March 16, 2007
Ron and Bev invited us to Victoria & Albert’s chef’s table in Disney’s Grand Floridian. We were joined by Philipe and Audrey. Chef Scott was in town (at last!) and provided an amazing meal, with several new creative touches. The menus were slightly different for the men and ladies. Here’s mine:
Tasting Notes 
| Flight 1 | NV | Krug Champagne | Youthful color, nice effervescence, surprisingly nutty and toasty. | 88 points | ||
| Flight 2 | 1961 | Ch. Hut Brion Blanc | When I went to pull this wine from my cellar I was surprised to discover it was a white that had been misfiled in the reds! Since we love Haut Brion Blanc, this was indeed a pleasant surprise. This is the oldest vintage of Haut Brion Blanc I’ve tasted, but I would have gueesed itwas from the 90’s. Light straw color, intense lemon nose, later becoming intense crushed mint leaves, dust, bees wax, soap, youthful floral finish. The nose continued to improve for hours. After three hours: lemon sherbert-coated vanilla ice cream bar, a hint of smokiness. Probably the wine of the evening. | 98 points | ||
| 1934 | Ch. Olivier | Clear but somewhat orage. Oxidized nose but pleasant, nutty, balanced mineral and citrus flavors. | 83 points | |||
| 2000 | Ch. “Y” | Pale straw, floral, white pepper, honey, vanilla, banana creme brule, dry but really fruity, bubble gum finish(!). Fabulous wine. | 96 points | |||
| Flight 3 | 1961 | Richebourg Paul Bouchard & Cie. | Good color, big fruit nose, bacon fat, meat, youthful fruit finish, wood, citrus, cherries, mint, long, balanced, great match to pork reduction. | 94 points | ||
| 1929 | Romanee St. Vivant | Cloudy, plummy nose, caramel, sour cherries | 88 points | |||
| Flight 4 | 1938 | Ch. Mouton Rothschild | I wasn’t expecting much from this, but it’s way better than the ’38 Cheval Blanc. Youthful, fruity, cherries, mushrooms, wood, mint, amazingly youthful, shoe polish, lead pencil, licorice, very focused. | 97 points | ||
| 1947 | Ch. La Fleur Petrus | Somewhat corked, mint, big fruit, herbs, chewy, very young, vanilla, long fruit, wood. | 97 points | |||
| Flight 5 | 1968 | BV Georges de la Tour Private Reserve | Redwood nose, huge, chewy, mint, vanialla, big fruit, perfectly youthful, cherries, great match to corn and lamb confit. Nose later became pronounced curry. Fabulous bottle of a great wine. | 95 points | ||
| 1985 | Camymus Special Selection | Dusty, big fruit, still needs time. | 92 points | |||
| Flight 6 | 1970 | Ch. Caillou Creme de Tete Sauternes | Ice wine from Barsac. Really interesting, and right up there near Yquem. Vanilla, figs, marmalade, medium to low acid. | 92 points | ||
| 1996 | Ch. Suideraut | Botrytis nose, very low acid | 88 points | |||
| Flight 7 | 1990 | Gaja Barolo | Very corked. Velvety fruit | Not rated | ||
| 1982 | Barbaresco Nicolini | Medium ruby color, floral / meaty nose, sweet candy finish | 90 points |