Ducru, Haag, Shafer and more

Lunch at Xinrongji.

2015 Penfolds Yattarna - very ripe, very toasty on the nose. Still got enough acidity on the back end, and it was actually pretty high.

Full account of lunch is here.

Dinner at Sun Tung Lok.

Bollinger PN VZ16, dégorgée en Janvier 2021 - for some reason the private dining room smelled strongly of patchouli, and I ended up not smelling anything else from my glass...

2009 Dom Ruinart Blanc de Blancs, dégorgée en Avril 2018 - a little more toasty on the nose.

1996 Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Auselese Fuder 10, 44/130 from magnum - lovely nose of white flowers, petrol. Sweet on the palate as expected but still got the acidity for balance.

1982 Ducru-Beaucaillou, en magnum - double-decanted and stoppered for about 1½ hours, then served after an additional hour of aeration. Smoky nose with graphite, also some patchouli... So smooth on the palate now. So, sooo beautiful and elegant after more than 3 hours.

2005 Shafer Hillside Select, from magnum - double-decanted and stoppered for about 1½ hours, then served after an additional 2 hours of aeration. Showing beautifully with tons of mint, smoke, ripe fruits. Fragrant and woodsy on the nose. Tannins were still here but had already softened to become pretty sexy.

Full post on dinner is here.