MNSC Dinner - Island Tang

MNSC dinner at Island Tang, hosted by me.

1970 Egon Müller Scharzhofberger Riesling Spätlese - white flowers, a little plastic, a little pear, petrol, flinty, sweet like marshmallow or marzipan.  Good acidity here to balance out the sweetness on palate.

First flight:

1988 Henri Bonneau Réserve des Célestins - decanted 2 hours prior to drinking.  Very farmy, leather, manure, also floral, sweet with plum.  Beautiful nose.  Pretty smooth on the palate but acidity slightly high.  95 points.

1998 Henri Bonneau Réserve des Célestins - decanted 2½ hours prior to drinking.  Jammy, ripe, more concentrated, more alcoholic, dried herbs.  Later on huge sweet nose with sugar cane and crème brûlée notes.  Totally different style to the '88.  96 points.

Second flight: (decanted 2½ hours prior to drinking)

1983 Guigal La Landonne - stinky, farmy, acidity evident on the nose, plum, cherry, some sweetness in the nose.  Beefy, grilled meats.  Second pour was much better, with more sweet fruit in the nose.  94 points.

1983 Penfolds Grange - exotic with tons of coconut butter and sweetness, along with coffee.  3 hours after decanting the nose dived and turned rubbery.  95 points.

Third flight: (decanted 1½ hours prior to drinking)

1996 Armand Rousseau Chambertin - sweet and exotic, cough syrup, bubble gum, Asian spices, Chinese licorice.  Also a little toasty.  93 points.

1996 Joseph Drouhin Chambertin - muted nose, green like it was fermented with stems.  88 points.

Fourth flight: (decanted 2½ hours prior to drinking)

1996 Harlan Estate - minty, smoky, a little brett, savory, black tea, earthy, mineral, a little sharp.  Tannins are still here.  94 points.

1996 Bryant Family - exotic, tropical, coconut butter, sweet fruit, dried herbs and pine needle.  95 points.

Full post on dinner is here.