One Michelin Star, 150€ (+105€ for the wine Pairing).
Very delicious; very friendly staff. The rooms are a bit tight and loud and I would have appreciated a bit more diversity in the tableware. Nevertheless a wonderful evening.
Not a big fan of Rosé, but after Konstantin Baum advocated for the Clos Cibonne multiple times, I decided to go for it and I have to say, it is delicious...maybe because it doesn't taste like your typical Rosé;)
Very dark salmon pink joined by an intense amber cast.
From the glass rises a very interesting bouquet: orange zest, blood orange, salted caramel, apricot and rose petals. Fruit and spice, alongside both fresh and more mature notes.
Grippy texture and long, mineral saline, chalky, finish. Subtle piquancy and spiciness dominate the long, persistent mouthfeel here.
Quite delicious!
(The 2025 Cloudy bay in the back was also nice, but not worth 30€.
Exotic Bouquet: mango, passion fruit, spearmint, tomato leaf, white blossom, pink grapefruit. Lively on the palate, grapefruit, bitter orange, lemon and saline limestone.)
Kinda wanted to gatekeep, but here we go:
I adore Riesling and am lately trying some special variations. This one is from Deidesheim (Geheimer Rat Dr. von Bassermann-Jordan [quite the name]). They made the wine the way they did more than 200 years ago and I have to say it is a shame that this way of winemaking isnt found in more places (please recommend if you know more).
Production: Hand-picked grapes of Auslese quality and long maturation on the full lees in traditional wooden casks. Hand-picked, fully ripe grapes were pressed immediately after harvest, and the must was clarified by sedimentation over 24 hours. It went into fermentation still slightly cloudy. Fermentation took place in wooden casks with the grapes' own indigenous yeasts. After fermentation, the wine remained on its fine lees (3 years) until bottling. With a touch of residual sugar (~20g).
Notes: On the nose, an intense bouquet of fresh citrus fruit unfolds, pineapple, coconut and peach. On the palate a silken texture ("Schmelz"), the result of its long maturation on the full lees. The residual sweetness is wonderful and very subtle and caresses the palate gently without ever becoming dominant. Notes of honey and exotic fruit lend the wine a delicate sweetness that harmonises perfectly with its perfect ad invigorating acidity.
Château Canon 2016 as a celebratory wine. I got it for a very good price at auction and drank it throughout the day. Decanted for the sediment, but was suprisingly little (had a penfolds BIN 150 2018 a few weeks ago and it had soo much).
Wine was beautiful, exceptional tannins, but I wouldn't pay 180€ (or more) for it (I paid 110€).
Notes:
On the nose spicy black cherry, just a hint of cassis and other dark berries. Red and sour cherrys. Almost a slightly sweet scent (maybe floral?).
Mouth: Red fruits; sour cherry and plenty of red cherry, sloe, sea buckthorn, bruised raspberry. It had a sort of strawberry jam touch to it, but it was a wonderfull sweetness, not too much. A lot of layers in the mouth, very nice! Super fine, super polished tannins. Length was good, could've been a bit more. I would have also preferred a bit more acidity for structure and balancing.
Overall still very young, but I'd say in a first drinking window. It did not develop that much throughout the day, after it opened up for the first time.