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.

September 16, 2019

MNSC Dinner - American Club

MNSC Dinner at the American Club, hosted by Curry.

2005 Coche-Dury Meursault - lovely nose with plenty of toasty corn.  Not at all surprised at this finest of Meursalt.  Thankfully not overripe from this hot vintage.

First flight: opened and served more than 2½ hours later from bottle.
1990 Ponsot Clos de la Roche - so bubble gum, so sweet, with a hint of leather.  95 points.

1991 Ponsot Clos de la Roche - the most elegant of the three.  95 points.

1993 Ponsot Clos de la Roche - more pungent with animal and leather notes.  96 points.

Second Flight:
1964 Paul Jaboulet La Chapelle - served from bottle almost 2 hours after opening. FUCKING GOOD. A little cloudy thanks to the sediment.  Lovely fruit.  Kinda reminded me of a Leroy.  97 points.

1983 Paul Jaboulet La Chapelle - served from bottle almost 4 hours after opening. Couldn't get much out of the nose after having it sit in glass for too long.  Second pour didn't help much.  90 points.

1989 Paul Jaboulet La Chapelle - served from bottle almost 4 hours after opening. Also sat in glass for too long.  A little grassy.  90 points.

Full post on dinner is here.

September 14, 2019

86 Ducru and white Burg

Dinner at Neighborhood.

2010 Lucien Le Moine Corton Blanc - initially closed so the wine was decanted.  Opened later and showed a little toasty nose, with a ripe palate, and surprisingly almost a hint of coconut.  Later the toasty notes became more prominent.

2001 Joseph de Bucy Meursault 1er Cru Les Bouchères - more mature and ripe than the Corton.  Sweeter nose with Chinese licorice, and a little flinty.

1986 Ducru-Beaucaillou - first bottle was served more than 1½ hours after decanting.  Smoky with a slight hint of vegetal green.  Classic Saint-Julien.  Really opened up after 2½ hours in the decanter.  Always a pleasure to drink this wine.  Second bottle was served after more than 1½ hours in decanter.

Drinks at a bar.

Pappy Van Winkle's Family Reserve 15 Year - lots of vanilla and caramel.  Very sweet nose.

2004 Moët et Chandon Cuvée Dom Pérignon - nice and toasty nose.  Ripe on the palate.

Full post on the evening is here.

September 12, 2019

Dewazakura Aiyama

Dinner at Sushi Tokumi.

Dewazakura Junmai Daiginjo Aiyama (出羽桜  純米大吟醸  愛山), 31BY - seimaibuai (精米歩合) of 45%.  Sweet attack but spicy mid-palate and finish.  Smooth and round on the palate, with pretty fermented flavors.

September 7, 2019

September 5, 2019

A mixed bag of French

Dinner at L'Envol.

Françoise Bedel Entre Ciel et Terre - I believe the base vintage was 2010?  Nice and ripe, lovely on the palate.

2015 Domaine de la Taille aux Loups Montlouis-sur-Loire Clos de Mosny - the nose was a bit steely underneath the ripeness, a bit floral and perfumed.  Acidity was high.

2017 Gilles Berlioz El Hem - sweet nose of tropical stone fruits, flinty.

2013 Pierre Boisson Meursault - leaner with more acidity.  Some toasty oak, which got much heavier later.

2001 Kalin Bourgogne Côte de Beaune "Les Pierres Blanches" - nice and sweet fruit in the nose, very fragrant, more feminine than expected, with leather notes underneath.  A beautiful wine.

2013 Domaine de Souch - lots of botrytis with a little plastic.

Full post on dinner is here.

September 4, 2019

Sine Qua Non

Dinner at Nikushou.

2005 Sine Qua Non The Petition - 37% viognier, 33% roussanne, 30% chardonnay.  Served 45 minutes after opening.  Honey on the nose, with lots of straw and Chinese licorice.  Some 1 hour and 45 minutes after opening, showing a really overripe palate.  More than 4½ hours after opening the wine was nice and ripe, with candied pineapple and a hint of bitterness.

2003 Sine Qua Non Sublime Isolation - 44% chardonnay, 37% roussanne, 19% viognier.  Served 50 minutes after opening.  Really ripe and big, very hot on both the palate and the nose.  Some 1 hour and 40 minutes after opening the nose was absolutely beautiful, and almost like candied pineapple.

1999 Sine Qua Non Tarantella - 39% roussanne, 33% chardonnay, 28% viognier.  Popped and poured.  Nose was beautiful with tons of sugar cane, a little flint, and a hint of savory notes.  Smooth on the palate.  A little more than 3 hours after opening, this wine was just fucking beautiful.

1998 Sine Qua Non Veiled - 100% pinot noir.  I was totally crushed that the bottle I brought was corked, and it didn't get any better with more aeration - nor did the cling wrap trick help.  But I do love the artwork on the label, and in fact it's arguably my favorite among the entire collection.

2005 Sine Qua Non Over and Out - 100% pinot noir.  Beautiful nose, lovely fruit with leather notes.  Gorgeous.  So sweet and candy-like.

2004 Sine Qua Non Into the Dark - 84% grenache, 8% mourvedre, 7% syrah, 1% viognier.  Seriously ripe and jammy.  Also very metallic.

2005 Atlantis Fe2O3, 2c - 93% grenache, 7% syrah.  Opened 2 hours before serving,  Really sweet nose, with lots of metallic notes and plenty of oak.  Beautiful.

Full post on dinner is here.

September 3, 2019

Sake with seafood

Dinner at Godenya.

Zaruso Hourai Junmai Ginjyo Queeen Nama (残草蓬莱  純米吟醸  クイーン生), 2019 - served at 10°C. With a seimaibuai (精米歩合) of 60%.  Tastes like a fruity and alcoholic sour drink, a little coconut, and a bit milky like Calpis.

Kaiun Unfiltered Junmai Nama (開運  無濾過純米  生), 2019 - served at 13°C. With a seimaibuai (精米歩合) of 55%.  More spicy on the palate, fruity, and more rounded on the palate.  Sweeter on the attack and with more depth.

Sohomare Kimoto Junmai Daiginjyo (惣誉 生酛仕込 純米大吟醸), 2019 - served at 40°C. With a seimaibuai (精米歩合) of 45%.  Nice and warm, which helped deliver a sweet attack but spicy mid-palate.

Yoemon Junmai Unfiltered Nama Oomachi (酉与右衛門  純米無濾過生原酒  雄町), 2016 - served at 11°C. With a seimaibuai (精米歩合) of 70%.  Palate was a little more fermented.  Sweet on the front palate but quickly turned spicy, with a nice acidity but a little bitterness.

Hiwata Yamahai Junmai Nama (日輪田  山廃純米  生原酒), 2019 - served at 15°C. With a seimaibuai (精米歩合) of 60%.  Good acidity.

Natsu No Omoide Junmai Shiro Koji (伊根町  夏の思い出  純米), 2018 - served at 45°C. With a seimaibuai (精米歩合) of 70%.  Good acidity, some plum notes along with some sweetness.  Very much like an oxidized wine such as Shaoxing or koshu, showing some savory notes.

Bongu Junmai Ginjyo (凡愚  純米吟醸), 2017 - served at 47°C. With a seimaibuai (精米歩合) of 55%.  Very strong fermented flavors... almost soapy.  A little savory like koshu.

Niida Natural Kimoto Nigori (仁井田  自然酒  生酛にごり)

Full post on dinner is here.
Related Posts Plugin for WordPress, Blogger...