2019 La Clarté HB

Dinner at Zhuhai in Shantou.

2019 La Clarté de Haut-Brion - initially this was kinda ripe, but after cooling in an ice bucket for more than 30 minutes this tasted leaner on the palate. On the nose we've got a bit more pipi de chat, with fragrant nose of lemon citrus and a bit of oak and vanilla.

Full post on dinner is here.

Giraud Ennéade and Lafite

Dinner at Xinrongji.

1993 Henri Giraud Fût de Chêne, from Ennéade Collection Case #237 - the age on this was obvious as the wine was just softer on the palate. Nice nose of marmalade with a hint of straw. The acidity on the palate was pretty high, even with all the ripeness. Very nice.

2017 Clemens Busch Marienburg Rothenpfad Riesling Reserve - this was so classic... The nose was so open and fragrant. The wine was pretty soft on the palate, and actually very elegant. The white flower notes on the nose were so nice, and the palate was sooooo soft and supple. About 2 hours after opening, the nose was very caramelized and very sweet.

1975 Lafite-Rothschild - the nose was smoky as expected, but there were also obvious grassy and wet cardboard notes, along with a hint of funky, stinky notes. Oh well. With all the age and sediment of this wine, no one had suggested that we decant the botte... so naturally we got all the sediment in the glass.

Full post on dinner is here.

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.

RSRV dinner

Dinner at Ta Vie with Champagne RSRV.

2015 Mumm RSRV Blanc de Blancs, dégorgée en Mai 2023 - nice with a little toast on the nose, then we also got a little bit of floral perfume, perhaps from the restaurant's own environmental scent. The acidity on the palate was, naturally, higher.

Mumm RSRV Cuvée 4.5, dégorgée en Septembre 2023 - the nose was bigger, I guess from the pinot noir? Definitely more rounded on the palate compared with the blanc de blancs.

2013 Mumm RSRV Cuvée Lalou, dégorgée en Septembre 2023 - the nose was floral and more elegant. There was more depth on the palate here, with a longer finish.

2018 Mumm RSRV Blanc de Noirs, dégorgée en Mai 2023 - very well balanced despite the relative young age.

Full post on dinner is here.

2016 Ferrando Colombis

Drinking at home.

2016 Isabel Ferrando Châteauneuf-du-Pape Colombis - started drinking after 1 hour in decanter. Decent amount of ripe, black fruits on the nose. Not overpowering or overripe. One could feel that the tannins were still around, and the wine was grippy on the finish. Woodsy notes along with some spices on the nose. After 2½ hours in the decanter the wine was slightly softer, but still kinda tannic. By now the nose was also a bit minty with some leather notes. Pretty nice, and would love to see how this ages.

2022 Feel Good

Drinking at home.

2022 Frédéric Cossard Feel Good - a little fuzzy, metallic on the nose that was also pretty reductive. Good acidity on the palate.

Chevalier and Bonneau

Dinner at Neighborhood.

1992 Domaine de Chevalier Blanc - nose of lemon with a hint of flint. Surprisingly not too oxidized despite the age, and still got very good acidity on the palate.

2010 Henri Bonneau Châteauneuf-du-Pape, en magnum - nice nose of leather with a bit of fruit. A bit farmy, though, and kinda bretty on the finish.

Full post on dinner is here.

Prüm and de Montille

Dinner at The Chairman.

2011 Joh.Jos. Prüm Wehlener Sonnenuhr Riesling Auslese Goldkapsel, from magnum – the nose was very fragrant with lots of white flowers along with the petrol / white truffle. So beautiful. Of course, there was also a mild level of sweetness. Thankfully the guests did not mind too much.

2011 Domaine de Montille Corton Clos du Roi, en magnum – not bad… some fruit and woodsy notes, along with leathery fragrance. This was a bit more muted than I had expected, and also a little more lean than I had hoped for.

Full post on dinner is here.

Mingyi and Muxin

Four hands dinner at Jiang by Chef Fei in Guangzhou, with Meet the Bund.

DEVO MV04 Brut Nature – the nose was more caramelized than I had expected. Nice marmalade. Good acidity on the palate without being lean, with a good depth on the palate and a long finish.

2022 Mingyi Beneath the Temple (酩一 岚岩之下) – opened and breathed for 45 minutes before stoppering, and served another 1½ hours later. Initially this was served a bit cold so the nose was closed. On the palate there was a nice sweetness, very ripe and also a it hot and alcoholic.

2023 Muxin Cabernet Sauvignon (木杺赤霞珠) – very classic Bordeaux nose, with nice vanilla oak, smoky, a bit earthy, chocolate, and very ripe fruit. Tannins were still strong, which wasn’t surprising given the young age, but this was approachable as it’s made in a modern style. Also got some fragrant spices on the nose. I can understand why some people like this.

2018 Cailonglin Jin Ding Ice Wine (蔡龙鳞冰酒金鼎) - nose of honeydew, apricot, and peaches. Good acidity upfront and all through the finish, so it wasn’t just sweet all the way.

Full post on dinner is here.

Rodez and Lucien Le Moine

Dinner at a friend's home.

Chandon Garden Spritz – I do enjoy Apero spritz, so this was pretty much right up my alley with all the orange bitters.

Eric Rodez Cuvée des Grands Vintages, dégorgée en Janvier 2021 – good acidity and definitely good depth on the palate. My host was happy with it.

2010 Lucien Le Moine Clos de Vougeot – the nose was nice and ripe, with plenty of sweet fruit and leather. Decent acidity on the palate.

2007 BOND Matriarch - surprised that the nose was a bit reductive. Lots of dried herbs and potpourri here. Not as delicious as other bottles opened earlier.

Full post on dinner is here.

Chave and friends

Dinner at Hiyama.

1988 Chave Hermitage Blanc - started drinking around 30 minutes after opening. The nose was initially kinda closed and showed some marmalade and a little beeswax. The second pour some 20 minutes later was pretty cold, and this showed that the wine was weak and short on the palate. The last pour was drunk more than 5½ hours after opening. By now the nose was really open, showing apricot in addition to the marmalade and beeswax. Unfortunately it remained short on the palate.

1999 Chave Hermitage Rouge - started drinking more than 1½ hours after opening without decanting. The nose was kinda nice but felt a little muted. Showing some leather, plum, and a bit of acidity. Some 3 hours after opening this was very nice and fragrant, with woodsy notes.

Drinking at home.

2016 Château de la Gardine L’Immortelle - started drinking some 2½ hours after decanting into the Daniel Ricciardo shoey decanter. The first pour was very muted, almost not showing anything on the nose. After a few minutes in the glass this got a bit funky and stinky, which was actually a bit better. Another hour later the nose yielded some stewed prunes. Was this still tight and needed more time?

1990 Quilceda Creek Cabernet Sauvignon Reserve - started drinking 15 minutes after decanting. This was really nice and smoky, showing grilled meats, pencil lead/graphite, and tobacco. Reminds me of a Pauillac.

Full post on the evening is here.

Vaudieu L'Avenue

Drinking at home.

2016 Château de Vaudieu Châteauneuf-du-Pape L'Avenue... - started drinking after 1 hour in decanter. Initially the nose was muted, but the ripe fruit on the palate was there. Still pretty young and the tannins were there. Got that juicy blackcurrant jam on the palate.

2025 Murgo

Dinner at Ninetta.

2025 Murgo Etna Bianco - really flinty on the nose, with lots of peaches along with vanilla oak. Acidity on the palate was quite high for the first sip, which was what I wanted out of this wine.

Full post on dinner is here.

2017 Stephan

Dinner at Chouchou.

2017 Stephan Côte-Rôtie - lots of fragrant mint and eucalyptus. Definitely meaty. After more than an hour, the nose was still pretty fragrant.

Full post on dinner is here.