MNSC Dinner - Tim's Kitchen Macau

MNSC dinner at Tim's Kitchen (桃花源) in Macau, hosted by Dayliao.

First came a flight of white wines, which were a pair of 2002 Meursaults from Comte Lafon:

2002 Comte Lafon Meursault 1er Cru Goutte d'Or - muted nose with some oak, vegetal, chalky and minerally.

2002 Comte Lafon Meursault 1er Cru Les Charmes - a bit ripe, oak, sweet on the palate, and also hot on the palate.

First flight of reds was a pair of 1991s:

1991 Comte de Vogüé Bonnes-Mares - ripe and mature. Suddenly oyster sauce notes emerged, along with a little salty plum (話梅). Really silky smooth on the palate. Later on the wine was much more acidic. 91 points.

1991 Dominus - brett and medicinal, smoky, lead pencil and some fruit. 93 points.

Second flight of reds was a pair of 1994s:

1994 Dominus - mint, smoky, brett, sweet and a bit of caramel. Should have known from the caramel that this wasn't French... 93 points.

1994 Latour - initially closed, later some smoke. Actually still a little tannic. 94 points.

Third flight was a pair of 1988 Clos de la Roche:

1988 Dujac Clos de la Roche - very fruity, sweet and full of berries. Vibrant and lively. 95 points.

1988 Hubert Lignier Clos de la Roche - orange marmalade, a little farmy, nose seemed a little cooked. A little grassy and vegetal, with some potpourri. 93 points.

Last flight was a pair of 1985s:

1985 Margaux - very bretty and medicinal, green, vegetal, mint, and almost a little ripe on the finish. 94 points.

1985 Mouton-Rothschild - ripe with a little brett, and a little sweet on the nose. 94 points.

Full post on dinner is here.