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.

July 19, 2010

MNSC Dinner - Summer Palace

MNSC Dinner at Summer Palace (夏宮).

2000 Penfolds Yattarna - this is a wine I realized I liked a few months ago. Lots of toasty popcorn, nutty, honey, a little oxidized and some minerals. The color was kinda deep, and while it wasn't as fresh as some would like it to be, I thought it wasn't bad.

First pair:
2003 Harlan - Wow! This was so powerful on the nose. Lots of minerals, iron/rust, coffee, walnut... Sweet but not overpowering, and a little alcoholic on the nose. The edges are starting to round out, but it was still tannic on the finish. Also some exotic spices and tea leaves. 94 points.

1982 Le Gay - smoky, definitely more mature than the other wine. Still kinda alcoholic on the nose with herbs. Round and delicious on the palate. 93 points.

Second pair:
1976 Petrus - notes of plum, spices, sweet with a little soy sauce. Soft and silky on the palate, and a little floral at the end. 93 points.

1991 Guigal La Landonne - a little "stinky", a little ginseng and medicinal... nose was kinda muted and not really showing much fruit. Later on there was a little sweetness and toffee. 91 points. Once again Pineapple and I had completely opposite reactions to a wine. His wine of the evening was my least favorite...

Last pair:
1983 Guigal La Mouline - lots of violet, initially a little dusty and dirty. Nose was a little oxidized and mature, with some ripe fruits. Really smooth on the palate. To be honest, this wine performed below my expectations... I thought I'd be blown away by one of my all-time favorite vintages of my favorite wine, but it was not to be... 94 points.

1998 Sine Qua Non E-raised - typical of an SQN Syrah, this had tons of iron, minerals and smelled "bloody" on the nose. Still really alcoholic, with some coffee notes. Totally up my alley. Decanted for 8 hours (!) and still going strong... 95 points.

Full post on dinner is here.

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