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.

September 20, 2017

Sake pairing at Godenya

Drinks in my office.

2009 Doisy-Daëne Sec - classic green apple on the nose, ripe with a little honey.

Dinner at Godenya.

Raifuku Junmai Kjyosyu Nama Mellow (来福 純米貴醸酒生), 2017 - served at 10°C.  Supposedly with a sake meter value (日本酒度) of -50.  A kijoshu (貴醸酒) partly made with junmai sake instead of water.  Fairly sweet on the palate, with nice fermented rice notes and a hint of acetone on the nose.  Very nice depth on the palate, with a hint of bitterness mid-palate.  Later on there was a hint of something unpleasant on the nose, almost similar to the mold/flor which I find in some aged Huadiao.  Taken with the fig, the fermented rice flavors became really obvious.

Yorokobigaijin Junmai Ginjyo Nama (悦凱陣 純米吟醸生), 2017 - served at 13°C.  With a seimaibuai (精米歩合) of 50% and a sake meter value of +9.  Nice and fermented rice nose.  Soft and sweet on the attack but the finish was dry and slightly bitter.

Akishika Yamahai Jyunmai Nama (秋鹿 山廃純米生), 2017 - served at 11°C.  With a seimaibuai of 70% and a sake meter value of -81, and only 8% alcohol.  Very savory on the palate, like koshu (古酒) or oxidized wines like vin jaune or Shaoxing (紹興).  Almost a little fizzy.  There's acidity and fruitiness here, almost like dunking a preserved plum (話梅) into Shaoxing.

Furei Kimoto Jyunmai (冨玲 きもと純米), 2013 - served at 45°C.  With a seimaibuai of 60% and a sake meter value of +7.5.  Soft on the palate and savory like koshu, with a dry finish.

Furousen Yamahai Jyunmai Ginjyo Nama (不老泉 山廃純米吟醸生), 2016 - served at 13°C.  With a seimaibuai of 55% and a sake meter value of +4.  Very good balance here - slightly sweet on the attack but gets dry mid-palate and ends with a very spicy finish.

Kotorinosaezuri Junmai Ginjyo (小鳥のさえずり 純米吟醸), 2010 - served at 28°C.  With a seimaibuai (精米歩合) of 50%.  Soft on the palate at first, but quickly turned dry.  Very powerful and lots of depth on the palate.

Sogen Junmai Nama (宗玄 純米生), 2017 - served at 46°C.  With a seimaibuai (精米歩合) of 55%.  Very nice depth of flavors on the palate.

Full post on dinner is here.

September 19, 2017

Krug Grande Cuvée, 162éme édition

At Caprice, VEA Restaurant and Lounge, and Aberdeen Street Social.


Krug Grande Cuvée, 162éme édition, ID 214032 - toasty and lovely, with a little minerals.

Full post on the evening is here.

September 17, 2017

Henri Bonneau Les Rouliers

Drinking at home.

Henri Bonneau Les Rouliers - ripe and fruity, a bit of smoke, leather, a little compote.

September 15, 2017

85 Bouchard Mazis

Drinking at home.

1985 Hospices de Beaune Mazis-Chambertin Cuvée Madeleine-Collignon par Bouchard - definitely past the peak but still very drinkable.  Nose of black olives, a little savory, still some fruit in the nose.  Still kinda sweet on the palate.

September 14, 2017

Bordeaux blends

Happy hour.

2007 Pichon Lalande - sweet fruit and almost a little overripe on the nose.  Served too warm.  Showing a little smoke and almost a hint of burnt rubber.

2011 L'If - served too warm.  Fruity, with smoke and forest notes.  Sweet on the palate, with some tannins.

2008 La Tour de Pin - lean, smoky, almost green pepper.  Slightly sweet on the palate.

Dinner at Kiangsu Cheking and Shanghai Residents Association.

1997 Ornellaia - double-decanted for 1½ hours.  Really smooth, with good acidity balance along with sweetness.  A little smoky on the nose.

2010 Yarra Yering Dry Red Wine No. 1 - opened 1 hour earlier.  Sweet and smooth on the palate.

2003 La Mission Haut-Brion - fruity, minty, smoky.

September 11, 2017

Meursault and 70 Ygay

Dinner at Terroir Parisien.

2008 Château de Puligny-Montrachet Meursault 1er Cru Les Poruzots - nice and ripe.  Acidity not too high.

1970 Marqués de Murrietta Castillo Ygay Gran Reserva Especial, from magnum - no decanted so lots of sediment in glass.  Very smooth on the palate, with a bit more acidity than expected.  Nose of stewed fruits like blackberry compote.

Full post on dinner is here.

September 6, 2017

Krug 2004 launch

Launch event for Krug 2004 at the Mandarin Oriental Hong Kong.

Krug Grande Cuvée, 163éme édition, en magnum, ID 215032 - just drinking beautifully, with mature, toasty notes, nice and caramelized in glass, with good acidity.  73% of the blend comes from 2007, with 37% pinot noir, 32% chardonnay, and 31% pinot meunier. 

2004 Krug, ID 116006 - chardonnay delivered the best wines, followed by pinot meunier.  It's the third-ever vintage where chardonnay dominates the blend.  Nose was more toasty, and slightly more caramelized than expected.  More depth on the palate, with high acidity and some savory minerality which developed further after sitting in glass for a while. With the music pairing seemingly showing more depth, as the meunier showed.

2002 Krug, ID 315043 - more rounded on the palate, lighter with less acidity.  Lovely and more elegant, beautiful.  It's easier to drink compared to the 2004.

Krug Grande Cuvée, 160éme édition, ID 212018 - WOW! This was MUCH better!  More rounded on the palate.  Very toasty, almost coffee notes, and almost some floral.  Soooo beautiful.  This edition was built around the poor 2001 vintage, which meant lots of reserve wines went into the blend, including as far back as 1990.  44% pinot noir, 33% chardonnay, and 23% pinot meunier.

Full post on the event is here.

September 5, 2017

Krug Grande Cuvée, 164éme édition

Dinner at Beef and Liberty.

Krug Grande Cuvée, 164éme édition - the new edition has just been released recently.  This was leaner, more austere, less rounded and ripe, with higher acidity compared to the 163éme.  Usually Krug GC is my preferred Krug on any given day, but I must say I'm not a fan of this one... yet.

Full post on dinner is here.

September 4, 2017

MNSC dinner - American Club

MNSC dinner hosted by Curry Jayer at the American Club.

2003 Coche-Dury Meursault - lovely, toasty nose, with good ripeness, a little sweet grass.  Medium palate.  A little later showed some butter on the nose.

1st pair:
2004 Méo-Camuzet Richebourg - opened 5 hours without decanting prior to serving.  Very sweet nose, a little floral on the palate, dry on the palate, with a little iron... and a little soapy.  96 points.

1997 Méo-Camuzet Richebourg - opened 2½ hours without decanting prior to serving.  A little more intense than the 2004, with animal notes.  A little dry on the palate.  93 points.

2nd pair: opened 5 hours without decanting prior to serving.
2001 DRC Romanée-Saint-Vivant - served chilled.  Elegant nose, very dry on the palate, with leather, smoked meats, and stemmy nose.  93 points.

2002 DRC Romanée-Saint-Vivant - more fruit, dry and slightly savory palate, a little floral.  95 points.

3rd pair: opened 3½ hours and decanted 2½ hours prior to serving.
1989 Guigal La Landonne - more alcoholic, lean, smoky.  Second pour showed sweeter nose with vanilla notes.  95 points.

1991 Guigal La Landonne - more fruit than the '89, very meaty.  Full bodied and tannic.  93 points.

4th pair: opened 4½ hours and decanted 3½ hours prior to serving.
1995 Latour, ex-château - smoky, minty, grassy, a little green pepper.  Good tannins.  Second pour showed much more fruit and mint, with pencil lead.  97 points.

2003 Latour, ex-château - sweet fruit, coffee, smoky, meaty, also a little grassy.  Second pour showed less coffee.  98 points.


Full post on dinner is here.

September 2, 2017

97 Dominus and 2000 Beringer Nightingale

Dinner at Giando.

1997 Dominus - opened and decanted immediately prior to serving.  Drinking very nicely without much aeration.  Showing good fruit with leather and forest notes.  Smooth on the palate while still full-bodied.

2000 Beringer Nightingale -lots of honey and nutty notes, with raisins, lemon, and acetone.

Full post on dinner is here.
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