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.

January 30, 2020

2007 Il Pino

Drinking at home.

2007 Biserno Il Pino - pretty smoky, grilled meats, cedar and woodsy.  A little ripe on the palate and still full-bodied.

January 22, 2020

Ulysse Collin and Yves Cuilleron

Dinner at Mono.

Ulysse Collin Les Maillons - nice and ripe.

2018 Yves Cuilleron Condrieu La Petite Côte - very floral, very ripe with tropical stone fruit, almost a little sweet on the palate.

Yamabuki Gold (山吹ゴールド) - definitely oxidized like vin jaune or Shaoxing.

Full post on dinner is here.

January 14, 2020

Hodgepodge French and friends

Dinner at Softbank Kitchen.

2006 Krug, ID 118014 - nice and caramelized nose, with some coconut notes.

Ganevat Les Dentelles - pretty pungent nose with sulfuric notes.  Very, very light in color.

2006 Marcel Deiss Schoenenbourg - very ripe and sweet thanks to the residual sugar and botrytis.  Also pretty plasticky nose.

2012 Gaja Gaia and Rey - pretty ripe nose and pretty toasty.  Sweet on the palate, with notes of Chinese licorice.

2002 Marquis d'Angerville Volnay 1er Cru Taillepieds - nice and smooth on the palate now.  Really lovely and fragrant.

2012 Liar's Poker Cabernet Sauvignon Reserve - very ripe as expected, very metallic, very smoky, with lots of cedar wood and coconut.

Full post on dinner is here.

January 13, 2020

J'en veux encore

Dinner at Wan Wan Xiang.

Abel Charlot Brut

2017 Mesel Dürkheimer Feuerberg Scheurebe feinherb - tropical stone fruit, a little ripe but not quite off-dry.

(2017) Ganevat J'en veux encore - lovely and fragrant, floral, always beautiful on the nose. 

January 9, 2020

Egon Müller TBA and more

Wine dinner featuring the wines of Egon Müller at One Harbour Road, with Egon Müller IV in attendance.

2015 Kanta Riesling Balhannah Vineyard - dryish with polyurethane notes.

2012 Château Belá Riesling - much sweeter, thicker on the tongue.  More floral.

2018 Egon Müller Scharzhof Riesling - very crisp and refreshing.  Definitely flinty, with a hint of ripeness.  Good acidity balance.

2018 Egon Müller Scharzhofberger Kabinett, from 6L - too cold at first, but definitely white flowers.  Lovely sweetness and ripeness, and so fragrant in the mouth.  Wonderful flint and mineral notes.

2018 Egon Müller Scharzhofberger Spätlese - more fragrant and elegant.  Obviously sweeter than the kabinett.  Still polyurethane and flint, with white flowers.  Rounder on the palate.

2018 Egon Müller Scharzhofberger Auslese - leaner, more depth on the palate, with a higher sweetness level but also a little bitterness.

2007 Egon Müller Scharzhofberger Trockenbeerenauslese - the family reserve that is not commercially released.  Really, really viscous... just rolling it around the tongue in the mouth didn't seem release enough saliva to dilute it.  Lots of sugar here but also a strong dose of acidity at the same time.  Definitely marmalade, candied kumquat, and orange blossom water.

January 8, 2020

1990 Camille Giroud

Dinner at The Chairman.

1990 Camille Giroud Pommard 1er Cru Clos les Epeneaux, en magnum - smoky, leather notes.  Some fruit here.

Full post on dinner is here.

January 7, 2020

2008 San Leonardo

Dinner at Cipriani Hong Kong.

2008 San Leonardo - a little smoky, minty.  Lovely potpourri and nice leather notes.

January 5, 2020

MNSC dinner - Hong Kong Club

MNSC dinner at the Hong Kong Club, hosted by Gayliao.

1985 Ramonet Bâtard-Montrachet - very nice and caramelized, with popcorn notes.  So smooth.  The last pour more than 2 hours after opening was amazingly beautiful, with sweet and exotic coconut and Chinese licorice notes.

First flight: poured 1½ hours after opening, and served 2 hours after opening.
1985 Dujac Clos Saint-Denis - beautiful and floral, really elegant.  Still got a hint of sweet grass.  Second pour was more concentrated.  96 points.

1985 Dujac Bonnes Mares - very nice, with lovely fruit and leather notes.  More tannic and grippy.  97 points.

Second flight:  poured 2 hours after opening, served 2½ hours after opening.
2000 Rouget Vosne-Romanée 1er Cru Cros Parantoux - minty, a little burnt rubber, a bit more acidity on the palate.  With the second pour there was more leather, and still pretty tight.  94 points.

2000 Ponsot Clos de la Roche - kinda closed, minty, and almost gingerbread.  Much better with the second pour, with a sweeter nose.  95 points.

Third flight: poured 2 hours and 45 minutes after opening, served almost 3½ hours after opening.
2003 Bouchard La Romanée - kinda alcoholic, minty, potpourri, coconut.  Second pour more animal and leather notes, almost a totally different wine.  96 points.

2003 Hudelot-Noellat Richebourg - beautifully toasty, with a hint of burnt rubber, and a layer of coffee along with some fruit.  97 points.

2003 Mugnier Musigny - sharp on the nose, a little metallic.  Not great.  A little orange and sweet fruit.  93 points.

Full post on dinner is here.
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