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.

July 4, 2020

Isojiman night

Dinner at Nikushou.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2014 - initially nose was not very open, a little spicy, not quite green.  Very smooth on the palate, soft and almost a little viscous.  Second pour was colder, around 10°C.  More banana notes.  Sharper on the palate, and really nice.  Later on this was more like koshu (古酒).

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2015 - nose was more open and showy, with more fermented rice, more elegant.  Much bigger banana and tropical notes.  Still very smooth on the palate.  Beautiful, and my favorite of the evening.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2016 - more closed initially, a little more spicy on the nose, almost green pepper.  More dry on the palate.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2017 - banana and fermented rice notes. So nice.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2018 - more depth on the palate, with fermented notes.  Sweet on the attack, dry mid-palate, then sweet and long finish.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸 35), 2019 - banana and fermented rice.  Sweet but also a little dry on the palate.

Isojiman Daiginjo 28 Nobilemente (磯自慢 大吟醸 ノビルメンテ 28), 2016 - more mature on the palate, with some koshu feel.  Very viscous and clean on the palate.  More spicy and fermented notes.

Isojiman Daiginjo 28 Nobilemente (磯自慢 大吟醸 ノビルメンテ 28), 2018 - more muted compared to the Nakadori as well as the 2016.  More elegant but clearly less complex.

Zaku Concentration H (作  凝縮H) - very fermented, salty and mineral.


Full post on the evening is here.

July 3, 2020

Landonne and oxidized white Burg

Dinner at Jardin de Jade.

2005 Vincent Girardin Corton-Charlemagne - totally oxidized.  Decided not to drink this.

2010 Lucien Le Moine Corton Blanc - also somewhat oxidized but still drinkable.  First whiff also pretty caramelized, with mamalade notes.  Still got the acidity but definitely very sweet on the palate.

1992 Guigal La Landonne - lovely nose with leather and smoky notes, a little floral, almost soapy, certainly fragrant.  Showed graphite notes later.

Drinks at House Welley.

The Whisky Agency 34 Years - distilled at Tomatin Distillery in 1976 and bottled in 2011.  Nose was floral and fruity for sure, with sweet vanilla notes later.  Seemed stronger than the 51% alcohol indicated.

Shinanoya Iskandar 17 years - distilled at Clynelish Distillery in 1996 and bottled in 2014.  The label was illustrated by Kobayashi Tomomi for the 25th Anniversary of Saga.  Nose was kinda muted, sweetish, not so sharp and alcoholic on the nose.  Nose was certainly more elegant, but the palate was kinda sharp.

Full post on the evening is here.

June 30, 2020

2003 Pax Keltie

Drinking at home to commemorate the 1-month anniversary of Kuma's passing.

2003 Pax Cuvée Keltie - ripe and sweet fruit, almost honeydew melon, woodsy, leather, and eucalyptus.  Beautiful, and starts to remind me of Côte-Rôtie.  Still pretty full-bodied.

June 27, 2020

Mollydooker Blue Eyed Boy

Drinking at home.

2006 Mollydooker Blue Eyed Boy - very ripe, still alcoholic and hot, but smoother.  Woodsy and cedar notes.

June 25, 2020

Bonneau du Martray and friends

Dinner at The Araki in Hong Kong.

Jacques Selosse Rosé, dégorgée le 5 novembre 2018 - plummy, yeasty, mineral, strawberries.  Good depth on the palate.

2011 Bonneau du Martray Corton-Charlemagne, en magnum - very big and toasty nose, with plenty of flint, and surprisingly ripe on the palate.

2005 Bonneau du Martray Corton-Charlemagne, en magnum - much more caramelized, very fragrant, with straw and pretty subdued toasty notes underneath. along with vanilla.  Very ripe on the palate.

Masuizumi Toyama Junmai for The Araki (満寿泉 富山純米) - served warm.  Lots of fermented rice flavors.


Full post on dinner is here.

June 22, 2020

1970 Montrose

Drinking at home.

1970 Montrose - served after 15 minutes in decanter.  Some smoke, leather, and prunes.  Very smooht and silky on the palate.  More open about 30 minutes in, with fragrant notes of cedar and pencil lead.

June 20, 2020

70 mags and more

Dinner at Yong Fu.

1970 Moët et Chandon Grand Vintage Collection, en magnum, dégorgée novembre 1999 - really fragrant nose, with marmalade, honey, Chinese licorice.  A little savory, and just lovely.  Picked this up from a Sotheby's auction a few years ago when this collection was released from the house.

2002 Moët et Chandon Cuvée Dom Pérignon, en magnum - much more toasty on the nose, yeasty, nutty.  Very lovely.

2007 Arnaud Ente Meursault Les Petits Charrons, en magnum - really beautiful.  Lots of lemon citrus, and enough ripeness on the palate balanced out by good acidity.  Flinty, a little buttery.

2008 Dugat-Py Chassagne-Montrachet 1er Cru Morgeot - pretty flinty and mineral, with sugar cane notes.

2007 Hospices de Beaune Clos de la Roche Cuvée Georges Kritter, mis en bouteille par Domaine Ponsot - very fragrant with a little cedar and beautiful fruit.

1970 Ducru-Beaucaillou, en magnum - decanted just before serving.  Nose of cigar smoke, a little green pepper, black tea, and soy sauce.


Full post on dinner is here.

June 19, 2020

Calon Segur, Kistler, and more

Drinking at home.


2014 Gut Oggau Joschuari - lots of forest, potpourri, a little pungent, mineral.

Drinking at a friend's home.

2003 Calon Segur, en magnum - lots of vanilla, smoky, sweetish on the palate.  Really fragrant.  Awesome tasted together with Saint-Marcellin.

2003 Kistler Pinot Noir Kistler Vineyard - a little rubbery on the nose, with leather and black cherry notes.

June 13, 2020

1976 J. de Telmont

Drinking at a friend's home.

1976 J. de Telmont Heritage Blanc, dégorgée le 31 Mai 2011 - very oxidized, caramelized, with salted plum.  Definitely salty on the palate, with mineral, marmalade notes.  A little bitter.  Very rounded and balanced, and easy to drink.

June 12, 2020

2018 Jadot Chablis

Dinner at Fish Bar.

2018 Louis Jadot Chablis - riper than expected, but still toasty.

June 7, 2020

Jyuyondai and Moutard

Lunch at Seventh Son.


2009 Moutard Cuvée des 6 Cépages, dégorgée le 2 juillet 2019 - a little dusty, flinty, a little ripe.

Jyuyondai Red Label - banana, melon, glutinous rice balls, very fragrant, with good depth on the palate.

Full post on lunch is here.

June 6, 2020

05 Kistler Durell

Drinking at home.

2005 Kistler Chardonnay Durell Vineyard - very much overripe and oxidized.  Lots of marmalade, honey, Chinese angelica, orange blossom, flinty, Anjou pear.  A little bitter on the finish.

May 30, 2020

1997 Petit Mouton

Dinner at Nikushou.  After losing Kuma.

1997 Le Petit Mouton de Mouton Rothschild - decanted right before serving.  Very smooth on the palate, acidity a little higher than expected, and this was a lighter vintage for sure.  Smoky, woodsy, cassis, and tobacco.

May 29, 2020

Kubota and Zaku

Drinking at home.

Zaku Junmai Daiginjo Selection N (作  純米大吟醸  セレクションN) - seimaibuai (精米歩合) of 50%.  Banana notes, a little fermented.

Kubota Seppou (久保田  雪峯) - seimaibuai (精米歩合) of 50% for koji (麹) and 33% for mash (かけ米).  More fermented, more depth on the palate.

May 23, 2020

Burg and Rhone

Dinner at Écriture.

2014 Benoit Ente Puligny-Montrachet 1er Cru Clos de la Truffière - lovely nose with acidity, a little buttery.  Definitely needed decanting.

2004 Ponsot Clos de la Roche - opened 2 hours prior to serving.  Very fragrant, with good fruit and a bit of leather.  Drinking well now.

1990 Guigal La Mouline - decanted 2½ hours prior to serving.  Really beautiful.  Smoky, minty, with coffee.  Surprisingly didn't get much floral notes from viognier.


Full post on dinner is here.
Related Posts Plugin for WordPress, Blogger...