1999 Offerus, 2000 Frederic Emile @ Heirloom

Two moderately aged perfect examples of type, bought off of a restaurant list for very fair prices (!!) (Heirloom in SF).

2000 Riesling 'Cuvée Fredéric Emile,' Trimbach
Rapier-sharp dry Riesling; wet stones, lime-peel, with flowers and many other aromas and flavors emerging in the glass. Textbook Alsatian Riesling in the dry style; if I had more of this I wouldn't hesitate to age it further. I miss the dry style, I have trouble imagining the pointy off-dry style will age anything like as well as this has.

1999 St. Joseph 'Offerus', JL Chave
Also textbook, also still showing on the young side (both of these wines appear to have been perfectly stored); smoked meat, black plum and other dark fruit flavors; clean and very expressive wine, delicious bright acidity, God I love northern Rhône Syrah, especially with steak...

[David M. Bueker]

The 2000 CFE is the bottling that will alow me to hold onto the 1998 and 2001 until they are actually ready to drink. While I am sure it can age and improve, I only have so much restraint.

'Cuvée Fredéric Emile,' Hugel

Is this a typo? I thought CFE was Trimbach?

Otherwise, sounds like a nice meal.

[David M. Bueker]

CFE is Trimbach. I'm sure it's a typo.

Brainless typo. I'll edit.

Rahsaan,

I should have said something about the food, which was thoughtful, very flavorful and made of excellent raw material, as you might imagine from the name of the restaurant.

I think the older wines come from the owner's cellar, I can't remember the last time I saw this kind of stuff in a great informal restaurant. (At fair prices, too.)

I should note that they aren't even a customer, at least not yet, no I have no axe to grind.

Yes, I was going to say that the name sounds very evocative.

Glad that the food lived up to the name.