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.

May 31, 2019

2007 Clos du Marquis

Dinner at Miyoshi in Kyoto.

2007 Clos du Marquis - earthy, some sweet fruit, and smoky.

Full post on dinner is here.

May 29, 2019

Schiopetto and Moulin de Gassac

Dinner at Amber.

2013 Schiopetto Collio Friulano - much riper and sweeter on the palate than expected, very rounded, but perhaps a little overripe.  Some minerality here.

2017 Moulin de Gassac Syrah - lots of dried herbs and potpourri, eucalyptus.  A little bitter on the palate.

Full post on dinner is here.

May 26, 2019

MNSC dinner - Country Club

MNSC dinner at the Grill Room of Hong Kong Country Club, hosted by The Ox.


Jacques Selosse Brut Initial, dégorgée le 26 Mars 2013 - surprisingly kinda pungent at first, with savory minerals on the nose.

First flight: decanted for 2 hours prior to serving.

1988 Henri Bonneau Réserve des Célestins - still sweet, fruity, almost a hint of floral notes, toasty.  Second pour showed more animal, not as clean and elegant.  94 points.

1995 Henri Bonneau Réserve des Célestins - unfortunately bouchonée...

1998 Henri Bonneau Réserve des Célestins - sweet nose of strawberries, minty, leather, and almost some bacon fat.  Really lovely and beautiful.  96 points.

Second flight: opened 2½ hours prior and decanted 30 minutes prior to serving.

1977 Musar Rouge - really grassy, very dirty on the nose, a little savory.  Acidity was there.  93 points.

1990 Musar Rouge - Very clean nose, a little savory.  Light on the body with some acidity now.  92 points.

Third flight: decanted 3 hours prior to serving.

1994 Beaucastel Hommage a Jacques Perrin - a little closed and a bit tight at first, almost a hint of sugar cane.  96 points.

1995 Beaucastel Hommage a Jacques Perrin - almost a little cough syrup, a little sharper alcohol, with smoke, pencil, and leather notes.  95 points.

1999 Beaucastel Hommage a Jacques Perrin - smoky, a little savory, and still a little grippy on the palate.  94 points.


Full post on dinner is here.

Krug and Matriarch

Lunch at Seventh Son.

Krug Grande Cuvée, 163ème Edition, en magnum - lively and fresh, with just the right amount of toast.

2003 BOND Matriarch - decanted shortly before serving.  Nice and sweet fruit, fragrant and woodsy, with vanilla notes.  Sweet on the palate.

2003 Chapoutier Ermitage de L'Orée - acetone and beeswax notes.  Only took a small pour.

Full post on lunch is here.

May 25, 2019

German rieslings and more

Dinner at The Chairman.

Godmé Extra Brut Grand Cru - nice and toasty.  Slightly bitter mid-palate.


1990 von Schubert Maximin Grünhäuser Abstberg Riesling Spätlese - nice acidity balance, and nice and rounded on the palate.  Beautiful nose of minerals and lemon.

1986 Domdechant Werner Hochheimer Domdechaney Riesling Auslese - very marmalade on the nose.  Very flat on the palate with a short finish.  Not great.

1980 Dunn Cabernet Sauvignon Howell Mountain - minty with sweet fruit, so fragrant with cedar notes.  Tannins were smooth now but wine was by no means diluted, still full-bodied, with good acidity.

1968 Fortia Tête de Cru - decanted for a while.  Really huge nose of iron rust, savory underneath with a bit of black olives, and still some nice fruit here.  Pretty interesting.

2002 Marquis d'Angerville Volnay 1er Cru Taillepieds - minty with dried herbs.


Full post on dinner is here.

May 23, 2019

70 Ygay and chardonnay

Dinner at Neighborhood.

2011 Domaine Roulot Meursault 1er Cru Clos des Bouchères - a little toasty, flinty, with high acidity.

2005 Kongsgaard Chardonnay The Judge - more mineral, very ripe, but actually younger and fresher.

2006 Kongsgaard Chardonnay The Judge - initially served too warm so the nose was muted.  Lots of sugar cane, more oxidized nose, very ripe, and a little bitter on the palate.

1970 Marqués de Murrietta Castillo Ygay Gran Reserva Especial, from magnum - opened for more than an hour without decanting.  Lovely and fragrant nose with strawberry and woodsy notes.

Full post on dinner is here.

May 17, 2019

1969 DRC Marey-Monge RSV

Dinner at Bencotto in Taipei.

1969 DRC Marey-Monge Romanée-Saint-Vivant - popped and served without decanting.  Obvious notes of stewed fruit, still a little sweetness on the nose, so fragrant and lovely.  Later on also a little bit of black olive, and almost a little nutty on the nose.  Acidity relatively high but still has a little sweetness on the palate.

Full post on dinner is here.

May 12, 2019

Kistler and Yangarra

Drinking at home.

2003 Kistler Pinot Noir Kistler Vineyard - initially very alcoholic, lighter-bodied than expected, and acidity was higher than expected.  Tasted like hawthorn on the palate.  Disappointing.

2012 Yangarra Grenache High Sands - the vines were planted in 1946.  Smoky, animal, woodsy, very fragrant.

Drinks at Ham and Sherry.

González Byass Alfonso Oloroso Seco - savory minerals in the nose, savory on the palate.  Dry, lovely finish with nutty flavors.

May 11, 2019

2005 Torbreck The Factor

Dinner at home.

2005 Torbreck The Factor - ripe fruit, oaky, toasty, a bit metallic, animal, smoky.  Good concentration and sweet on the palate.  Drinking beautifully and still going strong after 3½ hours.  Showing potpourri and cedar notes after extended aeration.

May 10, 2019

2006 Te Koko

Dinner at home.

2006 Cloudy Bay Te Koko - no longer fresh but still lively, good depth on the palate.  Mature and kinda bitter mid-palate, with a lingering sweetness.  Nose of toasty oak, plenty of lemon, Anjou pear, almost a little mineral and metallic, without any savory notes.  Pretty complex now.

May 6, 2019

2017 Le Caprice de Clémentine

Drinks at The Continental.

2017 Les Valentines Le Caprice de Clémentine Rosé - nice and fruity, red fruits, a hint of flintiness, and reductive nose.

April 29, 2019

Lambrays Rosé and Musar

Dinner at Estiatorio Keia.

2015 Viña Nora Nora de Neve - more oaky and toasty, and a little more mature and oxidized than expected for an albariño.  Interestingly not caramelized for an oxidized wine.  Acidity still on the high side with a bitter finish.

2016 Domaine des Lambrays La Rose du Clos - flinty, strawberries, with almost a hint of jamminess in the nose.

1998 Musar Rouge - leather, smoked meats, some fruit, minty, almost a little savory.  A little sweet on the palate.  Drinking very nicely.

April 27, 2019

Rice Wine for White Foods

Dinner at home.

Itaya Rice Wine for White Foods - seimaibuai (精米歩合) of 70%.  Stronger, fermented flavors, with a drier and spicy finish.  Noticeable acidity on the palate.

April 26, 2019

Juyondai dinner

Dinner at Hong Kong Country Club.

Tatenokawa Three Peaks (楯野川 純米大吟醸 33) - made with Dewasansan (出羽燦々) rice from Shonai (庄内), at a seimaibuai (精米歩合) of 33%.  Really prominent notes of banana, honeydew melon, stone fruits.  Drier on the palate than expected, with a little bitterness on the finish.

Tatenokawa Eighteen (楯野川 純米大吟醸 18)seimaibuai (精米歩合) of 18%.  Also lots of banana, tropical fruits, and also drier than expected.

Juyondai Nakadori Muroka Junmaishu (十四代 中取り 無濾過 純米酒), 29BY, from isshobin - made with Miyama Nishiki (美山錦) rice and a seimaibuai (精米歩合) of 55%. Nose of banana.  Sweet on the front palate, especially since it was served very cold.  Finish turned drier.

Juyondai Sekibanomati Junmai Ginjo (十四代 中取り 赤磐雄町 純米吟醸), 29BY, from isshobin - made with 80% Omachi (雄町) rice from Sekiban (赤磐) and a seimaibuai (精米歩合) of 50%.  Still got those banana notes and sweet fruit,  a hint of honeydew melon.  Actually a little soft on the palate.  First sip was sweeter but paired with food, it was definitely drier.

Juyondai Tatsunootoshigo Daigokjo Nama Junmai Daiginjo (十四代 龍の落とし子 大極上生 純米大吟醸), 30BY, from isshobin - made with 80% Tatsunootoshiko (龍の落とし子) rice and a seimaibuai (精米歩合) of 35%.  More fermented notes on the nose, definitely more savory on the nose.  Sweet on the attack, very crisp, with a little banana.  More depth on the palate, drier, and with a longer finish.  More viscous on the palate.  Beautiful nose.

Juyondai Shichitare Nijikkan Junmai Daiginjo (十四代 七垂二十貫 純米大吟醸), 30BY, from isshobinseimaibuai (精米歩合) of 40%.  Much more depth on the palate, drier, not that sweet on the attack.  Later on it was sweet mid-palate with a very long plateau, but turns dry and spicy at the end.

Juyondai Choutokusen Junmai Daiginjo (十四代 超特撰 純米大吟醸), from isshobinseimaibuai (精米歩合) of 35%.  Nice depth on the palate, almost with some acidity.  A little sweet mid-palate with a long finish.  Nose was a little savory and fermented at the end.

Juyondai Gokujyo Morohaku Junmai Daiginjo (十四代 極上諸白 純米大吟醸), from isshobin - made with 80% Aiyama (愛山) rice and a seimaibuai (精米歩合) of 45%.  Alcoholic nose, a little paint thinner, and slightly fermented.  A bit sweet on the attack but turned spicy towards the finish.  Lots of depth on the palate.

Tsuruume Yuzu Liqueur (鶴梅 柚子酒) - a little salty lemon on the nose.

Full post on dinner is here.

April 21, 2019

More bongwater in Bangkok

Lunch at a friend's home.


Olivier Horiot Cuvée Métisse, dégorgée le 18 Octobre 2017 - mmmm definitely dominated by pinot noir.


2013 Muster Morillon Graf - huge toasty nose, a bit pungent on the palate.

2004 Grillo Pecoranera - very fragrant with eucalyptus and stewed fruits.  Savory on the palate.  Still pretty tannic and grippy on the palate.

Full post on the afternoon is here.
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