Dom Pérignon 2004 or Savoir-Faire

Derya follows up on his recent visit to the launch of Dom Pérignon 2004

A contrast to 2003, minerality seems to take over this vintage, the nose with the classic toasted note and the palate has a stylish fine line that takes you to an elegant spicy note at the end.

The launch was as good as you would expect for such a renowned brand, definitely focussed on the freshness of the vintage. Richard Geofroy was there to explain the vintage and to guide us throughout the experience; always a true privilege to be listening to his explanations, almost as if he is the father of wine!

The tasting experience started with a Dashi and Oyster juice, which was served warm - something unexpected - but that made perfect sense once paired. I was impressed with the presentation of the next course which included a magnificent king crab, captured in ice. The picture really doesn't do the size justice, it was enormous!! I just wondered what happened with that delicious crab once they removed the set-up...

After the crab we had caviar, always delicious to have with DP. As a matter of fact I will be promoting this vintage shortly, by the glass with a tin of caviar (the real stuff).

To follow we had a sweetcorn soufflé and a deliciously fresh sole; it all ended with a delicate dessert of almond and basil seeds and an orange blossom infused marshmallow.

I hope you join me in my joy of this new vintage as soon as it arrives to Auberge du Lac!

Derya Demirci de la Fuente
Auberge du Lac Head Sommelier

Grange Hermitage

In 1950 Max Schubert had a trip across France's most renowned vineyards and met some of the most important wine makers in the country. There he learnt a great deal and applied all that to producing wine when he travelled back to Australia.

In 1951 he produced the first Grange, known back then as Grange Hermitage. That wine became Australia's flagship, and all wine lovers around the globe agree that it's a pure example of extraordinary wine making. It isn't easy to find in restaurants nowadays, just a few of us have stock of this beauty.

We had a complete vertical down to '93 until just recently, when I sold my last bottle of '96. To be honest I was hoping it wouldn't sell, I had stored it in my private section of the cellar and was hoping to buy it myself for a special occasion! But I couldn't resist when the customer, after having a bottle of Krug, scrutinised the wine list and ended up pointing and the Grange selection. It was interesting as he insisted that his companion should taste the wine blind; as she was experienced the blind tasting was as interesting as ever.

From my point of view the wine was excellent, one of those that, as I like to say, "after you've tasted it, you can just look at the glass and wonder". If I could I would have left that bottle in the cellar for another 10 years, because its structure was untouched by the passing of time; still an extraordinary wine showing all the good characteristics of a great Shiraz with notes of candied plum, sweet black fruits, espresso notes and the most elegant tannin, lactic texture and everlasting on the palate. I'm in love with this wine!

That's all for today, I'm going to London to see Richard Geofroy, as I'm invited to the 2004 launch of Dom Perignon. I will let you know how good it was :)

Derya Demirci de la Fuente
Auberge du Lac Head Sommelier