This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

January 10, 2017

Deiss and Prieuré Roch

Dinner at The Georg in Beijing.

Devaux Grande Réserve - nice and ripe on the nose, with yeasty notes.

2008 Marcel Deiss L'Altenberg de Bergheim - big nose of petrol at first, and very sweet on the nose with honey and marmalade, along with some straw.  Ripe and sweet on the palate but falls far short of a dessert wine - more like an auslese.

2008 Prieuré Roch Nuits-Saint-Georges 1er Cru - beautiful, open nose of leather and sweet fruit.  A little floral, and so sweet it was almost like cotton candy or bubblegum.  Always enjoyable to drink a bottle of Prieuré Roch.

Full post on dinner is here.

January 5, 2017

Big reds for Aussie steak

Dinner at Neighborhood.

2000 Clos Badon - opened 20 minutes before decanting, and served 20 minutes after.  Nose was a little pungent and stinky with brett.  After opening up a little more, showed more sweetness and some coffee notes.  A little tannic with noticeable acidity.

L'Interdit de Badon - opened 20 minutes before decanting, and served 20 minutes after.  Smoky, almost coffee notes, with ripe, sweet fruit, as well as coconut and cedar notes.

1985 Troplong Mondot - decanted just prior to serving.  Pretty stewed nose, fully ripe.  A little sweet, and pretty unctuous on the palate.

1994 Penfolds Bin 707 - decanted perhaps 15 minutes prior to serving.  Really sweet and big nose of vanilla oak, with coconut butter.  Classic Aussie.

1983 Dunn Howell Mountain - decanted just prior to serving.  Mature, with smoky, leather notes, and a little stinky.  Opened up rather nicely.

2000 Guigal La Mouline - decanted for a while before serving.  Really sweet and ripe, with a little bit of floral notes.

2006 Mollydooker Enchanted Path - opened but not decanted for 3 hours prior to serving.  Really, really sweet, with lots of vanilla and cedar notes.


Full post on dinner is here.

December 28, 2016

New World wines for Chinese

Dinner at a private dining facility.

2007 Leeuwin Estate Chardonnay Art Series - toasty oak, buttery, and ripe on the palate.

2001 Kracher Scheurebe Trockenbeerenauslese No. 9 Zwischen den Seen, from half-bottle - lots of honey, orange marmalade, really sweet, really grapey.

2003 Kongsgaard Syrah - for some reason I didn't get much out of my glass...

2004 Kongsgaard Chardonnay - nice and mature on the palate.  Sweet on the nose, with marmalade, toasty oak, and butter corn.

2002 Ojai Syrah Roll Ranch Vineyard - more metallic on the nose, still plenty of fruit here.


Full post on dinner is here.

December 25, 2016

76 horizontal

MNSC dinner at the Hong Kong Club, hosted by Pineapple.

1976 Salon - disgorged perhaps 5-6 years ago, which explains how fresh this tasted.  Just beautiful.  Mature nose of toast, roasted corn, some sweet grass, a little caramelized, and sugar cane notes.  Good acidity on the palate.  96 points.

1976 DRC Montrachet - opened for 30 minutes prior to serving.  Very mature nose, with sweet grass, caramelized sugar, and a hint of salty plum (話梅).  Later on with further aeration we got some coconut, sugar cane juice like 竹蔗茅根, and honey.  Just an incredibly beautiful wine, and what a privilege to have tasted it.  98 points.

1976 DRC La Tâche - opened 1 hour prior to serving, without decanting.  Beautiful and floral, with plenty of sweet fruit.  A little iron and a hint of leather.  Acidic and light on the palate.  Another 20 minutes later the wine in glass was over the hill, thinned out with more pronounced acidity.  96 points.

1976 Henri Jayer Richebourg - opened 1 hour prior to serving, without decanting.  Initially showing a little wet cardboard and vegetal notes.  A little earthy.  91 points.

1976 Armand Rousseau Clos St Jacques - opened 1 hour prior to serving, without decanting.  A big, pruny nose, a little sharp, with leather notes and slightly acidic on the nose.  A little savory on the palate.  94 points.

1976 Ausone - opened 1 hour prior to decanting and serving.  Nose of lead pencil, mint, some fruit underneath.  94 points.

1976 Caymus Cabernet Sauvignon Special Selection - opened 1 hour prior to serving without decanting.  A little burnt rubber, smoke, and some star anise in the nose.  92 points.

1976 Penfolds Grange - opened 1 hour prior to decanting and serving.  A little lead pencil, sweet on the nose with a little bit of coconut.  A beautiful wine.  97 points.

1976 Henri Bonneau Réserve des Célestins - opened 1 hour and decanted 30 minutes prior to serving.  Nice fruit, oaky, a little savory, and a little stinky.  93 points.

1976 Guigal La Mouline - opened 1 hour prior to decanting and serving.  Lovely and fragrant nose, with coffee notes, and a little savory.  Just beautiful.  100 points.

1976 Vega Sicilia Unico - opened 1 hour prior to decanting and serving.  Awesome wine.  Soooo exotic and sweet, with amazing coconut notes.  100 points.

1976 Yquem - acetone, paint thinner, honey, nutty, grapey, and honeydew melon.  Great acidity here to balance out the sugars.  96 points.


Full post on dinner is here.

December 24, 2016

Henri Giraud and Dewazakura

Dinner at home.

1995 Henri Giraud Fût de Chêne - the nose was so caramelized and sweet, yeasty, toasty, with marmalade notes.  Lovely depth on the palate.  Such a beautiful Champagne.

Dewazakura Daiginjo Daikoshu Sansei (出羽桜 大吟醸大古酒 三勢), BY19 - this was a special bottling to commemorate the merger of Mitsukoshi and Isetan, and released in April 2008 for the occasion.  With a seimaibuai (精米歩合) of 35%, this was aged for 13 years at a temperature of -5°C.  The nose showed lots of fermented rice notes, with a little banana.  Very elegant.  Sweet on the attack with a medium-dry finish, it was also a little viscous and rounded on the palate.  Considering it's been another 6 years since its release, that means the bottle is now about 20 years old.  What a beautiful sake!

Full post on dinner is here.

December 22, 2016

90 Marcoux and 96 L'Ermite

Dinner at Beefbar.

1990 Marcoux Vieilles Vignes - double-decanted 1 hour prior to serving, and finally started to open up.  Nice fruit in the nose, with forest notes.  Sweetness in the nose showed up after 80 minutes, along with leather and animal notes even later.  A lovely wine.

1996 Chapoutier Ermitage L'Ermite Rouge - opened for 30 minutes prior to decanting and serving.  Sooooo much coconut butter on the nose, very sweet, exotic, with cedar notes.  Good acidity levels.  Beautiful!

Full post on dinner is here.

December 18, 2016

Bottega Il Vino Dei Poeti

Lunch at Princess D'Ân Nam Resort and Spa.

Bottega Prosecco di Treviso Brut Il Vino dei Poeti

Full post on breakfast and lunch is here.

December 17, 2016

La Grande Rue and Jolivet

Dinner on the beach at Princess D'Ân Nam Resort and Spa.

2013 Pascal Jolivet Sancerre - mineral, almost green apple notes.

2001 François Lamarche La Grande Rue - decanted and served 70 minutes later.  The nose seemed fine while decanting, but clearly this was a wine that did not need much aeration.  When we drank it the wine had lost its freshness, and had gone a little soft on the palate.  There was some astringent tannins along with the acidity, and showed a little smokiness as well as some stewed fruit.  The wine died quickly in glass.  A little disappointing, but not too surprised.

Full post on dinner is here.
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