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Dinner at Holytan in Hong Kong.

1981 Krug - sweet and caramelized nose, with a little straw, Chinese licorice (甘草), minerals and marmalade.  Acidity was pretty high, and there were almost no bubbles left.  Very lovely.

1998 Roulot Meursault Les Vireuils - initially when the bottle was opened, we detected oxidation but wasn't sure if it was premox.  Turned out it wasn't, but it was still a tiny bit off.  Surprisingly dry on the palate, a little dusty, a little flinty, with marmalade.

1998 Haut-Brion Blanc - HUGE nose, slightly pungent, mineral, flinty and lean.  The Sauvignon Blanc was definitely front-and-center, with a little bit of plastic.  Later on it opened up and became a little buttery and fatty, showing its ripeness.  Absolutely awesome, and by far the wine of the evening for everyone.

1998 Prieuré Roch Vosne-Romanée Clos Goillotte en magnum - very cloudy as expected, very toasty corn, plenty of sweet fruit, not clean but a little dirty, slight hint of forest with animal and leather coming out later.

1998 Leroy Vosne-Romanée 1er Cru Les Beaux Monts - nose of toasty corn, also a little dirty, with plenty of nice fruit.

1998 Guigal La Turque - despite being decanted for close to 3 hours, the wine was still pretty closed and tight.  Nose of forest pine, smoky and woody, very clean and cool.  Very fragrant later, and after almost 4 hours we finally found some bacon fat.  This bottle was waaay too young.

1998 Dalla Valle Maya - ripe and smoky nose, still pretty tannic on the palate.  A different animal.  45% Cab Franc and 55% Cab Sauvignon.

1998 Willi Schaefer Graacher Domprobst Riesling Auslese from half bottle - petrol, flinty, apricot, marmalade.  Nice acidity.

Full post on dinner is here.