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.

Champagne and more

Dinner at Yuet Tung Hin.

1975 Moët et Chandon Cuvée Dom Pérignon - pretty amber in color now that it's 50 years' old. Initially there was plenty of Chinese licorice on the nose, but of course there were also savory minerals and marmalade. I love old Champagne and this was drinking nicely for its age.

Bought from Farr Vintners for GBP 140.

Ubusuna Yamada Nishiki (産土 山田錦), 2024 - slightly fizzy on the palate. Lots of banana and plenty of starchy rice notes on the nose. Really fragrant. Lightly sweet on the palate. A lovely sake.

1996 Bruno Paillard Assemblage, dégorgée en Janvier 2006, en magnum - lovely nose with flint and minerals on top of the marmalade. Nice acidity on the palate.

Bought from Sotheby's for USD 396.

2022 Bendito Destino Amphora - the nose was kinda bretty, with animal and leather notes.

Full post on dinner is here.

Sake et vins

Dinner at Nikushou.

Kikuhime Ginjo Kukurihime (菊姫 吟醸 菊理媛), 28BY? - seimaibuai of 50%. The alcohol was kinda sharp on the nose, but this opened up and the alcohol faded. Definitely on the drier side.

Isojiman Junmai Daiginjo Nakatori 35 (磯自慢 純米大吟醸 中取り 35), 2019 - seimaibuai of 35%. Sweet nose of starchy rice. Really smooth on the palate with a nice and sweet attack.

1987 Trimbach Clos Sainte Hune - the first bottle was really fragrant and showed white flowers and lemon on the nose, with good acidity. The condition of the second bottle was even better so the wine was definitely more fresh, with crisp, sharper acidity on the palate. This was just fucking beautiful with huge nose of white flowers and a little flint.

Bought from Sotheby's for HKD 3,333.

1992 Calera Pinot Noir Selleck Vineyard - there was some acidity which came through the nose, which was showing some complexity, almost like how ketchup would smell with a tiny bit of savory notes. Still got some sweetness on the palate and the fruit.

1975 Beychevelle, en magnum - drank around 2 hours after opening without decanting. The nose was showing beautifully with some capsicum, smoke, mint, leather, and earth. Drinking pretty well now.

1974 Souverain Cabernet Sauvignon Vintage Selection - pretty smoky on the nose, and pretty savory with black olives as the wine developed tertiary flavors. Still very much alive.

1984 Diamond Creek Volcanic Hill - drank some 2½ hours after opening without decanting. Still got the nice fruit, and the nose was meaty and woodsy like cedar. Still going strong, which wasn't a surprise to anyone who's had older Diamond Creek.

Henri Giraud MV17, dégorgée le 22 Septembre 2021 - lovely now with some maturity, giving off savory notes like salty preserved lemon, along with some marmalade. Delicious.

Katsuyama Junmai Daiginjo Shoryu (勝山 純米大吟醸 昇龍) - seimaibuai of 35%. Nice and fragrant with lovely nose of banana and floral notes.

1999 Hugel Gewurztraminer Sélection de Grains Nobles, en demi-bouteille - the nose was really floral, lots of lychees, orange blossom water, and honey. Very rounded on the palate.

Bought from HK Wine Vault for HKD 495.

1999 Zind Humbrecht Pinot Gris Clos Jebsal Sélection des Grains Nobles, en demi-bouteille - the texture was really viscous. Very sweet on the palate with honey and sapodilla notes. On the nose there was a slight hint of minerals like oxidized Asian pear, medjool dates, and some nutty notes.

Mascarello Barolo dinner

Dinner at Giando.

Pierre Peters Champagne, unknown cuvée, en magnum - very light on the palate initially but gained some depth with time. Some minerals, but the finish was short.

1973 Bartolo Mascarello Barolo – very old now. Plenty of salty plum (話梅) and savory notes, soy sauce, with some sweetness underneath. Sipping the wine delivers a light and delicated palate, while bigger gulps revealed that tannins were still around.

1975 Bartolo Mascarello Barolo – more savory notes, with a tighter nose. A hint of sweetness on the palate. After 10 minutes the nose really showed, and became slightly minty later.

1964 Bartolo Mascarello Barolo – a little stinky, but underneath there was nice, sweet fruit with a little bit of smoke. Alcoholic nose, but this turned more elegant later.

1967 Bartolo Mascarello Barolo – definitely savory notes here in the really big nose. Ripe and ripe, with cooked fruit underneath.

1968 Bartolo Mascarello Barolo – Asian spices, savory soy sauce, with Chinese licorice (甘草). Flat and dead on the palate.

1974 Bartolo Mascarello Barolo – a little weird… not much on the nose and came with high acidity.

1978 Bartolo Mascarello Barolo – pretty nice with more intense nose. Actually closer to a Châteauneuf-du-Pape, with more animal and savory notes. My wine of the night.

1990 Bartolo Mascarello Barolo – nice and elegant.

2007 Bartolo Mascarello Barolo – opened and served 5 hours later. Wow! Really big nose of cooked fruit, mint, potpourri, rubber, tropical fruit, and kinda alcoholic. Maybe some orange here? Would love to drink it again in a few years.

Full post on dinner is here.

MNSC dinner - Arbor

MNSC dinner at Arbor, hosted by Dr. Poon.

1995 Moët et Chandon Cuvée Dom Pérignon Rosé – nice nose of strawberries.

First flight: served from bottle 1 hour after opening.

1975 Sassicaia – vanilla and a hint of coconut, definitely sweet, a little smoky. Flabby with finish that was a little short. 94 points.

1975 La Mission Haut-Brion – more green and vegetal nose, slightly leaner, cigar smoke, minty. More classic claret with savory notes. Became pretty bretty later and really smoky. 93 points.

Second flight:

1985 Armand Rousseau Gevrey-Chambertin 1er Cru Clos St Jacques – served from bottle 1 hour and 50 minutes after opening. Beautiful nose with leather and really toasty notes. Also some nutty notes later. 97 points.

1985 Sassicaia – served 1½ hours after decanting. Really intense nose with smoky, savory, and really minty notes, along with a little brett. Still tannic. 99 points.

Third flight:

1985 Henschke Hill of Grace – served from bottle 3 hours after opening. Really green and vegetal nose, with a hint of exotic coconut butter underneath. Funky with some orange notes. 94 points.

1985 Guigal Côte-Rôtie La Turque – served 2 hours and 45 minutes after decanting. Really lovely with a little leathery notes, along with a little potpourri. Sweet on the palate. 95 points.

1981 Armand Rousseau Gevrey-Chambertin 1er Cru Clos St Jacques – served from bottle 4 hours after opening. Toasty and beautiful nose, nice and kinda elegant, but slightly bitter on palate.

Full post on dinner is here.

Old Malmsey and Chapoutier

Lunch at Robuchon au Dôme in Macau.

Krug Grande Cuvée, 165éme édition, ID 416039 - very big and toasty nose.  Acidity was a little higher than expected.  Such a beautiful wine.

2010 Chapoutier Ermitage Le Méal Blanc - very big toasty nose, which was lovely.  Really, really ripe on the palate, actually a little over-ripe, and ended up being a little bitter.

1975 Robert Weil Kiedricher Gräfenberg Riesling Auslese - beautiful and sweet on the nose, with honey, preserved lemon, and dried tangerine peel.  Not too sweet on the palate.

2010 Chapoutier Ermitage L'Ermite - decanted 1½ hours prior to serving.  First whiff was almost Bordeaux-like, with smoke but not much fruit.  Showed eucalyptus and a hint of black pepper, and was still a little sharp on the nose in terms of alcohol.

1934 Henriques and Henriques Malmsey - THIS was an incredible treat.  Showing Asian pear like Korean or Japanese nashi with the mineral notes, and interesting, exotic spices, really ripe prunes, and even a little savory notes.