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 19, 2020

2003 Du Tertre

Drinking at home.

2003 Du Tertre - smoky, leather, stewed prunes, nice and sweet fruit, tobacco.  Really minty and lovely after 2 hours in the decanter.

September 18, 2020

Daimon and Kurogin

Dinner at Hidden Kitchen.

Daimon 55 Blue Junmai Ginjo Nama (大門55 Blue 純米吟醸 生酒) - seimaibuai (精米歩合) of 55%.  This was more complex than I expected, more fermented flavors with depth.  A little savory umami upfront, sweet in the middle, with a slightly spicy finish.

Kikuhime Kurogin (菊姫  黒吟) - seimaibuai of 40%.  Very round on the palate but slightly more dry, with a pretty spicy finish - especially when warmed up a little.

Daimon 45 Junmai Daiginjo (大門45  純米大吟醸) - seimaibuai of 45%. This definitely tasted like shellfish, as if I were eating crab.  Kinda sweet on the palate.

2009 Domaine de Chevalier Blanc - kinda ripe on the palate, a little too oxidized for my liking.  Better when served very chilled.

Full post on dinner is here.

September 14, 2020

Champagnes and sakes

Dinner at Nikushou.

Heidsieck Monopole Blue Top - toasty on the nose, pretty soft and sweet on the palate.

Kikuhime Yamahai Ginjo (菊姫  山廃純米), 9BY - seimaibuai (精米歩合) of 55%. Very savory and smoky, but kinda sweet on the palate after the oysters.

Henri Giraud Fût de Chêne MV10, en magnum, dégorgée le 18 novembre 2016 - very, very tasty... with nice ripeness and good depth.

2004 Paul Déthune
, dégorgée en avril 2012
- very smooth and easy to drink.

Denshu Junmai Daiginjo Yamahai (田酒  純米大吟醸  山廃)
, from isshobin
- seimaibuai of 40%.  Very tropical nose with lots of banana.  Pretty sweet and smooth on the palate.

Full post on dinner is here.

September 13, 2020

1990 Penfolds trio

Dinner at Dynasty.
2015 Penfolds Yattarna - huge nose of toast, flinty, some buttery sweetness.  Really lovely.
The three reds were all opened for 1½ hours before decanting.

1990 Penfolds Bin 90A - a little savory soy sauce on the nose.  Still good concentration with some acidity.  A bit smoky.  Much more open after 1 hour in the decanter, showing beautifully some vanilla notes.  Two hours after decanting this was really beautiful, with some coconut butter and tropical notes.  My wine of the evening.
1990 Penfolds Bin 920
- unfortunately this was corked.  Still got the sweet vanilla underneath all the green and vegetal notes, with some smoke.  But kinda flat on the palate now.  Not undrinkable, just not enjoyable.
1990 Penfolds Bin 707
- still pretty tight at first, with a little smoke.  Showed better with the second pour.  Two hours after decanting it showed somewhat better, and pretty minty.  But still not really open.
Full post on dinner is here.

September 11, 2020

06 Kistler Sonoma Coast

Drinking at home.

2006 Kistler Pinot Noir Sonoma Coast - very fragrant, with black cherries and some woodsy notes.  After 45 minutes in decanter showed forest and ripe, jammy black fruits. 

September 9, 2020

Ohmine 3grain

Drinking at home.

Ohmine Junmai Ginjo 3grain (大嶺純米吟醸3粒) - seimaibuai (精米歩合) of 58%.  Very soft and very round on the palate at first.  Short on the attack and fades quickly, but there was more length down the back of the throat.  More length and depth later.

99 Matriarch and friends

Dinner at ZEST by Konishi.

Delamotte Brut - toasty with good acidity.

2018 Domaine Thomas Sancerre Le Pierrier - floral, tropical, with flinty notes.

2013 Liger-Belair Vosne-Romanée - unfortunately the wine was too warm.  Showed lots of toast, along with leather notes.  Very beautiful for a village wine.

1999 BOND Matriarch - decanted for 1 hour prior to serving.  Very minty, smoky, with pencil lead along with sweet fruit underneath.  Very ripe and sweet on the palate.  Really open nose with decadent fruit.  1½ hours after decanting the wine showed explosive fruit, more woodsy notes.  Still very concentrated on the palate.  Two hours later showed some coffee notes.

Full post on dinner is here.

September 4, 2020

97 Beringer Bancroft

Drinking at home.

1997 Beringer Merlot Private Reserve Howell Mountain - smoky, a little dirty, minty, with stewed prunes.  Actually still going strong, with plenty of fruit.

September 2, 2020

Sake and Bordeaux

Dinner at Neighborhood.

Rikyuume Junmai Ginjo Namazake Natsu Ginjo (利休梅  純米吟醸  生酒  夏吟醸) - seimaibuai (精米歩合) of 55%.  Really fruity, lots of banana, musk melon, light and refreshing.  A little more dry when warmed up.

Iwa 5 - opened the day before serving as advised by a friend.  Seemingly a more "serious" sake, with more concentration and more body.  Not as easy to enjoy, and more dry on the palate.  Later on fruity notes did show up, with some musk melon notes.

2010 Domaine de l'A, en magnum - decanted 1 hour prior to serving.  Nice and ripe fruit, with fragrant woodsy notes, and some smoke.  Drinking very, very nicely.

Full post on dinner is here.

August 29, 2020

2007 Ram's Hill

Drinking at home.

2007 Ram's Hill Sauvignon Blanc - green apple, flinty, very ripe on the palate with a hint of bitterness.

August 28, 2020

Peter Michael and DRC

Dinner at Ta Vie.

2005 Peter Michael Chardonnay Cuvée Indigène - really ripe, but not too bad on the palate and at least it was still lively.  Almost like candy.

2001 DRC Grands Échézeaux - notes of forest pine and potpourri, lovely fruit.  A little grippy.  Very fragrant, with black cherries.  Some toasty notes after almost 2 hours.

Full post on dinner is here.

August 22, 2020

2000 Chave x3

Lunch at Petrus.

2000 Chave Hermitage Blanc - lovely nose with some toasty notes, but not too heavy.  Very aromatic with honeysuckle, a little sweet, honey, lemon citrus.  After 1½ hours still lovely, with heavier toasty notes.

2000 Chave Hermitage Rouge - decanted 2 hours prior to serving.  Initially rather closed with a hint of sweetness on the nose.  Some ripe prunes, a bit of leather and surprisingly high acidity on the palate.  Three hours after decanting showed more smoke.  Three and a half hours after showed more leather and violet notes.

2000 Chave Ermitage Cuvée Cathelin - decanted 3 hours prior to serving.  Still closed at first, with a little smoke.  A little minty after 4 hours, and finally started to open up 4½ hours after decanting with some floral notes.  Very smooth on the palate.  Started to show some coffee notes 5½ hours after decanting.  A nice wine, but not stunning.

1969 Mas Amiel Maury, from bonbonne - initially the nose was really savory, almost like mahua (麻花) that's been coated with sugar.  On the palate it was still very nutty, date-like, very rich and unctuous.

Full post on lunch is here.

August 21, 2020

2003 Langoa Barton

Drinking at home.

2003 Langoa Barton - served 45 minutes after decanting.  Nice and smoky, and very smooth.  2 hours after decanting actually got more tannic.  Some fruit here with woodsy notes.  Ripe and sweet fruit came out.  Really fragrant about 2½ hours after opening, with lots of woodsy notes.

August 20, 2020

Joseph Faiveley Amoureuses

Drinking at home to remember Kuma's birthday.

2013 Joseph Faiveley Chambolle-Musigny 1er Cru Les Amoureuses - leather, black fruits, rose, floral, dried herbs, and animal notes.

August 19, 2020

2003 Kistler Vine Hill

Drinking at home.

2003 Kistler Chardonnay Vine Hill Vineyard - oxidized and caramelized, with sugar cane and cotton candy notes.  Still got enough acidity here.

August 17, 2020

Margaux and friends

MNSC gathering.

1973 Louis Roederer Brut - lovely and oxidized/caramelized, notes of Chinese licorice, kumquat, marmalade.  Beautiful!

First flight: opened 1 hour prior to serving.
1982 Margaux - leaner on the nose, more smoky, kinda short on the finish.  A hint of sweetness on the palate.  Chalky and a little bretty.  Was this a little off?  92 points.

1983 Margaux - smoky with decent amount of fruit, definitely some age on it.  A hint of amber around the edges.  Second pour was more open, sweeter, woodsy and more smoke.  94 points.

Second flight:  opened 2 hours prior to serving.
1990 Margaux - smoky, dried herbs, still a little chalky and dirty after switching glasses.  More open and lovely later.  96 points.

1996 Margaux - very nice, more vibrant, very elegant.  Second pour more open and beautiful, with a bit of smoke and cedar.  96 points.

Third flight: decanted 45 minutes after opening, and served 1 hour and 45 minutes after decanting.
2003 Margaux - smoky, lean on the nose but sweet on the palate.  Later on a little off on the palate.  Sweeter on the second pour.  94 points.

2003 Latour - a little dusty and chalky, more concentrated with a little brett.  Later on some soy sauce notes.  Beautiful!  98 points.

2003 Lafite-Rothschild - smoky, lean on the palate.  Second pour was really nice.  96 points.

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