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.

August 20, 2016

Pinot night

Dinner at ON Dining Kitchen and Lounge.

Inflorescence Côte de Val Vilaine, millesime 2010, dégorgée en Avril 2012 - nice acidity balance here.  Lovely nose which was nice and a little caramelized.  I wasn't expecting a Champagne, but since this was a blanc de noirs made from 100% pinot noir, and was not a Burgundy, this definitely fit the bill...

2012 George Ferae Naturae - a rosé of pinot noir from one of my favorite producers.  Ripe and sweet nose but slightly pungent.  Surprisingly dry on the palate.

2009 Schäfer-Fröhlich Bockenauer Spätburgunder 'R' trocken - double-decanted after opening.  Very rich nose, with animal notes and a hint of grilled meats.  Very fragrant, almost floral after opening up.  Smooth on the palate but good concentration here.  A beautiful wine that I'd love to taste again in 10 years.

2007 Jacques Cacheux Vosne-Romanée 1er Cru Les Suchots - a little dusty and chalky.  There's still fruit underneath, but the bottle wasn't ideal.

2012 Tuck's Ridge Pinot Noir Buckle Vineyard - a little burnt rubber, pungent nose.  Later on showed some animal and leather notes.

2009 George Leras Family Vineyard - double-decanted for 2½ hours prior to serving, which was probably a little too long.  Nose was still beautiful and fragrant, with plenty of sweetness coming from raspberry notes, almost a little caramelized.

2009 Rockburn Pinot Noir Twelve Barrels - nice and smooth, with some lovely fruit on the nose.

2009 Chacra Pinot Noir Treinta y Dos - double-decanted for 3 hours, nose was fairy muted.  A little minty, some sweet and cool fruit, with a little rubber.  Nice structure on the palate.

2003 Peter Michael Pinot Noir Le Moulin Rouge - sweet nose with eucalyptus.  Lovely.

2013 The Hilt Chardonnay The Old Guard - nose of minerals, a little ripeness here.  Lovely with cheese.

2003 Berthet-Bondet Château-Chalon - opened for 11 hours prior to serving.  Grassy nose, lots of ripeness, a little marmalade, and some minerals.

2009 Araujo Grappa - a little acetone, paint thinner in the nose.  Reasonably smooth on the palate but still a lot more spicy than I had remembered.

Full post on dinner is here.

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