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 14, 2022

2007 L'Esprit des Pavots

Drinking at home.

2007 Peter Michael L'Esprit des Pavots - drank 30 minutes after decanting. Nose seemed concentrated, with a little ripeness but not quite cooked fruit. Plenty of Asian spices and new oak on the nose. Palate was more refined and silky than expected. After one hour in the decanter the nose was even more fragrant with dried herbs, potpourri, and definitely sweet fruit but not overripe or jammy. About 2 hours after decanting this hit a plateau, not getting better but also not falling apart. Still kinda OK after 3½ hours.

May 13, 2022

1997 Beringer Bancroft

Drinking at home.

1997 Beringer Merlot Private Reserve Howell Mountain - ripe fruit, stewed prunes, cassis, smoky, grilled meats, and cedar notes.

May 11, 2022

2005 Pax The Terraces

Drinking at home.

2005 Pax Syrah Alder Springs Vineyard The Terraces - first pour 25 minutes after decanting. Initially pretty alcoholic, very ripe, but surprisingly high in acidity and not too sweet on the palate. Showing smoke, wood, and a little perfumed. More than 1 hour after decanting this was more floral and almost soapy, and the palate was deteriorating. Two hours after decanting the nose got a more fragrant with cedar notes. Palate was OK, improved a little.

May 8, 2022

2004 Turley Old Vines

Drinking at home.

2004 Turley Zinfandel Old Vines - initially the nose was full of sweet and ripe fruit while decanting, showing blackberries, fragrant herbs and potpourri, with eucalyptus. Surprised at the acidity on the palate. After 20 minutes in the glass the palate was stewed prunes. Much more woodsy on the nose after 30 minutes. Second pour was much sweeter on the nose, with more vanilla oak and black cherries. Still relatively high acidity.

May 7, 2022

Whites for oysters

Lunch at Open Oyster.

2019 Billaud-Simon Chablis 1er Cru Les Vaillons - still very ripe on the palate like a few months ago, with flinty notes.

2020 Henri Bourgeois Sancerre Les Baronnes - very floral nose with tropical stone fruits, lots of toasty oak. A little lean on the palate.

May 6, 2022

2 bubblies

Dinner at Mian.

2009 Louis Roederer Brut Nature, dégorgée en mai 2016 - pretty oxidized and caramelized nose, toasty. Still got the acidity on the palate.

Ruinart Brut - very toasty nose with surprising depth on the palate.

Full post on dinner is here.

May 4, 2022

2014 Puchang Beichun

Drinking at home.

2014 Puchang Beichun - initially not so interesting. Some toast and a little bit of black fruits, a little smoke. More than 1 hour later a little more sweetness on the nose. Very smooth on the palate, but not very interesting. No complexity.

May 2, 2022

2003 Pax Keltie

Drinking at home.

2003 Pax Cuvée Keltie - lots of eucalyptus on the nose. Initially served a little warm, so it was very alcoholic on the palate and burned a little going down. Very floral nose with ripe and sweet fruit, but not quite jammy. After chilling for 45 minutes this was more fragrant on the nose, with more leather notes but still a little sharp on the nose. Around 1½ hours after decanting it was a little savory on the palate. Almost 3 hours after decanting this was still going strong and sweet on the nose, although the floral notes faded a little.

May 1, 2022

Whites and rosé

Dinner at Hoi Wan Restaurant.

Henri Giraud MV15, dégorgée le 12 novembre 2020 - nice and yeasty, with some toast on the nose but not overpowering. A little floral and marmalade. Wonderful balance on the palate.

Henri Giraud MV Rosé, dégorgée le 2 juin 2021 - more red fruit notes. Lovely.

1994 Laville Haut-Brion, en magnum - served 45 minutes after opening. Very fragrant, ripe on the palate but still got the acidity. Drinking very well right now.

2003 Sine Qua Non Sublime Isolation - 44% chardonnay, 37% roussanne, 19% viognier. Served 1 hour after opening. Fragrant and buttery, and that's the chardonnay. A little metallic, ripe and alcoholic with some vanilla. It's too bad we didn't give the wine enough time.

Full post on dinner is here.

April 30, 2022

Whites and God Only Knows

Dinner at a friend's home.

Fortnum and Mason Rosé Sparkling Tea - really lovely and fragrant.

2020 Dr. Loosen Riesling Dr. L - very fruity and sweet on the nose, almost peach and lychee.

2018 Blanc de Lynch-Bages - flinty with good acidity. A little green apple.

1994 Trimbach Pinot Gris Selection de Grains Nobles, en demi-bouteille - very big nose of honey, a little nutty, with lots of marmalade. Kinda flat on the palate, though... not that complex.

2013 Cayuse God Only Knows - drank 40 minutes after decanting. HUGE nose of alcohol, really ripe fruit on the nose, with tons of eucalyptus and very metallic. Surprisingly not that sweet on the palate.

April 29, 2022

Pataille Le Chapitre

Dinner at Neighborhood.

2017 Sylvain Pataille Bourgogne Le Chapitre - notes of leather, a little animal, and black cherries. Tannins are still here for sure. Showing more sweetness after 30 minutes. After 1½ hours definitely more open, showing more dried herbs and perhaps a little stem. More tannic at this point and also more complex. Sometime before the 2½-hour mark the wine just "died" on the palate and tasted horrible, but the nose was still perfectly fine.

Full post on dinner is here.

April 28, 2022

2018 Larrivet Haut-Brion Blanc

Drinking at home.

2018 Larrivet Haut-Brion Blanc - more ripe on the palate than expected, with green apple, flint, pipi de chat, and muscat grapes.

April 26, 2022

Godenya sake pairing

Dinner at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒 純米生活性), 2021-22 - served at 10°C. Seimaibuai (精米歩合) of 65%. Very fruity, banana, some starchy rice flavors, with a little acidity.

Tsushimaya Beyond Junmai Daiginjo Muroka Nama (津島屋 Beyond 窮めの山田錦 純米大吟醸 無濾過生原酒), R3BY - served at 12°C. Seimaibuai of 45%. Richer and more viscous, sweet on the attack but more dry on the finish.

Mukyotenon Kimoto Junmai Daiginjo (無窮天穏  齋香  生酛純米吟醸  佐香錦), R2BY - served at 23°C. Seimaibuai of 50%. Rich with good depth of flavor, and more fermented notes.

Okuharima Junmai Daiginjo Nama (奥播磨 純⽶大吟醸 袋しぼり 仕込第三⼗五號 ⽣), R3BY - served at 14°C. Seimaibuai of 50%. This was rounded on the palate.

Okunoto no Shiragiku Junmai Ginjo Muroka Nama (奥能登の白菊 純米吟醸 無濾過生原酒), 2020-21 - served at 43°C. Seimaibuai of 55%. Warm with fruity acidity. Tasted more alcoholic on the tongue. More dry, kinda funky but also sweet and spicy.

Odayaka Kimoto Junmai Ginjo Nama Nigori (おだやか 生酛純米吟醸  生うすにごり), 2021-22 - served at 12°C. Seimaibuai of 60%. Good, fruity acidity.

Ayaka Tokubetsu Junmai (綾花 特別純米), 29BY - served at 50°C. Seimaibuai of 60%. Plenty of fermented notes, and dry on the palate.

Hanahato Rokudan Jikomi Super Rich (華鳩 六段仕込み 超濃厚貴醸酒), 2021-22 - Seimaibuai of 70%.

Full post on dinner is here.

Kistler and Studach Pinot

Drinking at home.

2003 Kistler Chardonnay Vine Hill Vineyard - nose was very, very sweet with marzipan and acetone. Palate was ripe and slightly bitter, but still drinkable.

2017 Thomas Studach Pinot Noir - tasted 1 hour after opening. Nose of leather and black cherries. Not much body, though... and color was on the light and cloudy side. A little more toast, and quite fragrant about 1½ hours after opening.

April 22, 2022

2018 Les Clans

Drinking at home.

2018 Château d'Esclans Les Clans - pretty flinty and tropical stone fruit, like candy, but like on the palate. A little bitter on the palate when warmer.

April 21, 2022

SQN and La Turque

Dinner at Nikushou.

1996 Tarlant Saga, dégorgée en novembre 2004 - the nose was so oxidized I loved it. So savory and mineral, very very much like Chinese salted plum. Good acidity on the palate despite how ripe this was. So rich. Very, very nice.

2018 Blanc de Lynch-Bages - drank 1 hour after opening. Green apple, a hint of pipi de chat, flint minerals. A little oily with good depth on the palate.

2015 Sine Qua Non Entre Chien et Loup - 44% chardonnay, 40% roussanne, 8% petite manseng, 8% viognier. 15.2% alcohol. Drank 40 minutes after decanting. HUGE nose of toast, with vanilla and marzipan. Really open and fragrant after 1½ hours in the decanter, showing toasty corn and toasted nuts and buttery notes. A little straw, too. Just beautiful!

2001 Guigal La Turque - drank 2 hours after decanting. Acidity was higher than expected. Smoke and grilled meats on the nose, but what happened to the fruit and floral notes? After 2 hours and 15 minutes it showed some cooked fruits like stewed prunes. Some 3½ hours after decanting this showed some lead pencil. So disappointing.

Full post on dinner is here.
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