We had an incredible dinner last night at Mosaic, a sliver of a restaurant serving some amazing food. The wonderful wines, were courtesy of Dave and Isa Grudzinski.
We started with a 2004 Lenz Cuvee Methode Champenoise - Restrained with tiny bubbles, lime, soft baked apple, and toast. A whisper of a wine and a lovely beginning with which to enjoy the small bite of a skewered scallop.
2007 Chateau Montelena Chardonnay - served with lemon poached lobster, snap peas, mustard spaetzle, saffron peach, corn crumbs - first off, what a dish! Amazing flavors and textures that simply excited the palate. The wine was immediately recognizable as a young California Chardonnay. The oak was prominent on the nose and palate. It was heavy, but balanced by acidity and with flavors of butterscotch and lime. The finish was long, and it matched the dish very well.
2007 Etienne Sauzet Puligny Montrachet - I didn't detect any oak in this, and immediately thought Chablis. Closed aromas with just a slight hint of anise. The palate was mineral and grapefruit. Light on its feet and easy to drink.
2000 Guilleron Gaillard Villard Hermitage Rouge - served with Blackened Filet of Beef, miso-eggplant, pineapple charred onion, basil - as soon as I sniffed the wine, I smiled - it was pure Rhone, and just what I expected from Dave. It was a funky (which blew off after a short while) Rhone aroma with Asian spices and licorice. The palate was herbaceous, with black cherry, and more licorice. More concentrated than I expected from a 2000 Northern Rhone with good acidity and complexity.
1999 Pierre Gaillard Cote Rotie Le Cret Cote Blond - the nose was herbaceous and showed menthol. The wine was light bodied for a 1999 Northern Rhone. It showed raspberries, black olives, hints of bacon fat, but had a thinness that I'm told fleshed out for those who went back for another glass.
2000 Pierre Usseglio Cuvee Mon Aieul Chateaneuf du Pape - served with Grilled Duck Breast, balsamic cherry cobble, garlic roasted tomato, rosemary-feta - the first thing I noticed, it was hot with alcohol, and then I tasted sweet cherry jam that turned dry on the end. Is Usseglio a modern producer?
2000 Bois de Boursan Cuvee Felix Chateauneuf du Pape - much more to my liking and very fragrant. Rich with cherry flavor and layered textures of mushrooms and black olives. Clean and fresh.
1995 Chateau Cos d'Estournel - served with Roast Loin of Venison, espresso confited sweet potato, grilled asparagus, foie gras cromesquis, cocoa-apple marmalade - the nose was cedar, tobacco, and lead pencil. It had a leafy, smoky quality with sweet cherry fruit. The fruit seemed to be struggling to be noticed.
1995 Chateau Pichon Baron - Lovely with beautiful aromatics. It was mouthfilling with powerful black cherries and layers of espresso, delivering a smooth, long finish.
1995 Robert Mondavi Cabernet Sauvignon Reserve - the alcohol pretty much took over. Some attractive cherry fruit that battled stiff tannins.
2007 Domaine Albert Mann Gewurztraminer Steingrubler - distinct exotic aromas of lychees and sweet pineapple. Spicy with a slight bitterness, and a long finish.
2008 Domaine Albert Mann Pinot Gris Hengst - crisp with a slight sweetness offset by citrus and hints of pear. Both whites were refreshing at the end of this outstanding dinner.
