is the desired temp for a wine like this (me included), the acid was more of a presence in the mouth rather than a sensation, and it was this presence that held – and developed – all of the complex flavours that were in the mouth.
Perfect, Perfect, Perfect!
Drink till 2019
Drink with fillet of Turbot in flaky pastry
100/100
Perfect, Perfect, Perfect!
Drink till 2019
Drink with fillet of Turbot in flaky pastry
100/100
Quality cork 14%v/v $ 490
Happy centenary, my love!
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