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.

May 30, 2021

2002 Arietta Variation One

Dinner at Nikushou.

2002 Arietta Variation One - initially a little lean on the palate, 30 minutes later there was a little more body, got better and more smoky, but still not as rich and lush as expected, just lacking the sweet vanilla. After 75 minutes some ripeness showed up. 

Full post on dinner is here.

May 28, 2021

2005 Kongsgaard Cab

Drinking at home.

2005 Kongsgaard Cabernet Sauvignon - very ripe on the nose, mostly cassis and plum. Acidity was a lot higher than expected, leaner on the palate, not as lush. 45 minutes after decanting nose was really ripe and jammy, with smoke and leather notes.

May 27, 2021

Bijofu Akagizaka

Drinking at home.

Bijofu Cuvée Akagizaka Unfiltered Sparkling (美丈夫 あかぎ坂 うす濁り), Nov 2018 - good acidity on the palate, pretty nice depth with a hint of bitterness on the finish. Some fermented rice lees notes on the nose. Almost tasted a little like lemonade.

May 21, 2021

Two chardonnays

Dinner at Tempura Uchitsu.

2002 Lanson Noble Cuvée Blanc de Blancs, dégorgée en juillet 2017 - pretty toasty nose, easy to drink.

2006 Kongsgaard Chardonnay The Judge - I thought it was premoxed after popping the cork, but after 2 hours and serving very chilled, the wine got much better. Still ripe on the palate, but not too bad. A little lean and there was some acidity there. Flinty notes and some ripeness on the nose, with caramelized vanilla 3 hours after opening.

Full post on dinner is here.

Drinking at home.

2001 Pride Mountain Cabernet Sauvignon - pretty funky nose, so overripe it was like grape jelly. Alcoholic on the palate, still medium-bodied and concentrated. Cedar notes and almost honeydew melon.

May 19, 2021

2003 La Turque

Dinner at Mono.

Bulles de Comptoir #9 Tradition, dégorgée en janvier 2021 - good depth on the palate. More acidity but also some bitterness.

2003 Guigal La Turque - served 30 minutes after decanting. First taste was so-so, maybe stayed in glass a little too long. Nose was still kinda nice, with forest, a little floral and soapy notes. About 50 minutes after decanting, the second pour was fresher, more lively on the palate, but still a little softer than expected. One hour and 15 minutes after, this showed more sweet and ripe fruits, gets better at 1½ hours, and more than 2 hours after this showed some vanilla oak.  Honestly, this was kinda disappointing.  I was expecting much more from one of my favorite wines from a stellar vintage.

Full post on dinner is here.

May 17, 2021

Bordeaux and premoxed Burgs

Dinner at Caprice.

2011 Egly-Ouriet, dégorgée en juillet 2020 - beautiful wine, nicely balanced, and a little toasty on the nose.

2005 Vincent Girardin Bâtard-Montrachet - premoxed and undrinkable.

1992 Kistler Chardonnay McCrea Vineyard - really lovely and toasty nose, almost coffee-like, with aged tangerine, sweet vanilla, and a hint of cloves on the nose.  Good acidity here and not overripe or premoxed at all.

2018 Henri Boillot Puligny-Montrachet 1er cru Clos de la Mouchère - surprisingly with tropical stone fruits on top of toasty notes.  Pretty alcoholic, with good acidity.

2001 Cos d'Estournel - decanted for 1 hour prior to serving.  Minty, smoky, ripe fruit, with some coconut.

1986 Ducru-Beaucaillou - opened not long before serving.  Much more savory, with sweet grass notes typical of a St. Julien.  Very smooth by now.

2010 Lucien Le Moine Meursault 1er Cru Perrières - initially slightly corked, with grassy and vegetal notes.  Improved 2 hours later, with some ripeness along with acidity on the palate.

Full post on dinner is here.

May 15, 2021

2014 Valentini

Lunch at Sushi Saito.

2014 Valentini Trebbiano d'Abruzzo - flinty, surprising a little buttery, more ripe than expected and not as lean.  Still has the lemon citrus notes.  The finish turned more acidic and dry later.

Full post on lunch is here.

May 12, 2021

Hello Kitty and burgs

Dinner at Neighborhood.

Hello Kitty Gold Sparkling Rosé - pretty sweet on the palate like candy, and definitely plenty of red fruits.

2009 Hospices de Beaune Corton-Vergennes Cuvée Paul Chanson, elevé et mis en bouteille par Lucien Le Moine pour El Bulli, en magnum -  absolutely beautiful, with lots of toasty notes.  Huge nose of grilled corn, buttery.

1990 Camille Giroud Pommard 1er Cru Clos Les Epeneaux, en magnum - initially a little corked?  Still drinkable, with leather and toast.

Full post on dinner is here.

May 4, 2021

Ganevat, Trimbach, and Montelena

Dinner at Man Ho.

2014 Nicolas Feuillatte Blanc de Blancs - nice and easy to drink.

2019 Anne et Jean-François Ganevat Poulprix - leather, forest, black fruits like plum.

1989 Trimbach Riesling Cuvée Frédéric Emile Vendages Tardives - very nice, with big nose of petrol, white flowers, and polyurethane.  A little honey on the nose and a little sweet on the palate.

1997 Montelena Estate Cabernet Sauvignon - decanted for 2 hours before serving.  Perhaps a hint of TCA, possibly decanted for too long.  Pretty short on the palate at first.

Full post on dinner is here.

May 3, 2021

97 Mondavi and Petit Cheval Blanc

Dinner at Man Wah.

2014 Le Petit Cheval Blanc - nose of muscat grape, a hint of green apple, and flint. Lean with good acidity.

1997 Robert Mondavi Cabernet Sauvignon To-Kalon Vineyard - served almost 1 hour after decanting. Smoky, a bit earthy, minty. Less ripe and fruity than expected. Woodsy and fragrant 30 minutes after first serving.

Full post on dinner is here.

May 1, 2021

2005 Pax Kobler

Drinking at home.

2005 Pax Syrah Kobler Family Vineyard - drank 20 minutes after decanting.  Definitely gamey and leather notes, with ripe fruit as well as savory notes on the palate.  Served a little warm so this was a little alcoholic and hot going down the back of the throat.  There was a hint of barnyard with bacon fat, pretty fragrant and reminds one of Côte-Rôtie.  This makes sense because the syrah is co-fermented with 7% viognier.  About 50 minutes after decanting this was more jammy but definitely cool fruit with eucalyptus.  Good acidity throughout.  Drinking beautifully right now.
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