We usually have a theme like "what we learned on the cookery school". This time it was a double theme: "a vertical tasting of Leoville-Barton" and "recipes from South Africa".
The starter and main course were out of The Collection Cookbook and the Tiramisu ice-cream recipe was from the chef at the Makanyane Game Lodge.
Leoville-Barton '82, '85, '89 and '95
Youngest to oldest:
'95 was fine but all agreed a little more cellaring would be good.
'89 was my favourite for balance of fruit and tannins.
'85 was second favorite but, by the end of the evening, had nudged ahead to first place.
'82 was a little faded. To my TCA sensitive palette there was a distinct whiff of cork taint.
And the Recioto di Soave with the dessert was perfect :-)
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