Magnums and Don PX

Dinner at Caprice.

Henri Giraud Fût de Chêne MV10, en magnum, dégorgée le 18 Novembre 2016 - a light perfume fragrance with lemon notes on the nose. Ater some aging, this was now softer on the palate but still got the acidity.

2011 Ponsot Morey-Saint-Denis 1er Cru Clos des Monts Luisants Pressée du Centenaire, en magnum n°562 - served 1½ hours after opening. Not too ripe on the palate, and still got a good level of acidity. On the nose one could tell there is some age on the wine, as it showed caramelized sugar along with straw.

2011 Joseph Drouhin Chambertin Clos de Beze, en magnum - served some 2 hours after opening. Very nice and fragrant, with eucalyptus along with black cherries.

2003 Henri Bonneau Cuvée Marie Beurrier, en magnum n°222 - nose was showing nice leather and woodsy notes. Surprisingly savory on the palate, and almost a little bretty. Still kinda tannic.

1946 Toro Albalá Don PX Convento, botella N.534 - the nose was so fragrant and complex. Very sweet on the palate, with honey, prunes, and spices. Really ripe and rich. I absolutely love this wine!

Full post on dinner is here.