Selosse V.O.

Lunch at Sushi Saito in Tokyo.

Jacques Selosse V.O., dégorgé le 15 Octobre 2009 - lemon, a bit of toast, with a hint of straw on the nose.  Very mild and smooth on the palate, slightly bitter in the middle with a long finish.  Much softer due to the fact that it was disgorged nearly 10 years ago.  Very elegant.

Full post on lunch is here.

1943 Mouton

Dinner at Tutto Bello in Taipei.

1943 Mouton-Rothschild - initially the acidity was a little higher than expected.  Showed nose of plums, a hint of savory black olives, a little smoky, a little woodsy.  Second pour 30 minutes later, and still acidic.  First whiff nose was more muted but got better after a minute.  After a while the wine gained weight and the body improved.

Full post on dinner is here.

Duhart Milon and Certan

Drinking at a friend's home.

1990 Duhart-Milon - preserved with Coravin for more than a week.  Really smoky, probably a little too much at first, perhaps because of sediment getting into the glass.  Still some sweet fruit left, and sweeter on the palate than expected.

2000 Certan de May - preserved with Coravin for more than 2 weeks.  A little bit of smoke and some black fruits.  Not as nice as the Duhart Milon.

Bongwater pairing

Dinner at HAKU.

Junmaiginjo Shikomi Hakuroubai (純米吟醸仕込 白老梅) - an umeshu (梅酒) made with junmai ginjo koshu (純米吟醸  古酒).  This was pretty nice and fragrant.  Savory with minerality on the palate in part due to the oxidation from aging, there was good depth on the palate.

Garage Project Demus Favorem Amori - nose was very fruity, but fucking bitter on the palate.  Blegh!

2015 Recrue des Sens Love and Pif - a little pungent, with some minerals.  More acidity and lean on the palate.  OK not to bad lah...

Lost Distillery Lossit - unmistakably Islay, with a peaty nose full of hospital disinfectant.

2017 Reichsgraf von Kesselstatt Josephshöfer Riesling Kabinett Feinherb - nose was a little pungent, with classic petrol notes.

2016 Eric Bordelet Poiré Granit - soooo steely and mineral.  Floral, and totally smelled like a bucketful of European pears.  Beautiful.

Hanatomoe Mizumoto ✕ Mizumoto Unfiltered Unpasteurized (花巴 水酛 ✕水酛 無濾過生原酒), 30BY - seimaibuai (精米歩合) of 70%.  Nose was a little fermented, along with the lovely fragrance of banana and honey.  Nice acidity along with some sweetness, and definitely a little savory.  Such a complex little gem.

2017 Gut Oggau Winifred - a little pungent as expected, but OK.  Big and toasty nose.

2012 Heitlinger Odenheimer Königsbecher Spätburgunder Großes Gewächs - initially nose was very muted, although one could taste that it's clearly a pinot noir.  Some black fruits, and later on showed some forest notes.

2004 Silvio Carta Vernaccia di Oristano Riserva - nice and oxidative nose, a little savory.

Vincent Charlot Ratafia Cuvée N° 14 - a little herbal and almost minty.  Sweet on the palate, of course.

Campbells Rutherglen Muscat - very sweet with some herbs.

Full post on dinner is here.

2009 Araujo Sauvignon Blanc

Dinner at Ichu Peru.

2009 Araujo Sauvignon Blanc Eisele Vineyard - opened an hour prior to serving.  Nose of green apple, muscat grapes, a hint of pipi de chat.  More mature on the palate.

Full notes on dinner is here.

2007 Dr. Loosen

Drinking at home.

2007 Dr. Loosen Ürziger Würzgarten Riesling Kabinett - big nose of petrol, minerals, and flint.  A hint of white flowers.  Good acidity balance with some ripeness.

1988 Clinet

Drinking at home.

1988 Clinet - pretty fragrant nose with cedar and woodsy notes, smoky, nice black fruits, and pencil lead.  Surprisingly fruity for this wine.

Haut-Brion, Tertre Roteboeuf

Dinner at Caprice.

2005 Vincent Girardin Bâtard-Montrachet - initially nose was pretty closed and the wine was a bit too cold.  This wine needed decanting, as it was still not open after 20 minutes in glass.  After an hour showed some flinty and citrusy notes.  There was definitely ripeness on the palate that was well-balanced with the acidity, although it was a bit more on the ripe side.  The finish was reasonably long.  Two hours after opening, including one hour in glass, it finally developed minerality with a hint of Chinese licorice.

1990 Tertre Roteboeuf - decanted for 1½ hours prior to serving.  Smoky and lean nose, but still got some black fruits, leather, and mint.  Absolutely beautiful.

1966 Haut-Brion - opened without decanting 1½ hours prior to serving.  WOW!  Such a classic wine!  Nose of pencil lead, smoke, lots of coffee, and a hint of sweet grass.  A claret through and through. Fucking awesome!

1997 Baumard Quarts de Chaume - honeydew melon and marmalade on the nose.  Good balance between sweetness and acidity.  Rich but not too sticky.

Full post on dinner is here.