Had these last night with some delicious BBQ'd leg of lamb.

'99 Cinq Cepages

Dark blood red in color. On the nose, notes of black cherry, creme de cassis, black pepper, and provencial herbs. Very similar translation on the palate, along with some mocha. Moderate acids and some firm chalky tannins still showing. This should age well for another 10 years, and potentially get a bit more complex. No secondary components showing right now. Overall a solid performance. 93+ pts.

'00 Bond Melbury

The second time I've had this wine in the past 6 months. A nice drink, but lacking the gusto of more recent vintages like '01, and '02. Baking spices, black plum, dark red cherry, blueberry, dried herbs, bay leaf, and forrest floor. Moderate acid, mild/moderate tannins. Lacking depth of fruit and fruit intensity. 92 pts.

How much time does the leg of lamb takes in the BBQ?
Next time call me for some extra wines, I will like to taste it.
Orlando

Orlando...

I usually get a boneless one, and section it up into smaller parts. That way it cooks quicker. I marinade it for a few hours in olive oil, balsamic, herbs, rosemarry, garlic, honey, and a little bit of grated parmesan cheese. It is one of my favorites. Next time you're here, I'll make it!

I can testify. . .Drab's BBQ'd leg o' lamb is excellent!

DRAB,

Have you had the 02 Bond lineup yet? If so, where?

Bench...nope...no '02 Bond yet for me. How about you?

Not yet, but I am looking forward to them. I thought you might have gone on a tour or tasted some barrel samples. I would have liked to have seen your notes.

We'll just have to wait 'til next year.