1940 Pichon and Kistler

Lunch at Rong Rong Yuan in Taipei.

2021 Kistler Chardonnay Sonoma Mountains - profile of the classic Cali chard... got the ripeness but still got acidity on the palate, and that buttery profile.

Dinner at YMS by onefifteen in Taipei.

1940 Pichon-Lalande, rebouché au château en 1991 - started drinking without decanting 10 minutes after opening. Nose was a little stinky and funky at first, showing smoky and woodsy notes. Naturally the acidity was on the high side after 85 years. With a fresh pour ater 50 minutes, this was lighter on the palate now, but the nose was still OK. Almost 2 hours in the nose was showing metallic notes, and the palate got flatter - which was not a surprise. This would be due to both the extended aeration plus the fact that sediment had been stirred up into the wine.

Bought from Altaya for HKD 3,500.

Full post on dinner is here.