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.

June 18, 2017

2001 Remirez de Ganuza

Lunch at Beef and Liberty.

2001 Remirez de Ganuza Reserva - a little smoky, a hint of sweet vanilla, full-bodied but smooth on palate at first, then became more tannic.

June 17, 2017

70 La Chapelle and more

Dinner at Caprice.

Vouette et Sorbée Cuvée Blanc d'Argile, en magnum - a blanc de blancs extra brut.  Good acidity here, but also some sweetness.  Surprisingly showing some tropical fruits on the nose.

2015 Pascal Cotat Sancerre Les Monts Damnés - very flinty and tropical, with stone fruits in the pretty sweet nose.  Body was on the light side.  After the gazpacho water, there was more body and sweetness on the palate.  Lovely, fragrant nose.

1960 Barbeito Boal - very classic, with a very savory nose that reminds me of salted plum (話梅), minerals, and a little nutty.  Since it's a Boal, the palate wasn't as sweet as the Malvasias I normally prefer.  Still lovely.

1970 Jaboulet La Chapelle - not decanted.  Initially showing plenty of soy sauce, savory black olives and tapenade, with perhaps a hint of coconut butter underneath, and definitely some fruit there, but more stewed prunes instead of fresh and sweet.  A bit of smoke, too.

Full post on dinner is here.

June 16, 2017

2016 Lucy Margaux Chardonnay

Drinking at home.

2016 Lucy Margaux Chardonnay - fairly pungent nose, which was surprising given that supposedly no sulfur was added.  Pretty heavy toast, flinty and mineral.  Good acidity on the attack, fairly round on the palate, with some length but faded quickly on the palate.  Almost a little pipi de chat in the nose, a little green, but pungent nose fades in glass - until a fresh pour.

June 15, 2017

Bollinger and Clos des Papes

Dinner at Amber.

2004 Bollinger Grande Année, dégorgée en Septembre 2012 - nice and caramelized nose, with salty plum.  Acidity was rather high at first, but became smoother with some prawn juice in the mouth.  Nice toasty notes with sweetness from vanilla.  Drinking nicely now.

2001 Clos des Papes - decanted for 1½ hours at room temperature, so it was served a little warm for my taste.  A little less stinky after aeration in decanter, but the alcohol was still a little sharp.  Good sweet fruit, with cedar and almost a little coffee notes, along with smoked meats.  Good acidity on the palate.  Not drinking as well as hoped.

Full post on dinner is here.

June 10, 2017

2003 Françoise Bedel

Dinner at Imperial Treasure.

2003 Françoise Bedel L'Âme de la Terre, dégorgée en Août 2012 - initially served a little warm, so showed a little bitterness on the finish.  Full-bodied, with a nice, caramelized nose with marmalade notes.

Full post on dinner is here.

June 7, 2017

Bornard, Gros, and the Prince

Dinner at Neighborhood.

2012 Philippe Bornard Côtes du Jura Les Marnes - I was ever so grateful that this bottle of natural wine didn't turn out to be bong water... Toasty nose with a little sweetness.  Kinda soft on the palate.  Later on there were some Chinese medicinal herbs in the nose, and a little coriander seed.  Nose was beautiful some 2½ hours later, showing a big nose of toast which faded rather quickly in glass.  Palate still left me wanting.
2002 Krug - always beautiful.  Nice and smooth on the palate, with a caramelized and toasty nose.  Lovely yeasty nose some two hours later.

2004 Anne Gros Clos-Vougeot Le Grand Maupertui - I expected to be disappointed this evening, but I wasn't expecting this to be the bottle to deliver that disappointment.  Not much on the nose.  Improved a little with the second pour, but this was completely underwhelming.

2004 Prince Florent de Merode Corton les Renardes - nice fruit here but it wasn't too ripe and jammy, a little smoky.  Much nicer than the Anne Gros.  No wonder DRC took a lease out on this vineyard.

Full post on dinner is here.

June 2, 2017

Paillard NPU, Martray, and Boisson

Dinner at Frantzén's Kitchen.

1996 Bruno Paillard Nec Plus Ultra, dégorgée en Janvier 2009 - not an aggressive wine at all... more subtle and very smooth.  Some oak in the nicely caramelized nose.  Good acidity on the palate but not too sharp, although slightly higher in the finish.  Towards the end it became a little leaner.

2011 Anne Boisson Meursault - very tight upon opening but showed plenty of heavy toast, with a hint of sweetness underneath.  After opening up a little and warming up in glass, showed more citrus, lemon zestm, and slightly less toast... and turned a little more elegant.

2006 Bonneau du Martray Corton-Charlemagne - ripe on the palate, almost a little bitter on the finish.  Smooth and elegant.

Full post on dinner is here.

May 31, 2017

Hodgepodge birthday

Dinner at The Chin's.

1982 Joseph Perrier Cuvée Royal Brut, en magnum - a little sweet on the nose, a little caramel.  Naturally this improved later.

2013 Prieuré Roch Roses, en magnum - nose was very pungent, stinky, sulfur,  like rotten eggs, with some heavy toast.  Pretty WTF.  Listed as a "quaffing wine" on the domaine's website.

2012 Lucien Le Moine Corton Blanc - very tight upon opening, very toasty, almost a little mandarin zest, with good acidity.  More open after 30 minutes, with lemon citrus.  After an hour more buttery notes came out, but remained very toasty.  Punches above its weight.

2001 Ponsot Griotte Chambertin - served a little warm after 2 hours.  Minty, earthy, smoky and meaty.  After 2½ hours showing a little wet cardboard...

1986 Gaja Darmagi - decanted for more than 3 hours and served too warm.  Smoky and reminiscent of Left Bank Bordeaux, with almost savory notes on top of inky and cigar nose.

2011 Marcel Deiss Alsace - pretty tropical nose with a hint of pineapple, acetone, beeswax.  Ripe and almost a little bitter on the palate.

Full post on dinner is here.

May 29, 2017

Sake, Bordeaux, Piedmont, Napa, Burg

Dinner at Mandarin Grill + Bar.

Dewazakura sparkling (出羽桜 スパークリング) - naturally sparkling, aged for 15 years below zero.  Not many bubbles.  Very fruity on the nose, a little sweet, with tropical, stone fruits.  A little fermented and oxidized nose, but very fresh.  Dry on the palate with a very short finish, almost flat later after sitting in glass.  With the second pour, much more depth on the palate and no longer flat.  With the last pour the banana notes came out.

2014 Le Petit Cheval Blanc - very pipi de chat, green apple, and lots of toast in the nose.  Really nice acidity here, a little sharp.

2009 Vietti Barolo Brunate - good acidity here, still a little tannic.

1998 Colgin Cabernet Sauvignon Herb Lamb Vineyard - decanted more than 1½ hours before serving.  What a beautiful wine!  Much more elegant than I expected, with lots of fruit, a little smoky, and surprisingly no coconut whatsoever.  Very smooth with good acidity.  More than 2 hours later, showing some coffee in the fragrant nose along with some lovely fruit.

1997 René Engel Échezeaux - toasty corn with some nice fruit, but a little overwhelmed by the dusty nose.

Full post on dinner is here.

May 27, 2017

Kokuryu Nizaemon and Shizuku

Dinner at Hidden.

Kokuryu Junmai Daiginjo Nizaemon (黒龍 純米大吟醸 斗瓶囲い 二左衛門), 2015 - drier on palate at first, especially on the finish.  Slightly sweet on the attack, showing depth later.  Very smooth and elegant, what the Japanese would call 淡麗.  Much more feminine.

Kokuryu Daiginjo Shizuku (黒龍 大吟醸 しずく), 2010 - very full-bodied.  Lots of banana on the nose, with plenty of rice and mochi notes.  Very full and long finish.  Five extra years of cellar aging brought out some fermented and oxidized notes, making it more like koshu (古酒).  Much more muscular and powerful.

Full post on dinner is here.

May 26, 2017

Cheval Blanc, Tertre Roteboeuf

Dinner at a friend's place.

2008 Raveneau Chablis 1er Cru Butteaux - toasty, a little pungent, good acidity on the palate.  Three hours later some pineapple in the nose.

1975 Cheval Blanc - opened 1 hour before decanting and serving.  Earthy, a little muted sweet fruit, also a little stinky.  Later on some meaty notes.

1990 Tertre Roteboeuf - decanted and served shortly after.  Minty, more sweet fruit, very meaty, smoky.  Drinking nicely.

2007 Suduiraut - nice and sweet nose, with beeswax, acetone, orange blossom, honeydew melon, and honey.

May 25, 2017

Von Schubert Abtsberg Kabinett

Dinner at The Ocean.

2012 von Schubert Maximin Grünhäuser Abstberg Riesling Kabinett - lovely and classic nose of marmalade, flint, polyurethane, and petrol. Kinda sweet but with some acidity on the finish, and almost a little fizzy.

Full post on dinner is here.

May 21, 2017

1969 Marquis de Laguiche

Dinner at home.

1969 Marquis de Laguiche Montrachet - not chilled enough when uncorked, showing caramelized nose of honey, straw, marmalade, and cane sugar.  Acidity was a little high.  More pleasant after eing chilled and aerated 45 minutes after opening.  Peaked about 1½ hours after opening.  Not as fresh, more oxidized than the last bottle opened 6 years earlier.

May 17, 2017

Sine Qua Non lunch

Lunch at Seventh Son.

2008 Sine Qua Non Kolibri - nice and toasty nose, with a little manuka honey, very ripe and alcoholic, floral, almost a little peachy and stone fruit.  After opening up more, there was more sweetness and became so buttery.  Beautiful.

2000 Sine Qua Non The Boot - pop and pour.  Amazing nose right off the bat.  Plenty of petrol... so much so that it smelled more like a German riesling.  Some ripeness and a little honey here, with some lemon citrus.  After 45 minutes this became really ripe.  After 2 hours it turned into an amazing wine, showing a little green grass and straw, but also a hint of dustiness.  What an amazing wine!

2006 Sine Qua Non Autrement Dit - served 1½ hours after opening.  A little toasty with lots of strawberries in the nose.  Alcohol was still a little sharp.  Probably a rosé that isn't meant to be served chilled.

2001 Sine Qua Non No. 6 - served 1 hour after opening.  Nose was pretty open, with a little leather and a little smoke.  Nose was awesome after 2½ hours.

1998 Sine Qua Non E-raised - served 2 hours after opening.  Lovely sweet fruit, and came close to being elegant.  A hint of smoke and a little metallic.  Very smooth on the palate now.  Totally surprising.

Full post on lunch is here.

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