Champagne, Burg, and Rôtie

Dinner at Wing.

La Closerie Grand Cru - the nose was nice and toasty, and showing some notes of straw. The wine had really good depth on the palate, with good acidity but not too lean. This was beautiful.

1995 Krug Collection, N°534 - pretty nice with lots of vanilla on the nose. Also lovely marmalade on the nose thanks to a good amount of age, which has made it very elegant but still retained freshness. The acidity was on the high side and almost a little grippy on the palate.

2023 Dugat-Py Bâtard-Montrachet - the nose was like those banana rolls I grew up eating. This was definitely fruity and sweet on the nose, almost like bubblegum... with only a hint of toasty popcorn. Definitely got that classic sweet and buttery feel on the palate. Later on the nose also turned a little flinty.

2005 Georges Mugneret Clos-Vougeot - lovely nose of eucalyptus and mint, a little oak, with lovely fruit like black cherries and a bit of smoked meat. Still a pretty big wine with plenty of tannins on the palate.

2020 Georges Mugneret-Gibourg Clos-Vougeot - served around 4 hours after opening. This was much more closed, but showing some sweet fruit like blueberries. Pretty nice and open after another 1½ hours and beyond.

1999 Guigal La Turque - tasted about 45 minutes after opening without decanting. This was really fragrant with tons of coconut butter, which was pretty surprising. Stoppered for about 1½ to prevent the wine from over-breathing, but unfortunately it became muted even with the cork stuck back in. I blame this on the restaurant sommelier insisting to pair this wine with the goose dish, but actually serving this only after the dish had been served.

Bought from Bordeaux Index for GBP 300.

1995 Comte de Vogüé Musigny - served more than 5 hours after opening. There was a little toast and some eucalyptus on the nose.

Full post on dinner is here.