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 19, 2017

95 Gaja and more

Dinner at Seventh Son.

2013 Kusuda Riesling - a little petrol and polyurethane on the nose, fairly light.  Rather dry and lean on the palate.

2009 Dame de Montrose - decanted for about 30 minutes.  A little smoky, with some fruit.  Still a little tight on the palate.  Some tannins here but not too heavy.  Later on more smoke showed up in the nose, and the tannins were smoother and silkier.

Daishichi Myoukarangyoku Junmai Daiginjo Shizuku Genshu (大七 妙花蘭曲 純米大吟醸 雫原酒), 24BY - very rich rice aromas on the nose, with lots of banana.  Kinda sweet on the palate as long as it's served cold.

1995 Gaja Barbaresco Sori San Lorenzo - decanted for about 45 minutes.  Smoky with leather notes.  Still tannic.


Full post on dinner is here.

August 18, 2017

Ulysse Collin Les Maillons

Drinking at home.

Ulysse Collin Les Maillons, dégorgée le 16 février 2015 - lots of red fruits, good depth of flavors on the palate. A little pungent sulfur. As an extra brut, this was drier on the palate than I preferred.

August 3, 2017

Krug Grande Cuvée

The Krug x Mushroom tour, at Arcane, ON Dining Kitchen and Lounge, and Beef and Liberty.

Krug Grande Cuvée, 163ème édition - a blend of almost 190 wines, with the base being 2007 and the oldest coming from 1990.  Good ripeness on the palate, with some marmalade.

Full post on the evening is here.

August 1, 2017

2013 Sary Arba Rkatsiteli

Lunch at Arnau in Astana.

2013 Sary Arba Rkatsiteli - some fragrance in the nose here, floral, a little pine.  A little alcoholic, pretty ripe and hot on the palate, with good acidity on the finish.

Full post on the day is here.

July 28, 2017

Abrau-Durso Sparkling

Drinks at the Baikonur Cosmodrome Site 1 Observation Point.

Abrau-Durso Semi-Sweet - definitely tasted the higher sugar levels.  Very pleasant to drink.

Full post on the day is here.

July 27, 2017

Karakemer Alatau

Dinner at hotel in Baikonur Cosmodrome.

2009 Chateau Karakemer Alatau - warm was too warm and likely has been cooked by the hot weather.  Very soft on the palate but not too thin, although not much body or finish.  Merlot, Cabernet Franc, Cabernet Sauvignon, and Braucol vines planted in 2003.

Full post on the day is here.

July 20, 2017

2015 Passione e Sentimento

Dinner at La Brata.

2015 Pasqua Passione e Sentimento Rosso - sweet and fruity, slightly smoky, ripe on palate.

July 14, 2017

French Chard and Beringer Cabs

Drinks at La Cabane Wine Bistro.

2015 Tony Bornard Le Chardo Gai - pretty ripe on palate, with some acidity at the same time. Flinty, slightly pungent from sulfur.

Dinner at Neighborhood.

2012 Dujac Morey Saint-Denis Blanc - beautiful and toasty nose, sweet and buttery.  Light and crispy on the palate when served very cold.  Later on some green bell pepper on the nose.

1989 Beringer Cabernet Sauvignon Private Reserve - nice and fruity but not too ripe, with a hint of smoke.  Nice acidity here and slightly lean on the palate. 

1990 Beringer Cabernet Sauvignon Private Reserve - more Bordeaux-like, with some sweet fruit and a little smoke.  More tannic than the 1989.

2002 Chateau Musar Red - much smoother than expected on the palate.  Nice and minty, with good fruit.

Full post on dinner is here.

July 9, 2017

Magnums for Monsieur Ducasse

Dinner at Tasting Court.

Krug Grande Cuvée, en magnum - nice and toasty nose.  Good acidity balance.  Can never go wrong with Krug.

2000 La Chapelle de la Mission Haut-Brion, en magnum, ex-château 2013 - very prominent pencil lead, smoke, a hint of savory minerals and soy sauce.  Fairly smooth on the palate, along with some fruit.  Classic claret.  Served slightly chilled, which Monsieur Alain Ducasse felt was perfect.

2004 Didier Dagueneau Silex, en magnum - nice and mineral, flinty.  A little light on the palate but more than and rounded than expected.  Later on showed good acidity and turned leaner.

2000 Laville Haut-Brion, en magnum, ex-château 2013 - a little acetone in the nose at first, pretty ripe, flinty, with lovely lemon citrus notes.

1997 Chapoutier Hermitage Vin de Paille, en demi-bouteille - surprisingly dark brown in color with a lot of sediment.  Plenty of sugarcane in the nose.  Very rich and sweet on the palate.


Full post on dinner is here.

July 8, 2017

1990 Lafite and more

Lunch at The Tasting Room in Macau.

Henriot Brut Souverain, en magnum - yeasty and mineral, at first a little sharp on the nose.  Softened up in the glass.

2012 Vincent Girardin Meursault 1er Cru Les Perrières - more mature than expected at just 5 years old.  Sweet and buttery, with some citrus and acidity for balance.

1990 Lafite-Rothschild - classic pencil lead, smoke, tobacco, very cool, sweet fruit.  Nice and woody notes.  Very smooth on the palate, and still a little tannic on the back.

2000 Krug - yeasty, toasty, with good acidity and some ripeness.

Full post on lunch is here.

July 7, 2017

1985 Madeleine Collignon

Dinner at Tai Ping Koon.

1985 Hospices de Beaune Mazis-Chambertin Cuvée Madeleine-Collignon par Bouchard - initially very light and thin, with high acidity. Gained a little more body later.

July 5, 2017

JJ Prüm and Ram's Hill

Dinner at Seventh Son.

2011 Ram's Hill Sauvignon Blanc - mature and most of its fresh fruit.  Now more caramelized with straw and honey notes, with a little green apple left.

2007 Joh.Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett - lots of polyurethane and classic petrol, with a little flint.  A little fizzy on the palate and a little sweet.

Full post on dinner is here.

July 1, 2017

2016 Lucy Margaux Jasper

Drinking at home.

2016 Lucy Margaux Pinot Noir Jasper Estate - acidity high, a little lean on the palate with some forest notes.  Also meaty.  Took about half hour for cool, sweet fruit to show up, with some violet notes.

June 26, 2017

MNSC Dinner - Petrus

MNSC dinner at Petrus.  My turn to host.

Henri Giraud Fût de Chêne MV09 - savory minerals on the nose, really big on the palate.  Good balance between savory and acidic notes, and surprising in its maturity.  Almost a little bitter on the finish.  Definitely preserved citrus like marmalade on the palate, with a very fragrant nose.

Flight one: opened just before serving, without decanting.  Unfortunately served too warm by the sommelier.
1971 Maison Leroy Echezeaux - nice sweet fruit, savory on the palate.  Toasty with a little green and a bit of coffee.  Definitely acidity on the palate here.  91 points.

1971 DRC Echezeaux - Madeira-like, very savory, nutty, with some desiccated coconut.  87 points.

Flight two: opened two hours prior to serving, not decanted.
1982 Latour à Pomerol - very smoky, tobacco, a little savory, a little stinky, a hint of green peppers, less sweet fruit than expected.  More cigar, smoky, and toasty.  97 points.

1982 Lafite-Rothschild - a little dusty, really metallic, rusty.  Fine on the palate, savory later on after opening up a little, but still a little tight.  The sommelier should have decanted this bottle.  93 points.

Flight three: double-decanted 3 hours prior to serving.
1997 Dominus - Sweet fruit, minty, a little smoky.  Tannins still there but sweet on the palate.  95 points.

1997 Etude Cabernet Sauvignon - very sweet and ripe, caramelized, almost honey.  Slightly alcoholic.  95 points.

1997 Shafer Cabernet Sauvignon Hillside Select - corked.


Full post on dinner is here.

June 22, 2017

Txakoli and 70 La Lagune

Dinner at Brasserie Bonne Récolte in Taipei.

2015 Txomin Etxaniz Getariako Txakolina Txakoli - high acidity with a flinty, almost mineral nose.

1970 La Lagune, ex-château - 1 hour in bottle, not decanted.  Very smooth, some fruit, a little earthiness, smoked meats.

Full post on dinner is here.

June 20, 2017

Mark Haisma tasting

Tasting of Mark Haisma's wines at Ginsberg + Chan.

2014 Mark Haisma Saint Romain Combe Bazin - toasty nose with pain grillé, buttery, quite fragrant.  Some nice acidity on the finish.  A little flinty but somehow not lean and quite fat instead, with some apricot.  A little light on the palate.

2015 Mark Haisma Volnay Peux Bois - sweet, almost a little jammy.  Slightly leather and a little forest.

2015 Mark Haisma Gevrey-Chambertin - more fragrant, more eucalyptus.  Bigger and more intense.

2014 Mark Haisma Pommard 1er Cru Clos des Arvelets - fragrant, nice and sweet, a little leather, some forest, showing better on the nose.

2015 Pommard 1er Cru Clos des Arvelets - good sweetness, more closed than the 2014.  A bit more savory, perhaps.  Possibly bigger.  More toast from new oak.

2014 Morey Saint Denis 1er Cru les Chaffots - beautiful nose.  Very fragrant with sweet fruit, and a little spice.

2014 Mark Haisma Bonnes Mares - more complex, a little leaner but still nice and fragrant, a hint of pencil lead.

2015 Mark Haisma Syrah - Grenache - made with grapes from 35-year-old vines in the Ardeche.  A little savory, a little soapy and floral.
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