MNSC Dinner - Hong Kong Club

MNSC dinner at Hong Kong Club, hosted by Lord Rayas.

1996 Tattinger Comte de Champagne - very nutty and toasty, a little ripe on the nose, with a good acidity finish.  Absolutely fragrant and beautiful right now.

First flight: served 30 minutes after opening.

1970 Guigal La Mouline - very fragrant, sweet fruit on the nose.  Slightly dry on the palate.  Later on some coffee and mocha notes.  A really beautiful wine.  97 points.

1970 Beaulieu Vineyard Georges de Latour Private Reserve - a little more savory, slightly more exotic on the nose.  Some fruit, a little leather, slightly oxidized and caramelized.  Very soft and slightly sweeter on the palate.  93 points.

1970 Latour - very fragrant and beautiful, savory, slightly smoky, slightly earthy, with some fruit here.  96 points.

Second flight: served 2½ hours after opening.

1975 Jaboulet La Chapelle - fragrant and clean nose, with ripe fruit, floral, minty, toasty, and cedar notes.  95 points.

1975 L'Evangile - a little smoky, a little toasty.  92 points.

Third flight: served 4 hours after opening.

1982 Guigal La Mouline - sweet, floral and fragrant, slightly restrained nose.  Later a little leather and cedar, with some toasty notes.  Acidity a little high on the palate after a while.  Very nice.  95 points.

1982 Dunn Howell Mountain - a little pencil lead, some burnt rubber, chalky and dusty.  Second pour showed lots of sweet and tropical banana.  Kinda tannic and still concentrated.  92 points.

1982 Mouton-Rothschild - a little green pepper, sweet grass, with a little toast.  Corked.

Full post on dinner is here.