Dufour and Ganevat

Dinner at Hoper's Base.

Patagonia Yamamori (パタゴニアやまもり) 2024 - seimaibuai of 85%. Initially served under-chilled, and both the nose as well as the palate was showing fermented notes.

Bulles de Comptoir par Charles Dufour #13 Cuisine du Dimanche, dégorgée Octobre 2025 - this was bit metallic, kinda like French apple cider. Very strange.

2018 Ganevat Les Varrons Vieilles Vignes - served 20 minutes after opening. This was much riper than expected, with the nose more caramelized, but still a bit flinty and mineral. This, too, was approaching cider level, but not quite.

2002 Kongsgaard Syrah - this was in the decanter for about 10 minutes before pouring back into the bottle. The nose was very ripe and sweet while decanting, which was just as I expected. But some 50 minutes after initial opening the nose was more stewed fruits, showing more maturity than expected. We still got the leather on the nose, and surprisingly still kinda alcoholic on the palate.

Full post on dinner is here.