Invited by uncle L for this very value for money burg wine tasting at Universal that is organised by Denise.
2004 Domaine Edmond Cornu, Hates-Cotes-de-Nuits Blanc
WADA rated 78pts
Minerality on the nose. Sharp lemony citrus. Not impressive but sufficient.
2004 Louis Lequin Chassagne-Montrachet 1er Cru Morgeot
WADA rated 79 pts
Fishy! Smells of cod liver. Dry and lemony. Slate features quite prominently as well.
2002 Guy Bocard Mersault Genevrieres 1er Cru
WADA rated 86pts
The deepest gold among the lot. A milky way of minerality , honeysuckle and nectar that radiates in its complete aura. Good weight. This is plesantly satisfying.
2004 Mischief & Mayhem Corton-Charmelagne Grand Cru
WADA rated 84pts
Gunpowdery smoke. Excellent balance, body, acid and fruit. A basket of citrus range fruits sitting beautifully on the patio of the summerhouse, basking in the comforting mid morning sun.
2005 Louis Lequin Batard-Montrachet Grand Cru
WADA rated 85+pts
Also fishy but not as much as the Louis Lequin Morgeot. Pungent! with honeysuckle bordering the edges. Some heat showing but blaanced off nicely with superbly rich and full mouthfeel of fresh butter. Aging needed for its potential to show.
2005 Domaine Edmond Cornu Ladoix 1er Cru Le Bois Roussot
WADA rated 79pts
Red. Lifted cherry fruit carried by kopi "O" aromas. Feels aged. Dark cherries to an almost plummish fruit characteristics. Wonderful lenght and breadth.
2005 Mischief & Mayhem Pommard 1er Cru Clos Blanc
WADA rated 76 + 4pts
Muted cherries. Dimmering palate that is a bit on the thin side. However, it did do a lot better with the lamb as the sweeter berries surfaced when paired with food.
2000 Domaine Jacques Cacheux Vosne Romanee 1er Cru La Croix Rameau
WADA rated 81 pts
Smells of cockroach infested kitchen cabinet. Bright cherries and berries ending with sufficient earth tones. Textbook and simple enough.
1995 Comte Senard Corton Grand Cru Clos des Meix Monopole
WADA rated 82pts
Beautiful "ass" that makes me enjoy burgs so much. This tastes like aged coke that has lost its fizz with herbs soaking in it for some time. A grand dame.
2004 Prieure Roch Clos Vougeot Grand Cru
WADA rated 86+pts
An interesting scent of Indian essential oils and shrivelled strawberries. Savory double boiled soup spectrum of flavours that reminds me of the Leroy Bourgognes I had.
Sunday, August 31, 2008
Wednesday, August 27, 2008
Restaurant Ember (82p)
50 Keong Saik Road, Hotel 1929
Tel : 63471928
WADA rating: 57 + 25 = 82pts
QPI: 7+ (Less than $200 for the two of us for a very sumptuous spread of a few appetizers, mains and corkage. There's also a chef's table menu of 8 courses for $100+++ per pax)
WFI: B- ($20 per btl, reasonable stemware but not very comprehensive winelist)
Tasted twice. The most recent with DBF for our anniversary.
A seemingly humble looking establishment located in a previous red-light district turned boutique hotel enclave. Already quite established, this place is packed even on a weekday night so do make bookings early.
What's Good
Angel Hair Pasta with Sonbu and Abalone
Extremely refreshing and light on the mouthfeel, the sonbu (i think it's a kind of preserved vegetable) adds a sourish sweetness to divinely thin strips of pasta that seems to have been soaked in truffle oil. The thin slices of abalone only accentuates the whole experience like a sea breeze in the sunset.
Foie Gras in Mirin Sauce
Oooh Ahhh.. orgasmic and out of this world... I had had many type of foie gras before but this ...This is special because it is the only one that is done in an intense braised soy type of savoriness. Lovely sweetness also from the slightly burnt caramelised foie gras. The flavours implode in your mouth and lingers on for a long time. I really wanted to have a glass of sauternes with it but sadly they didn't carry any on their winelist.
Chilean Sea Bass with Truffles
The signature dish that I truly recommend ALL to try. Extremely well made fish that reminds me of the uniquely flavoured fish dishes at Woods. The seabass tastes more like a meat dish with the infusion of truffle smoke and bacon fat in every bite. Lovely earthy notes make this a red wine dish!
What's Not
Roasted Pork Belly
Slightly soggy on the skin which makes it hard to chew. Given the impression from the starters and the fish, this dish is underwhelming. Showing not much character except for the interesting display of sauces around the plate, this effort shares similar flavour profiles (especially with the accompanying sauerkraut) to roasted German pork knuckles I have had at Marche, Brotzeit and Paulaners. Although able to match up to its comparatives, I am not blown over at all.
Other Dishes Tasted
Baked Tomato Bread
The free bread here comes freshly warmed or baked and is plesantly well flavoured and does its job of enticing the palate for the feast yet to come.
Curry Prawn Salad
An interesting seasoning but doesn't invoke any strong feelings from me.
Soft Shell Crab
Nicely fried to a crisp but smothered in a sticky sauce tasting much like sweet thai chilli sauce.
Comments
Very chic ambience that is unpretentious but classy. The presentation is like the ambience and shares similar style with Braise @ sentosa. This is no coincidence as Braise is spawned from Ember. However, the main chef-owner is still resident at Ember even though Braise seems to be more more hyped and classed-up. Although very good, I did prefer the higher creativity of the pairing of ingredients at Braise.
Wine Pairings Done
2005 Clarendelle Blanc , Bordeaux
WADA rated 86+pts
A newly-minted label under the same banner of La-Mission and Haut-Brion, this is supposed to be the cheaper alternative for those who are unwilling to pay a few hundred bucks for a Bahans or a Haut-Brion. I would have taught it to be a weak imitator that is out to make a handsome profit by waving the Haut-Brion banner. However, I was very pleasantly suprised by this relatively serious effort of a wine.
Bananas carried by lemon drops candy with whiffs of peaches and pears. This is refreshingly satisfying with good ripeness. A dense / intense effort that is restrained on the oak but showing shades of its lineage with its very mature approach. Even though we had opened this the day before, the palate is still stiffly intense and fresh. In fact, it showed a creamier, rounder body as well as a longer finish. Impressed.
2001 Pichon Lalande, 2nd Great Growth, Pauillac (WS92, RP93)
WADA rated 85+pts
Big green peppers and horsey-ness on the nose. A confusion of very wild animal notes bordering on cat's pee and cabbage greeness. There is also an underlying floral nose of violets. The palate is suprisingly black fruit driven with good structure and spice notes of nutmeg.
Tel : 63471928
WADA rating: 57 + 25 = 82pts
QPI: 7+ (Less than $200 for the two of us for a very sumptuous spread of a few appetizers, mains and corkage. There's also a chef's table menu of 8 courses for $100+++ per pax)
WFI: B- ($20 per btl, reasonable stemware but not very comprehensive winelist)
Tasted twice. The most recent with DBF for our anniversary.
A seemingly humble looking establishment located in a previous red-light district turned boutique hotel enclave. Already quite established, this place is packed even on a weekday night so do make bookings early.
What's Good
Angel Hair Pasta with Sonbu and AbaloneExtremely refreshing and light on the mouthfeel, the sonbu (i think it's a kind of preserved vegetable) adds a sourish sweetness to divinely thin strips of pasta that seems to have been soaked in truffle oil. The thin slices of abalone only accentuates the whole experience like a sea breeze in the sunset.
Foie Gras in Mirin SauceOooh Ahhh.. orgasmic and out of this world... I had had many type of foie gras before but this ...This is special because it is the only one that is done in an intense braised soy type of savoriness. Lovely sweetness also from the slightly burnt caramelised foie gras. The flavours implode in your mouth and lingers on for a long time. I really wanted to have a glass of sauternes with it but sadly they didn't carry any on their winelist.
Chilean Sea Bass with TrufflesThe signature dish that I truly recommend ALL to try. Extremely well made fish that reminds me of the uniquely flavoured fish dishes at Woods. The seabass tastes more like a meat dish with the infusion of truffle smoke and bacon fat in every bite. Lovely earthy notes make this a red wine dish!
What's Not
Roasted Pork BellySlightly soggy on the skin which makes it hard to chew. Given the impression from the starters and the fish, this dish is underwhelming. Showing not much character except for the interesting display of sauces around the plate, this effort shares similar flavour profiles (especially with the accompanying sauerkraut) to roasted German pork knuckles I have had at Marche, Brotzeit and Paulaners. Although able to match up to its comparatives, I am not blown over at all.
Other Dishes Tasted
Baked Tomato BreadThe free bread here comes freshly warmed or baked and is plesantly well flavoured and does its job of enticing the palate for the feast yet to come.
Curry Prawn SaladAn interesting seasoning but doesn't invoke any strong feelings from me.
Soft Shell Crab
Nicely fried to a crisp but smothered in a sticky sauce tasting much like sweet thai chilli sauce.Comments
Very chic ambience that is unpretentious but classy. The presentation is like the ambience and shares similar style with Braise @ sentosa. This is no coincidence as Braise is spawned from Ember. However, the main chef-owner is still resident at Ember even though Braise seems to be more more hyped and classed-up. Although very good, I did prefer the higher creativity of the pairing of ingredients at Braise.
Wine Pairings Done
2005 Clarendelle Blanc , BordeauxWADA rated 86+pts
A newly-minted label under the same banner of La-Mission and Haut-Brion, this is supposed to be the cheaper alternative for those who are unwilling to pay a few hundred bucks for a Bahans or a Haut-Brion. I would have taught it to be a weak imitator that is out to make a handsome profit by waving the Haut-Brion banner. However, I was very pleasantly suprised by this relatively serious effort of a wine.
Bananas carried by lemon drops candy with whiffs of peaches and pears. This is refreshingly satisfying with good ripeness. A dense / intense effort that is restrained on the oak but showing shades of its lineage with its very mature approach. Even though we had opened this the day before, the palate is still stiffly intense and fresh. In fact, it showed a creamier, rounder body as well as a longer finish. Impressed.
2001 Pichon Lalande, 2nd Great Growth, Pauillac (WS92, RP93)
WADA rated 85+pts
Big green peppers and horsey-ness on the nose. A confusion of very wild animal notes bordering on cat's pee and cabbage greeness. There is also an underlying floral nose of violets. The palate is suprisingly black fruit driven with good structure and spice notes of nutmeg.
Tuesday, August 26, 2008
Le Bistrot (81p)
2 Stadium Walk #01-03 Singapore Indoor Stadium
Tel: 6447 0018
WADA rating: 53+28= 81 pts
QPI: 8 ($55 for a appetizer+main+dessert but combinations of either of 2 are allowed at a lower price)
WFI: B+ ($20 per btl, gd stemware with a reasonable wine list)
DBF and I were planning on a double date with Paul and Elsa as a follow up to the melaka trip so Paul suggested this french restaurant tucked away at the corner of the indoor stadium. We did have a suprise guest- Elsa's little sister, who had joined us for an educational talk on wine and food appreciation by Paul and myself. Lovely ambience and easy to park. A perfect place for couples as the restaurant is just next to the waterfront.
What's Good
Pork Terrine
From the looks of the dish, you might be fooled into thinking it to be a compresed package of luncheon meat and leftovers from the night before. BUT! the strength of flavours packed tightly in this compact piece of meatloaf is amazing. Yummy pork bits that taste like duck and "lap cheong" is gelled and held together by a piece of streak bacon. Not exaactly salty, this tastes amazingly refreshing. I especially enjoy the pieces of pistachoes stuffed within that gives it more texture. It also comes with a generous serving of a whole can! of pickled vegetables which I am not a big fan of.
French Onion Soup
Ooh la la! The best french onion soup I have had so far. The cheesemelt bread covering adds a nice cheesy richness to the aromas. When you finally break through the cheesy "icing", the wonderful sweet aromas of caramelised onions fills your every senses. The perfectly sweet onions add an almost foie gras-level like richness to the soup stock. Zee best so far!
Black Angus Beef Steak
What can I say, its top grade quality, fresh and a sizeable portion...take note that the I had requested the steak to be split to two to be shared between me and DBF. What you see on the plate is just half of the actual portion....What a Killer ! The doneness is just right and the chef has used a simple slightly peppery sauce so as to not overpower the flavours of the wonderful black angus. Juicy!
Others Tasted
Appetizer Platter
Consisting of pickled olives, char-grilled eggplant and char-grilled peppers. I am definitely all for the char-grilled items which go so well with the aged semilion we were having. The smokey flavours filled up for the lack of oak components on the semilion.
Desserts
Can't remember the name of the ice cream cake dessert at the background but it had very crunchy bits of nuts or caramelised cereal...not sure.. but decently fulfilling. What I recommend all to
try is the cheese platter....a very good selection (including the all time favourite stinky blue cheese) served with honey and jam, which I strongly urge all of you to dip your cheese in! The explosion of stinky salty cheese coated with syrupy sweet honey / jam will make you understand why angmohs like to always order sweet and sour.
Comments
Overall, the whole dining experience here is as good as a balanced wine. The ambience is cozy yet french cafe chic with enough glitz factor to impress your date. Friendly and attentive staff, very good appetizers, mains and desserts all at a very fair price. Good location next to the waterfront. Easy to find (it's the indoor stadium for goodness sake!) and easy to find parking. I will be back for more.
Wine Pairings
1993 McWilliams Mount Pleasant Elizabeth Semillon, Hunter Valley
WADA rated 88+pts
Beautiful yellow gold reminding me of a good sauternes. Lovely nose of mushrooms and damp tropical rainforest floor. Some orange peel rounding it off with wet stones, margarine and almonds. Focused beam of freshly-squeezed extract of lemons mixed into perrier mineral water. Faultless purity and cleanliness. Finishes with a tingling zing on the tongue reminiscent of popping candy.
2000 La Grange Neuve de Figeac, St Emilion Grand Cru
Dark purple red. Green capsicum with some spice notes framed by good oak and firm structure. It got progressively sweeter with notes of cherries. Ripe black cherries provide a gentle lusciousness on the palate, exhibiting the terroir of St Emilion. A bordeaux blend that new world drinkers can enjoy. Textbook in approach with hints of new world forwardness.
2006 Venus La Universal Dido, Montsant, Spain
WADA rated 80+pts
Smells of mamee noodle snack with smack of raspberries and blueberries. Sweet nose. A pretty forward simple drinking style. Supposedly old world but too new world in approach.
We were also recommended a glass of the following sherry. Pretty cognac flavoured with some sweetness.
Tel: 6447 0018
WADA rating: 53+28= 81 pts
QPI: 8 ($55 for a appetizer+main+dessert but combinations of either of 2 are allowed at a lower price)
WFI: B+ ($20 per btl, gd stemware with a reasonable wine list)
DBF and I were planning on a double date with Paul and Elsa as a follow up to the melaka trip so Paul suggested this french restaurant tucked away at the corner of the indoor stadium. We did have a suprise guest- Elsa's little sister, who had joined us for an educational talk on wine and food appreciation by Paul and myself. Lovely ambience and easy to park. A perfect place for couples as the restaurant is just next to the waterfront.What's Good
Pork Terrine
From the looks of the dish, you might be fooled into thinking it to be a compresed package of luncheon meat and leftovers from the night before. BUT! the strength of flavours packed tightly in this compact piece of meatloaf is amazing. Yummy pork bits that taste like duck and "lap cheong" is gelled and held together by a piece of streak bacon. Not exaactly salty, this tastes amazingly refreshing. I especially enjoy the pieces of pistachoes stuffed within that gives it more texture. It also comes with a generous serving of a whole can! of pickled vegetables which I am not a big fan of.French Onion Soup
Ooh la la! The best french onion soup I have had so far. The cheesemelt bread covering adds a nice cheesy richness to the aromas. When you finally break through the cheesy "icing", the wonderful sweet aromas of caramelised onions fills your every senses. The perfectly sweet onions add an almost foie gras-level like richness to the soup stock. Zee best so far!
Black Angus Beef Steak
What can I say, its top grade quality, fresh and a sizeable portion...take note that the I had requested the steak to be split to two to be shared between me and DBF. What you see on the plate is just half of the actual portion....What a Killer ! The doneness is just right and the chef has used a simple slightly peppery sauce so as to not overpower the flavours of the wonderful black angus. Juicy!Others Tasted
Appetizer PlatterConsisting of pickled olives, char-grilled eggplant and char-grilled peppers. I am definitely all for the char-grilled items which go so well with the aged semilion we were having. The smokey flavours filled up for the lack of oak components on the semilion.
Desserts
Can't remember the name of the ice cream cake dessert at the background but it had very crunchy bits of nuts or caramelised cereal...not sure.. but decently fulfilling. What I recommend all to
try is the cheese platter....a very good selection (including the all time favourite stinky blue cheese) served with honey and jam, which I strongly urge all of you to dip your cheese in! The explosion of stinky salty cheese coated with syrupy sweet honey / jam will make you understand why angmohs like to always order sweet and sour.Comments
Overall, the whole dining experience here is as good as a balanced wine. The ambience is cozy yet french cafe chic with enough glitz factor to impress your date. Friendly and attentive staff, very good appetizers, mains and desserts all at a very fair price. Good location next to the waterfront. Easy to find (it's the indoor stadium for goodness sake!) and easy to find parking. I will be back for more.
Wine Pairings
1993 McWilliams Mount Pleasant Elizabeth Semillon, Hunter ValleyWADA rated 88+pts
Beautiful yellow gold reminding me of a good sauternes. Lovely nose of mushrooms and damp tropical rainforest floor. Some orange peel rounding it off with wet stones, margarine and almonds. Focused beam of freshly-squeezed extract of lemons mixed into perrier mineral water. Faultless purity and cleanliness. Finishes with a tingling zing on the tongue reminiscent of popping candy.
2000 La Grange Neuve de Figeac, St Emilion Grand Cru
2nd Label of Figeac
WADA rated 83 pts
2006 Venus La Universal Dido, Montsant, Spain
WADA rated 80+pts
Smells of mamee noodle snack with smack of raspberries and blueberries. Sweet nose. A pretty forward simple drinking style. Supposedly old world but too new world in approach.
We were also recommended a glass of the following sherry. Pretty cognac flavoured with some sweetness.
Monday, August 25, 2008
Lianhe Zaobao Wine Review Challenge 2008
Organised by SPH in conjunction with Wine Review's Chng Poh Tiong. This annual affair has mainly commercially easily available wines. The medals and trophies from this competition have been listed for a point of reference.
1998 Veuve Clicquot La Grande Dame, Champagne (Gold, Joint Best in class)
WADA rated 88+pts
Delicious and rich lemon custard with teasing aromas of baked bread. Nail varnish follows closely …riding on the tailcoats of fresh white fruits. Fresh and full mouthfeel that closes the symphony of citrus richness with pickled Japanese radish shreds.
1999 Philiponnat Clos des Goisses Brut, Champagne (Gold, Joint Best in class)
WADA rated 91pts
On the nasal front, this petite lady is not at all overwhelmed by the grand old lady (Veuve Cliquot). While the old lady had grandeur, this little lady is all about gracefulness and gentle kindness. Much rounder with rich creamy peanut-butteriness accompanied shortly after with gentle caresses of white flowers and white stone fruits. I am feeling the love…very much so.
2000 Moet & Chandon Grand Vintage Rose, Champagne (Bronze)
WADA rated 87pts
Perfumed nose of flower petals…in particular roses. A different lady altogether from the rest of the champagnes tasted. This has a dainty sweet aura encircling a core of peachy fruit . Good delectable finish.
2000 Philiponnat Cuvee 1522, Champagne (Bronze)
WADA rated 83pts
Intense chicken essence with yeasty notes overpowering most of the nose. Bright fresh lemons carry most of the palate with a moderately satisfying finish.
1999 Philiponnat Grand Blanc Brut, Champagne (Bronze)
WADA rated 79pts
Again very yeasty chicken essence aromas that overwhelms most of any fruits. A duller palate than the Cuvee 1522 tasted. Didn’t get much besides some citrus acidity.
1997 Lanson Noble Cuvee Blanc de Blanc, Champagne (Silver)
WADA rated 82pts
Focused but gentle aromas of honeyed lemon drops. Good full mouthfeel with moderate finish.
NV Dom Ruinart Blanc de Blanc, Champagne (Bronze)
WADA rated 86pts
Intense nose of honey dew, melons and a drop of margarine. Great length and grip. Rich yet focused with balance. This should be a vintage champagne and my favourite of the NVs being served.
NV Delamote Blanc de Blanc, Champagne (Bronze)
WADA rated 78pts
Muted aromas of some citrus grapefruits. I found the flavours too one dimensional and unchallenging. Disappointed.
2007 Castel Sauvignon Blanc (Gold, Best in class)
WADA rated 82pts
A very expressive nose of rock melons and honey dew dominated by a big helping of banana-rama! Citrusy with lemon pith. There is some complexity that is just as enjoyable to a newbie. The finish could have done better on length and grip.
2006 Bouchard Aine & Fils 1er Cru Vaillons, Chablis (Silver, Best in class)
WADA rated 79pts
Simple white peach framed by citrus freshness. Tastes similar to a lemon drop sweet. However, the finish is sadly short.
2006 Markus Molitor “Wehlener Klosterberg” Kabinett Riesling, Mosel (Bronze)
WADA rated 82pts
Whiffs of smokiness and nuttiness carries through on typical German Riesling aromas. Good focus of slate carrying through on a a mineral undertone.
2006 Jacob’s Creek Orlando Steingarten Riesling, Eden Valley (Bronze)
WADA rated 83pts
Small white flowers dancing about citrus tones with a somewhat bready nose. Good acid structure composing mainly of bright citrus. Needs more balance for a higher score but seems to have potential to age beautifully.
2006 Schloss Johannisberg Kabinett Riesling (Bronze)
WADA rated 85pts
Perfumed notes of sweet apricots, peaches in a garden of floral blooms. Good citrus acidity balancing off on a lychee body. Good balance and finishes well.
2006 Voyager Estate Chardonnay, Margaret River (Bronze)
WADA rated 86pts
A haven of butter and nuts enveloped by a cloud of vanilla oak (which could just be a tad bit too much). The mouthfeel is full with bright fleshiness, white flowers, white peaches ending on a long finish.
2005 Wyndham Estate Show Reserve Chardonnay (Gold, Best in class)
WADA rated 88pts
This won the only Gold medal of its class and Best of class at the wine review challenge. However, I had been skeptical knowing Wydham as a commercial producer rather than a quality one but I was proven wrong by this effort. I was dumbstruck by the almost burgundian characteristics showing so beautifully in this new world wine. The burgundian “ass”-like aromas had been nicely replicated with hints of white flowers as well. Explosive on the palate with a layered attack of rich buttermilk and almonds. Despite its power, it does manage to pull off control and restraint in its attack. Wow! I would love to throw this in a blind burg tasting to see how it fares.
2007 Wyndham Estate Bin 222 Chardonnay (Silver)
WADA rated 81pts
Considering that I was wowed over by the show reserve, I had expected much more from their Bin 222 given that it was the only of 4 silver medallists. However, I was just a whisker shy from being disappointed. Still a relatively good effort albeit a more new world approach. Citrus lemons framed by good oak on the nose. Shades of buttery creamy lemon custard cake teases on the palate with decent length, body and finish.
2005 Fallen Angel Pinot Noir, Central Otago (Gold)
WADA rated 83+pts
Ribena blackcurrants finishing with some bitter herbs. A closely burgundian effort if not for being slightly too sweetish on the nose. This is good though.
2006 Fromm Brancott Valley Pinot Noir (Bronze)
WADA rated 80pts
Obvious cat’s pee aromas. Simple brambly cherryish fruit. This is okay but not killing it for me.
2003 Clarendelle Rouge, Bordeaux (Bronze, Best in class)
WADA rated 81pts
Capsicum framed by menthol eucalyptus notes. Red berry fruits dominate. Decent finish.
2003 Chateau Laroque, St Emilion Grand Cru, Bordeaux (Bronze)
WADSA rated 82+pts
Opulent concoction of ripe plums, dark berries and currants. A short to moderate finish.
2005 Chateau Daugay, St Emilion (Bronze)
WADA rated 81pts
Some violets on the nose. Some opulence detected. Some fruits with some acid and some structure. Nothing special to an almost dull normality in its approach.
2005 Chateau Lamote (Bronze)
WADA rated 80pts
Green bell peppers on the nose with vegetal greenness on the palate. Finishes lightly herbal.
2004 Colazzi Toscana (Silver, Best in class)
WADA rated 84+pts
An infusion of ripe black cherries and dark flowers. Good ripeness of fruits without being overdone. Good body and length.
2003 Castello Di Cacchiano Chianti Classico docg (Bronze)
WADA rated 79pts
Restrained and cherryish. Good length but not getting much.
2005 Chateau Maucoil Chateauneuf-du-Pape, Rhone (Silver)
WADA rated 81pts
Some crayola action. Gentle berryish fruits finishing with peppery notes.
2003 Chateau Gigonan Clos du Roi, Chateauneuf-du-Pape, Rhone (Bronze)
WADA rated 86pts
Beautiful aromatics of floral roses. Has complexity and layers of fruits and good spice heat. Good body and length. Teeth-coating tannins but very agreeable for immediate drinking.
2005 Chateau Maucoil Chateauneuf-du-Pape Privilege, Rhone (Bronze)
WADA rated 78pts
A somewhat artificial nose with nail varnish. Raspberries on the fore but that’s all.
2006 De Bortoli Noble One Botrytis Semilion, Australia
WADA rated 86pts
Honeyed dried apricots and canned lychees. Exceptionally good sweetness that is not cloying. Wow! What a finisher.
1998 Veuve Clicquot La Grande Dame, Champagne (Gold, Joint Best in class)
WADA rated 88+pts
Delicious and rich lemon custard with teasing aromas of baked bread. Nail varnish follows closely …riding on the tailcoats of fresh white fruits. Fresh and full mouthfeel that closes the symphony of citrus richness with pickled Japanese radish shreds.
1999 Philiponnat Clos des Goisses Brut, Champagne (Gold, Joint Best in class)
WADA rated 91pts
On the nasal front, this petite lady is not at all overwhelmed by the grand old lady (Veuve Cliquot). While the old lady had grandeur, this little lady is all about gracefulness and gentle kindness. Much rounder with rich creamy peanut-butteriness accompanied shortly after with gentle caresses of white flowers and white stone fruits. I am feeling the love…very much so.
2000 Moet & Chandon Grand Vintage Rose, Champagne (Bronze)
WADA rated 87pts
Perfumed nose of flower petals…in particular roses. A different lady altogether from the rest of the champagnes tasted. This has a dainty sweet aura encircling a core of peachy fruit . Good delectable finish.
2000 Philiponnat Cuvee 1522, Champagne (Bronze)
WADA rated 83pts
Intense chicken essence with yeasty notes overpowering most of the nose. Bright fresh lemons carry most of the palate with a moderately satisfying finish.
1999 Philiponnat Grand Blanc Brut, Champagne (Bronze)
WADA rated 79pts
Again very yeasty chicken essence aromas that overwhelms most of any fruits. A duller palate than the Cuvee 1522 tasted. Didn’t get much besides some citrus acidity.
1997 Lanson Noble Cuvee Blanc de Blanc, Champagne (Silver)
WADA rated 82pts
Focused but gentle aromas of honeyed lemon drops. Good full mouthfeel with moderate finish.
NV Dom Ruinart Blanc de Blanc, Champagne (Bronze)
WADA rated 86pts
Intense nose of honey dew, melons and a drop of margarine. Great length and grip. Rich yet focused with balance. This should be a vintage champagne and my favourite of the NVs being served.
NV Delamote Blanc de Blanc, Champagne (Bronze)
WADA rated 78pts
Muted aromas of some citrus grapefruits. I found the flavours too one dimensional and unchallenging. Disappointed.
2007 Castel Sauvignon Blanc (Gold, Best in class)
WADA rated 82pts
A very expressive nose of rock melons and honey dew dominated by a big helping of banana-rama! Citrusy with lemon pith. There is some complexity that is just as enjoyable to a newbie. The finish could have done better on length and grip.
2006 Bouchard Aine & Fils 1er Cru Vaillons, Chablis (Silver, Best in class)
WADA rated 79pts
Simple white peach framed by citrus freshness. Tastes similar to a lemon drop sweet. However, the finish is sadly short.
2006 Markus Molitor “Wehlener Klosterberg” Kabinett Riesling, Mosel (Bronze)
WADA rated 82pts
Whiffs of smokiness and nuttiness carries through on typical German Riesling aromas. Good focus of slate carrying through on a a mineral undertone.
2006 Jacob’s Creek Orlando Steingarten Riesling, Eden Valley (Bronze)
WADA rated 83pts
Small white flowers dancing about citrus tones with a somewhat bready nose. Good acid structure composing mainly of bright citrus. Needs more balance for a higher score but seems to have potential to age beautifully.
2006 Schloss Johannisberg Kabinett Riesling (Bronze)
WADA rated 85pts
Perfumed notes of sweet apricots, peaches in a garden of floral blooms. Good citrus acidity balancing off on a lychee body. Good balance and finishes well.
2006 Voyager Estate Chardonnay, Margaret River (Bronze)
WADA rated 86pts
A haven of butter and nuts enveloped by a cloud of vanilla oak (which could just be a tad bit too much). The mouthfeel is full with bright fleshiness, white flowers, white peaches ending on a long finish.
2005 Wyndham Estate Show Reserve Chardonnay (Gold, Best in class)
WADA rated 88pts
This won the only Gold medal of its class and Best of class at the wine review challenge. However, I had been skeptical knowing Wydham as a commercial producer rather than a quality one but I was proven wrong by this effort. I was dumbstruck by the almost burgundian characteristics showing so beautifully in this new world wine. The burgundian “ass”-like aromas had been nicely replicated with hints of white flowers as well. Explosive on the palate with a layered attack of rich buttermilk and almonds. Despite its power, it does manage to pull off control and restraint in its attack. Wow! I would love to throw this in a blind burg tasting to see how it fares.
2007 Wyndham Estate Bin 222 Chardonnay (Silver)
WADA rated 81pts
Considering that I was wowed over by the show reserve, I had expected much more from their Bin 222 given that it was the only of 4 silver medallists. However, I was just a whisker shy from being disappointed. Still a relatively good effort albeit a more new world approach. Citrus lemons framed by good oak on the nose. Shades of buttery creamy lemon custard cake teases on the palate with decent length, body and finish.
2005 Fallen Angel Pinot Noir, Central Otago (Gold)
WADA rated 83+pts
Ribena blackcurrants finishing with some bitter herbs. A closely burgundian effort if not for being slightly too sweetish on the nose. This is good though.
2006 Fromm Brancott Valley Pinot Noir (Bronze)
WADA rated 80pts
Obvious cat’s pee aromas. Simple brambly cherryish fruit. This is okay but not killing it for me.
2003 Clarendelle Rouge, Bordeaux (Bronze, Best in class)
WADA rated 81pts
Capsicum framed by menthol eucalyptus notes. Red berry fruits dominate. Decent finish.
2003 Chateau Laroque, St Emilion Grand Cru, Bordeaux (Bronze)
WADSA rated 82+pts
Opulent concoction of ripe plums, dark berries and currants. A short to moderate finish.
2005 Chateau Daugay, St Emilion (Bronze)
WADA rated 81pts
Some violets on the nose. Some opulence detected. Some fruits with some acid and some structure. Nothing special to an almost dull normality in its approach.
2005 Chateau Lamote (Bronze)
WADA rated 80pts
Green bell peppers on the nose with vegetal greenness on the palate. Finishes lightly herbal.
2004 Colazzi Toscana (Silver, Best in class)
WADA rated 84+pts
An infusion of ripe black cherries and dark flowers. Good ripeness of fruits without being overdone. Good body and length.
2003 Castello Di Cacchiano Chianti Classico docg (Bronze)
WADA rated 79pts
Restrained and cherryish. Good length but not getting much.
2005 Chateau Maucoil Chateauneuf-du-Pape, Rhone (Silver)
WADA rated 81pts
Some crayola action. Gentle berryish fruits finishing with peppery notes.
2003 Chateau Gigonan Clos du Roi, Chateauneuf-du-Pape, Rhone (Bronze)
WADA rated 86pts
Beautiful aromatics of floral roses. Has complexity and layers of fruits and good spice heat. Good body and length. Teeth-coating tannins but very agreeable for immediate drinking.
2005 Chateau Maucoil Chateauneuf-du-Pape Privilege, Rhone (Bronze)
WADA rated 78pts
A somewhat artificial nose with nail varnish. Raspberries on the fore but that’s all.
2006 De Bortoli Noble One Botrytis Semilion, Australia
WADA rated 86pts
Honeyed dried apricots and canned lychees. Exceptionally good sweetness that is not cloying. Wow! What a finisher.
“ Spanish Gems Made from World-Class Producers” by Caveau
Another tasting by Caveau that featured all the top wine producers from Spain.
2004 Vega Sicillia Pintia, Toro (RP95)
WADA rated 80+?pts
Purple black. Glycerin laced with spice notes and piercing nail varnish fumes. Rough plums provide good weight and mouthfeel ending with a light mandarin peel and spiciness. A bit too tannic with ruggard angularity in structure. This might prove to be greater in its later years.
1999 Finca Villacreces Crianza, Ribera del Duero (RP90)
WADA rated 79pts
Garnet with brownish hue. Crushed tangerines with soil-covered mushrooms add a dash of spice. Tomatoey on the fore with orange peel gently brushing the mid palate. This wine has a gentle grip on the mouthfeel that is stronger than a caress but lighter than a hold. Some nail varnish and chalky tannins. Nearing the end, this became very much diluted prune juice. Short finish.
1999 Artadi Pagos Viejos, Rioja (RP90)
WADA rated 78pts
Nice brick red to a brownish red hue. Earthy notes underneath aged raspberries laced with glycerin. Gentle smooth mouthfeel of cherries and an almost watery prune juice. Quite unimpressionable.
2000 Alvaro Palacios L’Ermita, Priorato (ST95-98)
WADA rated ???
Purplish ruby. An opulent nose of light sweet dark berries. Good dark purple fruit of mostly black berries. Marmite flavours add some complexity to a chalky finish. On one hand, I am not overly impressed but maybe my expectations had been set too high given the hype (and price) over this premier Spanish label. But on the other hand, there are some good things going on that seems to be capable of causing greater depth of flavours to be developed with time. There could be hidden potential that my unpolished palate is unable to detect. Therefore, I am withholding my scores until I re-taste it again in a few years time (I hope).
2000 Artadi Vina El Pison, Rioja (RP96)
WADA rated 84+pts
Light red. Beautiful nose of cabbage soaked in soy sauce with fumes of gunsmoke. Brighter red fruits, good intensity and bite. Orange peels on the finish with good structure. Short to medium finish.
2000 Artadi Pagos Viejos, Rioja (RP94)
WADA rated 84+pts
Medium dark red. Beautiful and opulent aromas of raspberries and stems. Textbook style on the palate. Round fruits with a nice grip exhibiting power and elegance.
2000 Artadi Grandes Anadas, Rioja
WADA rated 86+pts
Opaque and dark red. Dark plums and cokish lifted by glycerin and gun flint. Big black berries and plums that are almost simple yet so good. It’s like having a bowl of porridge when sick. Purity of flavours are comforting.
1999 Artadi Grandes Anadas, Rioja
WADA rated 88pts
Opaque and dark red. Some “ass” , a little dash of glycerin, nail varnish and pepper accumulate to an opulent bouquet. Nice juicy plums and orange peel. Velvety tannins that are just a bit chalky. Finishes with some spice notes and a coffee aftertaste.
2003 Vega Sicilia Alion, Ribera del Duero (RP96+)
WADA rated 85+pts
Dark red. An extremely savory nose of salted duck soup with wolfberries and cooked berries. Savory flavours of satisfyingly ripe stewed blackberries with hints of tomatoes. Friendly approach and a smooth velvety finish.
2002 Vega Sicilia Valbuena 5o Ano, Ribera del Duero (RP92)
WADA rated 84+pts
Purple black. Infusion of cooked dark cherries, berries, plums and prunes with some “dang gui”. Juicy round dark fruits finishing elegantly. If not for the short finish, this could be a winner.
NV Vega Sicilia Reserva Expecial 2007 release, Ribera del Duero (RP97)
WADA rated 83pts
This release is a blend of the 1985, 1991 and 1996 vintages. Dark red to purple. Dark cherries and coffee oak on the nose. Good fruit of dark berries with powdery tannins.
1997 Vega Sicilia Valbuena 5o Ano, Ribera del Duero (RP91)
WADA rated 91+pts
Cloudy murky red with much sedimentation. Burgundian earthy “ass” notes with mandarin peel, spice and glycerin. Wonderful orgasmic palate that is smooth, round and refined. Undetectable alcohol.but still has good structure that is neither busty nor anorexic but al dente.
1996 Vega Sicilia Unico Reserva, Ribera del Duero (RP95)
WADA rated 93pts
Dark opaque red. Smells of caramelized overnight grape juice with cooked plums. Very rich but not opulent. Lifted fruits of cherries, blackberries with sweet flavours reminding me of the Kopiko coffee sweet. This is a full-bodied wine that is also beautifully rounded on the approach. There is power with restraint and gracefulness. The package of acid, fruit and tannins is almost perfect! This is Balance! A Chinese saying comes to mind that summarizes what this wine is doing for me…” Receiving a gift of coal in the coldest of winters”.
WADA rated 80+?pts
Purple black. Glycerin laced with spice notes and piercing nail varnish fumes. Rough plums provide good weight and mouthfeel ending with a light mandarin peel and spiciness. A bit too tannic with ruggard angularity in structure. This might prove to be greater in its later years.
1999 Finca Villacreces Crianza, Ribera del Duero (RP90)
WADA rated 79pts
Garnet with brownish hue. Crushed tangerines with soil-covered mushrooms add a dash of spice. Tomatoey on the fore with orange peel gently brushing the mid palate. This wine has a gentle grip on the mouthfeel that is stronger than a caress but lighter than a hold. Some nail varnish and chalky tannins. Nearing the end, this became very much diluted prune juice. Short finish.
1999 Artadi Pagos Viejos, Rioja (RP90)
WADA rated 78pts
Nice brick red to a brownish red hue. Earthy notes underneath aged raspberries laced with glycerin. Gentle smooth mouthfeel of cherries and an almost watery prune juice. Quite unimpressionable.
2000 Alvaro Palacios L’Ermita, Priorato (ST95-98)
WADA rated ???
Purplish ruby. An opulent nose of light sweet dark berries. Good dark purple fruit of mostly black berries. Marmite flavours add some complexity to a chalky finish. On one hand, I am not overly impressed but maybe my expectations had been set too high given the hype (and price) over this premier Spanish label. But on the other hand, there are some good things going on that seems to be capable of causing greater depth of flavours to be developed with time. There could be hidden potential that my unpolished palate is unable to detect. Therefore, I am withholding my scores until I re-taste it again in a few years time (I hope).
2000 Artadi Vina El Pison, Rioja (RP96)
WADA rated 84+pts
Light red. Beautiful nose of cabbage soaked in soy sauce with fumes of gunsmoke. Brighter red fruits, good intensity and bite. Orange peels on the finish with good structure. Short to medium finish.
2000 Artadi Pagos Viejos, Rioja (RP94)
WADA rated 84+pts
Medium dark red. Beautiful and opulent aromas of raspberries and stems. Textbook style on the palate. Round fruits with a nice grip exhibiting power and elegance.
2000 Artadi Grandes Anadas, Rioja
WADA rated 86+pts
Opaque and dark red. Dark plums and cokish lifted by glycerin and gun flint. Big black berries and plums that are almost simple yet so good. It’s like having a bowl of porridge when sick. Purity of flavours are comforting.
1999 Artadi Grandes Anadas, RiojaWADA rated 88pts
Opaque and dark red. Some “ass” , a little dash of glycerin, nail varnish and pepper accumulate to an opulent bouquet. Nice juicy plums and orange peel. Velvety tannins that are just a bit chalky. Finishes with some spice notes and a coffee aftertaste.
2003 Vega Sicilia Alion, Ribera del Duero (RP96+)
WADA rated 85+pts
Dark red. An extremely savory nose of salted duck soup with wolfberries and cooked berries. Savory flavours of satisfyingly ripe stewed blackberries with hints of tomatoes. Friendly approach and a smooth velvety finish.
2002 Vega Sicilia Valbuena 5o Ano, Ribera del Duero (RP92)
WADA rated 84+pts
Purple black. Infusion of cooked dark cherries, berries, plums and prunes with some “dang gui”. Juicy round dark fruits finishing elegantly. If not for the short finish, this could be a winner.
NV Vega Sicilia Reserva Expecial 2007 release, Ribera del Duero (RP97)
WADA rated 83pts
This release is a blend of the 1985, 1991 and 1996 vintages. Dark red to purple. Dark cherries and coffee oak on the nose. Good fruit of dark berries with powdery tannins.
1997 Vega Sicilia Valbuena 5o Ano, Ribera del Duero (RP91)
WADA rated 91+pts
Cloudy murky red with much sedimentation. Burgundian earthy “ass” notes with mandarin peel, spice and glycerin. Wonderful orgasmic palate that is smooth, round and refined. Undetectable alcohol.but still has good structure that is neither busty nor anorexic but al dente.
1996 Vega Sicilia Unico Reserva, Ribera del Duero (RP95)WADA rated 93pts
Dark opaque red. Smells of caramelized overnight grape juice with cooked plums. Very rich but not opulent. Lifted fruits of cherries, blackberries with sweet flavours reminding me of the Kopiko coffee sweet. This is a full-bodied wine that is also beautifully rounded on the approach. There is power with restraint and gracefulness. The package of acid, fruit and tannins is almost perfect! This is Balance! A Chinese saying comes to mind that summarizes what this wine is doing for me…” Receiving a gift of coal in the coldest of winters”.
Bouchard Pere et Fils Clos de Vougeot Grand Cru
A tutored tasting organised in conjuction with the Monstrous 6'O Clock Club Tasting by Booze. This took place at Equinox @ The Fairmount.
2004
WADA rated 87+pts
Aged brownish tinge. Beautifully aged with a classic burgundy nose of vegetal rot, beautiful cherries and mushrooms. Lightly sweet cherries enveloping hawthorn berries, mandarin peel and bits of bitter leather. Very good mouthfeel. I especially adore the aromatics which is surprising expressive for a 04.
2003
WADA rated 81pts
Light red. Very closed up and letting up only a sliver of vegetal notes. Digging deeper , I get some wet mushrooms. However, it did progressively reveal some sweet bread and raspberry fruits. Full structured wine with bitter herbs lining the finish. Some heat showing. This is not so much a thinking wine as to a wine that tries to think. More dark oaky plum cherries surface nearer the end.
2002
WADA rated 85+?pts
Light red that is slightly bronzed. Layered aromas with cold minerals and metals taking the 1st layer followed by milk chocolate. Finally at the end, it reluctantly gives up its brambly cherries with earthy tones and even some orange peel. The nose is just magnificent when you are able to coax it out from its shell. Savory plums finishing on a medicinal high. Still confused as to where this might go in a few years but as of now the 2004 makes for better drinking.
2000
WADA rated 78pts
Bright light red. This has fishy metallic cum Chinese ointment odors which eventually does develop opulent sweet cherry characteristics later. Salty and sour, there is some awkwardness in style albeit some flaws with reductive notes.
2004
WADA rated 87+pts
Aged brownish tinge. Beautifully aged with a classic burgundy nose of vegetal rot, beautiful cherries and mushrooms. Lightly sweet cherries enveloping hawthorn berries, mandarin peel and bits of bitter leather. Very good mouthfeel. I especially adore the aromatics which is surprising expressive for a 04.
2003
WADA rated 81pts
Light red. Very closed up and letting up only a sliver of vegetal notes. Digging deeper , I get some wet mushrooms. However, it did progressively reveal some sweet bread and raspberry fruits. Full structured wine with bitter herbs lining the finish. Some heat showing. This is not so much a thinking wine as to a wine that tries to think. More dark oaky plum cherries surface nearer the end.
2002
WADA rated 85+?pts
Light red that is slightly bronzed. Layered aromas with cold minerals and metals taking the 1st layer followed by milk chocolate. Finally at the end, it reluctantly gives up its brambly cherries with earthy tones and even some orange peel. The nose is just magnificent when you are able to coax it out from its shell. Savory plums finishing on a medicinal high. Still confused as to where this might go in a few years but as of now the 2004 makes for better drinking.
2000
WADA rated 78pts
Bright light red. This has fishy metallic cum Chinese ointment odors which eventually does develop opulent sweet cherry characteristics later. Salty and sour, there is some awkwardness in style albeit some flaws with reductive notes.
Graham’s Port Review
A tutored tasting organised in conjuction with the Monstrous 6'O Clock Club Tasting by Booze. This took place at Equinox @ The Fairmount.
NV Fine Ruby
WADA rated 78pts
See-thru crimson red. Spiced cake…make that very spiced cake. Some graphite. Mildly sweet and spiced.
NV Six Grapes
WADA rated 81+pts
Opaque purple. Nail varnish and stemmy. Spice cake at first then became much sweeter with ripe black berry and cherry pie baked with honey glaze.
The Tawny
WADA rated 80+pts
Cognac coloured. Extremely brandy like. This feels like being in the head partner’s office that has been decorated with polished mahogany and teakwood furnishings. Sweet dried raisins that has been liquidied and honeyfied. Yet…it is still simple.
1998 Vintage Malvedos
WADA rated 81+pts
Dark purple. A regal concoction of dark polished sweet black fruits and sultanas accentuated by tobacco smoke. Honeyed, dark and raisiny.
2003 Vintage
WADA rated 83+pts
Dark purple. Dark forest, black peppers and sultanas punctuate a relatively opulent but more feminine nose than the 98. Ripe and sweet black fruits swashed about by thick chocolate mocca.
1983 Vintage
WADA rated 86pts
Bronzed red. Stately prunes resonate with hints of nail varnish. Three Bs summarize this port – Big, Brilliant and Black. The oldest of the lot tasted yet preserving much of its freshness.
NV Fine Ruby
WADA rated 78pts
See-thru crimson red. Spiced cake…make that very spiced cake. Some graphite. Mildly sweet and spiced.
NV Six Grapes
WADA rated 81+pts
Opaque purple. Nail varnish and stemmy. Spice cake at first then became much sweeter with ripe black berry and cherry pie baked with honey glaze.
The Tawny
WADA rated 80+pts
Cognac coloured. Extremely brandy like. This feels like being in the head partner’s office that has been decorated with polished mahogany and teakwood furnishings. Sweet dried raisins that has been liquidied and honeyfied. Yet…it is still simple.
1998 Vintage Malvedos
WADA rated 81+pts
Dark purple. A regal concoction of dark polished sweet black fruits and sultanas accentuated by tobacco smoke. Honeyed, dark and raisiny.
2003 Vintage
WADA rated 83+pts
Dark purple. Dark forest, black peppers and sultanas punctuate a relatively opulent but more feminine nose than the 98. Ripe and sweet black fruits swashed about by thick chocolate mocca.
1983 Vintage
WADA rated 86pts
Bronzed red. Stately prunes resonate with hints of nail varnish. Three Bs summarize this port – Big, Brilliant and Black. The oldest of the lot tasted yet preserving much of its freshness.
Castello di Fonterutoli Chianti Classico
A tutored tasting organised in conjuction with the Monstrous 6'O Clock Club Tasting by Booze. This took place at Equinox @ The Fairmount.
2005
WADA rated 86pts
Blood red. Beautiful nose of nice round full berries plus cherries. Nicely sweet without being overpowering. Lightly perfumed with candy floss with faint hints of tangerines. With time, the freshly roasted coffee beans became more pronounced. Thick soup of salty savory cooked dark cherry stew overwhelms the palate.
2004
WADA rated 86pts
As blood red as the 2005 but more opaque. Pinot-noir-isque nose of compost and dense intense perfumed “ass”. Over time, this developed “dao you” (dark soy sauce) smells….with Latte mixed in. Dense, big and much fuller and firmer than the 05. Feels like salty, savory dark cherry stew. Quite quaffable and delish finish with chalky but gilded tannins.
2003
WADA rated 74pts
Blood red showing sign of brownish taint. Also exhibits stinky nose but much sharper with alcohol heat. Oxidised with reduction accompanying weak nuances of salty savory dark cherry stew. Quite flat from the mid palate onwards.
2001
WADA rated 81pts
Same colour characteristics as the 2003. Less stinky with gentler notes of smelly river water. Also caught whiffs of coffee, old cab smells and coke. Quite rustic and dusty earth and cherries, finishing with bitter herbs. Some heat and sharp fruits.
2000
WADA rated 83+pts
Much more opaque crimson than the others. Smelly vegetal unripe cherries….very vegetal! Also very sharp on the aromatics…almost nose piercing. Cooked cherries and raspberries that are very quaffable and carry nicely through to the mid palate. Some nice almost chocolatey finish.
2005
WADA rated 86pts
Blood red. Beautiful nose of nice round full berries plus cherries. Nicely sweet without being overpowering. Lightly perfumed with candy floss with faint hints of tangerines. With time, the freshly roasted coffee beans became more pronounced. Thick soup of salty savory cooked dark cherry stew overwhelms the palate.
2004
WADA rated 86pts
As blood red as the 2005 but more opaque. Pinot-noir-isque nose of compost and dense intense perfumed “ass”. Over time, this developed “dao you” (dark soy sauce) smells….with Latte mixed in. Dense, big and much fuller and firmer than the 05. Feels like salty, savory dark cherry stew. Quite quaffable and delish finish with chalky but gilded tannins.
2003
WADA rated 74pts
Blood red showing sign of brownish taint. Also exhibits stinky nose but much sharper with alcohol heat. Oxidised with reduction accompanying weak nuances of salty savory dark cherry stew. Quite flat from the mid palate onwards.
2001
WADA rated 81pts
Same colour characteristics as the 2003. Less stinky with gentler notes of smelly river water. Also caught whiffs of coffee, old cab smells and coke. Quite rustic and dusty earth and cherries, finishing with bitter herbs. Some heat and sharp fruits.
2000
WADA rated 83+pts
Much more opaque crimson than the others. Smelly vegetal unripe cherries….very vegetal! Also very sharp on the aromatics…almost nose piercing. Cooked cherries and raspberries that are very quaffable and carry nicely through to the mid palate. Some nice almost chocolatey finish.
Saturday, August 9, 2008
Astons Prime (67+p)
467 Joo Chiat Road
Tel: 63442447
Open 11.30 to 11pm / Closed on Tuesdays
WADA rating: 45.5 +22= 67+ pts
QPI: 7+ ($30 for a sizeable cut of steak and $90 for a 200gm Wagyu, no GST or service charge)
WFI: B+ ($10 per btl but are not sticky about it as we were charged $40 for 8 bottles that we opened, stemware is pretty classy but they come in only one shape type, all in all a wine friendly place)
Supposedly their flagship outlet, Astons Prime has built its reputation on serving good quality and cuts of meat at decent prices. I have tried their coffeeshop outlet at Sgn Gardens and can't say I was impressed. However, this particular outlet had been trumpeted by Paul and Ray as their favourite place for a "simple" steak so I had to come taste for myself.
What's Good
Steaks!!!
Without doubt, please have a steak when you are here because this is absolutely their calling card. They have a range of cuts and grades to choose from and I suggest you go through the whole range. We ordered the potterhouse cut of the Aussie grain-fed which is just huge! Thank goodness, I had DBF to share it with. Done medium rare, the steak is thick , juicy and succulent with a purity of clean beef flavours. They don't smoke the steaks so the flavours are all natural and there is no way of hiding a lousy cut or stale quality. So far, I am impressed with the cleaness and purity of the steaks here. Slightly lightly browned , the insides retains its half-doneness of greyish red.
Managed to snip a mouthful of Wagyu from Ming's plate as well...ooh man... heavenly smoky bacon fat permeates through your mouth with every bite. Extremely different from what I was having, the wagyu is decadent and can be cloyingly rich so...enjoy it sparingly...less is more.
Fries
These are the best fries I have tried. I think they make them fresh because it takes some time to be served and each plate looks like they came from one big potato that had just been sliced and prepared in the kitchen. Fried to an almost golden crisp, it is coated in a spice salt flavouring that is addictive. The best thing is that it comes in a big bowl so do order a bowl to share in a group of four.
Comments
This is really a meat and steak place so don't expect too much variety here. They do have sides like cheese macaroni and veggies too that are decent. Have also heard quite good reviews from those that tried the Lamb, Kurobuta Pork, Chicken and Grilled Fish so if you are bored of beef , there is life after beef here. The decor is simple and unpretentious so if you are thinking of bringing your hot date or client to a good steak dinner, I suggest you give Astons a pass. However, if you do want to have good meats with your own wine and don't want to burn a hole in your pocket....come here!
Wine Pairing
Shirazes of Australia
What better way to have steak than with a good robust glass or glasses of shiraz. The night had
been planned with shiraz in mind and thanks to various generous contributions from my friends, we had a wonderful array of Aussie shirazes all from different regions.
A few were tasted the night before and re-tasted with the steak after bottle-decanting for a day.
2004 Pettavel Southern Émigré Shiraz Viognier, Geelong
WADA rated 86+pts
Deep reddish-purple. Lifted vegetal nose of cabbage / lettuce / cucumber ? …whatever it is this is vegy perfume. Semi-sweet and semi-sour bright small spicy berries Still elegant with a medium to long finish and smooth gentle tannins.
After decanting, the nose had a pronounced green capsicum mixed with white frangipani flowers. The palate had taken a more delectable ribena currant juice. A pretty good effort. It is quite expressive given it is from the southernmost coolest climate of the range.
Persona
Awkwardly different from the rest (sticks out like a sore thumb) yet not at all shy. She expresses her views as she feels it and at this moment, she is onto the hippie movement of flower and going green for the environment. She is thin and needs to be meatier. She resembles Calista Flockhart.
1998 Dalwhinnie Moonabel Shiraz, Pyrennes (JO95)
WADA rated 92+pts
Garnet with slight brownish hue. Cooked plums with a lift of orange peels. The aromas are beautifully restrained ….emitting gentle waves of savory plums , bbq meats and ribena. Beautifully aged dark round fruits with licourice and nutmeg spice. Exceptionally refined and elegant with graceful stature. The finish is smooth and gentle…fading to a gentle glow.
I had actually accidentally bottle decanted it the night before but it was a good mistake. After decanting, the nose is amazingly pinot noir-ish…of fart and muskiness. The palate is ever so gentle with a radiating glow of raspberry fruit. I can see this going with a wide range of cuisines besides the traditional pairing of Shiraz with heavy meats. Versatility that comes with the age and experience, this Shiraz totally does it for me. I love it!
Persona
Cooked and weathered yet still exuding signs of her sprightly succulence of her younger days. However, wisdom and age has made her more savory and given her an aura of stately grandeur. Maturity has curbed her desires to be fully frontal and given her a gentleness that soothes the savage throat. Your Excellencies, may I present her royal highness - Helen Mirrin.
2004 Paterson’s Shiraz, Gundagi (JH93)
WADA rated 84pts
Obvious violets nose surfaces among blueberry consommé. Sweet enveloping semi-jammy core of medium sized ripened blueberry plums. Not princess elegant but still preserves lady-like elegance and gentleness.
2004 Charles Cimicky Reserve Shiraz, Barossa (RP95, WS90)
WADA rated 91pts
Deep purple. Brambly crayola spice dominates over nice fully ripe and round black berries / raspberries with a lining of glycerin. Salty savoriness attacks the front palate with bacon fat nuances. The mid-palate is full of juicy black berry pie with some dried herb and spices. Very luscious sweet ripeness that is very elegant and restrained with the alcohol. Finishes with lovely licourice.
After decanting, the fruits still hold very well and seem to have taken on a more delicate orangey spectrum. The tannins are velvety smooth and caresses the palate like an experienced Javanese massage…deep tissue but very tension relieving.
Persona
Voluptuously ripe and round. Salty and sultry. Lusciously sweet but with considerable sexy elegance. Can get feisty-ly spicy as the evening draws near but her sweetness overwhelms like the morning dew. This is an Angelina Jolie.
2005 Pertaringa Over The Top Shiraz, Mclarenvale (RP92, JH94)
WADA re-rated 83pts
Purple to almost blackish. Thick glycerin with hints of crayola. Good black fruits with some dried twigs on the palate. Didn’t taste that much different from the first time this was tasted.
However, after decanting, this little devil is much more tamed in its approach but still big on the structure and glycerin. With the steak, it definitely tasted so much better. The harder tannins are smoothened out with big black fruits still dominating…with hints of dark mocha on the finish. So much better than before.
Persona
A succulent body….not to a sexy extent but definitely quite voluptuous. Carries her weight well. She is really quite beautiful in demeanor but is temperamentally spicier than her arch-rival – Angelina. Maybe that is why Brad left her. She is your Jennifer Aniston.
2006 Nashwauk Wrecked Shiraz, Mclarenvale (RP90-93)
WADA rated 83pts
Big nose of mixed berry fruit pie mixed into a pot of glycerin-laced ink. Although not over the top, this packs an obvious punch. The body fills your mouth completely and has that horse-radish nose choking effect. Tannins still hard probably due to its youth. A small giant that tramples over your palate.
Tel: 63442447
Open 11.30 to 11pm / Closed on Tuesdays
WADA rating: 45.5 +22= 67+ pts
QPI: 7+ ($30 for a sizeable cut of steak and $90 for a 200gm Wagyu, no GST or service charge)
WFI: B+ ($10 per btl but are not sticky about it as we were charged $40 for 8 bottles that we opened, stemware is pretty classy but they come in only one shape type, all in all a wine friendly place)
Supposedly their flagship outlet, Astons Prime has built its reputation on serving good quality and cuts of meat at decent prices. I have tried their coffeeshop outlet at Sgn Gardens and can't say I was impressed. However, this particular outlet had been trumpeted by Paul and Ray as their favourite place for a "simple" steak so I had to come taste for myself.
What's Good
Steaks!!!Without doubt, please have a steak when you are here because this is absolutely their calling card. They have a range of cuts and grades to choose from and I suggest you go through the whole range. We ordered the potterhouse cut of the Aussie grain-fed which is just huge! Thank goodness, I had DBF to share it with. Done medium rare, the steak is thick , juicy and succulent with a purity of clean beef flavours. They don't smoke the steaks so the flavours are all natural and there is no way of hiding a lousy cut or stale quality. So far, I am impressed with the cleaness and purity of the steaks here. Slightly lightly browned , the insides retains its half-doneness of greyish red.
Managed to snip a mouthful of Wagyu from Ming's plate as well...ooh man... heavenly smoky bacon fat permeates through your mouth with every bite. Extremely different from what I was having, the wagyu is decadent and can be cloyingly rich so...enjoy it sparingly...less is more.
Fries
These are the best fries I have tried. I think they make them fresh because it takes some time to be served and each plate looks like they came from one big potato that had just been sliced and prepared in the kitchen. Fried to an almost golden crisp, it is coated in a spice salt flavouring that is addictive. The best thing is that it comes in a big bowl so do order a bowl to share in a group of four.
Comments
This is really a meat and steak place so don't expect too much variety here. They do have sides like cheese macaroni and veggies too that are decent. Have also heard quite good reviews from those that tried the Lamb, Kurobuta Pork, Chicken and Grilled Fish so if you are bored of beef , there is life after beef here. The decor is simple and unpretentious so if you are thinking of bringing your hot date or client to a good steak dinner, I suggest you give Astons a pass. However, if you do want to have good meats with your own wine and don't want to burn a hole in your pocket....come here!Wine Pairing
Shirazes of Australia
What better way to have steak than with a good robust glass or glasses of shiraz. The night had
been planned with shiraz in mind and thanks to various generous contributions from my friends, we had a wonderful array of Aussie shirazes all from different regions.A few were tasted the night before and re-tasted with the steak after bottle-decanting for a day.
2004 Pettavel Southern Émigré Shiraz Viognier, Geelong
WADA rated 86+pts
Deep reddish-purple. Lifted vegetal nose of cabbage / lettuce / cucumber ? …whatever it is this is vegy perfume. Semi-sweet and semi-sour bright small spicy berries Still elegant with a medium to long finish and smooth gentle tannins.
After decanting, the nose had a pronounced green capsicum mixed with white frangipani flowers. The palate had taken a more delectable ribena currant juice. A pretty good effort. It is quite expressive given it is from the southernmost coolest climate of the range.
Persona
Awkwardly different from the rest (sticks out like a sore thumb) yet not at all shy. She expresses her views as she feels it and at this moment, she is onto the hippie movement of flower and going green for the environment. She is thin and needs to be meatier. She resembles Calista Flockhart.
1998 Dalwhinnie Moonabel Shiraz, Pyrennes (JO95)
WADA rated 92+pts
Garnet with slight brownish hue. Cooked plums with a lift of orange peels. The aromas are beautifully restrained ….emitting gentle waves of savory plums , bbq meats and ribena. Beautifully aged dark round fruits with licourice and nutmeg spice. Exceptionally refined and elegant with graceful stature. The finish is smooth and gentle…fading to a gentle glow.
I had actually accidentally bottle decanted it the night before but it was a good mistake. After decanting, the nose is amazingly pinot noir-ish…of fart and muskiness. The palate is ever so gentle with a radiating glow of raspberry fruit. I can see this going with a wide range of cuisines besides the traditional pairing of Shiraz with heavy meats. Versatility that comes with the age and experience, this Shiraz totally does it for me. I love it!
Persona
Cooked and weathered yet still exuding signs of her sprightly succulence of her younger days. However, wisdom and age has made her more savory and given her an aura of stately grandeur. Maturity has curbed her desires to be fully frontal and given her a gentleness that soothes the savage throat. Your Excellencies, may I present her royal highness - Helen Mirrin.
2004 Paterson’s Shiraz, Gundagi (JH93)
WADA rated 84pts
Obvious violets nose surfaces among blueberry consommé. Sweet enveloping semi-jammy core of medium sized ripened blueberry plums. Not princess elegant but still preserves lady-like elegance and gentleness.
2004 Charles Cimicky Reserve Shiraz, Barossa (RP95, WS90)
WADA rated 91pts
Deep purple. Brambly crayola spice dominates over nice fully ripe and round black berries / raspberries with a lining of glycerin. Salty savoriness attacks the front palate with bacon fat nuances. The mid-palate is full of juicy black berry pie with some dried herb and spices. Very luscious sweet ripeness that is very elegant and restrained with the alcohol. Finishes with lovely licourice.After decanting, the fruits still hold very well and seem to have taken on a more delicate orangey spectrum. The tannins are velvety smooth and caresses the palate like an experienced Javanese massage…deep tissue but very tension relieving.
Persona
Voluptuously ripe and round. Salty and sultry. Lusciously sweet but with considerable sexy elegance. Can get feisty-ly spicy as the evening draws near but her sweetness overwhelms like the morning dew. This is an Angelina Jolie.
2005 Pertaringa Over The Top Shiraz, Mclarenvale (RP92, JH94)
WADA re-rated 83pts
Purple to almost blackish. Thick glycerin with hints of crayola. Good black fruits with some dried twigs on the palate. Didn’t taste that much different from the first time this was tasted.
However, after decanting, this little devil is much more tamed in its approach but still big on the structure and glycerin. With the steak, it definitely tasted so much better. The harder tannins are smoothened out with big black fruits still dominating…with hints of dark mocha on the finish. So much better than before.
Persona
A succulent body….not to a sexy extent but definitely quite voluptuous. Carries her weight well. She is really quite beautiful in demeanor but is temperamentally spicier than her arch-rival – Angelina. Maybe that is why Brad left her. She is your Jennifer Aniston.
2006 Nashwauk Wrecked Shiraz, Mclarenvale (RP90-93)
WADA rated 83pts
Big nose of mixed berry fruit pie mixed into a pot of glycerin-laced ink. Although not over the top, this packs an obvious punch. The body fills your mouth completely and has that horse-radish nose choking effect. Tannins still hard probably due to its youth. A small giant that tramples over your palate.
Sunday, August 3, 2008
Ducru Vertical @ Lam Soon
Paul and I came across a 95 and 96 Ducru being auctioned off and thought the price to be pretty fair. He managed to secure another vintage and Sasi happened to have another 2 vintages in storage so...what else but to do a vertical! All the Ducrus were tasted blind and a vote was taken on the favourite vintage. I and 2 others picked the 86 while the most popular was the 85 followed by the 96.
Besides the Ducrus, we had a few other exceptional aged bordeaux wines generously contributed by Sasi and Paul too.
All of the Ducrus held up pretty well with the corks still very much in tact.
1978 Ducru Beaucaillou, St Julien 2nd Great Growth, Bordeaux (RP90)
WADA rated 84pts
Cat’s pee with some bread on the nose that evolves into green capsicum. Starting to wane with the last squeeze of dusty blueberry juice still in it. Graceful with age with a deathbed finish….taking its last breath.
WADA rated 84pts
Cat’s pee with some bread on the nose that evolves into green capsicum. Starting to wane with the last squeeze of dusty blueberry juice still in it. Graceful with age with a deathbed finish….taking its last breath.
1985 Ducru Beaucaillou, St Julien 2nd Great Growth, Bordeaux (RP92, WS85)
WADA rated 88pts
Pungent indian flowers with milk chocolate notes that became more old tea-drinking cab driver smell. It eventually ends up with cigarette ash reminiscent of the “consulate” brand that I used to have to buy for my grandma. There is an interesting mix of green bell peppers with classic semi-sweet blackberries.
WADA rated 88pts
Pungent indian flowers with milk chocolate notes that became more old tea-drinking cab driver smell. It eventually ends up with cigarette ash reminiscent of the “consulate” brand that I used to have to buy for my grandma. There is an interesting mix of green bell peppers with classic semi-sweet blackberries.
1996 Ducru Beaucaillou, St Julien 2nd Great Growth, Bordeaux (RP96, WS91, ST93)WADA rated 90pts
Violets with mandarin orange peels! Alcohol shows but is excellently balanced by the other aspects. Big and structured but not overbearing. Good dark berry fruits that ends with a spicy finish with hints of crayola!
1986 Ducru Beaucaillou, St Julien 2nd Great Growth, Bordeaux (RP92, WS95)
WADA rated 91+pts
Savory marmite intermixed with sweet cassis and black/blue fruits….throw in some chocolatey cocoa powder / dry earth too. Very infused and focused (but not sharp) nose that packs a padded punch. I just love the nose on this. Savory “al dente” ripe blackcurrant fruits with good length and staying power. Clean and dry finish.
WADA rated 91+pts
Savory marmite intermixed with sweet cassis and black/blue fruits….throw in some chocolatey cocoa powder / dry earth too. Very infused and focused (but not sharp) nose that packs a padded punch. I just love the nose on this. Savory “al dente” ripe blackcurrant fruits with good length and staying power. Clean and dry finish.
1995 Ducru Beaucaillou, St Julien 2nd Great Growth, Bordeaux (RP94, WS95, ST93)
WADA rated 88+ to 90pts
Whiffs of blue flowers show on a rather expressive and big nose. Clean pure black fruits with good balance. It feels unready with lots of power raring to go but needing more time to rev up. Not getting as much as I would like but still very classic in its approach.
2005 Thibault Planoil Corton Grand Cru Haut Mourottes
WADA rated 80+ to 85+pts
Dark red. Good colour. The first tasting from the bottle showed very dense nose of brambles, ripe cherries and unmistakable cocoa coffee dominating. Sour cherries carry most of the palate but still gentle on the palate. Very sharp focus with biting tannins. When tasted after 12 hours bottle decanting, the nose seem more closed than at the start…somehow disappointing with simple cherries showing both on the nose and palate. Maybe it’s sleeping and needs even more time to blossom. I still feel good fruits and depth on the body. Really felt impressed at the start but am somewhat let down later….it’s like finding out you struck toto but realized almost half of Singapore won it too.
1996 Leoville Poyferre, St Julien 2nd Great Growth, Bordeaux (RP93, WS90, ST91)
WADA rated 91pts
Also showing lots of horse and bell pepper greenness. Big wine on the onset but still very elegant with finesse. Exceptional like a lady with style.
1996 Pontet Canet, Pauillac 5th Great Growth, Bordeaux (RP92+, WS91, ST91)
WADA rated 90pts
Smell of sweat from a horse that eats nothing but green bell peppers. I like the greenness exuding from the wine with mineral spice. Dry smooth tannins ending in a clean finish.
The reason why Bordeaux wines are special…this middle-aged dame is al dente with its show of fruit, alcohol and tannins. Lovely.
1989 Doisy –Vedrines, Sauternes (RP88, WS91, ST92)
WADA rated 88+pts
Nail varnish and pop corn syrup! Exceptionally still fresh and floral fresh. I feel some caramel-flavoured popcorn as well. Great balance achieved on the sugars and fresh acidity.
WADA rated 88+ to 90pts
Whiffs of blue flowers show on a rather expressive and big nose. Clean pure black fruits with good balance. It feels unready with lots of power raring to go but needing more time to rev up. Not getting as much as I would like but still very classic in its approach.
2005 Thibault Planoil Corton Grand Cru Haut MourottesWADA rated 80+ to 85+pts
Dark red. Good colour. The first tasting from the bottle showed very dense nose of brambles, ripe cherries and unmistakable cocoa coffee dominating. Sour cherries carry most of the palate but still gentle on the palate. Very sharp focus with biting tannins. When tasted after 12 hours bottle decanting, the nose seem more closed than at the start…somehow disappointing with simple cherries showing both on the nose and palate. Maybe it’s sleeping and needs even more time to blossom. I still feel good fruits and depth on the body. Really felt impressed at the start but am somewhat let down later….it’s like finding out you struck toto but realized almost half of Singapore won it too.
1996 Leoville Poyferre, St Julien 2nd Great Growth, Bordeaux (RP93, WS90, ST91)WADA rated 91pts
Also showing lots of horse and bell pepper greenness. Big wine on the onset but still very elegant with finesse. Exceptional like a lady with style.
1996 Pontet Canet, Pauillac 5th Great Growth, Bordeaux (RP92+, WS91, ST91)WADA rated 90pts
Smell of sweat from a horse that eats nothing but green bell peppers. I like the greenness exuding from the wine with mineral spice. Dry smooth tannins ending in a clean finish.
The reason why Bordeaux wines are special…this middle-aged dame is al dente with its show of fruit, alcohol and tannins. Lovely.
1989 Doisy –Vedrines, Sauternes (RP88, WS91, ST92)
WADA rated 88+pts
Nail varnish and pop corn syrup! Exceptionally still fresh and floral fresh. I feel some caramel-flavoured popcorn as well. Great balance achieved on the sugars and fresh acidity.
Friday, August 1, 2008
Andre Wine & Dine (80p)
206 Telok Ayer Street Singapore 068641
What’s Good
Duck Confit
This is still my favourite duck confit ever. The presentation is as inviting as grandma’s homebaked pie that she took a whole day making and baking. The delightful crisp succulent duck skin covering the off dry butter-melt firm duck meat acts like a golden armour protecting its treasure beneath. The duck is just seared, baked , fried to an excellent perfection. Might not be fully French but the asian influence in this dish is all good… I suspect skills in making the perfect peking duck was used here. The skin here makes the difference although the meat is just as expectedly tender and juice-infused of duck fat. The cassis sweet sauce is just perfect pairing with the slightly oiled duck. The potato and onion gratin is also just nice as a side without overshadowing the duck. This has soul and tries its best to impress.
We also had a variation of this duck confit sitting atop a generous portion of foie gras and it was just heavenly! The fatty fragrance from the foie gras enhances the spirit of the duck, making it a first class dish. Exceptionally well made!!!
Beef Steak - Amazingly tender and succulent. I am definitely taking a second, third or fourth look at this in future visits.
Lobster Pasta - Good and reminded me of the scapellini pasta with scallops I had at Braise.
Comments
2002 Yarra Yering Pinot Noir, Yarra Valley AU (ST92)
Tel: 6223 4548
WADA rating: 53 +27= 80 pts
QPI: 9 ($60+++ for set dinners and half of that for set lunches but they always have promos for friends of Andre's so be sure to get on their sms list)
WFI: A (Great stemware and decanters available, free corkage for 3 btls for friends of Andre's)
Tasted various times for special anniversaries with DBF and with good frens
A hidden gem in the heart of town.. I have reluctantly decided to give out my secret favourite french restaurant. They might not be standing shoulder to shoulder with Les Amis, St Julien etc etc but...they do serve good food at very reasonable prices located at an extremely convenient location for that good hearty french dinner after a hectic day at work.
What’s Good
Duck ConfitThis is still my favourite duck confit ever. The presentation is as inviting as grandma’s homebaked pie that she took a whole day making and baking. The delightful crisp succulent duck skin covering the off dry butter-melt firm duck meat acts like a golden armour protecting its treasure beneath. The duck is just seared, baked , fried to an excellent perfection. Might not be fully French but the asian influence in this dish is all good… I suspect skills in making the perfect peking duck was used here. The skin here makes the difference although the meat is just as expectedly tender and juice-infused of duck fat. The cassis sweet sauce is just perfect pairing with the slightly oiled duck. The potato and onion gratin is also just nice as a side without overshadowing the duck. This has soul and tries its best to impress.
We also had a variation of this duck confit sitting atop a generous portion of foie gras and it was just heavenly! The fatty fragrance from the foie gras enhances the spirit of the duck, making it a first class dish. Exceptionally well made!!!I notice that they change the presentation and add twists and turns to their duck confit all the time , which keeps the dish a new experience everytime you have it... like having your first love over and over again.
Foie Gras Soup
What decadence! But this is quite a simple looking dish. Clear broth with a tinge of brown ...looking very much like grandma's rustic home-cooked wholesome clear mushroom soup. There is a very generous portion of foie gras thrown in the middle of the soup platter ...wow!!!! its like adding the umbrella to a singapore sling....topping a choc covered cherry on a hot fudge sundae ....yummilicious! The rustic chicken mushroom broth clewarly shows through on the fore but you get an explosive boom of rich foie gras juices overwhelming and taking you to a pleasant climax. This is a wicked concoction that is not recommended for the weak hearted.
Molten Lava Cake with Lime Sorbet
Oohh man… of all the lava cakes I have had.. this I would call interesting! The cake itself is wonderful chocolate laden heaven. The chocolate is velvety viscous smooth and has the right consistency of sweetness. However, when eaten consecutively with the sorbet!…. it EXPLODES in your mouth….and proves worthy of its namesake “Molten Lava Chocolate” cake! The flavours of the chocolate cocoa beans is more pronounced by the fresh acidity of the sorbet.
Caviar Noir
An exciting flavour contrast with the salty seabreeze-flavoured caviar with semi-sweet egg crepe-like cake.
Molten Lava Cake with Lime SorbetOohh man… of all the lava cakes I have had.. this I would call interesting! The cake itself is wonderful chocolate laden heaven. The chocolate is velvety viscous smooth and has the right consistency of sweetness. However, when eaten consecutively with the sorbet!…. it EXPLODES in your mouth….and proves worthy of its namesake “Molten Lava Chocolate” cake! The flavours of the chocolate cocoa beans is more pronounced by the fresh acidity of the sorbet.
Caviar NoirAn exciting flavour contrast with the salty seabreeze-flavoured caviar with semi-sweet egg crepe-like cake.
Other Dished Tasted
Leek Potato Soup - Good broth. 
Leek Potato Soup - Good broth. 
Beef Steak - Amazingly tender and succulent. I am definitely taking a second, third or fourth look at this in future visits.
Lobster Pasta - Good and reminded me of the scapellini pasta with scallops I had at Braise.
Comments
What more can I say, go try it and you will understand why I like this place so much. The staff are friendly and take pains to present their best all the time. In fact, I was quite shocked that they knew my name on the second occasion I ate there given that it was almost a few months past the first time. I still don't know how they did that. Definitely try the duck confit if you need to spend your last $28 (or thereabouts) on it.
Wine Pairings Done
2002 Yon Saint Martin , St Emilion Grand Cru
WADA rated 82+pts
Quite pinot-noirish on the nose with vegetal undertones of bell peppers with mushroom dried dirt dustiness. Palate has some pleasant greenness but carries itself with some ripe black currants. Good gentleness on the palate with gentle smooth tannins. Good decent length with bitter bell pepper seeds on the finish. Am surprised by the value in this.
2007 Rymil Sauvignon Blanc
WADA rated 80+pts
Good balance of grapefruit with pineapples. Gentle acidity carried through the palate with comfortable appetite enhancing stone fruits and some pear on the fore. Not as grassy yet meadow fresh.
WADA rated 82+pts
Quite pinot-noirish on the nose with vegetal undertones of bell peppers with mushroom dried dirt dustiness. Palate has some pleasant greenness but carries itself with some ripe black currants. Good gentleness on the palate with gentle smooth tannins. Good decent length with bitter bell pepper seeds on the finish. Am surprised by the value in this.
2007 Rymil Sauvignon Blanc
WADA rated 80+pts
Good balance of grapefruit with pineapples. Gentle acidity carried through the palate with comfortable appetite enhancing stone fruits and some pear on the fore. Not as grassy yet meadow fresh.
2002 Yarra Yering Pinot Noir, Yarra Valley AU (ST92)WADA rated 81pts
The nose has decent strenght of flowers, some earthy notes but blows off quickly with cherries dominating. Again decent cherries with hawthorne on the palate that doesn't do much after. Not exactly bourgogne styled but also not exactly NZ pinot....i believe it is still trying to find itself....its own yarra style. For that, I give it a thumbs up but then again for the price point of almost a $100 a btl, I will give it a pass.
2001 Pape Clement, Grand Cru Classe, Pessac-Leognan, Bordeax (RP95, WS90, ST90)
WADA rated 94pts
Had this with DBF for a very special night here. Intense dark purplish. Perfumed nose of cassis, sweet ripe plums and berries, aromatic mocca and animal notes. Layers upon layers of flavours attack the palate which had lots of good purple fruits, mocca black chocolate. It's just amazing. This has strenght and depth executed with precise military precision in a scholarly style. Big ...Yes...Over the top...No! Restrained by fine velvelty viscous tannins and an extremely eternal finish. Voluptuous without being over-revealing. I have another half bottle and am looking forward to tasting it in 10years.
Wine Pairing Suggestions
Definitely Pinot Noir!! just to have with their duck confit. French wines will work perfectly but aussie imitations are most welcome.
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