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.