MNSC Dinner - Guo Fu Lou

MNSC Dinner at Guo Fu Lou in Wanchai, with Dayliao hosting.

Flight 1:  opened one hour prior to serving

1985 Mouton-Rothschild - earthy, pretty sweet, dried herbs, a little coffee, tobacco, cigar nose.  Palate a little on the light side.  93 points.

1985 Dujac Clos St-Denis - nose much more open, oxidized a little, a little caramelized, very plummy, almost like Chinese preserved plum (話梅).  Sweet like jujube.  Very nice.  94 points.

1985 Margaux - smoky, more vegetal like green pepper.  Minty with potpourri notes.  Very nice, and more body here.  92 points.

Flight 2: opened for 2½ hours prior to serving

1991 Vogüé Bonnes-Mares - very weird nose at first.  Stewed prunes, cough syrup, really sweet and a little meaty.

1991 Vogüé Musigny Cuvée Vieilles Vignes - nose a little muted at first.  Also smelled and tasted like cough syrup.  Nose still a little sharp.  Got better with more time.

1991 Mugnier Musigny - another cough syrup, this time cherry flavor… also a little potpourri.

Third flight: opened and decanted for 3½ hours prior to serving

1994 Araujo Cabernet Sauvignon Eisele Vineyard - metallic, mineral, herbs, sweet, alcoholic, a little chalky on the nose, and slightly off on the palate.

1994 Harlan Estate - a little ripe, minty, smoky, a little stewed.  Still fairly tannic here but acidity relatively high.

Full post on dinner is here.