MNSC Dinner - the Principal

MNSC dinner at the Principal, hosted by Curry.

1999 Coche-Dury Meursault 1er Cru Perrières - VERY toasty, some lemon citrus on the nose.  Acidity was rather high but very ripe on the palate at the same time.  What a totally awesome wine!

First pair:

1984 Henri Jayer Vosne-Romanée 1er Cru Les Brulées - opened for 1 hour prior to serving.  Very sweet nose, with strawberry jam and a hint of lychees.  Clearly an oldie as the palate was a little light, with slightly high acidity.  Delicious and very enjoyable.  94 points.

1987 Henri Jayer Vosne-Romanée 1er Cru Les Brulées - opened for 1 hour prior to serving.  Very dusty, musty, stinky, animal notes, savory like black olives, minerals and metallic nose.  Second pour was better than the first.  90 points.

Second pair:

1985 Ponsot Clos de la Roche Vieilles Vignes - opened for 1½ hours prior to serving.  Really sweet and ripe strawberries and tangerine.  Awesome and beautiful.  My kind of wine.  So surprised that this was a Ponsot.  96 points.

1985 DRC La Tâche - opened for 1 hour prior to serving.  More muted nose, with minerals, mint and a bit of forest.  Why did this not show like the Ponsot?!  Can't believe this wine underperformed...  94 points.

Third pair:

1985 Roumier Bonnes-Mares - opened for 1 hour prior to serving.  Forest, floral, minty.  Really sweet and beautiful.  94 points.

1990 Roumier Bonnes-Mares - opened for 1½ hours prior to serving.  Stronger notes of forest, leather and animal.  As enjoyable as the '85 but in a different way.  94 points.

Fourth pair:

1989 Rayas - decanted for 2½ hours prior to serving.  Burnt rubber nose, stinky.  I never got much else out of this wine... not very enjoyable at all.  88 points... and that's being generous.

1989 Henri Bonneau Réserve des Célestins - decanted for 2½ hours prior to serving.  Forest, resin, dates, with some sweetness in the nose.  92 points.

Full post on dinner is here.