Greg & Donna's 50th Anniversary

Their 3 children organized this celebration - with 15 attendees. The venue is a cooking studio where the group divides into teams and prepares the day's 3 course luncheon. Our gift was to curate and supply the eight bottles of wine after being given the day's menu.

The appetizer was stuffed mushrooms on a bed of spinach.

• 2014 Hanzell Pinot Noir 93 Points

  USA, California, Sonoma County, Sonoma Valley

  Three bottles of this wine were poured - with about 5 ounces for each of the 15 guests. The wine slo-oxed in each person's glass for 60 minutes which allowed the wine to open and integrate. A very similar showing to the second glass from our bottle of last December, with a mix of red fruit (black cherry, raspberry, cranberry), spice and a touch of earth. Should continue to hold, but probably not improve, so drink up.

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The entrée was grilled skirt steak with a salsa verde, zucchini and apple coleslaw.

• 2005 Château Grand Ormeau Cuvée Madeleine 92 Points

  France, Bordeaux, Libournais, Lalande de Pomerol

  Three bottles of this wine were decanted - off some sediment - for just over 1.5 hours during which the wine opened, darkened and softened. The medium bodied palate showed blackberry, black currant, black cherry, raspberry, cinnamon and earth. The acidity was crisp and up to the task of balancing all the fruit, while the tannins had softened and integrated. This wine may continue to develop in the cellar and should drink well for many years.

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Dessert was individual molten chocolate cakes with vanilla gelato.

• 1977 Graham Porto Vintage 93 Points

  Portugal, Douro, Porto

  From a magnum. After standing the bottle upright for 5 days, the cork was pulled using the Durand. It came out whole but was soaked through. The fill level was mid-neck. The wine was poured off significant sediment through cheesecloth into two 1 liter decanters and left overnight (14 hours). The next morning the wine was again poured through cheesecloth - which separated quite a bit of fine sediment - back into the now clean magnum bottle, then corked for transport. At the venue, the magnum was uncorked and allowed to sit for another 2.5 hours until poured for drinking.
  
  After the initial decant the wine showed a medium mahogany color, a medium to minus body, and just some light red fruit notes that were overwhelmed by the acidity and the aguardente. After the morning 2nd decant the wine was much more open and integrated. There was more red fruit and much less obvious acidity and alcohol. When finally enjoyed (some 16+ hours after opening) the wine was a medium plus amber color, with the nose yielding some rose and fig, and only a touch of alcohol. The medium bodied palate had fig, plum, cherry, raisin, and a mix of warm spices, with nicely balancing acidity and no obvious alcohol. Although the sweetness was present, it was not as sweet as some other Graham's vintage ports that we've had. With enough air, this magnum was singing. Not certain how 750 ml bottles have held up, but I have two in the wine fridge, so I'll find out...

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The wines were greatly enjoyed as they complemented the food very well.