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. After 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.

2021 Guyon

Dinner at Plaisance.

2021 Jean-Pierre Guyon Morey Saint Denis La Bidaude - right off the bat, the nose smelled of Chinese licorice, along with a little metallic notes. This was more ripe than expected for its age, but with good acidity on the palate. The second bottle was showing more of the buttery notes on the nose.

Full post on dinner is here.

Selosse and Roumier

Dinner at Xinrongji.

Jacques Selosse Les Chantereines, dégorgée 26 Janvier 2017 - drank some 45 minutes after opening. Nose was nice and caramelized with some vanilla notes along with some marmalade. Really lovely, and almost getting some savory notes on the nose. About an hour after opening the nose was really fragrant, with sweet notes of sugar cane. Later on there were also notes of aged tangerine peel, with a little smoky and savory notes.

Jacques Selosse Chemin de Châlons, dégorgée 1 Fevrier 2017 - drank some 45 minutes after opening. The nose was also caramelized with a little more sugar cane. On the palate there was a little bit of savory mineral notes. Initially this was more simple compared to the Les Chantereines, but with more aeration this got much better, showing more body and more complexity. Still very savory. Some 2 hours after opening this became really nice, and was lighter, more easy going compared to Les Chantereines, but definitely not a simpler wine.

Jacques Selosse Le Bout du Clos, dégorgée 13 Avril 2012 - drank about 2½ hours after opening. Nice with savory minerals on the nose, with sugar cane showing much, much later. There was really good depth on the palate here with a long finish, and the 5 extra years of aging compared to the other two really shows. There was a good amount of acidity on the palate, too.

Bought from Christie's for HKD 2,969.

2008 Lucien Le Moine Clos Saint Denis - drank about 45 minutes after opening without decanting. The nose was pretty fragrant, and the wine was fairly elegant. Showing a little meaty nose and nice notes of leather. About 1½ hour after opening we also got some lovely black cherries on the nose.

Bought from Altaya for HKD 774.

2011 Georges Roumier Moret-Saint-Denis 1er Cru Clos de la Bussière - drank about 1 hour after opening. Very nice and toasty on the nose, and later showed more animal and leather notes. This was really very nice and very silky smooth.

2014 Georges Roumier Moret-Saint-Denis 1er Cru Clos de la Bussière - drank about 2 hours after opening. This was very clean and seemed relatively subdued compared to the 2011. Around 3 hours after opening, this opened up well to show some really lovely fruit.

2013 Benjamin Leroux Bâtard-Montrachet - the nose was really ripe and oxidized, with a little flint as well as some stone fruit.

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Full account of dinner is here.

MNSC dinner - Woo Cheong

MNSC dinner at Woo Cheong Tea House.  Pineapple hosting.

1986 Ponsot Morey-Saint-Denis 1er Cru Monts-Luisants Vieilles Vignes - so toasty, with a little coffee, beautiful and buttery nose. Palate was still dry and acidic.

First flight: served some 2½ hours after opening without decanting.

1976 Robert Chevillon Nuits-Saint-Georges 1er Cru Les Saint-Georges - a bit smoky, acidity was pretty high. 91 points.

1976 Robert Arnoux Vosne-Romanée 1er Cru Les Suchots - a hint of smoke at first. Around 3 hours after opening this started to open up and showed toasty, cedar, and woodsy notes. 95 points.

1976 Bouchard Musigny - much riper, acidity was very high. Almost showing a little coconut butter. 94 points.

Second flight: served 4 hours after opening without decanting.

1976 Ausone - classic claret with a bit of smoke on the nose. 93 points.

1976 Lafite-Rothschild - some exotic spices, sweeter and more ripe. 94 points.

Third flight: served 4½ hours after opening without decanting.

1976 Henri Jayer Richebourg - this was off and the nose was maderized, with savory notes and clear oxidation. What a shame!

1976 Henri Bonneau Réserve des Célestins - pretty open, toasty and very minty. 93 points.

Full post on dinner is here.

Sake and Burgs

Dinner at a friend's home.

Juyondai Sōkō (十四代  双虹), 30BY, from isshobin - very fragrant, sweet on the palate, some fermented rice flavors, and really round on the palate.

Senkin Kamosu (仙禽  醸), 2017 - an assemblage of three different types of rice.  Seimaibuai (精米歩合) of 20% for each of Yamada Nishiki (山田錦), Kame no O (亀ノ尾), and Omachi (雄町). Pretty soft and sweet on the palate, with a longer and dry finish.

2000 Coche-Dury Meursault - ripe on the palate but still got plenty of acidity.  Big, big toasty nose with flint.

2017 Patrick Javillier Meursault Les Clousots - nice and toasty, with some ripeness on the palate but a grippy finish.

2003 Domaine des Lambrays Morey-St-Denis 1er Cru Les Loups, en magnum - served two hours after opening.  Nice with soft red fruits.

NEXT FIVE Ispahan 2020 - pretty sweet on the palate, with some woodsy notes.

Full post on dinner is here.

2012 Dujac MSD

Drinking at home.

2012 Dujac Morey-Saint-Denis Blanc - huge nose of toast, like a bowl of slightly burnt popcorn.  Good lemon citrus underneath that toast.  Really ripe on the palate but still got good acidity.  

5 French and Washington

Dinner at Caprice.

Jacques Selosse Version Originale - beautiful nose, with sooo much marmalade, and a little salty plum.  Just delicious.

Unfortunately, the staff didn't realize that the two bottles had different disgorgement dates... so they ended up pouring the second bottle into glasses that hadn't quite emptied.  Victor needs to train them better...

2004 Didier Dagueneau Silex, en magnum - green apple, kinda ripe, a little flinty, pretty nice.  Riper than the the last bottle I opened, but still very lively.  Also worked well with the cheese board later.

1974 Paul Jaboulet Le Chevalier de Sterimberg - very oxidized, very caramelized, lots of beeswax.  Dry and savory on the palate.

2012 Georges Roumier Morey-Saint-Denis 1er Cru Clos de la Bussière, en magnum - eucalyptus, fragrant, sweet fruit, floral, some smoke and a little animal.  Just beautiful.

2003 Quilceda Creek Cabernet Sauvignon - unfortunately, this bottle was corked.  Surprised that Victor didn't let us know.  Decanted for 1½ hours.  Definitely showing lots of green bell pepper notes along with that wet cardboard.  Still ripe and sweet on the palate, though.  A shame.

1989 Trimbach Riesling Cuvée Frédéric Émile Sélection de Grains Nobles - really sweet, lots of honey, marmalade, orange blossom water, and acetone.

Full post on dinner is here.

2012 Dujac MSD

Dinner at home.

2012 Dujac Morey-Saint-Denis Blanc - beautiful and toasty.

Niellon and Lambrays

Dinner at China Tang.

2015 Michel Niellon Chassagne-Montrachet 1er Cru Clos de la Maltroie - toasty oak, pretty fragrant, lemon, and almost a little flinty.

2015 Domaine de Lambrays Morey-Saint-Denis Rouge - leather, a little pungent, eucalyptus, dried herbs.  A little leaner than expected.

Bongwater in Bangkok

Drinks at Wet in Bangkok.

2008 Marguet Sapience - this is a brut nature, so I wasn't surprised at the high acidity.  The nose was nice and caramelized.

2016 François Rousset-Martin Cuvée du Professeur Sous-Roche - very oxidized and caramelized on the nose, a little beeswax, but kinda flat on the palate.  Meh.

2015 Muster Sgaminegg - kinda fruity on the nose, almost like pineapple.  Lots of acidity here.

Dinner at Gaggan in Bangkok.

2013 David Léclapart Coteaux Champenois Trépail Blanc - a little pungent with mineral notes.

2014 Georges Noëllat Vosne-Romanée 1er Cru Les Chaumes - decent amount of fruit on the nose, with nice forest notes.

2016 Clos des vignes du Maynes Mâcon Cruzille Aragonite - flinty, much riper on the nose than expected but with sharp acidity.

2006 Werlitsch Ex Vero III - a hint of toast, honey, and marmalade.  Very ripe on the palate.

2010 Ponsot Morey-Saint-Denis 1er Cru Cuvée des Alouettes - leather and stewed fruit notes.  A little tannic.

Full post on the evening is here.