Dom P2 and Italians

Dinner at Estro.

2000 Dom Pérignon P2 - this was definitely corked with that wet cardboard smell. The palate was definitely flat, with some acidity mid-palate, but the finish was definitely bitter and short. Some toast on the nose, but really not enjoyable.

2008 Di Meo Greco di Tufo Vittorio Riserva - aged for 12 years in the tanks and then another 24 months in the bottle, the nose showed a little bit of exotic spices, definitely flinty, oxidative, and definitely heavily toasted once the wine is in the mouth.

2017 San Valentino Sangiovese di Romagna Superiore Riserva Terra di Covignano - nice nose with some spices and dried herbs, and fragrant eucalyptus.

Full post on dinner is here.

Chavost and Fourrier

Dinner at Jean May.

2008 Chavost Terroir du Cœur - good acidity with good depth on the palate, and good ripeness to pair with that acidity. Lots of plum and lemon marmalade, as well as Chinese salted plum. Pretty nice.

2015 Domaine Fourrier Gevrey-Chambertin 1er Cru Champeaux Vieilles Vignes - started drinking more than an hour after opening. Nice and fruity nose. Some toasty oak came out a little later, along with black cherries. Drinking very nicely.

Full post on dinner is here.

2022 Felettig

Dinner at Henry for the collaboration with Born and Bred.

2022 Felettig Bourgogne Pinot Noir - initially the nose wasn't very open. The palate was still kinda tannic since the wine was young. Later there were notes of leather and blueberries, then a bit of dried herbs and eucalyptus with more aeration.

Full post on dinner is here.

Drappier Rosé de Saignée

Dinner at Leela for the Leela x Yong Fu collaboration.

Drappier Rosé de Saignée - lots of juicy red fruits here, like strawberries and red currants.

Full post on dinner is here.

Dewazakura and Tamaasahi

Dinner at a friend's home.

Dewazakura Junmai Ginjo Dewasansan Muroka Nama Genshu Puppy (出羽桜 純米吟醸 出羽燦々 無ろ過生原酒), from isshobin - seimaibuai of 50%. Sweet on the attack but definitely dry on the palate. The nose showed slight fermented notes.

Tamaasahi Junmai Shortcake (玉旭 純米 Shortcake) - kinda fruity with the lactic acid. Pretty easy to drink.

Starck and Ducru

Dinner at House 102 in Foshan.

2009 Louis Roederer Brut Nature, dégorgée en Mai 2016 - nose was pretty nice with some ripeness and savory minerals. There was good acidity on the palate thanks to zero dosage, but also a little Chinese salted plum with the savory profile, and a nice, long finish.

2004 Ducru-Beaucaillou - started drinking after about 1 hour and 15 minutes in the eto decanter. Nice nose with lots of smoke, very meaty, lots of wood, and still got the fruit. Definitely some sweetness on the palate, and very silky smooth.

Full post on dinner is here.

All-Japanese dinner

Dinner at Sushi Kissho by Miyakawa in Macau.

2019 Hirakawa Les Amitiés Rosé Sélection - nice nose of red fruits, along with a little flint and minerals.

Wa 8 Gold Label Junmai Daiginjo (和８ 金ラベル 純米大吟醸) - seimaibuai of 28%. Very sweet on the nose, with lots of starchy rice notes. Smooth and easy to drink.

2021 Mongaku Valley Tochi - definitely got that bongwater feel... Riper on the palate than expected, with plenty of marmalade, and also flinty.

Kameizumi Shuka Chosun Manju Junmai Daigonjo Genshu (亀泉 酒家長春 萬壽 純米大吟醸 原酒) - seimaibuai of 35%. Classic banana on the nose. Nice and balanced on the palate, if veering ever slightly to the dry side.

Meiri Shurui 100 Years Premium Umeshu (明利酒類 百年梅酒 プレミアム) - served on the rocks.

Full post on dinner is here.

2000 Torbreck Descendant

Drinking at home.

2000 Torbreck Descendant - I could smell the wet cardboard even before the cork was fully extracted. The wine was fine on the palate, not dead or flat, and was, in fact, alcoholic and hot going down. There was some ripe, fruit fruit on the nose, but the wine was definitely corked. This got worse as the wine opened up.