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.

May 17, 2019

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.

May 12, 2019

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.

May 11, 2019

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.

May 10, 2019

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.

May 6, 2019

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.

April 29, 2019

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.

April 27, 2019

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.

April 26, 2019

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 isshobinseimaibuai (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 isshobinseimaibuai (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.
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