, , , , ,

This is a long overdue post. After this I’ve got one more wine event I’d like to review, but perhaps after the truffle series ;p. Way back in June I had the opportunity to attend a wine tasting dinner in a very cosy and intimate setting (about 10 of us at most) with the owner of Château Malartic-Lagravière, Mr. Jean-Jacques Bonnie, at Bistro Soori.

We had the following wines available for us to taste:-

Château Malartic-Lagravière White

2009 & 2007

Grand Cru Classé, Graves


Vertical Tasting of Château Malartic-Lagravière Red

2009, 2006, 2005, 2003 & 2001

Grand Cru Classé, Graves



Little bites and wine before going into the room for dinner.20131120-131313.jpg


I think the above picture shows the Château Malartic-Lagravière Red 2009. It tasted of toast wood, smoke, stone and red fruit with dark, sweet berries in the nose as it is quite young. Pretty balanced wine with around 7 seconds finish. Smelt buttery after a while ;D It has been given a score of 92 by Robert Parker.

I remember having the Malarctic White 2009 as well but only remember it being dry and fruity. Not much to work with I know ;(20131120-131343.jpg

Wines in decanters20131120-131403.jpg

Wine list above, and menu below:20131120-131424.jpg


The scallop was paired with the White 2007. It consists of 85% Sauvignon, is straw greenish in color and more viscous than the 2009. Quite a nice wine and I preferred it to the 2009. I think the fruit taste in this wine leaned toward the more exotic fruits like pears and lemon? I like it better paired with the food rather than a standalone wine.20131120-131453.jpg



This red 2003 has a reddish brown colour to it and was pretty tannic. According to the owner this was a difficult vintage despite the good weather. To me it didn’t leave much of an impression to be honest, not my favorite and didn’t have much structure to it.20131120-131545.jpg

Beef that I couldn’t eat ;(20131120-131600.jpg

The red 2005 is also pretty tannic and smelt/tasted young and green. Still pretty closed at this point and full potential has yet to come out.

The Red 2006 on the other hand, while it also had the tannic astringency that I’m not too fond of, had a some mocha in the nose and spice in the palate with a medium finish.   Perhaps will have to try this again in a couple of years, it didn’t seem ready yet.20131120-131612.jpg

I liked the red 2001. It is thicker, smoother with some toast. A pretty masculine wine with some earth, smoke, plum and jam on the palate. It is very subtle but has structure to it. My favourite of the night would have to be this one, the white 2007 and the red 2009.

I enjoyed this dinner particularly as it was very educational to talk to the owner and learn about his wines and the effort that had gone into the making of the wine. I really hope I would get the opportunity to attend more wine functions such as this one in the near future!