1969 DRC Marey-Monge RSV

Dinner at Bencotto in Taipei.

1969 DRC Marey-Monge Romanée-Saint-Vivant - popped and served without decanting.  Obvious notes of stewed fruit, still a little sweetness on the nose, so fragrant and lovely.  Later on also a little bit of black olive, and almost a little nutty on the nose.  Acidity relatively high but still has a little sweetness on the palate.

Full post on dinner is here.

Kistler and Yangarra

Drinking at home.

2003 Kistler Pinot Noir Kistler Vineyard - initially very alcoholic, lighter-bodied than expected, and acidity was higher than expected.  Tasted like hawthorn on the palate.  Disappointing.

2012 Yangarra Grenache High Sands - the vines were planted in 1946.  Smoky, animal, woodsy, very fragrant.

Drinks at Ham and Sherry.

González Byass Alfonso Oloroso Seco - savory minerals in the nose, savory on the palate.  Dry, lovely finish with nutty flavors.

2005 Torbreck The Factor

Dinner at home.

2005 Torbreck The Factor - ripe fruit, oaky, toasty, a bit metallic, animal, smoky.  Good concentration and sweet on the palate.  Drinking beautifully and still going strong after 3½ hours.  Showing potpourri and cedar notes after extended aeration.

2006 Te Koko

Dinner at home.

2006 Cloudy Bay Te Koko - no longer fresh but still lively, good depth on the palate.  Mature and kinda bitter mid-palate, with a lingering sweetness.  Nose of toasty oak, plenty of lemon, Anjou pear, almost a little mineral and metallic, without any savory notes.  Pretty complex now.

2017 Le Caprice de Clémentine

Drinks at The Continental.

2017 Les Valentines Le Caprice de Clémentine Rosé - nice and fruity, red fruits, a hint of flintiness, and reductive nose.

Lambrays Rosé and Musar

Dinner at Estiatorio Keia.

2015 Viña Nora Nora de Neve - more oaky and toasty, and a little more mature and oxidized than expected for an albariño.  Interestingly not caramelized for an oxidized wine.  Acidity still on the high side with a bitter finish.

2016 Domaine des Lambrays La Rose du Clos - flinty, strawberries, with almost a hint of jamminess in the nose.

1998 Musar Rouge - leather, smoked meats, some fruit, minty, almost a little savory.  A little sweet on the palate.  Drinking very nicely.

Rice Wine for White Foods

Dinner at home.

Itaya Rice Wine for White Foods - seimaibuai (精米歩合) of 70%.  Stronger, fermented flavors, with a drier and spicy finish.  Noticeable acidity on the palate.

Juyondai dinner

Dinner at Hong Kong Country Club.

Tatenokawa Three Peaks (楯野川 純米大吟醸 33) - made with Dewasansan (出羽燦々) rice from Shonai (庄内), at a seimaibuai (精米歩合) of 33%.  Really prominent notes of banana, honeydew melon, stone fruits.  Drier on the palate than expected, with a little bitterness on the finish.

Tatenokawa Eighteen (楯野川 純米大吟醸 18) - seimaibuai (精米歩合) of 18%.  Also lots of banana, tropical fruits, and also drier than expected.

Juyondai Nakadori Muroka Junmaishu (十四代 中取り 無濾過 純米酒), 29BY, from isshobin - made with Miyama Nishiki (美山錦) rice and a seimaibuai (精米歩合) of 55%. Nose of banana.  Sweet on the front palate, especially since it was served very cold.  Finish turned drier.

Juyondai Sekibanomati Junmai Ginjo (十四代 中取り 赤磐雄町 純米吟醸), 29BY, from isshobin - made with 80% Omachi (雄町) rice from Sekiban (赤磐) and a seimaibuai (精米歩合) of 50%.  Still got those banana notes and sweet fruit,  a hint of honeydew melon.  Actually a little soft on the palate.  First sip was sweeter but paired with food, it was definitely drier.

Juyondai Tatsunootoshigo Daigokjo Nama Junmai Daiginjo (十四代 龍の落とし子 大極上生 純米大吟醸), 30BY, from isshobin - made with 80% Tatsunootoshiko (龍の落とし子) rice and a seimaibuai (精米歩合) of 35%.  More fermented notes on the nose, definitely more savory on the nose.  Sweet on the attack, very crisp, with a little banana.  More depth on the palate, drier, and with a longer finish.  More viscous on the palate.  Beautiful nose.

Juyondai Shichitare Nijikkan Junmai Daiginjo (十四代 七垂二十貫 純米大吟醸), 30BY, from isshobin - seimaibuai (精米歩合) of 40%.  Much more depth on the palate, drier, not that sweet on the attack.  Later on it was sweet mid-palate with a very long plateau, but turns dry and spicy at the end.

Juyondai Choutokusen Junmai Daiginjo (十四代 超特撰 純米大吟醸), from isshobin - seimaibuai (精米歩合) of 35%.  Nice depth on the palate, almost with some acidity.  A little sweet mid-palate with a long finish.  Nose was a little savory and fermented at the end.

Juyondai Gokujyo Morohaku Junmai Daiginjo (十四代 極上諸白 純米大吟醸), from isshobin - made with 80% Aiyama (愛山) rice and a seimaibuai (精米歩合) of 45%.  Alcoholic nose, a little paint thinner, and slightly fermented.  A bit sweet on the attack but turned spicy towards the finish.  Lots of depth on the palate.

Tsuruume Yuzu Liqueur (鶴梅 柚子酒) - a little salty lemon on the nose.

Full post on dinner is here.