On Friday January 10th, 2025, 5 of us braved the ice and snow to gather for a magical evening at Elizabeth’s in DC. Jerry Kolins, a recent Diploma graduate of CWS and also Certified Sommelier, invited myself and his other “professors” to dine with him to celebrate his passing both exams in 2024. He generously offered to bring (from his cellar in San Diego), open and share a bottle of 2003 Romanée-Conti (est. around $19k a bottle) and 2000 Montrachet (est. around $7k a bottle). Naturally, we all RSVP’d ‘YES!’
Jerry had purchased both of these bottles upon release from a wine shop in San Diego and had held on to them all this time. The other attendees were Kasia White (CWS instructor), Caroline Hermann MW, and Mike Markarian (fellow MS candidate), whom is also the head Sommelier at Elizabeth’s. Outside of Jerry, it was ALL of our first times getting to try DRC. So special!
Below are my tasting notes:
The 2000 Montrachet presents a stunning color of spun gold, nearly honey-hued. On the nose, it is lifted and elegant, with an ethereal yet concentrated profile. Extremely nuanced with layers of toasted nuts, lemon meringue, buttercream icing, marzipan, and delicate white florals are interwoven with a precise minerality component of oyster shell and crushed chalk. There is a decidedly umami character, with notes of aged parmesan and cream of mushroom. On the palate, it is both round and focused, delivering crystalline acidity and decadent creaminess. Mouthwateringly savory and delicious, the wine feels remarkably youthful, showing the energy and finesse of something much younger than 25 years.
The 2003 Romanée-Conti is medium ruby- revealing none of its 20+ year age away on sight and giving way to a wine that combines richness with structure. High-toned and opulent, it unfurls with nearly kaleidoscopic development- aromas of biblical spices (frankincense, myrrh, sandalwood) and dried rose petals give way to a darker fruit core of kirsch and Chambord. Distinctly savory with sage, bay leaf, and earthy undertones, adding layers of complexity. The palate is plush yet precise, with suede-like moderate tannins and mouthcoating acidity that combine to give the wine a silky mouthfeel. It is seamlessly integrated and refined, showcasing no baked or oxidative quality on nose or palate, rendering it utterly remarkable for the vintage.
Thank you very much, Jerry, for this most incredible experience!
