Egon Müller TBA and more

Wine dinner featuring the wines of Egon Müller at One Harbour Road, with Egon Müller IV in attendance.

2015 Kanta Riesling Balhannah Vineyard - dryish with polyurethane notes.

2012 Château Belá Riesling - much sweeter, thicker on the tongue.  More floral.

2018 Egon Müller Scharzhof Riesling - very crisp and refreshing.  Definitely flinty, with a hint of ripeness.  Good acidity balance.

2018 Egon Müller Scharzhofberger Kabinett, from 6L - too cold at first, but definitely white flowers.  Lovely sweetness and ripeness, and so fragrant in the mouth.  Wonderful flint and mineral notes.

2018 Egon Müller Scharzhofberger Spätlese - more fragrant and elegant.  Obviously sweeter than the kabinett.  Still polyurethane and flint, with white flowers.  Rounder on the palate.

2018 Egon Müller Scharzhofberger Auslese - leaner, more depth on the palate, with a higher sweetness level but also a little bitterness.

2007 Egon Müller Scharzhofberger Trockenbeerenauslese - the family reserve that is not commercially released.  Really, really viscous... just rolling it around the tongue in the mouth didn't seem release enough saliva to dilute it.  Lots of sugar here but also a strong dose of acidity at the same time.  Definitely marmalade, candied kumquat, and orange blossom water.

1990 Camille Giroud

Dinner at The Chairman.

1990 Camille Giroud Pommard 1er Cru Clos les Epeneaux, en magnum - smoky, leather notes.  Some fruit here.

Full post on dinner is here.

2008 San Leonardo

Dinner at Cipriani Hong Kong.

2008 San Leonardo - a little smoky, minty.  Lovely potpourri and nice leather notes.

MNSC dinner - Hong Kong Club

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

1985 Ramonet Bâtard-Montrachet - very nice and caramelized, with popcorn notes.  So smooth.  The last pour more than 2 hours after opening was amazingly beautiful, with sweet and exotic coconut and Chinese licorice notes.

First flight: poured 1½ hours after opening, and served 2 hours after opening.

1985 Dujac Clos Saint-Denis - beautiful and floral, really elegant.  Still got a hint of sweet grass.  Second pour was more concentrated.  96 points.

1985 Dujac Bonnes Mares - very nice, with lovely fruit and leather notes.  More tannic and grippy.  97 points.

Second flight:  poured 2 hours after opening, served 2½ hours after opening.

2000 Rouget Vosne-Romanée 1er Cru Cros Parantoux - minty, a little burnt rubber, a bit more acidity on the palate.  With the second pour there was more leather, and still pretty tight.  94 points.

2000 Ponsot Clos de la Roche - kinda closed, minty, and almost gingerbread.  Much better with the second pour, with a sweeter nose.  95 points.

Third flight: poured 2 hours and 45 minutes after opening, served almost 3½ hours after opening.

2003 Bouchard La Romanée - kinda alcoholic, minty, potpourri, coconut.  Second pour more animal and leather notes, almost a totally different wine.  96 points.

2003 Hudelot-Noellat Richebourg - beautifully toasty, with a hint of burnt rubber, and a layer of coffee along with some fruit.  97 points.

2003 Mugnier Musigny - sharp on the nose, a little metallic.  Not great.  A little orange and sweet fruit.  93 points.

Full post on dinner is here.

Wines for 3-star lunch

Lunch at Caprice.

Vouette et Sorbée Fidèle, en magnum, dégorgée le 16 Octobre 2018 - more pronounced mineral notes, caramelized on the edges.  The acidity on the palate was balanced by some ripeness.

Olivier Cohen Les Vignes d'Olivier Ronds Noirs Version 2 - a little smoky, still got fruit, and later a little brett.

1999 Yquem, en imperial - this big boy has been open for a couple of weeks, I believe.  Still pretty nice, with classic notes of honey and botrytis.

Full post on lunch is here.

Kazenomori Petit

Dinner at Yu Dow Son in Taipei.

Kaze no Mori Petit (風の森 Petit) - lots of melon.  Sweet on the palate but a little dry on the back end.  After a while there was more depth on the palate.

Full post on dinner is here.

Jikon, Azumaichi

Drinks at Shuho in Fukuoka.

Jikon Daiginjo (而今  大吟醸), BY27 - seimaibuai (精米歩合) of 40%. Aged for 3 years before release.  Floral and fragrant nose, and sweet like mochi, fermented rice.  A bit more dry on the palate with good depth, a little bitter finish after a sweet attack.  Second pour was more open, more powerful, with more fermented notes.

Azumaichi Daiginjo Tobintori Show Selection (東一 大吟醸 斗瓶取り 選抜酒), BY28 - seimaibuai (精米歩合) of 39%.  Reasonably smooth.

Toyosaku Daiginjo Time of Tsugaru Aged 20 Years (豊盃  大吟醸  津軽の時間 20年古酒), BY31 - definitely fermented and oxidized, really strong on the palate, actually dry but without the spiciness.

Bruichladdich and Lassègue

Lunch at Authentic Living Butcher NYC in Fukuoka.

2008 Lassègue - smoky, a little bit of fruit, with some woodsy notes.  Relatively soft and smooth.

Full post on lunch is here.

Drinks at Bar Kitchen.

Bruichladdich 3D The Peat Proposal - peaty for sure.

Bruichladdich "Jazz Bar Rondo" - 16-year-old, bottled in 2019 for the 60th anniversary of Jazz Bar Rondo in Saga.  Clearly sweeter, more caramel, and less peaty.  Cask strength.

Bruichladdich 18 Year - not so peaty, somewhat sweet, more power thanks to its age, and definitely burns more.

Glen Grant 23 Years Cyborg 009 - bottled in 2018.  Notes of sweet pear.