Pinots and chard

Dinner at Restaurant Petrus.

Krug Grande Cuvée, 172ème Édition, ID 223024 - lovely classic nose of toasty brioche, along with some white flowers and floral notes. Surprisingly the acidity wasn't sharp on the palate the way it tasted a few weeks ago with another bottle from the same Krug ID.

2013 Pierre-Yves Colin-Morey Meursault 1er Cru Charmes - a bit of toasty oak and nuttiness on the nose. Good acidity on the palate. Showing very well right now. Almost 2 hours in we finally got the buttery profile typical of white Burgs, along with lots of toasty popcorn.

Bought from Sotheby's for USD 250.

2013 Perrot-Minot Chambertin-Clos de Beze - served without decanting around 4½ hours after opening. Nice fruity notes with plenty of cherries, eucalyptus, and mint. Very fragrant on the nose. Tasted terrible with the lobster. After more than 6 hours the wine was showing very well, so fragrant with nice, herbal notes.

2009 Robert Groffier Chambertin Clos de Beze - served without decanting nearly 5 hours after opening. This was soooo beautiful! Such amazing sweet fruit on the nose, along with some leather notes. Really fucking awesome after 6 hours, and this was sooo expressive!

2014 Lucien Le Moine Bonnes Mares - served without decanting around 4½ hours. The nose was reasonably fragrant but a little chalky and dusty. Nice and clean on the palate, though, and the fruit was still there underneath the chalky notes. After nearly 7 hours the dustiness cleared up and the nose was much nicer.

Bought from Sotheby's for HKD 2,273.

Full post on dinner is here.