MNSC Dinner - Amuse Bouche

MNSC dinner at Amuse Bouche, hosted by The Ox.

2004 Paul Déthune, dégorgée en janvier 2012 - nice and lovely nose, with some caramelized sweetness and mineral notes.

1973 Leroy Meursault 1er Cru Les Charmes - very sweet on the nose, plenty of vanilla and almost marzipan, also marmalade.  High acidity on the palate with oxidation.  Drinking beautifully.

First flight: popped and poured in decanter just before serving.

1964 Latour - very minty, savory, with a hint of black olives, plus sweet fruit on the nose.  Palate was dry.  Also some stewed fruits and smoke.  91 points.

1966 Latour - more minty than the '64, also more green and vegetal, grassy.  Nose was much cleaner, with lead pencil and graphite notes, and very big and smoky.  94 points.

Second flight: decanted for 3 hours prior to serving.

1982 Latour, ex-château - a beautiful wine.  Smoke, coffee, pencil lead, sweet fruit, fragrant, a hint of grass.  But also a little chalky and dirty.  A little leather but slightly stinky, with a hint of hospital disinfectant.  98 points.

1988 Latour - smoky, leaner than the '82, with more green pepper, and a bit cloudy.  93 points.

Third flight: decanted more than 4 hours before serving.

1990 Latour - older and more elegant, some leather, smoke, and fragrant nose.  A little riper and softer on the palate.  95 points.

1996 Latour - minty, leaner, a bit of smoke, but really dusty and chalky for some reason, even after changing glasses.  93 points.

Bonus: popped and poured.

1953 Latour - nutty, a little marzipan, pretty sweet, maybe a little tonka bean, minty, and smoky.  High acidity.

Full post on dinner is here.