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.

May 30, 2011

1990 Haut-Brion Blanc and then some

Sipping wine at Tastings.

2008 Pierre Bise Lune d'Anjou - a 4,000-bottle limited cuvée made for Caudalie Wines of Hong Kong.  Nose was very tropical, fruity and sweet, like peaches and apricot... also floral.  Surprisingly it is dry on the palate, despite the nose fooling one into thinking that it's a sweet wine.

2009 Bava Gavi Cor de Chasse - really sweet nose, with banana, bubble gum and a little flint.

2004 The Foundry Syrah - nose was savory and a little pruny.

2006 Teliani Valley Mukuzani - I was so surprised to see this bottle, and immediately got myself a pour.  I had a bottle of the Cabernet Sauvignon from this winery while in Almaty back in 2008, and thought it was pretty decent.  This particular wine is made from 100% Saperavi, native to Georgia.  Nose of Asian spices, oak, vanilla and a little smoked meats.  Sweet and ripe on the palate. 

2000 Musar Red - medicinal nose with spices.

Dinner at Gold.

1990 Haut-Brion Blanc - I gave the Specialist carte blanche and told her she could pick any bottle of white from my stash in the office.  Didn't take a genius to guess which bottle she was going to pick...  Nose was very sweet, like cotton candy, ripe orange rind and flint.  Later on notes of plastic and honey emerged, and the Specialist insisted that it was white flowers (and not just any floral notes) that came out as the wine opened up.  It took at least 2 hours in the decanter for this to really open up.  In the end it wasn't as big and explosive as the Specialist had hoped for, but I thought it was a very lovely and elegant wine... perfect to go with food.

2006 Paolo Scavino Barbera d'Alba - grass, forest, sweet, minty, ripe and a little jammy.  Later on a little green pepper and slightly vegetal.  A pretty easy-drinking wine.  Bought this off the restaurant's list so we could get the corkage waived.

Full post on dinner is here.

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