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.

March 16, 2020

2010s and friends

Dinner at Neighborhood.

Pommery Brut Royal - nice and easy to drink.

2010 Clos Floridene Blanc - flinty with green apple.  There is ripeness on the palate.

2010 Arietta On the White Keys, from 500ml - very strong nose of flint and pipi de chat.

2010 San Filippo Brunello di Montalcino Le Lucére - ripe on the palate, smoky, could smell the acidity, kinda reminded me of Amarone made with dried grapes.

2005 Pax Syrah Kobler Family Vineyard - after almost 3 hours in the decanter, this was no longer sharp on the nose.  Ripe on the palate but with good acidity, and some violet notes.

Full post on dinner is here.

March 14, 2020

French wines for froggy

Dinner at Seventh Son.

2011 Pierre-Yves Colin-Morey Chassagne-Montrachet 1er Cru Les Embrazées - nice and toasty, a bit floral.  Good acidity behind the slightly ripe mid-palate.

2006 Dominique Laurent Mazis-Chambertin - a little dusty upfront, but pretty nice once it faded.  Got better and better with some nice fruit.

1990 Tertre Roteboeuf - served one hour after decanting.  Just beautiful.  So fragrant, woodsy, a little smoky and minty.

2009 Beaucastel Rouge - minty and ripe.  A little on the young side...

1989 Trimbach Riesling Cuvée Frédéric Émile Vendages Tardives - huge petrol nose, flinty, and white flowers.  A little ripe and sweet, but not too much.

Full post on dinner is here.

March 13, 2020

2009 George Hansen Vineyards

Drinking at home.

2009 George Pinot Noir Hansen Vineyards - initially showed only sweet fruit, then intense nose of leather, metallic iron, a little forest pine, and finally vanilla oak.

March 12, 2020

Sake pairing at Godenya

Dinner at Godenya.

Beau Michelle Snow Fantasy (ボー・ミッシェル スノーファンタジー うすにごり生原酒), 2019 - served at 10°C. Seimaibuai (精米歩合) of 60%.  Full of fermented flavors like fermented rice lees.

Sawaya Matsumoto Shuhari Junmai Nama Gohyaku Mangoku (澤屋まつもと 守破離 純米 五百万石 うすにごり), 2019 - served at 13°C.  Nicely balanced, slightly dry, a little effervescent, kinda fermented flavors, and slightly bitter finish.

Sogen Junmai Hattannishiki Unfiltered Nama (宗玄 純米 八反錦 無濾過生原酒), 2020 - served at 15°C. Seimaibuai (精米歩合) of 55%.  Big on the palate, kinda rich and rounded on the palate at first, but pretty spicy later.

Shinkame Mahoto Junmai Nama (神亀 真穂人 純米生酒), 29BY - served at 17°C. Seimaibuai (精米歩合) of 60%.  Really strong flavors, fermented and definitely savory.

Niida Natural Kimoto Hatsuyuki Nama (仁井田 自然酒 生酛はつゆき生),  2019 - served at 12°C.  Seimaibuai (精米歩合) of 80%.  Pretty sweet, but very alcoholic and spicy.

Okunoto no Shiragiku Tokubetsu Junmaishu (奥能登の白菊  特別純米酒), 1BY - served at 22°C.  Seimaibuai (精米歩合) of 55%.  Relatively mild on the palate, although not exactly light and boring.  Good depth with a long, spicy and bitter finish.

Sanin Togo Bupposo Kimoto Junmaishu Nama (山陰 東郷 仏法僧), 30BY - served at 46°C.  Seimaibuai (精米歩合) of 88%.  Very oxidized, and the slightly higher alcohol content - together with the warm serving temperature - gave a warm and fuzzy feeling.

2016 Afruge Ma Chérie - seimaibuai (精米歩合) of 90%. Very oxidized and savory.

Full post on dinner is here.

March 7, 2020

Pax Walker Vine Hill

Drinking at home.

2002 Pax Syrah Walker Vine Hill - initially too dusty and woodsy.  Half an hour after decanting the dusty notes starts to fade and became really sweet.  Still going strong almost 2 hours in the decanter, sweet almost like honeydew melon, but still got good acidity and fragrant, woodsy notes.  Still going 3 hours later with some smoky notes added.

March 6, 2020

Jadot and La Doriane

Dinner at Frantzén's Kitchen.

2012 Louis Jadot Chevalier-Montrachet Les Demoiselles - lots of toast, buttery, creamy.  Just beautiful.

2016 Guigal La Doriane - really floral and fresh, but still very ripe on the palate.  Like overripe lychees.

1991 Opus One - decanted for less than an hour prior to serving.  Initially very bretty, very much like a claret, somewhat medicinal, but there was some underlying sweet fruit, and woodsy notes.

Full post on dinner is here.

March 2, 2020

The Dead Arm and friends

Dinner at Neighborhood.

2004 Inflorescence Côte de Béchalin, dégorgée en Avril 2011 - nice dose of acidity at first. Very easy to drink.

There was a bottle of Meursault from a friend, but I don't remember what it was... Initially served very cold so it was too mild and didn't smell like a Meursault.  Later on it warmed up to show flinty and mineral notes, and also a bit floral with tropical stone fruit.

2004 d'Arenberg The Dead Arm, from magnum - decanted for more than an hour.  Really fragrant, ripe, sweet, with mint and cedar notes.

Full post on dinner is here.

February 29, 2020

Pazo Señorans

Drinking at home.

2009 Pazo Señorans Albariño Rías Baixas - very caramelized and ripe on the nose, and palate also very ripe and kinda sweet, with straw and Chinese licorice notes.

February 28, 2020

Malconsorts and Brut Nature

Dinner at Stellar House.

2006 Louis Roederer Brut Nature, dégorgée Decembre 2014 - yeasty, pretty fragrant, and almost floral.  So easy to drink.

2012 François Lamarche Vosne-Romanée 1er Cru Les Malconsorts - initially a little closed, with a hint of dustiness.  Opened up nicely a little later, with some forest notes, and started to show some sweetness.

Full post on dinner is here.

February 27, 2020


Dinner at Nikushou.

Isojiman Junmai Ginjo (磯自慢  純米吟醸) - seimaibuai (精米歩合) of 50%.  Good depth of flavor, with balance between sweet and dry.

Full post on dinner is here.

February 22, 2020

Mixed bag at home

Dinner at a friend's home.

2015 Jules Desjourneys Pouilly-Vinzelles - toasty and buttery.

2001 Lake's Folly Cabernets - smoky, plummy.  Definitely smelled the acidity on the nose.

1949 Averys Richebourg - way over the hill, with wet cardboard, prunes, and a little stinky.

1997 Comtes Lafon Meursault 1er Cru Charmes - nice and caramelized, a little toasty, buttery.

1989 Trimbach Riesling Cuvée Frédéric Émile Vendages Tardives - tons of petrol and polyurethane, initially short finish, but improved significantly with aeration.  Also white flowers.  Somewhat sweet on the attack but turns drier mid-palate.

2012 Cecile Tremblay Bourgogne Pinot Noir - kindly flat, toasty, kinda firm on the palate.

1999 de Montille Pommard 1er Cru Les Rugiens - decanted for 4 hours prior to serving.  Strong minty and forest notes.  Pretty ripe fruits.

2002 Torbreck Run Rig - decanted for 2 hours prior to serving.  Pretty sweet and pretty ripe as expected, but a little too alcoholic.  Not drinking as well as hoped.

February 20, 2020

Kongsgaard Grenache / Syrah

Drinking at home.

2006 Kongsgaard Grenache / Syrah - started to open after 30 minutes, with very ripe fruit, lots of sweetness, still a little sharp, lots of forest and potpourri, tons of woodsy notes, cedar.  Almost showing coffee 4 hours later. 

February 15, 2020

Lafleur and SQN Raven

Dinner at Ta Vie 旅.

2007 Ram's Hill - pretty ripe and alcoholic at first, especially when not cold enough.  Much better after chilling and using a smaller glass designed for sauvignon blanc.  Still got green apple notes, and sweet like Chinese licorice.

1970 Lafleur - opened for 1 hour prior to serving.  Smoky, minty.  Much more open with the second pour, sweeter and more woodsy.  Pretty nice.

1996 Sine Qua Non Raven Syrah No. 4 - served more than 1½ hours after decanting, and was just opening up.  Metallic notes, sooo ripe and sooo fragrant.  Really fucking good 2½ hours later.  Still going strong after 3½ hours.

Drinks at House Welley.

The Wishing Well - distilled in 1994 at Braes of Glenlivet, aged 24 years in Bourbon cask and bottled for The Mash Tun Tokyo.  Very floral, kinda sweet on the nose.

Glen Grant 25 Years - initially fragrant, fruity and almost pear-like.  Nose concentrated in glass with intense alcohol.  Smooth on the palate.  Very nice.

Full post on dinner is here.
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