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.

October 28, 2014

Phelps Insignia and leftover sake

Dinner at On Lot 10.

Kikuhime Kukurihime from isshobin (菊姫 菊理姫 一升瓶) - yup, I made my friends drink the leftovers from 3 nights ago... Initially the sake tasted kinda flat on the palate, but it gradually got better with aeration, and even went from smooth and sweet (甘口) to being more dry (辛口).  Still drinkable, and actually I prefer it less dry.

1995 Joseph Phelps Insignia - initially a little alcoholic and sharp, but turned out pretty nice and fragrant, a little smoky on top of some cedar, woodsy notes.  Definitely sweet on the palate since it's from a ripe vintage, and full-bodied.  Tannins are still very much there after almost 20 years.

Full post on dinner is here.

October 25, 2014

Hodgepodge day

Drinks at a friend's studio.

Sorelle Bronca Prosecco di Valdobbiadene PARTICELLA 68 - very floral nose, with white flowers, tropical fruits and flint.

Full post is here.

Drinks on Stanley Beach.

2009 Blanc de Doisy-Daëne - I loooove this wine, especially at this price point.  A pure and classic expression of Sauvignon Blanc, showing pipi de chat, minerals, lemon and oaky notes.

Dinner at a private kitchen.

Kikuhime Kukurihime from isshobin (菊姫 菊理姫 一升瓶) - the top-of-the-line Kikuhime I carried back from Tokyo.  Seimaibuai (精米歩合) of 50%.  Sweet with strong rice flavors at first, but became very dry and spicy (辛口) after warming up a little, with a long finish.  Unfortunately, we did not finish this bottle...

Kaiun Daiginjo Den Hase Shohiki (開運大吟醸 伝 波瀬正吉) - seimaibuai (精米歩合) of 35%.  Sweeter on the attack, softer on the palate and not so dry.

2007 Hospices de Beaune Clos de la Roche Cuvée Georges Kritter mis en bouteille par Domaine Ponsot - nice and fruity, with a very fragrant nose.  A little animal and forest notes, too.

1996 François Lamarche La Grande Rue en magnum - higher acidity, more astringent on the palate.

2011 Willi Schaefer Graacher Domprobst Riesling Spätlese - slightly sweet on the palate, with classic nose of polyurethane and plastic, along with floral notes.


Full post on dinner is here.

October 22, 2014

Kikuhime Kurogin

Dinner at 298 Nikuya Room.

Kikuhime Kurogin from isshobin (菊姫黒吟) - a junmai daiginjo (純米大吟醸) that consisted of only natural drip (not pressed) and bottle aged for three years before release.  Sweet on the attack but turning dry in mid-palate with a very dry and spicy (辛口) finish.  Very rich and viscous texture.

October 19, 2014

95 von Schubert

Dinner at Man Wah.

1995 von Schubert Maximin Grünhäuser Herrenberg Auslese 91 - very nicely balanced on the palate, with reasonable acidity here.  Nice marmalade notes along with the usual flinty and petrol nose.

Full post on dinner is here.

October 18, 2014

Magnum evening

Drinks at Ginsberg + Chan.

2007 Jobard-Chabloz Meursault Les Grands Charrons - nice and flint, mineral, kinda lean, with lemon citrus.  Pretty clean.

2005 Gaja Darmagi - very fragrant and lovely nose, with exotic spices, dried herbs, mint, pine needle, potpourri and some ripe fruits.

Dinner at On Lot 10.

2002 Louis Roederer Cristal en magnum - nice and ripe, sweet on the palate, with good acidity on the finish.  Pretty toasty with lemon and almost marmalade on the nose.

1995 Ramonet Bâtard-Montrachet en magnum - nice nose with notes of straw, butter and a little marmalade.  Nose was oxidized but in a good way.  Color was starting to turn golden.

2004 Mommessin Clos de Tart en magnum - very nice and fruity, with strawberry notes.  More elegant than I expected, but maybe that's a sign of the lighter vintage.

1999 Ceretto Barolo Prapò from magnum - clearly more tannic here.  Nose of ripe fruit, forest, cedar and a little smoky.  Very, very nice actually.


Full post on dinner is here.

October 15, 2014

Von Schubert and Il Pino

Dinner at Neighborhood.

1998 von Schubert Maximin Grünhäuser Abstberg Spätlese-trocken - big nose of petrol and polyurethane.  Acidity quite high, especially on the finish.

2006 Il Pino di Biserno - still pretty tannic.  A little bit of forest on the nose at first, then more mint and more sweet fruit later once it opened up more.

Full post on dinner is here.

October 7, 2014

More hodgepodge

Dinner at a private kitchen.

2003 Gazin - smoky nose with some fruit, with meaty and savory, mineral notes.

1998 von Schubert Maximin Grünhäuser Abstberg Spätlese-trocken - nose kinda pungent, stinky, almost rubber, with lemon citrus and flinty notes.  Definitely more dry and acidic but still kinda round on the palate.

1999 René Geoffroy Brut - very ripe on the palate.  A little caramelized on the nose, and a little savory but not quite salty plum.

2012 Kamoshibito Kuheiji Human (醸し人九平次 純米大吟醸 Human) - made with Yamada Nishiki (山田錦) at a seimaibuai (精米歩合) of 45%.  The nose was rich with lots of fermented rice notes.  Alcoholic both on the nose and the palate.  Very dry mid-palate and on the finish. Definitely karakuchi (辛口).

1986 von Schubert Maximin Grünhäuser Herrenberg Spätlese - lemon, almost cream soda nose, with petrol and flinty notes.  Not too sweet on the palate with good acidity.

2008 Michel Gros Vosne-Romanée 1er Cru Clos des Réas - nice blackcurrant, black cherries with a bit of forest in the nose.

1995 Guigal Côte-Rôtie Brune et Blonde - leather, animal, and a little bacon fat.  Not bad at all.

2006 Dal Forno Valpolicella Superiore - coconut, vanilla, minty, and a little smoky.  Still kinda tannic.

1975 Coutet - really big polyurethane nose, very rich on the palate, with apricot and nutty flavors.  Yum.


Full post on dinner is here.

October 5, 2014

MNSC Dinner - Seventh Son

MNSC dinner at Seventh Son, hosted by Gayliao.

First pair: opened and poured 30 minutes before serving.
1970 Mouton-Rothschild - a little green with animal notes.  Some ripe fruit here.  Flat on the palate with relatively high acidity and short finish.  90 points.

1983 Mouton-Rothschild - nice ripe fruit, very farmy with lots of animal notes, smoky and minty.  93 points.

Second pair: opened and poured 30 minutes before serving.
1985 Jaboulet La Chapelle - good, ripe fruit with leather notes, smoky nose.  Really lovely and smooth.  A little lean and not too sweet on the palate.  94 points.

1985 Faiveley Chambertin Clos de Beze - sweet on the nose like candy.  A little tropical fruit.  Pretty light on the palate.  93 points.

Third pair: decanted almost two hours prior to serving.
1995 Petrus - really smoky, pencil lead.  A very big wine with animal notes, almost a little exotic.  Pretty tannic.  95 points.

1995 Rayas - really sweet, candy-like, alcoholic.  A little forest pine and very fragrant nose.  96 points.

Fourth pair:  Decanted about 1½ hours prior to serving.
1999 Rousseau Chambertin - toasted corn with ripe fruit.  Kinda tannic.  95 points.

1999 DRC Grands Échézeaux - really ripe and sweet, more metallic, forest notes.  96 points


Full post on dinner is here.
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